How Factory Ensures The Safety Of Your To Go Food Plastic Containers?

As a professional manufacturer of takeout food plastic containers, we deeply understand that your top concern is the food safety of our products. When you pick up plastic to go containers, you may have many questions: Is the material of this container safe? Will it release harmful substances when used at high temperatures? Will long-term use affect health? As an end user, your concerns are completely understandable. In fact, ensuring product food safety is the lifeline of our factory and our solemn commitment to every consumer.

I. Our Factory's Food Safety Management System: Building Multiple Lines of Defense for You

1 1.1 Dual Protection from International Standards and Domestic Regulations

In the Chinese market, we strictly comply with the GB 4806 series of national food safety standards, particularly GB 4806.7-2023 National Food Safety Standard for Plastic Materials and Products in Contact with Food, which officially took effect on September 6, 2024. This standard imposes strict requirements on takeout food plastic containers, clearly stipulating that to-go food plastic containers shall not release harmful substances under intended use conditions, the migration of relevant chemical substances shall comply with safety limits, and the maximum service temperature must be marked. Our products not only meet national standards but also comply with international standards such as the European Union's EC 1935/2004 and the U.S. FDA, ensuring that product safety meets internationally advanced levels.

2 1.2 Full-Cycle Quality Control from Raw Materials to Finished Products

We have established a three-level testing standard: "100% inspection of incoming raw materials, random inspections during production, and full inspection of finished products before delivery". This system, like a tight protective net, covers every link from raw material procurement to product delivery.

In terms of raw material control, we require suppliers to provide food-grade raw material certification and third-party test reports for each batch of raw materials before they enter the factory, ensuring that the raw materials meet the requirements of GB 4806.7-2023. Before raw materials are stored in the warehouse, the quality control department conducts sampling inspections at a ratio of 5 per thousand (no less than 20 samples per batch), focusing on testing core indicators such as heavy metal content, melt flow index, and purity.

During production, we are equipped with multiple fully automated production lines, combined with a digital management system, to realize real-time monitoring of production process parameters. The production workshop implements a Class 100,000 cleanroom standard. The workshop is equipped with a fresh air system and dust removal equipment, and regular sedimentation bacteria testing is conducted on the workshop air to ensure the cleanliness of the production environment.

Before finished takeout food plastic containers products leave the factory, each batch of finished products is sampled at a ratio of 5 per thousand, with no less than 30 samples per batch, covering products produced in different shifts and with different molds to ensure the representativeness of test results.

II. Raw Material Selection: Controlling Food Safety from the Source

1 2.1 Strict Supplier Management System

As an end user, you may not know how strict our screening of raw material suppliers is. We have established a complete list of qualified suppliers, requiring suppliers to provide business license information, qualification certificates, and credit records. More importantly, we only cooperate with well-known domestic and foreign food-grade PP raw material manufacturers to ensure raw material quality from the supply chain end.

For each batch of raw materials, we require suppliers to provide complete material compliance reports and third-party test certificates. At the same time, we conduct re-sampling inspections on each batch of incoming raw materials to ensure that the resin purity and composition meet standards. This dual protection mechanism is like "double insurance" for raw materials, ensuring that only raw materials that fully meet food safety standards can enter the production process.

2 2.2 Scientific Selection of Food-Grade Plastic Materials

Our factory mainly uses the following types of food-grade plastic materials:

3 2.3 Scientific Methods for Raw Material Testing

To ensure the safety of raw materials, we adopt a variety of scientific testing methods. Before raw materials are stored in the warehouse, we conduct a "simulated food contact test" - soaking material samples in acidic (simulating fruit acid) and oily (simulating grease) solutions at 60℃ for 24 hours, and only putting them into production after confirming no harmful substance migration.

Specific test items include:

•  Heavy metal content testing: Using atomic absorption spectrophotometers to detect lead, cadmium, mercury, chromium, ensuring all indicators below national standard limits (e.g., lead content ≤1.0mg/kg) and eliminating heavy metal excess risk.
•  Melt flow index and purity testing: Controlling melt flow index at 3-5g/10min, ensuring raw material purity with no impurities; testing raw material odor to ensure no pungent odor, thus ensuring finished products have no odor from the source.

These strict testing processes are like a comprehensive "physical examination" for raw materials. Only raw materials that pass all indicators can enter the production process, building the first line of defense for your food safety.

III. Hygiene Control in the Production Process: Every Detail is Related to Your Health

1 3.1 Creation of a Clean Production Environment

As an end user, you may not imagine how "clean" our production workshop is. Our production workshop implements a Class 100,000 cleanroom standard, which is a high industry standard for the production of food contact materials. Specifically, this standard requires that the number of particles ≥0.5μm in each cubic meter of air does not exceed 3.52 million, and the number of particles ≥5μm does not exceed 20,000.

To meet this standard, we are equipped with an efficient air purification system, including primary, intermediate, and high-efficiency three-level filters, to filter dust, microorganisms, and other pollutants in the air layer by layer. The workshop air is exchanged 15-25 times per hour to ensure continuous air purification, and the air purification time does not exceed 40 minutes to maintain cleanliness.

A pressure difference of ≥10Pa is maintained between the clean area and the non-clean area to ensure that air flows from the high-cleanliness area to the low-cleanliness area, effectively preventing external pollution from entering. At the same time, we regularly conduct sedimentation bacteria testing on the workshop air to ensure that the number of microorganisms in the air is controlled within a safe range.

2 3.2 Strict Requirements for Employee Hygiene Management

Humans are the most active factor in the production process and also the most likely to bring pollution risks. Therefore, we have formulated extremely strict requirements for employee hygiene management.

1. 1 Change into cleanroom clothing, masks, and gloves in the locker room, with work clothes stored separately from personal items.
2. 2 Change shoes or wear shoe covers, and pass through work shoe disinfection facilities if necessary to avoid bringing in external dust.
3. 3 Perform thorough cleaning of hand washing, disinfection, and dust removal facilities to ensure no external pollutants are brought into the workshop.

These hygiene facilities are managed by special personnel and cleaned and disinfected in a timely manner to maintain a clean state and avoid polluting products. Employees also regularly disinfect their hands during the production process to ensure that hand hygiene meets requirements.

3 3.3 Standardized Processes for Equipment Cleaning and Disinfection

Production equipment is a key facility that directly contacts food packaging materials, and its cleanliness directly affects product safety. We have formulated strict standards for equipment cleaning and disinfection:

All food contact surfaces, including those of utensils and equipment, must be cleaned and disinfected as needed to prevent unsanitary conditions and product pollution. We use cleaning agents and disinfectants that meet food safety requirements to ensure no secondary pollution to products.

When changing raw material types or colors, we implement a stricter cleaning process. Cleaning verification must meet the requirements of total organic carbon (TOC) ≤0.5mg/L and wipe test ≤0.1g/m². This means that the organic residue on the equipment surface must be controlled at an extremely low level to ensure that it does not pollute products produced subsequently.

4 3.4 Real-Time Monitoring of the Production Process

To ensure that the production process is always under control, we adopt an advanced monitoring system. During production, we strictly control three core parameters: blister temperature (180-220℃), mold temperature (40-60℃), and injection pressure, ensuring that raw materials are fully melted and uniformly filled into the mold.

We are equipped with full-time quality control personnel who conduct random inspections on semi-finished products on the production line every 30 minutes, focusing on checking: whether the wall thickness of finished products is uniform (error ≤0.1mm), whether there are structural defects such as thin edges and depressions; whether the edges of the box body and lid are smooth without burrs to avoid scratching hands during use; the fit between the box lid and the box body to ensure that the sealing rib is fully formed. At the same time, we adopt fully automated production lines to real-time monitor parameters such as injection temperature, pressure, and molding time, avoiding problems such as uneven wall thickness and poor lid closure caused by manual operation. Each piece of equipment is equipped with an online detection device to real-time screen the light transmittance, air tightness, and hardness of the box body, and unqualified products are directly rejected.

IV. Quality Inspection System: Guarding Your Safety

1 4.1 Construction of a Three-Level Inspection System

We have established a complete three-level inspection system, including raw material inspection, in-process inspection, and finished product inspection. This system, like three lines of defense, checks layer by layer to ensure that only fully qualified products leave the factory.

Raw material inspection is the first line of defense. Before each batch of raw materials enters the factory, we require suppliers to provide complete quality certification documents and conduct sampling inspections at a ratio of 5 per thousand. Test items include key indicators such as heavy metal content, melt flow index, and purity, and only raw materials that pass all tests can be stored in the warehouse.

In-process inspection is the second line of defense. During production, quality control personnel conduct random inspections every 30 minutes to check indicators such as product appearance quality, dimensional accuracy, and physical properties. At the same time, online detection equipment equipped on the production line conducts real-time monitoring of products, and unqualified products are immediately rejected once found.

Finished product inspection is the third and most important line of defense. Before each batch of products leaves the factory, we conduct comprehensive quality testing to ensure that the products meet all safety and performance requirements.

2 4.2 Strict Testing of Core Safety Indicators

As an end user, you are most concerned about whether the to go food plastic containers product contains harmful substances. We conduct strict testing on the following core safety indicators:

3 4.3 Comprehensive Testing of Physical Properties

In addition to safety indicators, the physical properties of take-out food plastic containers also directly affect the user experience and safety. We conduct the following physical property tests on each batch of products:

4 4.4 Third-Party Testing and Certification

To make you more assured, we also regularly send our products to authoritative third-party institutions for testing and certification. Our products not only comply with China's GB 4806.7-2023 standard but also have obtained international certifications such as the European Union's EC 1935/2004 and the U.S. FDA.

Each batch of products is accompanied by a product qualification certificate and a summary of the test report when leaving the factory, ensuring that every takeaway food plastic container you receive has passed layer-by-layer testing. We also support customers to randomly sample finished products for inspection; if the test result is unqualified, we will bear all inspection costs and compensate according to the contract agreement. This confidence in product quality stems from our strict control over every production link.

V. Packaging, Storage, and Transportation: Guarding Product Safety Throughout the Process

1 5.1 Safe Selection of Packaging Materials

Product packaging not only affects the appearance but, more importantly, protects the safety of products during storage and transportation. The packaging materials we use must meet food safety requirements, and recycled plastics or reclaimed materials shall not be used.

The selection of packaging materials follows the following principles: First, the packaging materials themselves must be food-grade and will not pollute the products; second, the packaging must have sufficient strength and air tightness to protect the products from the external environment; finally, key product information must be clearly marked on the packaging, including the "for food contact" label, service temperature range, and whether it is microwave-safe.

2 5.2 Precise Control of Storage Conditions

Product storage conditions are crucial to maintaining their safety. Our storage warehouses strictly implement the following standards:

• 🌡️ Temperature control: Stored in a cool, dry place at room temperature (≤25℃), temperature-sensitive products in a specific temperature environment.
• 💧 Humidity management: Warehouse humidity is controlled at 45%-60% with a professional humidity control system to prevent mold and performance changes.
• 📦 Partition management: Separate storage for raw materials/semi-finished/finished products, chemicals stored separately to avoid cross-contamination.
• 🔄 FIFO principle: Managed by production date batch, strictly implement first-in first-out to ensure use within shelf life.

3 5.3 Full-Cycle Monitoring of the Transportation Process

The transportation process of products from the factory to your hands is equally important. We ensure that the containers, tools, and equipment used for storing, transporting, and loading/unloading food are safe, harmless, and kept clean to prevent food pollution, and meet special requirements such as temperature and humidity needed to ensure food safety. Food shall not be stored or transported together with toxic or harmful substances.

Transportation safety measures:

• Use special food-grade transportation vehicles that are regularly cleaned and disinfected
• Control transportation temperature and humidity according to product characteristics
• Avoid mixed transportation with harmful substances to prevent cross-contamination
• Use shockproof and moisture-proof packaging to protect products from damage

🔍 VI. Traceability System and After-Sales Service: Making Your Use More Assured

1 6.1 Establishment of a Product Traceability System

To ensure the traceability of food plastic containers product quality, we have established a complete traceability system. Each batch of products is assigned a unique batch number, which is linked to information such as raw material batch, production shift, and test report. Customers can query the full-cycle quality records of products through the batch number.

This traceability system not only helps us conduct quality management but, more importantly, when quality problems occur, we can quickly locate the source of the problem, take effective handling measures, and protect consumers' rights and interests to the greatest extent.

2 6.2 Rapid Response Mechanism for Quality Problems

Although we have a strict quality control system, in the unlikely event of a quality problem, we have established a complete rapid response mechanism:

Emergency response procedures:

1. 1 Product isolation: Immediately isolate and seal all problematic batch products to prevent flowing into the market.
2. 2 Root cause investigation: Trace raw materials and production processes to identify the core problem.
3. 3 Customer notification: Timely inform relevant customers and take remedial measures.
4. 4 Improvement measures: Formulate corrective and preventive measures to avoid recurrence.

We promise that if the product is confirmed to have quality problems through third-party testing, we will bear all inspection costs and compensate according to the contract agreement.

3 6.3 Improvement of the Customer Service System

We also regularly visit customers to understand product usage and improvement suggestions, and continuously improve product quality and service levels.

VII. Usage Suggestions for End Users: Correct Use Ensures Safety

1 7.1 Correct Identification of Product Labels

As an end user, correctly identifying product labels is the first step to ensuring safe use. Our products will clearly mark the following information in a prominent position:

2 7.2 Notes for Safe Use

To ensure your safety in use, we recommend that you pay attention to the following matters:

• 🔥 Avoid high-temperature use: Cool food to below 60℃ before putting into the container, do not put hot food just out of the pot (＞80℃) directly into plastic containers.
• ♻️ Choose appropriate material: PP for microwave heating, PET for cold drinks/room-temperature food, follow material usage limits.
• 🚫 Do not reuse disposable containers: Disposable containers are for single use only, repeated use accelerates plastic aging and increases microbial risk.
• 🧼 Correct cleaning and disinfection: Use a mild cleaning agent, avoid hard objects scratching; disinfection temperature ≤ product max service temperature.
• 👀 Observe product status: Stop using immediately if cracked, deformed or discolored-these indicate plastic aging and safety risks.

Our Commitment and Responsibility