Food Marketing & Technology magazine

The phrase Reduce, Reuse and Recycle is not alien to us, and terms like sustainable, eco-friendly, or recycle are no more just friendly options but have become a necessity for the future of the earth and us all. Sustainable packaging involves materials that can be sorted, shredded, pulped or melted to be remodelled as a new raw material to start fresh. Over time, it reduces its carbon footprint. Packaging and industries go hand-in-hand; of all the industries, the food industry involves a large amount of packaging and labelling. Packaged foods, beverages, fresh fruits and vegetables are sold pre-packed to increase their self-life and retain their freshness throughout the entire process chain. Change is eating lifestyle, and the rising demand for packaged food has shown growth in the global packaging market. But with greater demand for packaged food, the inclination for sustainable packaging and labelling has also seen a positive rise among consumers. Impact of regular packaging on the

  Sterilization keeps up with or reestablishes a condition of tidiness and advances cleanliness for avoidance of foodborne disease. It is a fundamental essential program for food handling . The Preventive Controls Regulation for Human Food found in 21 CFR Part 117 further highlights the significance of this component. Preventive controls are characterized as: "… those risk-based, sensibly proper systems, practices and cycles that an individual proficient about the protected assembling, handling, pressing or holding of food would utilize to essentially limit or forestall the dangers distinguished under the peril investigation that are predictable with this logical comprehension of safe food fabricating, handling, pressing or holding at the hour of the examination." Follow FMT magazine, for more information regarding the food packaging.

To provide standard and superiority food for consumers regularly, comprises of many practices from production, processing to packaging stages. In this practice, hygiene, a vital procedure has been implicated, which is necessary in the food processing circumstances for standard food. Hygiene can be abided either by cleaning, sterilizing, disinfecting, or placing in extreme temperatures. Still the complication is around whether choosing of manual or machine work for whole food plant hygiene . Suppose maintaining cleanliness manually in high scale is a challenging process as well as impossible for dismantling and manually clean the piping and equipment. To begin with production, cleaning is the foremost step for preparing the processed line of products. Sequentially, it can be attained by CIP (clean in Place) unit has been efficient segment of any food processing plant. What is CIP? Cleaning in place, short as CIP is a set of procedures used to properly cleaning the processing equipment w