If you run a food business, whether it is a small bakery, a restaurant, or a large-scale food processing facility, you must be consuming a lot of plastic daily. Of course, plastic is a part of many important functions, such as packaging, storing, and keeping cooked food fresh.

But are you using a safe plastic?

The selection of the appropriate type of plastic is not only a good idea, but also a legal requirement.

The improper type of container may spoil your food, harm your customers, and create significant issues with your business. That's why we have come up with this guide to explain the importance of food-grade plastic as well as how to choose one.

Let’s get started.

What Does "Food Grade" Really Mean?

Food-grade plastic refers to any plastic material that is considered safe for direct contact with food and beverages. It is free from harmful dyes, chemicals, or recycled impurities that could be leaked (leached) into the contents it contains. It is usually marked by recycling codes such as #1, #2, or #5.

For your business, every container, every liner, and every piece of plastic for food packaging must be food-safe plastic. If a container is not designed for food, you must never use it to hold ingredients, even for a short time.

Why You Can't Risk It

Using non-food-safe plastic is a serious mistake.

Chemical Threat: Non-food plastics may leach toxins into the food they store, which are harmful to your customers. This is the biggest risk.

Reputation and Fines: In case a food safety authority discovers non-compliant plastic, your company might be fined heavily, closed down, and have a dismal reputation.

Food Spoilage: Food-grade plastic tends to offer more protection to food against air and moisture. The wrong plastic may allow the air to enter, and your costly ingredients will go bad sooner.

 

The Plastic ID System: Learning the Codes

You do not have to be a scientist to identify food-grade plastic. All you have to do is look at the small number in the recycling symbol (the triangle with arrows). These numbers, 1-7, indicate the type of plastic.

To handle food professionally, you need to pay close attention to the following three safe codes:

High-Density Polyethylene (HDPE) -- Code 2

• What it is: A very strong, stiff, and durable plastic. It resists moisture very well.
• Where it is used: This is one of the best choices for commercial food storage plastic. You see it as large storage buckets, milk jugs, industrial drums, and thick liners.
• Is it safe? YES. HDPE is an excellent food-safe plastic that is used all over the food industry for long-term storage of both liquid and dry goods.

Polypropylene (PP) -- Code 5

• What it is: A heat-resistant plastic that is lighter than HDPE. It can handle high temperatures without melting or breaking down.
• Where to use it: Your clear, reusable food containers, yogurt tubs, and most microwave-safe containers are PP. This is ideal for hot kitchen environments.
• Is it safe? YES. PP is a top choice for kitchens because it can go from the freezer to the microwave safely (if marked as such). It is fantastic food-grade plastic.

Low-Density Polyethylene (LDPE) -- Code 4

• What it is: It is a more flexible and softer plastic that is primarily used in bags and wraps.
• Where it is used: LDPE is used in ziploc-style bags, squeeze bottles, and numerous bulk food storage bags.
• Is it safe? YES. LDPE is safe to use in contact with food, and it is ideal to use as a liner and as a flexible package where you need an airtight seal. It is a highly widespread food packaging plastic.

Plastics to Use with Extreme Caution

PVC (Code 3): It is sometimes used for plastic wrap, although a long-term food contact is not always recommended with this type.

PS (Code 6 - Polystyrene/Styrofoam): This is mostly applied to single-use, cold products (such as foam coffee cups). Do not store hot, acidic, or oily food in it, as it can break down.

OTHER (Code 7): This category is a mix. It is safe only when it is marked with food-grade and BPA-free. Unless you find those labels, do not use them.

Mastering Bulk Storage: Bags and Bins

In a food business, you buy ingredients like flour, sugar, beans, and grains in huge amounts. This is where your choice of food storage plastic matters most.

Using the Right Containers

For large-volume, dry ingredients, you must use rigid containers made of HDPE (Code 2). These containers are often white or blue and are built to last for years.

 Rule: Buy a new storage bucket or bin, but make sure that it has the NSF (National Sanitation Foundation) logo or a clear stamp on the bottom or side stating the FOOD GRADE.

Never Use: A container that has ever contained cleaning chemicals, paint, or anything other than food, even after cleaning it. There is no way of ensuring that the toxic chemical residue is eliminated.

The Role of Bulk Food Storage Bags

When you order large quantities of ingredients, they usually come in large, flexible bags. These are your bulk food storage bags.

 For items like flour, rice, and malt, you need food-grade bulk bags. These are giant bags--often called FIBCs (Flexible Intermediate Bulk Containers)--that must have an internal liner made of safe plastic, usually LDPE (Code 4).

 Crucial Step: Always check the Certificate of Conformance from your supplier. This paperwork proves that the bulk food storage bags they use are certified to be food-safe plastic. Don't take a supplier's word for it; ask for the certificate.

Reusing vs. Disposing

While it's smart to be cost-effective, you must know when to throw out old plastic.

Condition	Action	Why?
Deeply Scratched	Dispose	Scratches trap bacteria and weaken the plastic's structure, allowing for greater chemical leaching.
Warped (Melted)	Dispose	The plastic's chemical structure has changed. It is no longer a reliable food-grade plastic.
Stained/Smelly	Dispose	Permanent stains and smells mean chemicals or food residues have deeply bonded with the plastic.

Replacing old, cheap, or damaged food storage plastic is always cheaper than dealing with a food safety violation or causing health hazards.

 

Heat, Cold, and Plastic Safety

The temperature you use matters a lot when you are working with food-grade plastic. High heat and extreme cold change how plastic behaves.

High Heat (Microwaving and Hot Filling)

As a food business, you should avoid cooking or reheating food in plastic whenever possible. It's safer to use glass, ceramic, or stainless steel.

However, if you must use plastic, here are the things to keep in mind:

Code 5 (PP): PP is the safest food-safe plastic in terms of heat. Ensure that the container is specially labeled as microwave safe.

 Avoid High-Fat or High-Sugar Foods: High-fat foods and high-sugar foods become hotter than water, and may overheat the plastic, including the safe types.

Hot Filling: When filling a hot liquid (such as soup) into a plastic container, you need to use special plastic to package food that is used in hot-fill applications. This is typically high-grade PP or HDPE, which is capable of operating in temperatures over $180 o F.

Freezing and Refrigeration

Food-grade plastic can withstand cold temperatures; however, the plastic may get brittle.

Best Choices: HDPE (Code 2) and PP (Code 5) can be frozen.

Remember this: Do not drop frozen plastic containers. They are prone to cracking or breaking when they are extremely cold.

Your Food Grade Plastic Compliance Checklist

This is a simple checklist that you can use to ensure that your business is safe and compliant with all the plastics in your facility:

• Check the Code: Does the product contain a Code 2 (HDPE), Code 4 (LDPE), or Code 5 (PP) recycling sign?
• Label: Does it have the label Food Grade, Food Safe, or the NSF certification mark? This is in the case of containers, liners, and food packaging plastics.
• Check Suppliers: Do you have the documentation (Certificate of Conformance) that your bulk bags of food and industrial containers are made of food-safe plastic?
• Handle with Care: Do you have soft cloths and mild soap that your employees use to wash the food storage plastic? Do they discard anything distorted, stained, or scratched?
• Keep Apart: Do you keep non-food-grade containers (cleaning supplies, garbage, etc.) a long distance away from your food-grade plastic? Hint: To avoid mix-ups, many of the businesses store food in white or clear bins and non-food in blue or gray ones.

The Conclusion:

By insisting that every item--from the bulk food storage bags that hold your salt to the smallest container on your prep table--is clearly certified food-grade plastic, you protect your products, your customers, and your business's future. Make the smart choice. Only buy food-safe plastic. And always train your team to know the difference between safe and unsafe containers. Food safety starts with smart storage!