Quality Control Guide
Packaging QC: Seal & Package Inspection
Packaging QC inspects what the packaging actually did: the right package, a clean seal zone, a sound seal, no punctures, the oxygen absorber where planned, the correct label, and the right weight. The seal is the weakest point of most packages, so seal inspection gets its own categories.
See it visually: good vs poor heat sealsInspect every package as it is sealed. Square the Accept / Recheck / Reject decision for any imperfect seal.
The Quality-Control Principle
Quality control connects the food, the process and the record: batches are dried, checked, identified, packaged and documented so results are repeatable and problems are findable.
Packaging Checks
Check each package against these points:
- Correct package. The bag or jar is the one planned for this product.
- Clean seal zone. No food particles, grease or moisture in the seal area before sealing.
- Seal integrity. Continuous, clean seal with no gaps, wrinkles or voids.
- Punctures. No holes, tears or weak seams anywhere on the package.
- Oxygen absorber. Present when planned, and handled per its guidance.
- Correct label. Product, batch and storage wording correct. See Label Check.
- Package weight. Net weight correct when the package has a weight claim.
Seal Inspection Categories
| Category | What you see | Action |
|---|---|---|
| Accept | Clean, continuous seal along the whole width. | Package and move on. |
| Recheck | A wrinkle or contamination near the seal. | Look closely; if the seal line itself is sound, decide honestly, and recheck the next few packages. |
| Reject / Repackage | Open or visibly failed seal, gaps, or contamination across the seal line. | Repackage correctly or set the product aside for the hold/reject decision. |
Visual Seals Are Not Commercial Seal Testing
These visual categories support everyday quality checks. They do not replace commercial seal testing (for example, burst or vacuum-leak testing) that a producer may need for validation or regulatory purposes.
The Good vs Poor Seal
See the Storage Visuals page for the good vs poor seal comparison, or reuse the figure above with your own packaging station. The principle is the same as when you first learned to seal: clean, flat, continuous.
Batch Information
Frequently Asked Questions
What does a good seal look like?
A clean, continuous, flat seal line along the whole width, with no food particles, wrinkles or gaps. See the good vs poor seal figure.
What should I do with a package that failed its seal?
Repackage it correctly if the food is still sound, or set it aside for the hold/reject decision if there is any doubt. Record it either way.
Key Takeaways
- Check the package, seal zone, seal integrity, punctures, absorber, label and weight.
- Seals: Accept, Recheck, or Reject / Repackage.
- Visual seal inspection does not replace commercial seal testing.
- A poor seal is the classic way moisture and oxygen get back in.
Related Guides
Continue through the Quality Control Center with these related guides.