Food products often have a long journey from the initial manufacturer until finally being eaten
by consumers. They should be stored in warehouses before being transported and distributed
to retailers. They are then likely to be stacked in more warehouses before being sold. At all these
stages the product may be damaged by careless handling or changes in storage conditions such
as light, humidity and temperature.
Code of Practice No. (26)/2014 Food Contact Materials (Plastic Food Packaging Materials)