On every market, industries face precise regulatory requirements in relation to product packing and machine safety.

Whatever your project, the solutions offered by PACKINOV are designed to meet all these requirements.



Machine safety falls within the legal liability of the manufacturer and the operator.

PACKINOV only offers machines and equipment which comply with standards.


There is a mechanical risk whenever a moving part can come into contact with part of the human body and cause a wound. Reciprocally, a moving part of the human body can come into contact with a material element (e.g. in a fall).
These elements are often connected to equipment or machines but can also be tools, parts, loads, and splashes of materials or fluids.
The presence of a mechanical risk can thus be identified by a combination of 3 elements: an operator, an element and the energy of a movement.


The manufacturer or designer of working equipment must comply with the essential health and safety requirements stated in the so-called “Machines” directive 2006/42/CE (design rules).

The purpose of these essential requirements is to allow the free circulation of equipment in the territory of the European Union and to guarantee a high level of safety.

The CE marking appearing on machines means, from the party responsible for bringing them onto the market, that they comply with the essential requirements and procedures defined in the “Machines” directive and other directives relating to this party’s equipment, such as the “Low Voltage” directive or the “Electromagnetic Compatibility” directive.


The employer and user of machines must observe the provisions of the Labour Code (articles R.4311-1 et seq.), i.e. he must take measures to ensure that the machines are kept in conformity, and to ensure the safety and training of personnel.

PACKINOV makes every effort, from design to production, to comply with these requirements and to ensure you an optimum level of safety.


Source: http://www.inrs.fr/demarche/conception-utilisation-equipements-travail/reglementation-normes.html


In Europe, businesses in the food sector are legally responsible for the safety of the food they produce, transport, store and sell.

They are obliged to take preventive measures by identifying and managing risks before they compromise the safety of food.

To comply with this obligation, many food businesses apply specific industrial standards.


The risk analysis and critical points system for risk control (HACCP: Hazard Analysis Critical Control Point) is a tool which businesses in the food sector use to guarantee food safety.
This system was initially developed in the 1960’s to produce healthy and safe food for an American space programme.

Based on risk prevention and analysis, this system allows food businesses to identify the critical control points (CCP) for physical (e.g. glass), chemical (e.g. pesticides) and microbiological (e.g. bacteria responsible for food poisoning) risks before they compromise food safety.

Under the legislation, all European food businesses must introduce and apply procedures based on the principles of the HACCP system. An HACCP system can be implemented first and foremost by the application of good hygiene practices (GHP)..
GHP’s cover, for example, physical hygiene and staff training; cleaning and disinfection; maintenance and servicing; pest control; installations and equipment; premises and structures; storage, distribution and transport; and waste management.

Stricter hygiene rules apply to primary producers such as farmers.
Standards often provide industrial businesses with essential information about the procedures to put in place.


Food standards are generally produced by national or international bodies, such as the International Organization for Standardization (ISO), responsible for producing standards and / or for food safety, or by the food industry itself, via a representative body such as the British Retail Consortium (BRC).

Food standards play a key role as they help food businesses consistently produce healthy and safe food products which meet current legislation.

Currently, a good number of standards can form the subject of checks or certifications by independent bodies such as the Société Générale de Surveillance (SGS). However, a certification does not prove that a food presents no danger, but simply that it was produced in the context of a correctly applied quality system. This is an economic system for the management of product quality and safety. This system also allows businesses in the food sector to declare their commitment to food safety and to announce the level of confidence that consumers and the regulatory authorities expect.


Clean-In-Place (CIP) (or Nettoyage En Place (NEP) in French) is an automatic cleaning system for installations without the need to strip them.

Usually integrated in the machine at design stage, vessels, pipes and other machines are washed using a parallel water circuit. In the most complex systems, various cycles with washing and rinsing products are programmed.

The water circuit used for cleaning and the washing water supplies and possible treatment are integrated from tooling design stage. In automated machines, cycles and programmes are also integrated from the outset. In this case, the main pumps or auxiliary pumps can be used to move the water around.

CIP is not based solely on the use of water for cleaning; to purge a pipe, a shuttle for example is used which, as it passes through the pipe, scrapes the internal walls and pushes out any product remaining in it. The shuttle is introduced via a branch circuit or by an opening in the main pipe. Shuttles are pushed into the pipe by air or water, or sometimes directly by the next product. (Management of bends in the pipework and filters to be planned).

Some manufacturers offer water treatment systems which can be used for CIP, and build into a mobile machine, the necessary pumps, filters and any water-heating system.

PACKINOV offers packing lines suitable for a CIP device: vessels, dosing systems etc.


The labelling of flavoured food products must comply with the general principle that the consumer must not be deceived or misled as to the exact nature and composition of the food he buys, in particular with regard to the ingredients providing the flavour perceived.
Thus, the guidelines of ANIA, the Association Nationale des Industries Alimentaires, apply to food products flavoured exclusively with flavours other than natural flavours from source.

Why is a representation needed on the packing?

The consumer must be able to quickly identify on the retail shelf the flavour of the product he chooses.
Compliance with all the guidelines below is intended to provide honest information to the consumer and to avoid any confusion with products containing characteristically used flavours or natural flavours from the source cited.


What a stylised representation (graphic design) must allow:

  • Identification of the flavour of the product
  • Rapid choice by the consumer
  • The differentiation of products with regard to flavours (for example between red fruits such as strawberry and raspberry).
    • Evocation of the flavour and taste by the shape and the colour of the flavour..

What the stylised representation (graphic design) must not give the consumer to believe:

  • That the flavour is present in the finished product
  • Or that the product contains a natural flavour obtained from the aromatic
    • The only representation permitted is a simplified schematic one which under no circumstances has the precision or realism of a photo
    • The decoration must not suggest the production, collection, implementation or presence of the aromatic..


The size of the representation must be in proportion relative to the size of the pack. On each face, the number and / or the area of representations must be restricted.


The information text stating that this is a flavour (“taste, flavour, flavouring, aroma etc. X”) must systematically appear close to or on the stylised graphical representation.
This information must be written such that it is as visible as the name of the aromatic (taking into account for example the size and / or the font of text, and / or the colours etc.).
If a natural flavour not from source is used, a claim of the type: “natural flavour” must not appear in the same visual field as the stylised representation, nor in any other place on the labelling, with the exception of the list of ingredients, in accordance with the regulations.
Commercial brands and fanciful designations and names must not suggest the presence of the aromatic.
For more information, consult the website www.ania.net.