The Reusable Packaging Association has issued comprehensive protocols to ensure the continued safe use of reusable plastic containers (RPCs) for fresh and perishable products in the supply chain. The guidelines encompass washing, handling, storing, packing, displaying and collecting RPCs. They also include rigorous and defined Hazard Analysis & Critical Control Points (HACCP), and hourly, daily, monthly, and quarterly microbiological testing.

Plastic bags that can stop bread and cheese from going moldy after just a few days have been developed by scientists. The technology, which uses chemicals that prevent bacteria and fungi from growing, allows food to last for longer.