Food contact materials require documentation and traceability
Food comes into contact with many materials during production, processing, storage, preparation and serving. Food contact materials are therefore subject to strict requirements to ensure that they do not affect food quality or pose a health risk to consumers.
When components become part of food safety
In food production, it is not just the raw materials and processes themselves that affect safety. Hoses, fittings, process equipment, packaging and other components can also come into direct contact with food, so their suitability for this purpose must be documented.
As a food producer, you need suppliers who have approvals, documentation and traceability under control. Requirements for production facilities and materials are continually revised as new knowledge emerges about migration, unwanted chemicals and limit values.
At Hans Buch, the aim is to make access to food-approved components safe, reliable and straightforward. The range of food contact materials complies with current regulations and legal requirements.
What the law requires of food contact materials
In Denmark and the EU, Framework Regulation (EC) No 1935/2004 applies to materials and articles that come into contact with food. The basic principle is that materials in direct contact with food must not release substances in quantities that could be harmful to humans, and must not impair food quality.
Among other things, this means that food contact materials must not cause an unacceptable change in the composition, taste or smell of food. The Regulation also sets out specific rules for active and intelligent materials, as well as requirements for labelling, documentation and traceability.
For manufacturers, this means that selecting components is not just about technical function. It is also about being able to document that the materials are suitable for the specific application.
Look for labelling, documentation and correct use
Food-approved components can be labelled in different ways. Labelling may indicate that a product is suitable or certified for contact with food, but it must always be considered alongside the manufacturer’s documentation and instructions for use.
Hans Buch supplies fittings and hoses from Tierre Group, whose products carry various relevant markings. These can help clarify whether the components are suitable for the intended food contact, process and application.
- Glass and fork symbol: A widely used symbol indicating that the responsible company or manufacturer has assessed the product as suitable for food contact. The symbol is not an approval in itself.
- NSF certificate: A mark from NSF International, an independent and accredited US organisation that tests and certifies food and consumer products, as well as systems.
- ICIM certificate: A certificate from ICIM S.p.A., an independent Italian certification organisation specialising in certification within engineering and mechanics.
- Manufacturer’s instructions: Food contact materials must be used in accordance with the manufacturer’s recommendations, including those relating to temperature, liquids, installation and handling.
- Traceability: Components should be traceable throughout the supply chain so that products can be withdrawn effectively if faults or deviations arise.
- Batch number: At Hans Buch, all food contact materials have a batch number, allowing each component to be traced throughout the supply chain.
Correct selection reduces the risk of faults and migration
Incorrect use of food contact materials can damage equipment and, in the worst case, lead to the migration of unwanted or hazardous substances into food. This can happen, for example, if components are used at incorrect temperatures or in contact with liquids for which they are unsuitable.
Food contact materials should therefore always be selected and used according to the specific process. The material, medium, temperature, cleaning, pressure and installation should be assessed together to ensure that the component both functions technically and meets food contact requirements.
Documentation, correct labelling and traceability make it easier to work safely and systematically with food contact materials in production.
Choosing gas detection
Do you need fittings, hoses or process components for food contact?
We advise on labelling, use and traceability to ensure the solution suits your process.
Rasmus Riis Mortensen
Sales Manager, External Sales
Michael Schlüter
Sales Engineer