Scope
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), what ever is the nature of the components: wood, craft, plastic, metal,...etc.  01/01/1988 - Latest update 01/01/1988

Scope
A bottle for retail sale, on the shelf or on 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. 01/01/1989 - Latest update

Scope
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

Scope
  01/01/1991 - Latest update 01/01/1991

Scope
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 machine manufacturer, in their respective requestments. It specifies the elements that technicians must provide to clients in order to provide them the relevant judgment criterias. 01/01/1991 - Latest update 01/01/1991

Scope
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

Scope
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? ISO 9003, 9002, 9001, ...

01/03/1993 - Latest update 01/03/1993

Scope
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 professionals organisations dedicated to Hygiene.
The drafting of this 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

Scope
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 the consumer information. 01/01/1998 - Latest update 01/01/1998

Scope 
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 bottle);
• 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

Scope
This guide is the result of the study of a working group gathering packaging producers, packaging equipment manufacturers, their own brand/bottlers.
It does not provide "recipes" for dodging an 'obligation of result' set out in the Directives, but opens up a series of possilities 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

Scope
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

Scope
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

Scope
This guide concerns screw capping of still wines with a threaded plastic closure having a tamper evident ring whose bridges must break on opening
The cap is screwed on after filling and can be applied on a screw finish in glass or PET identified as BVS 30H60. This operation enables a seal to be ensured on the top and sides of the sealing surface.
NB: the term “still wines” is not currently defined in legislation; it is generally accepted practice to consider “still” wines whose carbon dioxide content is less than 1.2 g per litre of liquid and which gives an overpressure of less than 1 bar relative when maintained closed at 20°C. Wines entering in this category are neither “sparkling” nor “sweet” nor “natural”, etc.

 

01/01/2006 - Latest update 01/01/2006

Scope
In a bottling line situation, the customer is usually in charged of the bottled wine distribution, that is to say, that he will have to assume the consequences of a low level of bottling hygiene.
It is therefore legitimate to him to ensures product quality with the relevant specifications.
This guidelines aims to help partners to 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. 01/01/2014 - Latest update

Scope
The objective of this guide is to provide good practice recommendations for the bottling of beverages in order 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

Scope
This document is intended to provide recommendations for establishing a supply specification for aluminium screw caps.

22/04/2013 - Latest update 04/05/2021

Scope

In collaboration with the ISBT.
  09/09/2015 - Latest update 08/07/2019

Scope
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