Use food-contact materials that are suitable, clean and properly controlled.
Food safety does not stop at the food itself. Packaging, containers, utensils and wrapping materials can introduce chemical, physical or microbiological hazards if they are unsuitable, damaged, contaminated or used outside their intended conditions.
Practical guidance from TKEG (The Kitchen Efficiency Group), built around everyday UK hospitality compliance and kitchen operations.
What are food-contact materials?
Food-contact materials include packaging, containers, utensils and other materials intended to come into contact with food. They need to be suitable for their intended use so substances do not transfer to food at levels that could endanger health or make the food unacceptable.
For a commercial kitchen, this is not only a packaging-manufacturer issue. Storage tubs, takeaway containers, wrapping materials, utensils and other items used during preparation, storage, service or transport can all become part of the food-safety system.
Use materials intended for food contact
If a business packages food itself, GOV.UK says the packaging must be suitable for food use. Food-contact suitability may be identified by wording such as “for food contact” or by the glass-and-fork symbol where applicable.
Do not assume that any plastic box, bucket, bag, film or reusable container is automatically suitable just because food physically fits inside it. Check the supplier information and intended conditions of use.
Intended use matters
A material can be suitable for one use but inappropriate for another. Temperature, contact time and the type of food can affect whether a material is appropriate. Hot food, fatty food, acidic food, freezing, microwaving and reheating can place different demands on packaging and containers.
Follow manufacturer or supplier instructions and restrictions. Do not use a container at temperatures or for food types outside the conditions for which it is intended.
Keep wrapping materials and containers clean and protected
Wrapping and packaging materials should be stored so they are protected from contamination. Containers used for food should be clean and undamaged. This is especially important for items stored in kitchens, dry stores, delivery areas or other locations where dust, pests, chemicals or raw-food contamination could reach them.
Damaged packaging can also create physical contamination or hygiene problems, so cracked, chipped or otherwise unsuitable food-contact items should be removed from use.
Declarations of compliance may be required
GOV.UK guidance says special rules apply to materials such as plastics, ceramics and cellophane, and written evidence of compliance may be required. This is commonly referred to as a declaration of compliance and can be obtained from the packaging supplier.
The exact documentation requirement depends on the material and applicable legislation, so businesses should retain relevant supplier information rather than assume one universal certificate covers every food-contact item.
Do not casually reuse single-use packaging
A container designed for a single intended use should not automatically be treated as a reusable food-storage container. Reuse can change the contact conditions, cleaning exposure and physical condition of the material.
If the business wants to reuse an item, it should be designed and suitable for repeated food contact and be capable of being cleaned effectively without damage.
Takeaway and delivery packaging needs the same care
Food-grade packaging for delivery may need to resist liquids or fats, close securely and remain intact through transport. GOV.UK guidance warns that unsuitable packaging can allow chemical contaminants or germs to transfer to food.
Packaging choice should therefore consider the actual food and journey, not only presentation or cost. Temperature control during delivery is a separate food-safety requirement and should be managed alongside packaging suitability.
Food-contact materials can be a chemical hazard
Food businesses must manage chemical as well as microbiological and physical hazards. Materials that are unsuitable for their intended use can create a chemical-migration risk, which is one reason supplier specifications and intended-use information matter.
This does not mean kitchens need to become packaging laboratories. The practical control is to source appropriate products from reputable suppliers, use them as intended and retain relevant compliance information where required.
Great Britain and Northern Ireland rules can differ
Food-contact material rules can differ between Great Britain and Northern Ireland. For example, the FSA published specific 2026 guidance explaining that newer EU BPA rules apply in Northern Ireland under the Windsor Framework while the same restrictions do not currently apply directly to the GB domestic market.
Businesses operating across jurisdictions or placing relevant products on different markets should check the rules that apply to their location and activity rather than assuming one UK-wide technical rule.
What records should a commercial kitchen keep?
Useful evidence can include packaging or container supplier details, product specifications, declarations of compliance where applicable, instructions for use, corrective actions for damaged or unsuitable materials and staff procedures for storing wrapping materials.
Records should be proportionate. The aim is to show that food-contact materials are selected and used deliberately rather than being whatever container happens to be available.
How TKEG supports food-contact material controls
TKEG can help connect supplier records, compliance documents, opening checks, corrective actions, maintenance and food-safety management evidence. This makes it easier to demonstrate that packaging and food-contact controls are part of the wider kitchen system rather than an isolated purchasing decision.
Practical guidance, checked against official UK sources.
TKEG guidance is written for practical hospitality use. Where a topic involves regulation, official schemes or workplace safety, businesses should also consult the current guidance from the relevant authority and apply it to their own operation.
TKEG is independent and is not affiliated with or endorsed by the Food Standards Agency, HSE or a local authority. Official guidance and legal requirements take precedence where applicable.
Put the guidance through a practical check
Use our free interactive tools to assess inspection readiness, generate a tailored checklist, check temperatures, review training needs, test allergen and COSHH controls, or review your HACCP-based food-safety management system.
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Use free tool →COSHH Compliance Self-Check
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Move between the core topic hubs to understand how food-safety records and controls connect.
Continue with closely related guidance
Related TKEG software and workflows
TKEG helps hospitality teams record, manage and evidence many of the day-to-day controls covered in our guides.
Common questions
Does commercial-kitchen packaging have to be food grade?
Packaging used for food must be suitable for food contact and for the intended conditions of use. Supplier information and food-contact markings can help demonstrate suitability.
What is a declaration of compliance for food packaging?
It is written evidence used for certain regulated food-contact materials to demonstrate compliance with applicable requirements. GOV.UK notes that declarations may be required for materials including plastics, ceramics and cellophane.
Can I reuse takeaway containers for food storage?
Only where the item is designed and suitable for repeated food contact and can be cleaned effectively. Do not assume a single-use container is safe for repeated reuse.
Can any plastic container be used for hot food?
No. Check the intended use and temperature limits supplied by the manufacturer or supplier. A material suitable for cold storage may not be suitable for hot filling, reheating or microwaving.
Are food-contact material rules identical across the UK?
Not always. Great Britain and Northern Ireland can have different technical requirements, so businesses should check the rules applicable to their location and market.
Turn the paperwork into a working system.
TKEG brings food-safety records, compliance evidence and kitchen management together.