In food processing, the wrong plastic is not just a performance problem — it is a compliance one. Material choice affects hygiene, cleanability, wear life and whether your equipment passes inspection. Here is how to think about it.
What “food-safe” actually means
Food-contact materials are regulated, and in most markets compliance is signalled by grades that meet recognised standards (such as FDA or EU 10/2011). The material itself must be non-toxic, non-absorbent and cleanable, and it must not leach into food under normal use.
Common food-contact plastics
- UHMWPE — the standard for cutting boards and wear surfaces. Tough, low-friction, FDA grades available.
- HDPE — economical, easy to clean, good for containers, tanks and guides.
- POM — precision mechanical parts such as gears and rollers in filling and packaging lines.
- PTFE — chemical and heat resistance for seals and non-stick surfaces.
Design for hygiene
- Avoid crevices, blind holes and rough surfaces that trap residue.
- Specify a machined finish that cleans easily but is not so rough it harbours bacteria.
- Choose colours that make contamination visible.
- Use grades rated for the cleaning chemicals and temperatures in your washdown routine.
Getting it right
Tell us where the part sits in your process — direct contact, splash zone or dry area — and we will match a compliant grade and supply the certification you need. Talk to our team.