Food Packaging Material Selection

Describe the food and every contact surface

Mark where the food touches the box and whether a liner, tray or bag separates it from the printed structure. Record the food type, oil or fat, moisture, filling temperature, time in the pack and storage or reheating conditions that apply.

List the proposed board and, where present, print, adhesive, window, liner and barrier together. A paper weight, brown appearance or “food grade” label alone does not define the intended use of that finished construction.

• Food and direct or indirect contact arrangement
• Filling, holding and storage conditions
• Board, printed faces, liner or barrier, glue and window

Keep functional checks separate from document review

For hot or greasy food, describe steam, free liquid, carrying orientation, bagging and stacking. Ask for identified samples so heat retention, condensation, food texture and visible leakage can be observed separately under the agreed use conditions.

A vent change or a trial that appears to work does not settle the food-contact documentation. Record what each trial demonstrates and what still needs confirmation; changes to paper, lining, seams or closure can require another review.

Ask what the supporting documents actually cover

For each document, record the material or finished article covered, issuer, date and stated use limits. Match it to the proposed printed construction; a document about unprinted paper does not automatically cover the complete box.

State the destination market and ask the responsible supplier and importer which evidence applies to the intended use. The FDA reference below explains US food-type and use-condition categories; it is not certification of a Kehong material or a conclusion for another market.