Quality guidelines

Quality guidelines

Quality guidelines 

These quality guidelines for bottling, aim to guarantee the quality and dependability of pre-packaged products. These guidelines are formulated based on the challenges faced by the members. They serve the purpose of creating specifications for packaging supplies (such as labeling, capping, and cardboard packaging) and establishing a quality management approach for bottling lines. The latter includes practical adherence to ISO 9000 certification, good hygiene practices, ensuring the safety of pre-packaged food products, inspection on bottling lines, cleanliness of pre-packaging, and considerations for mobile bottling of still wines by subcontractors.
Guidelines N° 1 - Practical guide for specification redaction

This document aims to indicate how to write a specification for bottling components.
Its scope concerns all packaging components of packaged articles (or pre-packed), whatever is the nature of the components: wood, craft, plastic, metal,...etc. 
01/10/1988 - Latest update 01/10/1988
Guidelines N° 2 - Functional specification for labelling

A bottle for retail sale, on the shelf or the consumer's table, cannot be conceived without packaging, which, apart from the cap and the lid, is essentially the label.
The latter must fulfil several functions:
  • Information Identification of the product Legal or regulatory information Additional marking, if any;
  • Support of the brand image, enhancement and personalisation of the product, if necessary, advertising and promotional support. 
These functions are understood from a quality perspective:
  • Presentation positioning, legibility, aesthetics;
  • The durability of the presentation
The influencing factors involved in the labelling process are:
  • The labelling machine;
  • The bottle;
  • The label(s);
  • The glue;
  • The operator.
The study of the above factors is the subject of this Specification. However, it should not be forgotten that upstream elements, such as the definition of the packaging, have an important role to play, the repercussions of which are felt in the implementation, and that downstream elements (conveying, packing, storage, handling) can alter a well-managed labelling process.
The scope of the study was initially limited to the labelling of a glass bottle.
01/03/1989 - Latest update 01/03/1989
Guidelines N° 2.01 - Pressure sensitive labelling on glass containers

This document concerns only self-adhesive labelling on glass containers. The principal objectives of the document are as follows:
  • To give manufacturers and users a reference document to help them carry out the operation of self-adhesive labelling and to give guarantees of security for the consumer;
  • to determine the specifications of each elements and their interfaces;
  • to give to manufacturers and users a reference document for the establishment of technical documents and quality control procedures;
  • to facilitate diagnosis in case of malfunctions;
  • to indicate what happens at the end of the life of a glass container.
This guideline reflects the situation at its date of publication. It was established with reference to the standards currently in force or in preparation and to the professional documents (business practices) recognised by the specialist working group involved in preparing it.
01/01/2009 - Latest update 25/06/2021
Guidelines N° 3 - Capping: Choice and sealing conditions for foodstuff liquid bottling

Design and implementation of sealing for the packaging of non-dairy food products.

We have often found that some of the problems encountered on bottling lines stem from a lack of knowledge about the characteristics of the seals used. The sealing of a container is a technical operation that must be carefully analysed by the upstream functions of the bottling hall, and not left to the designer of the shape or decoration alone; the conservation of the bottled product, and sometimes the safety of the consumer, are at stake.

The range of products to be packaged is vast, as is the range of "seals". This study will therefore limit itself to answering the following question: "How do you create and implement a seal for the packaging of food products, excluding milk?", to assist in the development or evolution of a product, or establishing functional specifications.

In order not to favor any particular sealing method (especially as certain brands have sometimes become common names), we have based our analysis on the physical means used to create the sealing function, trying to define their specificity, their limits, and the means of implementing them.

In this study, we have deliberately left aside the specific issues relating to cork stoppers, which are being studied separately by a MINE technical committee within the inter-professional framework. A glossary, in Appendix 3, will help to clarify terms in italics that may lead to confusion.

A brief bibliography, in Appendix 5, will enable readers to deepen their knowledge of the subject.
01/01/1991 - Latest update 01/01/1991
Guidelines N° 4 - Cardboard packaging from the machine side

This document is intended to provide a method of developing the couple packing cardboard/machine to fulfill the functional specifications. Its field of application is the combination of corrugated packaging which includes crates and cardboard cutouts spliced (trays, box Wrap-around ...). It brings together the questions that need to be asked by the user, the cardboard, and the machine manufacturer, in their respective requirements. It specifies the elements that technicians must provide to clients to provide them with the relevant judgment criteria.
01/01/1991 - Latest update 01/01/1991
Guidelines N° 5 - Quality control on the bottling line

The objective of this document is to determine how, on a bottling line, to ensure the quality of the finished product:

  • Product conforms to the consumer's expectations (minimum of defects);
  • Optimum productivity (minimum of disruptions).
01/01/1991 - Latest update 01/01/1991
Guidelines N° 6 - Certification ISO 9000 practical approach in the bottling industry

The ISO 9000 standards, which set out the rules to ensure quality, concern everyone involved in the industrial chain.
Should this be undertaken?
Should I be certified?
In what form should this process be undertaken?
With which standards? 

01/03/1993 - Latest update 06/11/2023
Guidelines N° 7 - Good hygiene practice on bottling lines

Council Directive 93/43 of 14/06/93 on the hygiene of foodstuffs calls on professional organizations in the food industry to develop guidelines for the use of professional organizations dedicated to Hygiene.
The drafting of these guidelines must meet two requirements:
  • To respect the principles of food hygiene of the Codex Alimentarius of the F.A.O;
  • To use the H.A.C.C.P (hazard analysis, critical control points) approach in establishing procedures to ensure food safety.
They are voluntary and can be used in practice by the people concerned.
They are validated by the public authorities after advice from the High Council of Public Hygiene, and presented to the National Food Council for information.
The Quality Commission of the Bottling Institute of the French Movement for Quality was proposed to work on the drafting of a guide specially designed for professionals in the bottling and packaging of food products.
01/01/1995 - Latest update 01/01/1995
Guidelines N° 8 - Functional specification

This functional specification is intended to help the establishment of contractual relations for the provision of "dry" materials to a level of quality suitable for the production constraints of the traffic jam, safety, and consumer information.
01/01/1998 - Latest update 01/01/1998
Guidelines N° 9 - Control of the filling volumes in prepacked glass containers

The purpose of this guide is to provide a benchmark for bottlers for controlling volumes.
Two different scenarios are considered:
  • Control by weighing (can be used with all types of bottles);
  • Control by level (can only be used with Measuring Container bottles).
Note that we are only dealing here with control methods (generally performed by sampling) and not with filling methods.  

01/01/1997 - Latest update
Guidelines N°10 - Safety of pre-packaged liquid foods

This guide is the result of the study of a working group gathering packaging producers, packaging equipment manufacturers, and their brands/bottlers.
It does not provide "recipes" for dodging an 'obligation of result' set out in the Directives, but opens up a series of possibilities so that the means can be put in place by each lead to products that are safer for the consumer (Not professional consumer).
01/01/1999 - Latest update 01/01/1999
Guidelines N°11 - Inspection on bottling lines

The objective of this guideline is to suggest a rational process for establishing inspection programs to assess the quality of finished products on bottling lines.
01/01/2002 - Latest update 01/01/2002
Guidelines N°12 - Prepacking cleanliness

Council Directive 93/43 EEC of the European Communities of 14/06/93, on the hygiene of foodstuffs, calls on professional organizations of food industries to develop for professional use guidelines to ensure safety and suitability of foodstuffs. In this perspective, writing a guide about the hygiene of the pre-packaging complements comes together with other guides of good practice.
01/01/2004 - Latest update 01/01/2004
Guidelines N°13 - Mobile bottling for still wines

This guide is dedicated to the drafting of standard specifications for "mobile contract bottling of still wines". The aim is to provide a tool for dialogue when drawing up the specifications required for the best possible execution of the contract bottling of a still wine. For clients, it should make it easier to formulate their requirements, and for service providers, it provides a basis for delivering quality work. 


01/01/2006 - Latest update 01/01/2006
Guidelines N°14 - Hygiene control on bottling line of still wines

In a bottling line situation, the customer is usually in charge of the bottled wine distribution, that is to say, he will have to assume the consequences of a low level of bottling hygiene.
It is therefore legitimate for him to ensure product quality with the relevant specifications.
These guidelines aim to help partners develop together a list of requirements to be observed and checked depending on the types of wine bottling and markets.
For more information on this, see the specifications of the quality Cetie GUIDELINES N°13 - MOBILE BOTTLING FOR STILL WINES.
01/01/2010 - Latest update 01/01/2010
Guidelines N°15 - Good bottling practices

The objective of this guide is to provide good practice recommendations for the bottling of beverages to ensure product quality and safety.
They are in line with the guidelines that are found in the main existing quality standards (e.g. ISO 9000, H.A.C.C.P., or IFS) but they do not cover all the requirements of these standards. In a further step, these guidelines could be made more specific for:
  • Specific types of products (wines, carbonated beverages, fruit juices);
  • Specific types of packaging (glass, PET, TetraPak, "bag-in-box", metal).
01/01/2012 - Latest update 01/01/2012
Guidelines N°17 - Specifications for screw caps for wines and alcoholic beverages

This document is intended to provide recommendations for establishing a supply specification for aluminum screw caps.
22/04/2013 - Latest update 04/05/2021
Guidelines N°18.00 - Plastic bottle closure qualification test manual

This document provides a collection of test methods for the qualification of plastic flat-top closures applied on PET bottles that are used in the beverage industry.
This document has in view to ensure that every party involved in measuring and determining results consistently the same way.
It should be understood that specifications have always to be agreed upon between the packaging supplier or packaging technology supplier on the one hand and the bottler or brand owner on the other hand. It needs to be considered that closures are a part of the entire packaging system.

09/09/2015 - Latest update 01/02/2024
Guidelines N°18.01 - Plastic container snap-top closure qualification test manual

This document provides a collection of test methods for the qualification of snap-top plastic closures (single or multi-pieces) applied to containers and related neck finishes.
This document has been developed to ensure that every party involved is measuring and determining closure performance consistently and in the same way.
It should be understood that specifications and test methods have always to be agreed between the packaging supplier or packaging technology supplier on the one hand and bottler or brand owner on the other hand. The test methods may not be applicable to all snap-top closures (depending on design, application e.g., bottled product).
It needs to be considered that closures are a part of the entire packaging system.
29/07/2020 - Latest update 30/06/2022
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