Packaging is a fundamental part of any brand. It defines product integrity, security and drives innovation. Consumers are attracted to strong and recognisable products that need to be consistent in size, colour and shape. Packaging is therefore an integral part of the manufacturing process.

The Global Standard for Packaging and Packaging Materials is the first packaging standard in the world to be recognised by the Global Food Safety Initiative (GSFI) benchmarking committee. It’s why over 3,500 suppliers in over 80 countries have chosen to be certificated to this scheme and it is recommended or accepted by specifiers worldwide.

The Global Standard for Packaging and Packaging Materials can be used by any manufacturer producing packaging materials for all types of products - from food to consumer products - at all levels: primary, secondary and tertiary.

ISSUE 5: July 2015

Issue 5 of the Global Standard was published in July 2015 after consultation with industry experts and we’ve designed the Standard to help you adopt good manufacturing practices and support quality management systems. This will help you develop and manufacture safe, legal packaging materials that meet the quality levels expected by your customers and consumers.

Issue 5 of the Standard is divided into eight manufacturing technologies:

  • Glass manufacture and forming
  • Papermaking and conversion
  • Metal forming
  • Rigid plastics forming
  • Flexible plastics manufacture
  • Other manufacturing
  • Print processes
  • Chemical processes


Issue 5 of the Standard consists of six sections:

1. Senior management commitment

For any packaging quality management system to be effective it's essential that management personnel are fully aware of the requirements and are committed to the implementation.

2. Hazard and risk management system

The basis for the programme is an effective hazard and risk analysis based on the principles from the internationally recognised Codex Alimentarius system and encompasses hazard analysis and critical control points (HACCP).

3. Product safety and quality management

Sets out requirements for the technical management of product quality and hygiene practices, building upon the principles of ISO 9000. This includes requirements for product specifications, supplier monitoring, traceability, and the management of incidents and product recalls.

4. Site standards

Sets out expectations for the production environment including the layout and maintenance of the buildings and equipment, cleaning, pest control and waste management. This includes a specific section on managing foreign body and chemical controls.

5. Product and process control

The requirements at the product design and development stage including quality assurance, process control and product inspection and testing.

6. Personnel

The standards needed for staff training, protective clothing and personal hygiene.