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Packaging and containers that touch food must be food grade and suitable for how they will be used.
Packaging can potentially make food unsafe to eat, for example if:
- parts of the packaging break off into food (such as glass or plastic fragments)
- chemicals leach from packaging into food
- something contaminates food during the packaging process
- harmful microorganisms get into food from dirty or damaged packaging.
Choose suitable packaging
Under the Australia New Zealand Food Standards Code, businesses must use packaging that:
- is suitable for its intended purpose
- will not contaminate or taint food
- protects food from contamination during the packaging process.
Choose packaging made specifically for food contact. Check the manufacturer’s instructions or symbols to confirm it is suitable for:
- the type of food, including oily or acidic foods
- storing hot, chilled or frozen food
- heating or microwaving
- cleaning in a dishwasher, if it will be reused.
If unsure whether packaging is suitable, ask the supplier or manufacturer before using it.
Check the materials
Containers and packaging must not release chemicals that could make food unsafe or give it an unacceptable taste or smell.
Some materials, including copper, galvanised metal and ceramics containing lead, may be unsuitable for acidic foods. Unglazed earthenware is unsuitable for eating and drinking utensils.
Food contact surfaces on reusable containers should be smooth, easy to clean and resistant to absorbing grease, food particles and water.
Keep packaging clean and protected
- Store packaging in a clean, secure area, protected from pests, dirt and chemicals.
- Handle packaging hygienically to avoid contaminating surfaces that touch food.
- Check packaging before use and discard damaged or contaminated items. Cracks, chips and other damage can trap food and bacteria or allow pieces of the container to break off into food.
Reuse containers safely
Food containers must not be reused unless they can be properly cleaned and, if necessary, sanitised.
Use containers designed for repeated food use wherever possible. Being food grade does not mean a container is suitable for every use or repeated washing. Before reuse, check it:
- is suitable for the food and storage conditions
- can be properly cleaned and, where necessary, sanitised
- has no cracks, chips, damaged seals or signs of deterioration.
Some food containers, such as ice cream containers, may be suitable for short-term reuse, but they are not ideal, as with constant reuse they become brittle and crack. This increases the risk of the container breaking and contaminating the food.
Do not reuse single-use items for food contact. These are items intended by the manufacturer to be used once, such as disposable takeaway containers. They are not designed to withstand repeated cleaning and sanitising.
Reusing jars
- Inspect jars and lids before each use and throw away any that have damaged seals, or are cracked and soiled.
- Clean jars so there is no residue on the jars and lids, then sanitise where necessary.
Sanitising may not be required if jars are to be hot-filled at or above 85°C.
Protect food in outer containers
If you place packaged food, such as an opened bag of flour, inside a larger container, choose one that:
- protects the food from contamination
- has a tight-fitting lid to keep pests out
- is suitable for the purpose and easy to clean.
Generally, bins designed for rubbish are not recommended for this purpose.