The packaging requirements and standards mainly include the following aspects:
Packing specifications:
Packing list and product certificate: The box should be accompanied by a packing list and product certificate, including the inspection conclusion, inspection date, inspector's signature, stamp or inspector code.
Independent packaging and fixing measures: Products should be packaged independently, and have necessary fixing, support and shock absorption measures to prevent scratches, bumps and deformation.
Outer packaging label: The outer packaging should be printed with product name, product code, variety, item number, supplier code, quantity, specification, box size, volume, weight, etc.
Warning sign: When necessary, mark "handle with care", "rain and moisture proof" and other words or warning signs.
Packing standard:
Packing box standard: Packing boxes are divided into plastic turnover boxes and cartons according to the material, and the colors are gray and dark yellow respectively. Cartons must be double-layer corrugated cartons or above, and plastic turnover boxes should be impact-resistant polyethylene or polypropylene to ensure that the box body is not deformed or cracked when filled with products.
Labeling requirements: The component identification, storage and transportation, and protection identification of the carton are not printed on the box body, but are pasted. The pasting position is in the upper right corner of the direct visual surface during logistics operations. The manufacturer's abbreviation and packaging box number are printed on the two diagonal surfaces of the plastic turnover box, and the font is bold and the color is black.
Special requirements for food packaging:
Shelf life and storage conditions: When the maximum surface area of food packaging or packaging containers is greater than 35cm, the height of the text, symbols, and numbers of the mandatory labeling content shall not be less than a certain value. Storage conditions can be marked with titles such as "Storage Conditions", "Storage Conditions", and "Storage Methods".
Nutrient labeling: The content of energy and nutrients should be marked with specific values per 100 grams (g) and (or) per 100 milliliters (mL) and (or) per edible portion of food. When there are more than 5 items in the ingredient list, the five common items (energy, protein, fat, carbohydrates, sodium) need to be highlighted.
These standards and regulations are intended to ensure the safety and scientific management of products during storage, transportation and sales, guarantee product quality and safety, reduce packaging resource waste, and improve packaging quality and customer satisfaction.
