Do you want to open a packaging factory?

Food packaging is a crucial process in the food industry, as it contributes to preserving the quality and fresh taste of food products and provides a clean and safe environment for consumers. Therefore, opening a food packaging project requires compliance with many legal, health, and environmental procedures.

required documents and legal procedures for opening a food packaging business:

- One of the main aspects of starting a food packaging business is obtaining the required licenses and permits from the relevant government authorities. There may be a general business operating license, as well as specific licenses for food businesses based on the products being packaged and raw materials used. It is advisable to visit the relevant local government entities to get a detailed list of the required licenses and documentation needed to apply.

After obtaining the necessary licenses and permits, the business must comply with the legal responsibilities related to the packaging and food industries. 

The business must adhere to the food quality and safety standards set by the relevant government bodies. For example, compliance with the ISO 22000 standard, which specifies requirements for a food safety management system, may be required.

The health and environmental requirements include many important elements such as:

- Not operating without obtaining a license/renewing the license

- Displaying the toll-free complaints number of the municipality that can be called to report any violations related to public health  

- Maintaining the license and not damaging, concealing, or modifying it

- Not changing the food activity without approval from the authorities

- Not engaging in additional activities beyond the licensed activity without approval

- Ensuring the external signage matches the license details

- Not operating the business outside the premises or encroaching on neighboring areas without a permit

- Not distributing brochures in unauthorized or unlicensed locations.

- Allowing the inspector to review documents and records related to the facility

- Allowing the inspector to retain copies of documents and records  

- Maintaining records and information about the food source for at least 180 days after the expiration date or any other period specified by the authorities

- Providing sufficient, leak-proof, and properly labeled waste containers

- Providing foot-operated waste bins, using plastic garbage bags inside, and disposing of them when full

- Preventing the accumulation of dirt or dust on ceilings, around vents, and windows  

- Maintaining cleanliness of hand-washing stations or bathrooms

- Not using reusable cloth towels for cleaning surfaces and utensils

- Adhering to general cleanliness requirements inside the facility and ensuring proper cleaning tools are provided

- Staff maintaining personal hygiene (body, hair, clothes, shoes, gloves, trimmed nails)

- Staff wearing proper work uniforms with company name, gloves, masks, head covers

- Not engaging in unhygienic practices like nose-picking, spitting, etc. that can contaminate tools/equipment

- Staff not wearing personal accessories like jewelry, watches, or pins in food handling areas  

- Not eating or drinking in non-designated areas

- No smoking or using other tobacco products inside the food facility (except in designated areas)

- Not performing maintenance work during operations

- Providing security and safety controls

- Ensuring doors can be properly closed/sealed

- Adequate ventilation, lighting, and compliance with electrical connection specifications  

- Keeping light sources free of dust accumulation and insects

- Efficient A/C units in sufficient numbers, no use of desert coolers

- Providing insect and rodent traps, operating them, sufficient numbers placed appropriately

- Following proper methods for pest control

- Adhering to appropriate temperature ranges for storing different food items

- Properly storing and preserving food items 

- Not overstacking food items inside refrigerators or freezers

- Ensuring food labels have clear and complete information

- Not using or handling any locally or internationally prohibited/banned food items 

- Using safe packaging materials for food items

- Not displaying or using food items of unknown origin

- Not turning off power to operational refrigerators  

- Storing food items on plastic pallets or stainless steel shelves raised at least 20 cm from the ground, not touching walls, and at least 45 cm from ceilings

- Not mixing or storing raw food materials with finished products together

- Providing liquid soap, highly absorbent paper towels or hot air hand dryers

- Displaying "Wash Your Hands" instructional signs above sinks and production area entrances

- Keeping drainage covers closed

- Obtaining work permits/health certificates for employees  

- Renewing employee work permits/health certificates

- Not allowing employees with visible illnesses, wounds, or rashes to work

- Maintaining cleanliness of water tanks

- Providing and operating sufficient exhaust fans and keeping them clean

- Keeping and properly labeling expired/damaged product returns

- Designating an area for expired/damaged product returns

- Preventing foreign objects or unwanted materials in food items

- Ensuring permitted food additives do not exceed allowed limits  

- Cleaning and sanitizing refrigerator walls, ceilings and floors