Secondary packaging is the packaging used to group, protect or present one or more primary food packages. It usually surrounds the immediate container that holds the food and helps with handling, storage, distribution, merchandising or product identification. Secondary packaging is generally not in direct contact with the food itself.
It can protect primary containers from impact, reduce movement during transport, make products easier to stack and identify, display required information and support inventory handling. The design should suit the product, distribution conditions and applicable packaging and labelling requirements.
In a restaurant, secondary packaging may arrive with supplier deliveries and should be managed so that dirty outer cartons do not contaminate food-preparation areas. Remove or store outer packaging according to the operation’s receiving and storage procedures, and keep product labels and lot information available for traceability.
Chef’s tip: Do not confuse secondary packaging with the food-contact container. Check that primary packaging remains intact and that the product identity, lot code and required label information can still be traced after outer cartons are removed.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
