Food packaging: which HACCP standards apply in 2025?

Food packaging standards are no longer just about looks or brand image: today they guarantee food safety and traceability, inform consumers and meet regulatory obligations, such as the Triman logo, compulsory in France since 2015 for all recyclable packaging aimed at the pastry, catering and chocolate sectors. Packaging is no longer limited to simply protecting the product…

1. Types of food packaging & Triman signage

Single-use cartons, fibre trays, kraft boxes or thermoformed pouches: each format must meet specifications for hygiene, food-contact-approved materials and leak-tightness.

The Triman signage is now required in France: a logo and a clear message encouraging sorting must appear on the packaging. This obligation is reinforced for artisans and food trades, in line with recycling standards.

Food packaging comes in three complementary levels:

• Primary packaging: in direct contact with the product (e.g. tray, pouch), it must guarantee chemical inertness, leak-tightness and protection against contamination.
• Secondary packaging: groups several primary packages together (e.g. case, film), makes handling easier and protects against light or impact
• Tertiary packaging: used for transport and logistics (e.g. pallet, stretch
  film) — ensures stability during transport.
  

Each level is subject to specific HACCP requirements, with critical control points adapted to the risk of contamination.

2. Packaging materials: regulatory compliance and technical criteria

Materials authorised for contact with foodstuffs must comply with European (Regulation EC 1935/2004) and French regulations.

Packaging materials intended for food contact must meet strict regulatory requirements defined in particular by European Regulation EC 1935/2004. This regulatory framework requires that the materials used do not release any substance liable to harm consumer health, in particular through chemical migration into the food. Manufacturers must therefore ensure that their materials are inert, that is, that they do not alter the organoleptic or nutritional composition of the packaged product.

In addition, the mechanical strength of materials is a fundamental criterion: it must prevent any degradation, puncture or leak that could compromise the health integrity of the product. Interactions between materials and types of food (acidic, fatty, moist) are also carefully studied to avoid any degradation or contamination.

3. Good hygiene practice guide for food packaging

Applying a good hygiene practice guide (GHP) is essential to control the risks of packaging contamination. These guides, drawn up by health authorities in France such as ANSES and the DGCCRF, set out a precise framework of requirements. In particular, they recommend rigorous cleaning and disinfection of storage and packing areas and of equipment in direct contact with packaging.

Regular microbiological testing of surfaces is essential to ensure there is no cross-contamination that could compromise food safety. In addition, ongoing operator training is strongly recommended, to ensure that the specific risks linked to packaging are understood and that hygiene protocols are applied correctly.

4. Applying the HACCP method to packaging processes

The HACCP method is the cornerstone of food safety. Every stage, from material selection to final distribution, is subject to an in-depth analysis of biological, chemical and physical hazards. Identifying the critical control points (CCPs) makes it possible to put precise monitoring procedures in place, such as temperature checks, verification of equipment cleanliness or batch management. Rigorous documentation and traceability are essential to guarantee compliance and make audits easier.

In this context, the traqfood solution stands out as an innovative tool for monitoring and optimising HACCP procedures. It enables automated, real-time collection of monitoring data, simplifying document management and packaging traceability. Thanks to its interface, traqfood makes it easier to set up preventive alerts, reduces human error and optimises decision-making to ensure constant compliance with the HACCP standards in force.

This digitalisation is a real lever for restaurants committed to food quality and safety.