1. Start with product behaviour
The product is classified by characteristics that materially affect handling: free flow, viscosity, foam, particles, temperature, density, abrasiveness, corrosivity, flammability, aeration and powder flow. A commercial product name is not treated as a complete specification.
2. Add the complete pack system
Container or flexible-pack geometry, material, neck or opening, closure, liner, label, code area, sealing surface and distribution route are considered together. Compatibility must be confirmed with the actual components and realistic supplier variation.
3. Map the full production route
Guidance covers preparation and product feed, filling or dosing, closing or sealing, labelling, coding, inspection, rejection, accumulation and secondary packing. This reduces the risk of optimising the filler while a different operation limits output.
4. Separate planning guidance from acceptance evidence
Indicative machinery routes and throughput bands create a starting point. The requirement becomes reliable only when difficult product and pack conditions are tested against measurable criteria such as dose performance, closure integrity, pack cleanliness, label position, output, changeover and cleaning.
5. Use current official sources for regulated topics
Compliance pages link to current HSE, GOV.UK and Food Standards Agency sources. The site summarises planning questions but does not replace competent legal, safety, metrology or food-safety advice for a particular project.