DOCSLIB.ORG

Manual on Food Packaging for Small and Medium Size Enterprises in Samoa

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Manual on Food Packaging for Small and Medium Size Enterprises in Samoa Manual on Food Packaging for Small and Medium Size Enterprises in Samoa Manual on Food Packaging for Small and Medium-Size Enterprises in Samoa Prepared with the cooperation of the Small and Medium Food Enterprises in Samoa by FAO Consultant Richard Beyer. Food and Agriculture Organization of the United Nations Sub-Regional Office for the Pacific Islands Apia, 2012 About this manual This manual was prepared under funding support by FAO Technical Cooperation Programme project TCP/SAM/3203. It is based on consultation with a number of small and medium size enterprises (SMEs) in Samoa during July 2012. The layout is such that specific packaging information is included in the first chapter, while the second chapter relates to findings in Samoa and highlights points where there is common ground. The third chapter builds on chapter two and suggests strategies for consideration by SMEs. It has been the intention to include a number of areas where quality can be improved and maintained inexpensively and with it a closer match between packaging, shelf-life and consumer expectation. The ultimate aim is to enable processors to select the most appropriate packing for their products and thereby become more profitable and successful in both local and export markets. It is to be recognised that the packaging industry is very dynamic and new combination of components are becoming available on a frequent basis and thus this only reflects the current state of packaging and would need periodic updating. All comments and feedback are welcome and should be sent to [email protected] and [email protected]. Manual on Food Packaging Page 3 of 74 Acknowledgements Special thanks go to all the entrepreneurs in Samoa who so willingly gave up their time to share their views and concerns. Every attempt has been made to encapsulate those views so that the most eco- nomical and practical packaging can be selected. Some information has been difficult to source but grateful thanks must go to Vinay Narsey of Narsey’s Plastics Ltd in Suva who has spent much of his valuable time in providing very useful information. Thanks to all the overseas packaging suppliers who responded to requests for information although they have universally avoided committing their companies to costs without formal requests for quota- tions – unfortunately this aspect must be left to the SME operators. Those responding have been listed in the text. In addition gratitude is extended to those who gave their time to attend the feedback work- shop (tabulated on page 4) and who contributed to the refinement of this manual. Finally, many thanks to the FAO Sub-Regional Office for the Pacific Islands for initiating and supporting the work, in particular the Food Safety and Nutrition Officer, Dirk Schulz for technical comments throughout the project, as well as editing this manual. Manual on Food Packaging Page 4 of 74 Glossary BO Biaxially oriented film that is simultaneously stretched in two directions as they are extruded Codex Alimentarius International food code, including food standards, guidelines and codes of practice to protect the health of the consumers and ensure fair prac- tices in the food trade FAO Food and Agriculture Organization of the United Nations FSANZ Food Standards Australia and New Zealand HACCP Hazard Analysis of Critical Control Points ISO International Standards Organisation Laminate Flat sheet of plastic material that may contain one or multiple compo- nents LDPE Low density polyethylene Metallised Aluminium added to an existing film Monomers Single chemical units that make up polymers PES Polyester PET Polyethylene terephthalate PE Polyethylene Polymer A substance that is comprised of long chains of chemical units that give plastics their sheet structure PP Polypropylene PS Polystyrene PVDC Polyvinylidine chloride PVCVC Polyvinyl chloride – vinylidine chloride SAME Samoa Association of Manufacturers and Exporters Saran PVDC with a range of monomers incorporated SMEs Small and Medium Size-Enterprises SROS Scientific Research Organisation of Samoa Manual on Food Packaging Page 5 of 74 Manual on Food Packaging Page 6 of 74 Table of Contents About this manual ..................................................................................................................................... 3 Acknowledgements ................................................................................................................................... 4 Glossary .................................................................................................................................................... 5 Chapter 1 General Aspects of Packaging ................................................................................................. 8 1.1 Introduction ......................................................................................................................................... 8 1.2 Summary of the Functions of Packaging ............................................................................................ 8 1.3 Food Composition and Packaging Choices ........................................................................................ 9 1.3.1 Rigid Containers ........................................................................................................................ 12 1.3.2 Flexible Films ............................................................................................................................ 18 1.3.3 Single Component Films ............................................................................................................ 18 1.3.4 Multiple Component Films ........................................................................................................ 23 1.4 Printing Inks ...................................................................................................................................... 30 1.5 Summary of Labelling Requirements ............................................................................................... 31 Chapter 2 Food Manufacturing in Samoa .............................................................................................. 32 2.1 General .............................................................................................................................................. 32 2.2 Associations ...................................................................................................................................... 34 2.3.1 Evidence of Deterioration .......................................................................................................... 35 2.3.2 Product Shelf Life and Packaging .............................................................................................. 36 2.3.3 The Day Book ............................................................................................................................ 39 2.3.4 Shelf Life Manipulation Through Packaging Choices ............................................................... 41 Chapter 3 Future Work ............................................................................................................................ 43 3.1 Where to from here? ......................................................................................................................... 43 3.2 The Buying Motive ........................................................................................................................... 44 3.3 Competition....................................................................................................................................... 44 3.4 Recommendations for Immediate Action by Food Processors ......................................................... 45 Appendix 1 Terms of Reference for the Mission .................................................................................... 47 Appendix 2 List of Workshop Participants ............................................................................................. 48 Appendix 3 Functions of Packaging ...................................................................................................... 49 Appendix 4 Single Flexible Films – The Building Blocks ..................................................................... 52 Appendix 5 Detailed Properties of Single Component Flexible Films ................................................... 54 Appendix 6 SMEs consulted ................................................................................................................... 55 Appendix 7 Consultation Forms ............................................................................................................. 56 Appendix 8 Selected Packaging Suppliers .............................................................................................. 59 Appendix 9a Evaluation Form ................................................................................................................ 60 Appendix 9b Sequential Quality Assessment Chart ............................................................................... 61 Annex 10 General Standard For The Labelling Of Pre-packaged Foods ............................................... 62 Annex 11 Codex Guidelines on Nutrition Labelling ............................................................................. 69 Manual on Food Packaging Page 7 of 74 Chapter 1 General Aspects of Packaging 1.1 Introduction We encounter packaging every day but rarely consider its importance or the reason for its existence.
Load more

Recommended publications
  • Food Safety, Everyone's Business
    7 June 2019 World Food Safety Day Food safety, everyone’s business A Guide to World Food Safety Day 2019 Get Started! The first ever World Food Safety Day (WFSD) will be celebrated on 7 June 2019 to draw attention and inspire action to help prevent, detect and manage foodborne risks, contributing to food security, human health, economic prosperity, agriculture, market access, tourism and sustainable development. Theme “Food safety, everyone’s business” Everyone has the right to safe, nutritious and sufficient food. Still today, almost one in ten people in the world fall ill after eating contaminated food. When food is not safe, children cannot learn, adults cannot work. Human development cannot take place. Safe food is critical to promoting health and ending hunger, two of the primary goals of the 2030 Agenda. There is no food security without food safety and in a world where the food supply chain has become more complex, any adverse food safety incident may have global negative effects on public health, trade and the economy. Yet food safety is taken for granted. It is often invisible until you get food poisoning. Unsafe food containing harmful bacteria, viruses, parasites or chemical substances, causes more than 200 diseases – ranging from diarrhoea to cancer. This international day is an opportunity to strengthen efforts to ensure that the food we eat is safe. Whether you produce, process, sell or prepare food, then you have a role in keeping it safe. Everybody along the food chain is responsible for food safety. For this inaugural WFSD all stakeholders are invited to raise global awareness about food safety in general and to highlight that everyone involved in food systems has a part to play.
    [Show full text]
  • Worldwide Regulations for Mycotoxins in Food and Feed 2003
    FAO Worldwide Regulations Food and for mycotoxins in food Nutrition Paper and feed 2003 81 A F O F S I I A N T P A Contents List of Figures ........................................................................................................................................ iv List of Tables........................................................................................................................................... v Acknowledgements ................................................................................................................................ vi Foreword ............................................................................................................................................... vii Abbreviations .......................................................................................................................................viii Explanatory note ..................................................................................................................................... x 1. Introduction ................................................................................................................................... 1 2. Factors affecting the constitution of mycotoxin regulations in food and feed .............................. 3 2.1 Hazard identification and hazard characterization................................................................. 3 2.2 Exposure assessment.............................................................................................................
    [Show full text]
  • SARAN™ Polyvinylidene Chloride (PVDC) Resins
    Product Safety Assessment SARAN™ Polyvinylidene Chloride (PVDC) Resins Product Safety Assessment documents are available at www.dow.com/productsafety/assess/finder.htm. Select a Topic: Names Product Overview Manufacture of Product Product Description Product Uses Exposure Potential Health Information Environmental Information Physical Hazard Information Regulatory Information Additional Information References Names CAS Nos. 25038-72-6, 9011-06-7 Vinylidene chloride copolymer SARAN polyvinylidene chloride (PVDC) resins Vinylidene chloride/methyl acrylate copolymer SARAN resins Vinylidene chloride/vinyl chloride copolymer Back to top Product Overview SARAN™ resins are white, odorless granules.1 These resins are polyvinylidene chloride (PVDC) copolymers made from polymerizing vinylidene chloride with comonomers like vinyl chloride and alkyl acrylates.2 For further information, see Product Description. SARAN resins are used extensively in packaging applications for food, pharmaceuticals, hygiene products, and sterilized medical products. They offer excellent barrier performance to moisture, oxygen, and odors.3 For further information, see Product Uses. Because SARAN resins are used extensively in food packaging, it is possible for consumers to come into contact with them. Workplace exposure is also possible.4 For further information, see Exposure Potential. SARAN resins are essentially nonirritating to the eyes and skin. Dust from SARAN products may cause temporary mechanical irritation to the skin and eyes under extreme conditions. However, the products are considered to present no significant health hazard.5 For further information, see Health Information. SARAN resins are expected to be inert in the environment. They are unlikely to accumulate in the food chain, and are practically nontoxic to aquatic organisms on an acute basis.6 For further information, see Environmental Information.
    [Show full text]
  • Preventive Controls for Animal Food Safety
    Vol. 80 Thursday, No. 180 September 17, 2015 Part III Department of Health and Human Services Food and Drug Administration 21 CFR Parts 11, 16, 117, et al. Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Food for Animals; Final Rule VerDate Sep<11>2014 19:06 Sep 16, 2015 Jkt 235001 PO 00000 Frm 00001 Fmt 4717 Sfmt 4717 E:\FR\FM\17SER3.SGM 17SER3 mstockstill on DSK4VPTVN1PROD with RULES3 56170 Federal Register / Vol. 80, No. 180 / Thursday, September 17, 2015 / Rules and Regulations DEPARTMENT OF HEALTH AND Administration, 7519 Standish Pl., IX. Subpart A: Comments on Qualifications HUMAN SERVICES Rockville, MD 20855, 240–402–6246, of Individuals Who Manufacture, email: [email protected]. Process, Pack, or Hold Animal Food Food and Drug Administration A. Applicability and Qualifications of All SUPPLEMENTARY INFORMATION: Individuals Engaged in Manufacturing, Table of Contents Processing, Packing, or Holding Animal 21 CFR Parts 11, 16, 117, 500, 507, and Food (Final § 507.4(a), (b), and (d)) 579 Executive Summary B. Additional Requirements Applicable to Purpose and Coverage of the Rule Supervisory Personnel (Final § 507.4(c)) [Docket No. FDA–2011–N–0922] Summary of the Major Provisions of the Rule X. Subpart A: Comments on Proposed RIN 0910–AG10 Costs and Benefits § 507.5—Exemptions I. Background A. General Comments on the Proposed Current Good Manufacturing Practice, A. FDA Food Safety Modernization Act Exemptions Hazard Analysis, and Risk-Based B. Stages in the Rulemaking for the Animal B. Proposed § 507.5(a)—Exemption for Food Preventive Controls Rule Facilities Not Required To Register Preventive Controls for Food for C.
    [Show full text]
  • Codex Alimentarius Commission C O D E X a L I M E N T a R I U S Issn 1020-8070
    PM_21_2012_1pageEN.pdf 1 23/04/2013 11:18:05 CODEX ALIMENTARIUS COMMISSION C O D E X A L I M E N T A R I U S ISSN 1020-8070 C M Y www.codexalimentarius.org 21 Joint FAO/WHO Food Standards Programme CM 2013 MY CY Manual - Procedural CMY K The Procedural Manual of the Codex Alimentarius Commission is intended to help Member Governments participate effectively in the work of the joint CODEX ALIMENTARIUS COMMISSION FAO/WHO Food Standards Programme. The manual is particularly useful for national delegations attending Codex meetings and for international organizations attending as observers. It sets out the basic Rules of Procedure, PROCEDURAL MANUAL procedures for the elaboration of Codex standards and related texts, basic definitions and guidelines for the operation of Codex committees. Twenty-first edition Twenty-first edition It also gives the membership of the Codex Alimentarius Commission. FAO/WHO ISBN 978-92-5-107570-8 9 789251 075708 I3243E/1/03.13 PM_21_2013_2pageEN.pdf 1 08/05/2013 16:21:06 For further information on the activities of the Codex Alimentarius Commission, please contact: Secretariat of the Codex Alimentarius Commission Joint FAO/WHO Food Standards Programme Food and Agriculture Organization of the United Nations Viale delle Terme di Caracalla 00153 Rome, Italy E-mail (Internet): [email protected] Web site: www.codexalimentarius.org Codex publications may be obtained through the worldwide Sales Agents C of FAO or by writing to: M Y Sales and Marketing Group Food and Agriculture Organization of the United Nations CM Viale
    [Show full text]
  • Good Manufacturing Practices
    Training Modules on General Food Safety Plans for the Food Industry Good Manufacturing Practices 2012 APEC Secretariat, Michigan State University and The World Bank Group. Module Overview Building an effective food safety system requires the establishment and maintenance of appropriate good practices which provide an environment conducive to producing safe food. In a food manufacturing setting, these practices are often collectively referred to as Good Manufacturing Practices (GMPs). There are many GMPs which a food safety manager must effectively manage. The design and management of a facility and the surrounding environment is important to minimize the risk of contamination in food products. The materials used to construct the facility, its design, maintenance, and location should all be taken into consideration when developing and implementing a food safety management system. Similarly, there are GMPs pertaining to other critical food safety elements such as control of food plant operations, transportation, appropriate labeling, and employee training. This learning module covers a subset of GMP requirements described in the Codex Alimentarius General Principles of Food Hygiene. The following topics will be discussed: • Establishment – Design and Facilities • Control of Operation • Storage and Transportation • Product Information and Consumer Awareness • Training 2012 APEC Secretariat, Michigan State University and The World Bank Group. Module Overview Before an effective food safety management system such as Hazard Analysis and Critical Control Points (HACCP) can be implemented, the company must be operating in accordance with good hygiene and good manufacturing practices. These prerequisite programs (PRPs) provide the strong foundation necessary to ensure the food facility has an overall environment that is conducive for producing safe food.
    [Show full text]
  • Codex: Food Labelling
    JOINT FAO/WHO FOOD STANDARDS PROGRAMME CODEX ALIMENTARIUS COMMISSION FOOD LABELLING – COMPLETE TEXTS Revised 1999 Issued by the Secretariat of the Joint FAO/WHO Food Standards Programme. © FAO/WHO, Rome, 1999. This text may be reproduced in printed or electronic form for private study or use, but not for commercial purposes. Complete Texts Codex Alimentarius PREFACE THE CODEX ALIMENTARIUS COMMISSION AND THE FAO/WHO FOOD STANDARDS PROGRAMME The Codex Alimentarius Commission implements the Joint FAO/WHO Food Standards Programme, the purpose of which is to protect the health of consumers and to ensure fair practices in the food trade. The Codex Alimentarius (Latin, meaning Food Law or Code) is a collection of internationally adopted food standards presented in a uniform manner. It also includes provisions of an advisory nature in the form of codes of practice, guidelines and other recommended measures to assist in achieving the purposes of the Codex Alimentarius. The Commission has expressed the view that codes of practice might provide useful checklists of requirements for national food control or enforcement authorities. The publication of the Codex Alimentarius is intended to guide and promote the elaboration and establishment of definitions and requirements for foods, to assist in their harmonization and, in doing so, to facilitate international trade. FOOD LABELLING - COMPLETE TEXTS Food labelling is the primary means of communication between the producer and seller of food on one hand, and the purchaser and consumer of the other. The Codex Alimentarius standards and guidelines on food labelling published in various volumes of the Codex Alimentarius are now collected and republished in this compact format to allow their wide use and understanding by governments, regulatory authorities, food industries and retailers, and consumers.
    [Show full text]
  • Ensuring Food Safety and Fair Trade Practices: JECFA and the Codex Committee on Food Additives
    Ensuring Food Safety and Fair Trade Practices: JECFA and the Codex Committee on Food Additives Nick Gardner International Food Additive Council Presentation Overview • IFAC Background • Codex Alimentarius 101 • JECFA Background • The JECFA Safety Evaluation • Codex Committee on Food Additives • International Harmonization through the GSFA • IFAC’s Promotion of International Harmonization The International Food Additives Council (IFAC) IFAC is an international association, representing companies who produce high quality substances used worldwide as food ingredients. www.foodadditives.org IFAC Background IFAC strives to promote science-based regulation worldwide by: • Participating in international regulatory processes • Establishing IFAC as a source of credible scientific information on food ingredients • Organizing and sponsoring pertinent scientific research on food ingredients • Defending food ingredients and industry practices Codex Alimentarius A joint intergovernmental body of the Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO) Mission: to create harmonized international food standards to protect the health of consumers and ensure fair trade practices. Codex standards are voluntary and science based • Development of standards assisted by independent international risk assessment bodies or ad-hoc consultations Codex generally operates by consensus Codex Objectives Protect The health of consumers Ensure Fair practices in the food trade All work regarding food standards Coordinate To
    [Show full text]
  • Plastic Materials List Original.Xlsx
    Partec Institute 1030 Cavendish Rd. Mt. Gravatt East. Brisbane Qld 4122 Ph 07 3849 7878. www.partec.qld.edu.au ABREVIATIONS OF POLYMER MATERIALS AAS acrylonitrile acrylic styrene PE polyethylene ABS acrylonitrile butadiene styrene PEO poly (ethylene oxide) AES acrylonitrile ethylene ester PEP polyethylene propylene A/MMA acrylonitrile / methyl methacrylate PESU polyether sulphone AS acrylonitrile styrene PET polyethylene terephthalate ASA acrylonitrile styrene acrylate PETP crystaline pet (tetramethylene terephthalate) BMC bulk moulding compound PEX polyethylene crosslinked CA cellulose acetate PF phenol formaldehyde resin CAB cellulose acetate butyrate PI polyimide CAP cellulose acetate propionate PIB polyisobutylene CF cresol formadehyde PMMA polymethyl methacrylate CLPE chlorinated polyethylene PMP poly (4-methylpentene- I ) CLPVC /CPVC chlorinated polyvinyl chloride POB polypoxybenzoate CMC carboxymethyl cellulose POM polyoxymethylene (polyacetal) CN cellulose nitrate PP polypropylene CP cellulose propionate PPC polypropylene compound CPE chlorinated polyethylene PPE polypropylene ethylene CS casein PPF polypropylene foam DAP diallyl phthalate PPO polyphenylene oxide modified DMC dough molding compound PPDX polypropylene oxide EC ethyl cellulose PPS polyphenylene sulphide E/EA, EEA ethylene / ethyl acetate PPSU polyphenylene sulphone EEBC polyester (ether ester block copolymer) PS polystyrene E / MA ethylene methacrylate acid PSU polysulphone EP epoxide, epoxy resin PTFE polytetrafluoethylene EPS polystyrene - expandable ethylene
    [Show full text]
  • Table 1. SOME NAMES and ABBREVIATIONS of Plastics and Elastomers
    TABlE 1. SOME NAMES AND ABBREVIATIONS OF PlASTICS AND ElASTOMERS. Common name Abbreviation Acetal (homopolymer and copolymer) POM-H and POM-K Acrylate styrene acrylonitrile ASAorAAS Acrylate modified styrene acrylonitrile ASAorAAS Acrylic acid ester rubber ACM Acrylonitrile butadiene rubber or nitrile butadiene rubber NBR Acrylonitrile butadiene styrene ABS Acrylonitrile styrene/chlorinated polyethylene ACS Acrylonitrile methyl methacrylate AMMA Acrylonitrile styrene/EPR rubber or, acrylonitrile ethylene propylene styrene AES Alpha methyl styrene AMS Atactic polypropylene APPorPP-A Butadiene rubber or, cis-1,4-polybutadiene rubber or, polybutadiene rubber BR Butadiene styrene block copolymer BDS Butyl rubber IIR Bulk molding compound BMC Casein formaldehyde CF Cellulose acetate CA Cellulose acetate butyrate CAB Cellulose acetate propionate CAP Cellulose nitrate CN Chlorinated polyethylene CPEorCM Chlorinated polyvinyl chloride CPVC or, PVC-C Chloro-polyethylene or, chlorinated polyethylene. CM or CPE or, PE-C Chloroprene rubber or, polychloroprene rubber CR Chlorotrifluoroethylene ethylene copolymers ECfFE Cis-polyisoprene or, cis-1,4-polyisoprene IR Coumarone indene resins CIR Diallyl phthalate DAP Diallyl isophthalate DAIP Dough molding compound DMC Elastomeric alloy melt processable rubber EA-MPR Elastomeric alloy thermoplastic vulcanizate EA-TPV Epichlohydrin rubber CHR Epoxy or, epoxide EP Epoxy or, epoxide, with glass fiber EPGF Ethyl cellulose EC Ethylene acryic acid EAA Ethylene propylene diene monomer (an EPR terpolymer) EPDM
    [Show full text]
  • Bio-Based and Biodegradable Plastics – Facts and Figures Focus on Food Packaging in the Netherlands
    Bio-based and biodegradable plastics – Facts and Figures Focus on food packaging in the Netherlands Martien van den Oever, Karin Molenveld, Maarten van der Zee, Harriëtte Bos Rapport nr. 1722 Bio-based and biodegradable plastics - Facts and Figures Focus on food packaging in the Netherlands Martien van den Oever, Karin Molenveld, Maarten van der Zee, Harriëtte Bos Report 1722 Colophon Title Bio-based and biodegradable plastics - Facts and Figures Author(s) Martien van den Oever, Karin Molenveld, Maarten van der Zee, Harriëtte Bos Number Wageningen Food & Biobased Research number 1722 ISBN-number 978-94-6343-121-7 DOI http://dx.doi.org/10.18174/408350 Date of publication April 2017 Version Concept Confidentiality No/yes+date of expiration OPD code OPD code Approved by Christiaan Bolck Review Intern Name reviewer Christaan Bolck Sponsor RVO.nl + Dutch Ministry of Economic Affairs Client RVO.nl + Dutch Ministry of Economic Affairs Wageningen Food & Biobased Research P.O. Box 17 NL-6700 AA Wageningen Tel: +31 (0)317 480 084 E-mail: [email protected] Internet: www.wur.nl/foodandbiobased-research © Wageningen Food & Biobased Research, institute within the legal entity Stichting Wageningen Research All rights reserved. No part of this publication may be reproduced, stored in a retrieval system of any nature, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publisher. The publisher does not accept any liability for inaccuracies in this report. 2 © Wageningen Food & Biobased Research, institute within the legal entity Stichting Wageningen Research Preface For over 25 years Wageningen Food & Biobased Research (WFBR) is involved in research and development of bio-based materials and products.
    [Show full text]
  • Iiihiihiii Iiii
    IIIHIIHIIIUS005470624A IIII United States Patent (19) 11) Patent Number: 5,470,624 Oreglia et al. 45 Date of Patent: Nov. 28, 1995 54) OSTOMY FILM 4,525,396 6/1985 Takasa et al. ............................. 428/35 4,606,970 8/1986 ... 428/301 75) Inventors: Aurelio Oreglia, Como; Paolo Vietto, 4,687,692 8/1987 ... 428/137 Legnano, both of Italy 4,975,316 12/1990 ... 428/247 5,110,643 5/1992 73) Assignee: W. R. Grace & Co.-Conn., Duncan, FOREIGN PATENT DOCUMENTS S.C. 061.459 7/1988 Australia. 0600363 12/1988 Australia. 21 Appl. No.: 419,786 0621,048 4/1989 Australia. 22 Filed: Apr. 11, 1995 O167956 1/1986 European Pat. Off.. 0273611 7/1988 European Pat. Off.. Related U.S. Application Data 0318025 5/1989 European Pat. Off.. 60-206622 10/1985 Japan. 62) Division of Ser. No. 363,565, Dec. 22, 1924, which is a 2023494 1/1980 United Kingdom. continuation of Ser. No. 951,034, Sep. 24, 1992, abandoned, 2064333 6/1981 United Kingdom. which is a continuation of Ser. No. 626,368, Dec. 12, 1990, 2115291 9/1983 United Kingdom. abandoned. 21221.34 1/1984 United Kingdom . 213843. 10/1984 United Kingdom. (30) Foreign Application Priority Data 221 1196 6/1989 United Kingdom. Dec. 13, 1989 (GB) United Kingdom ................... 892.8221 O164438 12/1989 WIPO. (51). Int. Cl.' ........................... B29D 23/00; B32B 27/36; Primary Examiner-George F. Lesmes D04H 1/58 Assistant Examiner-Kathryne E. Shelborne 52 U.S. Cl. ....................... 428/36.1; 428/36.2; 428/36.6; Attorney, Agent, or Firm-Thomas C.
    [Show full text]