Food-Contact Plastic: What “Food Grade” Really Means

“Food grade” is common shorthand, but a resin name or recycling number does not by itself prove that a finished container is suitable for every food use. The formulation, colourants, additives, manufacturing controls and conditions of use all matter.

In Canada, the seller of food is responsible for the safety and suitability of packaging under the Food and Drug Regulations. Health Canada can provide voluntary no-objection letters, but describes them as opinions—not approvals.

What you need to know

• Resin identification helps recycling and material recognition but is not a universal food-contact approval.
• Hot fill, freezing, fatty foods and repeated washing create different exposure conditions.
• A suitable new container can become unsuitable after chemical storage, deep scratching or uncontrolled reuse.
• “BPA-free” addresses one substance, not overall suitability.
• Traceability and supplier documentation matter for commercial use.

Tools and materials

• Exact container or sheet specification
• Intended food and contact conditions
• Supplier declaration or regulatory documentation
• Temperature and cleaning limits
• Traceability and lot records
• Facility sanitation and inspection procedure

Step-by-step method

1. Define the use

   Record food type, direct or indirect contact, temperature, duration, repeated use and whether the product will be washed or sanitized.

2. Identify the finished article

   Capture manufacturer, model, resin, colour and all components such as lid, gasket, coating and printing.

3. Request exact documentation

   Ask the supplier to confirm suitability for the stated conditions. Generic resin literature may not cover the finished coloured or fabricated item.

4. Review physical limits

   Check impact, stress cracking, hot-fill, freezer and dishwasher or wash-chemistry limits. Do not exceed the lowest-rated component.

5. Control first use

   Inspect and clean the article using the supplier’s procedure. Remove damaged, odorous or contaminated items from food service.

6. Manage reuse

   Document wash concentration, temperature, inspection and retirement criteria. Scratches, cracks and unknown prior contents are reasons to reject a container.

7. Keep records

   Retain specifications, supplier confirmations, lots and changes. Requalify substitutions rather than assuming they are equivalent.

Common mistakes

• Treating recycling code 2 or 5 as automatic approval
• Assuming a white container is food grade
• Reusing a chemical pail for food
• Using a room-temperature rating for hot fill
• Ignoring lids, gaskets and printing
• Calling a voluntary no-objection letter a government approval

Frequently asked questions

Which plastic numbers are food safe?

No recycling number alone answers that question. Verify the exact finished product and intended conditions with appropriate documentation.

Does BPA-free mean food safe?

No. It is a claim about one substance and does not establish overall suitability for a particular use.

Can I reuse a food pail?

Only when its condition, prior use, cleaning and intended new use remain suitable. Single-use packaging may not be designed for repeated service.

What is a Health Canada no-objection letter?

A voluntary opinion on the submitted packaging information; Health Canada states that it is not an approval and does not relieve the food seller of responsibility.

Sources and further reading

• Health Canada: Packaging Materials

This guide provides general educational information. Products, substrates, site conditions and regulations vary. Follow the current technical data sheet, package directions and safety data sheet for every product you use. Code-regulated, structural or safety-critical work may require a qualified professional.