Food-Safe Packaging in Australia: A Plain-English Guide

What the Food Standards Code expects from food packaging, and how to choose boxes, inks and coatings that keep your food safe.

Why packaging is part of food safety

Packaging is not just a container. It is the last thing that touches your food before the customer does, so it has to be clean, suitable for the food and unlikely to transfer anything into it. For Australian food businesses, that is a legal expectation as well as common sense.

This guide gives a plain-English overview. It is not legal advice, and the rules can change, so check with your local council or state food authority for your specific situation.

What the Food Standards Code says

The Australia New Zealand Food Standards Code, developed by Food Standards Australia New Zealand (FSANZ), sets out food safety practices for businesses. Among other things, it requires food businesses to use packaging that is fit for its intended purpose and not likely to cause food contamination.

The Code also contains a standard dealing with articles and materials that come into contact with food. In practice, you should expect your packaging supplier to confirm that board, inks and coatings are suitable for food contact.

Direct and indirect food contact

Direct contact means the food touches the packaging, such as a burger in a clamshell. Indirect contact means there is something in between, such as chocolates in a tray inside a printed box.

Direct contact surfaces need the most care: food-grade board, and a suitable barrier coating where the food is oily or wet. Indirect contact gives you more freedom with print and finishes on the outside.

Choosing food-grade board

Most food boxes are made from virgin paperboard, recycled-content board with a functional barrier, or corrugated board. Virgin board is common for direct contact because its fibre source is controlled. Recycled board can be used where a barrier or liner separates it from the food.

Ask your supplier which board is being used and whether it is suitable for your food type, especially for fatty, wet or hot products.

Inks and coatings

Print normally goes on the outside of the box. If you want print inside, such as a pattern under the lid, ask for low-migration inks and keep it away from surfaces the food touches.

Barrier coatings stop grease and moisture soaking through. Water-based barrier coatings are often preferred because they can keep the box easier to recycle than plastic laminates.

Hot, oily and wet foods

Hot chips, fried chicken, pizza and saucy noodles put the most stress on packaging. Heat softens board, oil wicks into fibres and steam condenses on the lid.

Vents, barrier coatings and the right board thickness solve most of these problems. See our hot chip boxes, fried chicken boxes and noodle boxes for examples built for these conditions.

Chilled and frozen foods

Condensation is the main enemy of chilled and frozen packaging. Plain board absorbs moisture and loses strength, so cartons for ice cream, frozen meals and seafood usually need a moisture-resistant coating.

Our fresh and frozen food boxes are specified with this in mind.

Labelling on packaged food

If you sell packaged food at retail, the Food Standards Code sets out labelling requirements such as ingredients, allergen declarations and business details. Food made and packaged on the premises or packed in front of the customer can have different requirements.

Plan space for any required information when designing your box, and check the current rules with FSANZ or your state food authority.

Storing packaging safely

Food-safe packaging only stays food-safe if it is stored properly. Keep flat boxes off the floor, away from chemicals and cleaning products, and somewhere dry and pest-free.

Rotate stock so older boxes are used first, and throw out anything that is damp, stained or damaged.

Questions to ask your supplier

These products show the ideas in this guide in practice:

• Hot Chip Boxes: A scoop-front design lets staff fill fast and customers eat straight from the box. Choose vented styles for fried food and close the box just before hand-over, not while the order waits.
• Fried Chicken Boxes: Vent holes release steam so crumbed coatings stay crunchy on the way home. Choose vented styles for fried food and close the box just before hand-over, not while the order waits.
• Noodle Boxes: Leak-resistant folded corners and a lined interior handle saucy stir-fries. Choose vented styles for fried food and close the box just before hand-over, not while the order waits.
• Cake Boxes: Tall walls and a rigid base stop fondant and buttercream from touching the lid on the drive home. Let warm bakes cool for a few minutes before closing the lid, so steam doesn't soften icing or pastry.
• Ice Cream Boxes: Coated board stays firm in the freezer and wipes clean of drips. Use a moisture-resistant coating on the inside and keep the cold chain unbroken from packing to delivery.

• Is this board suitable for direct contact with my food?
• What barrier coating is used, and is it water-based?
• Are the inks suitable for food packaging?
• Can you supply documentation for the materials?
• How should I store the boxes?

A good supplier will answer these without hesitation. Request a quote and we'll talk you through the options for your food.