4. DESCRIPTION (Description shall start from nexi stage)
Standardisation is the process of formulating and applying the rules for an orderly approach to a specific activity - for the benefit of all - with the co-operation of all concerned and in particular for the promotion of optimum overall economy, taking due account of functional conditions and safety requirements. Standardisation is based on the consolidated results of science, technology and experience. It determines not only the basis for the present but also for future development and it should keep pace with advances. The development of packaging, as science and technology, has witnessed a phenomenal growth in the recent years. Traditional materials like metal, wood andjute are being replaced by light weight plastics. Iibreboard boxes and containers made of laminated and coated materials. In order to successfully and safely market food products as well as enter the export market, the package must conform to the prevailing specifications, trends and preferences of the target markets. In the context of all these factors, application of standards and standardisation for food packaging needs, can play a vital role in putting the food packaging industry on a sound footing for developing domestic and international markets. There are several aspects of standards.
These may include:
• Specifications of products and materials
• Codes of practices
• Standard test methods
• Standard terminologies, symbols, colour schemes, nomenclature, notations etc.
• Standard sampling procedures
• Inspection methods
• Criteria for conformity There are different levels of standards, which may be listed as:
• An Individual Standard
• A Company Standard 374
• An Association Standard
• A National Standard
• An International Standard The level is determined by the specific interests involved in creating and using the standard in day-to-day operations. There are various benefits to standardisation. To

mention a few briefly;.the following are listed:
• To the Producer — Rationalisation of manufacturing processes, improved control of processes/materials, high rate of production, reduction of inventories, ultimate increase in sales and hence profits.
• To the Consumer — Assurance of quality of food and services purchased, better value for money spent.
■• To the Trade — Minimisation of delays, workable basis for acceptance or rejection of goods, opening of larger markets, reduction in cost of handling transactions.
• To the Technologist — Increased knowledge of properties, possibilities of application of
materials, accepted methods of tests and procedures, guidance for formulation of R & D
programmes.
For returnable containers it has further explained the procedures to keep the containers clean for re¬use. Packaging of foodstuffs and perishables commonly used by the masses are 375 covered, and are classified into the following categories in their decreasing order of perishability:
• Milk and milk products • Fruits and vegetables • Meat, fish and poultry • Bakery and confectionery
products • Protein rich food • Edible starch and starch based products • Oils and fats • Foodgrains and
food grain products • Sugar and honey • Stimulant food • Alcoholic drinks and carbonated beverages •
Spices and condiments
Plastics for Food Packaging
Use of plastics for food packaging applications is increasing both in quantum as well as in
variety.
Plastics are available in various forms such as monofilms, co-extruded films, laminates, sachets, jars, bottles, jerry cans, trays, cups and containers of all shapes and sizes. Guide on Suitability of Plastics for Food Packaging. This standard is expected to provide general guidance to the food packer in selecting the specific thermoplastic material or its combination to design an acceptable food packaging system. The standard, however, does not provide guidance on the actual design of the food packaging system or cover the shelf-life requirements for various food products. The standard also states that the plastics used shall be of food grade material and should be safe for food contact and conform to the relevant Indian Standards and used in conjunction with the following series of standards on food contact plastics of which it forms a part.
1. Human and Environmental Safety
1.1 In storage
1.1.1 The packaging material should not be potentially harmful due to: a) emission of substances

which may endanger human or other forms of life: b) contamination of the contents by the packaging, including those specific cases where the combination of packaging material and contents may cause problems.
1.1.2 The contents, where potentially harmful, should not leak through the packaging due to: a) lack of a seal b) deterioration of the packaging caused by the outside influences, such as light or foreseeable mechanical forces c) deterioration of the packaging caused, by the contents
1.1.3 Where the contents are potentially harmful, the packaging should be clearly labeled with relevant warnings and instructions for storage and disposal. 382
1:1.4 Where time affects the safety of the product, the packaging should be clearly labeled to that effect, for instance, by way of a phrase such as "Do not use after (date)/*
Food safety is a growing concern among consumers. Standards and specifications for food packaging have played a vital role in putting the food packaging industry on a sound footing in globalised markets. Plastics have been the ideal materialfor food packaging. As the technologies have grown, plastics have readily outperformed the traditional materials in food packaging in all aspects meeting stringent requirements. They have always kept pace with the growing customer needs and meet International standards and specifications.

5. CLAIMS
1. Food packaging is core to managing the delivery of innovative, safe products to the consumer. The consumer has an increasing awareness of the impact of packaging on the environment. To reduce the amount of packaging materials being sent to landfill, an increasing number of companies are exploring routes to lightweight material or are using alternative materials. Our aims to reduce household waste by achieving reductions in packaging waste growth and identify solutions to reduce food waste.
2. According to claim 1, it is prescribed as The need for packaging is sometimes questioned. However, packaging can prevent microbiological growth, product deterioration and chemical contamination, it can protect food from light and moisture and it can protect from physical damage. It is also vital for carrying legally required and other information about the food.
3. According to claim 1, it is prescribed as the essence, packaging carries out three functions: protection, preservation and promotion of the product. The first two of these functions directly impact on food waste as they reduce the rate of deterioration.
4. According to claim 1, it is prescribed as the three functions described are achieved by primary, secondary or tertiary packaging alone or in combination.
5. According to claim 1, it is prescribed as Primary is the term applied to packaging in direct contact with the food. Secondary packaging houses a number of primary packs.
6. According to claim 1, it is prescribed as Tertiary packaging refers to the transport container which is a pack made up of a number of secondary packs. In order for us to understand how packaging performs these three functions.
7. According to claim 1, it is prescribed as it is important to understand why certain materials are used. The key materials are plastic, metal, glass and board.