TBS/AFDC 2(66) CD2 
ICS 67:250  
©TBS 202 1 
 
 
DRAFT TANZANIA STANDARD   
 
 
Packaging materials  and articles in Contact with Food – Gener al 
Requirements   
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  
 
 
 TBS/AFDC 2(66) CD2 
ICS 67:250  
©TBS 202 1 
0. Foreword  
The packaging of foodstuffs is essential for their preservation, conservation, transport, hand ling and sale 
and provides one of the best methods for the avoidance of contamination and maintaining of the hygienic 
conditions. There is always possibility of migration of   substances of the packaging materials to the 
packed foods due to intimate contac t.  Hence, the formulation of the package must be selected to ensure 
that such migration is within the acceptable limit. These considerations are equally important in case of 
processing equipment, and   utensils, which are in contact with food.  
An importan t requirement in selecting food packaging systems is the barrier properties of the packaging 
material. Barrier properties include permeability of gases (such as O 2, CO 2, and N 2), water vapour, aroma 
compounds and light. These are vital factors for maintain ing the quality of packaged foods.  
In the preparation of this standard, the assistance obtained from the following publication :  
US 1659:2016 Materials in contact with food — Requirements for packaging materials published by t he 
Uganda National Bureau of St andards (UNBS)  
In reporting the result of a test or analysis made in accordance with this standard, if the final values 
observed or calculated, is to be rounded off it shall be done in accordance with TZS 4 Rounding off 
numer ical values  
 1. Scope   
This s tandard provides the requirements of packaging materials and articles in contact  with food  and their 
subsequent use. This standard is expected to be a guide on the requirement s of the packaging materials 
and articles in conta ct with food which are consider ed toxicologically safe and not on the manner of the 
actual processing or use  
2. Normative References  
The following referenced standards referred to in the text in such a way that some or all of their content 
constitutes requ irements of this standard.  For dated references, only the edition cited applies. For 
undated references, the latest edition of the referenced document (including any amendments) applies.  
FTZS 2929-2:2021 : Glass hollowware in contact with food - Release of lead and cadmium - Part 2:     
    Permissible limits  
AFDC 2(229) CD2:  Determination of specific and/ or overall migration of constituents of plastics materials 
     and articles intended to come into contact with foodstuffs - Method of analysis  
 AFDC 2(231) CD2: Specification of plast ic materials for food contacts application Part 3: Colorants  
FTZS 2921 -1:2021 : Ceramic cookware in contact with food - Release of lead and cadmium - Part 1:    
       Methods of test  
FTZS 2923 -2:2021 Ceramic cookware in contact with food - Release of lead a nd cadmium - Part 2: 
Permissible limits   
TZS 2247 Prerequisite Programme on  Food Safety -Part 4: Food Packaging Manufacturing  
FTZS 2927 -1:2021 Specification for plastic materials for food contact a pplications part 1: Polypropylene  
  (PP)  TBS/AFDC 2(66) CD2 
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FTZS 2927 -2:2021Specification for plastic materials for food contact applications part 2: Polyethylene  
  (PE)  
 FTZS 2927 -4:2021 Specification for plastic materials for food contact applicat ions part 4: Polyvinyl                       
                     chloride (PVC)  
 FTZS 2927 -5:2021 Specification plastic materials for food contacts applications Part 5: Polystyrene  
FTZS 2930:2021 : Rubber and plastics gloves for food services -Limits or e xtractable substances  
 3.0 Terms and definitions   
For the pur poses of this stand ard the  following terms and definitions apply.   
3.1 biodegradable  
 capable of being decomposed by the action of living organisms,     
3.2 Additive  
a material intentionally added to a base material t o achieve a specific property  such as  hardener, 
plastici zer and preservative  
 3.3 contamination  
all possible pollution of the finished packaging material, including microbiological, chemical and physical 
contaminants not intention ally added to the product and may compromise food safety.  
3.4 rework material  
materials intended for reprocessing  
3.5 packaging  materials  
products that are used to wrap, cover, hold, or protect food products and are intended to come in direct or 
indirec t contact with food. Examples include, paper wraps, wrapping ma terials, films, syn thetic casings, 
nettings, trays, pouches, cartons, cardboard boxes with coated surface and bags.  
3.6 migration  
 transfer of substances from an external source to food  
3.7 ov erall migration limit (OML)  
means the maximum permitted amount s of non -volatile su bstances released from a material or article into 
food simulants   
3.8 food simulant  
means a test medium imitating food; in its behavior  the food simulant mimics migration fr om food contact 
materials  
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3.9 specific migration limit (SML)  
means the maximum p ermitted amount of a given substance released from a material or article into food 
or food simulants  
3.10 total specific migration limit’ (SML(T))  
means the maximum permitted  sum of particular substances released in food or food simulan ts 
expressed as tot al of moiety of the substances indicated  
3.11 restriction   
means limitation of use of a substance or migration limit or limit of content of the substance in the material 
or article  
3.12 specification  
means composition of a substance, pu rity criteria for a  substance, physico -chemical characteristics of a 
substance, details concerning the manufacturing process of a substance or further information concerning 
the expression of mi gration limits  
3.13 hot -fill 
means the filling of any article  with a food with a  temperature not exceeding 100°C at the moment of 
filling, after which the food cools down to 50°C or below within 60 minutes, or to 30°C or below within 
150minutes.  
3.14 aid to polymerization  
 means a substance which initiates polymeriz ation and/or contro ls the formation of the macromolecular 
structure  
3.15 active materials and articles  
 materials and articles that are intended to extend the shelf -life or to maintain or improv e the condition of 
packaged food; they are designed to deliber ately incorporate c omponents that would release or absorb 
substances into or from the packaged food or the environment surrounding the food.  
3.16 intelligent materials and articles  
 materials a nd articles which monitor the condition of packaged food or th e environment surro unding the 
food.  
3.17 leaching  
is the process of extracting substances from a solid by dissolving them in a liquid.   
3.18 food grade  
Any material which is either safe for  human consumption or is suitable to come in contact with  food  
3.19 resin  
 a solid  or highly viscous substance, typically convertible into polymers.  TBS/AFDC 2(66) CD2 
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3.20 food contact ink  
 an ink solely composed of substances listed as permitted for direct food contact, permitted as food or as 
an additive for the food that is to be p acked in the packag ing material which is to be printed with these 
inks. 
 3.21 certificate of analysis  
document that confirms the analytical results of a product on its status of compliance to  specifications or 
regulations.  
3.22 material safety data sheet   
document that con tains information on the potential hazards and how to work safely with a given chemical 
product.  
3.23 colourant  
ingredients that alone or in combination with other ingred ients impart or a lter the colour of the product.  
3.24 plastic mul ti-layer  
means a ma terial or article composed of two or more layers of plastic  
3.25 plastic  
 means polymer to which additives or other substances may have been added, which is capable of 
functioning as a main structural component of final materials and art icles 
3.26 multi -material (multi -layer ) 
means a material or article composed of two or more layers of different types of materials, at least one of 
them a plastic layer;  
4. Requirements for p ackaging materials  and articles in contact with food  
Packaging materials shall addr ess safety, health, fitness for purpose, comfort and reliability, as well as 
such general needs as protection of the environment and energy conservation.  
4.1 general requi rements  
4.1.1  Materials and articles, including active and intel ligent materials sh all be manufactured in compliance 
with GMP so that under normal and foreseeable condition of use, they do not transfer their constituents to 
foods in quantities which could : 
i. Endanger human health  
ii. Bring about unacceptable change in the co mposition of the fo od 
iii. Bring about a deterioration in the organoleptic characteristics thereof.  
4.1.2  the labelling, advertising and presentation of a material or article  in contact with food s shall not 
mislead the consumer.  TBS/AFDC 2(66) CD2 
ICS 67:250  
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4.2 Requirement for developing packaging materials   
When developing packaging materials, the requirements set out below in order of priority shall be taken 
into consideration.  
4.2.1 Human and Environmental Safety  
4.2.1.1    In storage  
The packaging material shall not be potentially har mful due to:  
i. Emissi on of substances which may endanger human or other forms of life;  
ii. Contamination  of the contents by the packaging, including those specific cases where the 
combination of pa ckaging material and contents may cause problems.  
4.2.1.2  The contents, should not leak through the packaging due to:  
i. Lack of a seal  
ii. Deterioration  of the packaging caused by the outside influences, such as light or foreseeable 
mechanical forces  
iii. Deteriora tion of the packaging caused by the contents  
iv. Where the factors ( time, temperature, l ight etc.) affects the safety of the product, the packaging 
should be clearly labeled to that effect    
4.2.1.3 In Use  
the packaging should not be misleading and should be clearly distinguishable, in colour and shape or by 
any other mean s, if necessary, fr om food or beverage packaging;  
4.2.1.4 opening , or removal  of contents:  
i. opening instructions should be given clearly and at the appropriate place  
ii. opening means should be suited to the contents, packaging and potential users.  
iii. closing de vices should be des igned in such a way that they cannot fall inside the container  
iv. the packaging should facilitate the safe removal of the contents  
4.2.1.5  In Disposal  
i. the packaging  materia l shall be capable of safe disposal to human beings or the enviro nment. 
Biodegradabl e materials are preferred.  
ii. clear instructions on disposal of packaging   shall be given  TBS/AFDC 2(66) CD2 
ICS 67:250  
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iii. recycling processes, if any, shall not cause harm in the short or long term to huma n beings or the 
environment.   
 
4.2.2 Fitness for Purpose  
The pur pose for packaging of food is protection, handling storage and preservation  
4.2.2 .1 Protection   
The packaging shall protect the contents in such a way that neither their performance nor their  reliability 
is affected by:  
i. outside mechanical forces such as i mpact or vibration;  
ii. contamination by undesirable substances, for example water or air;  
iii. climatic conditions, for example heat or cold.  
4.2.2 .2 Handling  
The packaging design should facilitate:  
i. transportation and storage of the product both at the distributi on level and at hom e 
ii. opening and remaining opened of the packaging when needed  
iii. closing and remaining closed of the packaging when needed  
iv. removal of the contents from the packaging  
v. is strong en ough to hold the contents when subjected to normal handling  
vi. comp lete emptying of th e packaging   
4.2.2 .3 Physical Dimensions  
i. Neither the size nor the shape of the packaging should mislead the consumer as to the amount of 
its contents. Where settling may occ ur, this information should be clearly stated on the outside of 
the packaging.  
ii. The number of packaging sizes should be agreed between the purchaser and supplier  
  Note:  For retail packaging maximum capacity shall not exceed 25kg or 20L. For bulk   
  packa ging exceeding this limit shall be provided with pallet or strap s for handling    
  and transport  
iii. The packaging sizes should be suited to the end -use and to the average rate of consumption of 
the product  
 
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4.3 Food Composition and Packaging Choices  
 The ch oice of packaging for foods produced depends on the nature of fo od and storage ti me  
4.3.1 The shelf  life of food depends  on: 
i. The chemical make -up of the food;  
ii. The environment in which the food is kept, and;  
iii. The barrier properties of the packaging.  
4.3.2 the choice of packaging  for a food product  shall depend  on:  
i. the chemical composi tion of the food;  
ii. the method chosen to preserve the food, and  
iii. how long the food must remain in wholesome condition (shelf life).  
iv. different type of food s and the type of packaging materials preferred are  shown in Annex table 4  
4.4 acti ve and intelligent  materials and articles  in contact with food . 
4.4.1 requirements of active and intelligent materials to ensure safe food:  
i. Food contact materials shall not endanger human heal th 
ii. Food contact materials shall not change the composition of th e food in an unacc eptable way  
iii. Food contact materials shall not change taste, odor, or texture of the food  
iv. Food contact materials shall be manufactured according to good manufacturing practice (GMP).  
v. is not altered by the ingredients of the food product in its final form.  
vi. Business operators must establish a traceability  system for  food contact material  (FCMs ) from 
production to distribution   
  Note: Exemptions from the requirements 2 and 3 are  made for active materials and articles  
4.4.2 performance requir ement for a ctive f ood contact materials   
i. Absorbers shall be constructed such that they absorb substances released by the food or from 
the atmosphere around the packaged food, e.g., oxygen sc avengers that reduce the oxygen level 
around and, in the food, an d thus prevent mic robiological growth and reduce oxidation of the 
food.  
ii. The change in the composition, odor, or taste of the food shall not mislead the consumer about 
the quality of the food . E.g., an absorber may not mask food spoilage and a colorant may  not 
mask poor foo d quality.  
iii. Information shall be provided to all operators in the food chain and to the consumer to ensure the 
correct application of and compliance with food legislation.  
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iv. The producer of the material shall provide to the food packer inf ormation on the identity of the 
substance used and levels released.  
v. The total quantity of the released active substance in food should not exceed the maximum limit 
of the independent of the source from which it derives (released via packaging or added dir ectly 
to the foo d).   
4.4.3 labelling requirements for active materials and articles in contact with food  
i. The food packer has to list the released substance in the list of ingredients.  
ii. Labe ling also has to clearly show when active or intelligent material s are used. Non edible parts 
of the packaging, for example, absorbing sachets in food packaging, have to be clearly labeled as 
non-edible.  
iii. does not leak, nor allow diffusion and permeation  
iv. Printing inks and/or coatings shall be food grade and conform to t he requirements of the materials 
accepted as food additives in compliance with the relevant standards.  
4.5 Flexible Films  
4.5.1 Single Component Films  
Single polymer films are made by extrusi on, in which pellets of the polymer are melted and extruded 
under  heat and pressu re as a sheet or tube . The properties of single component flexible films are detailed 
in the  annex table 1 
 The requirements for plastics materials used in contacts with food such as; Polypropylene (PP), 
Polystyrene ( PS), Polyethylene terep hthalate (PET), Polyethylene (PE ) are detailed in the Tanzania 
standards listed in normative references (see clause 2)  
4.5.2 Multiple Component Films  
 Multiple polymeric films are produced b y combining two or more    polymeric films in a number of ways:  
i. Coated Films  
Films should be coated with other polymers to improve  specific properties for specific function  (barrier  
properties and   heat stability ). Nitrocellulose is applied to one side of cellulose film to provide a moisture 
barrier but to maintain o xygen permeabili ty. These films are suitable for packaging of products that have a 
tendency form condensation on the inside including packed : meats, bacon , and sausages.  
ii. Laminated  (Mult i-layer) films  
Lamination of two or more films improves the barrier p roperties , appea rance and mechanical strength of 
flexible films.  and   to stop the movement of oxygen, moisture, carbon dioxide and to protect the product 
from light    Polymer films to  be laminated– shall have similar characteristics and the film tension, adhesive 
applica tion and drying conditions must be accurately controlled to prevent peeling  (delamination) . 
iii. metallised   
Plastic f ilms laminated with  aluminium foil: In a multi -material or art icle, the composition of each plastic 
layer shall comply with rel evant standards.  The choice of laminate for specific food packaging is 
explained in  annex table 2  TBS/AFDC 2(66) CD2 
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4.5.3 Co-Extruded Films  
Main group s used in co -extrusion are Olefins : Low Density  Polyethylene (LDPE ), High Density 
Polyethylene (HDPE ) and polypropylene ( PP), Styrene : Polystyrene ( PS) and Acro nitrile -butadiene -
styrene) and Polyvinyl c hloride (PVC polymers). Copolymers should have  similar structures in order to be 
compatible.  Types, properties and application of co -extrusions are detailed in annex table 3  
4.5.4 Rubber Te ats and Soothers  
Nitrosamines and nitrosatable substances that ca n be transformed into nitrosamines in the stomach shall 
not be released from teats and soothers in detectable quantities  as per table 1 below  
Table 1: detection limit for nitrosamine and ni trosatable substances in a rubber  
Extractable substances  Maximum limit (mg/kg)  Methods of analysis  
nitrosamines  0.01   
TZS 2930:2021   Nitrosatable substances  0.1  
 
4.5.5 plastic packaging  
Plastics are available in various forms such as monofilms, co -extruded films, laminates, sachets, jars, 
bottles, jerry cans, trays, cups and containers of all shapes and sizes. See clause 2 for more standards 
on Guide on Suitability of Plastics for Food Packaging  is detailed in AFDC 2 ( 227) CD2:  
 4.6 Raw material   
Raw materials used in the manufacture of packaging items for foo d contact   shall be food grade and   
accompanied with relevant certificates of analysis and material safety data sheets.  
The manufacturer shall ensure that the raw materials are  of the correc t grade and are correctly labelled 
for food contact use. Packag ing raw materials identified as prescribed shall be accepted only in clean, 
tamper proof containers.  
4.6.1 Colourants    
Colorants  used in packaging materials which are to come int o contact with  food shall be food grade  
Complying to AFDC  2(231) CD 2 
4.6.2 Rework materials  
Rework materials used in the manufacture of packaging items for food contact use shall be prepared from 
raw items that have not been used or printed and have been manufactured i n compliance with Good 
Manufacturing Practices. Post -consumer r ecycled material shall not be used in direct contact with food.  
4.6.3 Resins  
The resins selected shall be of food grade material complying to the relevant Tanzania/international  
standard  
4.7 Additives and Processing aids  
4.7.1 additives  
Food contact ma terials and food contact additives must comply with relevant restriction conditions in 
relevant food safety standards .  TBS/AFDC 2(66) CD2 
ICS 67:250  
©TBS 202 1 
The additives selected and their dosages shall be accepted a s indirect fo od additives according to their 
prescribed conditions of use. Fo r the mass content of any additive which exceeds 1%, the specific name 
or the chemical structure of the additive shall be indicated.  
4.7.2 processing aids  
The processing aids sha ll not contam inate the packaging materials during the processing  
4.8 Perform ance  of the packaging materials   
the performance of the packaging material shall be identified clearly during the manufacturing and the 
following subjects shall at least be consi dered   
i. the nature of the food product to be packaged   
ii. the surface/volume ra tio   
iii. the expected maximum shelf -life of the food product   
 
iv. the filling, sealing and storage methods to be used   
v. the heating, cooling, sterilization and pasteurization processes  to which the  packaging material 
and contents may be exposed   
The required p erformance shall, wherever possible, be translated into technical specifications such as 
permeability, mechanical strength, barrier properties and specific organoleptic tests to b e performed  
4.9 Overall Migration Limit (OML)  
The maximum OMLs for plastic fo od contact materials and articles shall  be as indicated in table 2 below  
Table 2: overall migration limit of food contact material and articles   
Type of food contact material (FC Ms)   maximum  limit  Test Method  
For general plastic FCMs   10 mg/dm2 AFDC 2 (229) CD2  
For FCMs for infants and young children   60 mg/kg   
  Note:  OML only measures the inertness of FCM. It is not a safety limit.  
4.10 Specific Migratio n Limit (SML) and SMLT  
The maxi mum migration of  heavy elements from plastics material in contac t with food shall not exceed 
the limit tabulated below .  
Table 3: maximum limits of heavy elements in plastic materials for contact with food.  
Heavy elements  Percent by mass (max limits)  Test Method 
Barium  0.01  
 
AFDC 2 (229) CD2  Lead  0.01 
Arsenic  0.05 
Mercury  0.05 
Cadmium  0.10 
Zinc  0.2 
Selenium  0.01 TBS/AFDC 2(66) CD2 
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Chromium  0.025  
Antimony  0.025  
Total aromatic by amine  0.05 
 
4.11 glass materials  in contact with food  
Safety requir emen ts of glass materials in contact with food are detailed in F TZS 2929 -2:2021  
4.12 ceramic packaging and articles in contact with food  
Ceramic articles shall be accompanied by a declaration of compliance indicating the man ufacturer and 
importer, if any,  as well as the conformity to the limits for lead and cadmium specified in FTZS 2923 -
2:2021  
5.0 Hygiene and Good Manufacturing Practice (GMP)  
5.1 GMP  
GMP shall be applied at all stages of production of food contact materials  and articles and in all sector s. 
Excluded are the stages of production of starting substances and raw materials.  
5.2 Hygiene  
Food grade packaging materials shall be produced and handled in hygienic manner in accordance with     
TZS 2247 to prevent contam ination putting into considerat ion that most packaging items may not be 
sterilized before use.  
6.   sampling and methods of test  
Sampling and test method should be done as prescribed in the standard for the specific packaging 
materials  
7.0 packing, mark ing and Labeling   
7.1 packing   
The packaging material shall be suitably packed with suitable l iner in a container as agreed between the 
purchaser and the supplier, in a manner so as to ensure that the items do not become contaminated 
during transport and storage.  
The contents of each pack age shall be uniform and contain only Packaging items of the  same origin, 
quality, and size (if sized).  
7.2 marking and labeling  
Each pack shall be labeled in accordance with the requirements and the following particula rs shall be 
clearly and indelib ly marked on each container; printing ink if any shall be non -toxic and non -transferable:  
i. name of the packaging material   
ii. name and physical address of manufacturer and/or distributor  
iii. type of food suitable for the packaging  
iv. temperature at which the food s hould be packaged  TBS/AFDC 2(66) CD2 
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v. net weight or length in metric units  
vi. lot ide ntification (batch number)  
vii. Storage conditions  
viii. Words “for food contact use” or the following symbol shall appear on the labelling      
 
Figure 1 
  Note:   When labell ing n on-retail packages, information for non -retail packages shal l either  be given 
             on the packages or in accompanying documents, except that the name of the produce, lot                  
             identificatio n and the name and address of the m anufacturer or packer shall appear on the       
              package . 
7.3 The containers may also be marked with the TBS Standards Mark of Quality.  
  NOTE - The TBS Standards Mark of Quality may be used by the manufactur ers only under  
   licence fro m TBS . Particulars of conditions under which the licences are gra nted, may be  
   obtained from TBS  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Annex es: Tables  
Table 1. Selected Properties of Single Component Flexible Films  
 
Film  Moisture 
vapo ur 
transmissio
n rate  Oxygen 
transm ission 
rate  Carbon dioxide 
transmission 
rate  Tensile 
stren gth  Light 
transmissi
on  Sealing 
tempera
ture  
mL m-2 per 
24h 25oC  mL m-2 per 
24h 25oC  mL m-2 per 24h 
25oC  MN m-2 
Machine 
Direction  %   
oC  
 
Cellulose  
Uncoated  Moderate  Good  moderate  Moderate  Trans   
Nitrocellulose 
coated  Good  Good  Good  Moderate  Trans  90-130 
Polyvinilidine 
Chloride 
(PVDC)  Good  Good  Good  Moderate  Trans  100-130 
Metallised 
PVDC –coated  Excellent  Excellent  Good  Good  Opaque  90-130  
 
Polyethylene  
Low d ensity  Poor  Poor  Poor  Good  Trans  117-121 
High density   Moderate  Poor  Poor  Moderate  Moderate  135-170  
Polypropylene  
Oriented  Excellent  Poor  Poor  Good  trans  145 
Biaxially 
oriented  Excellent  Poor  Mode rate  Moderate  Trans  117-124  
PVDC – coated  Excellent  Good  Good  Good  Trans   
Metallise d  Excellent  Good  Moderate   Good  Opaque  120-145  
 
Polyester  
Plain  Excellent  Modeate  Poor  Moderate  Moderate  100-200  
Metallised  Negligible  Good  Negligible  Moderate   Opaque  100-200  
PVDC -coated 
and metallised  Excellent  Excellent  Exce llent  Good  Opaque   
Polyvinylidene 
chloride  Good  Excellent  Good  Good  Good  100-160  
  
 
 
 
 
 
 
 
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Table 2. Selected Laminated Films Used for Food Packaging  
Laminate  Typical Food Application  
Polyvinylidene chloride -coated 
polypropylene - 
metallized -polyvinylidene -coated 
polypropylene  Crisps, snack -foods, ice -cream, biscuits 
confectionery  
Polyvinylidine -chloride -coated polypropylene -
polyethylene  Bakery pr oducts, cheese confectionery dried 
fruit frozen vegetables  
Polypropylene -ethylenevinyl -Acetat e Modified atmosphere fruits, small goods (cured 
meats)  
Biaxially oriented polypropylene Nylon - 
polythene  Retort pouches  
Cellulose -polythene -cellulose  Pies, crusty bread, cooked meats and ch eese  
Cellulose acetate -paper -foil- Polypropylene  Dried sou p mixes instant noodles  
Metallised -polyester -polyethylene  Coffee, milk powder, bag in the box packaging  
Polyethylene terephthalate -aluminium – 
polypropylene  Soft retort pouches  
Polyethylene  nylon  Vacuum packs for bulk fresh meat (cryo -vac).  
Nylon -polyvinylidene chloride Polyethylene -
aluminium -polyethylene  Boil in the bag products  
Nylon -medium -density -ethylene butane 
copolymer  Boil in the bag products   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Table 3 Selecte d Applications of Formable Flat Sheet Co -extrusions  
Type of C o-extrusion  Properties  Application  
High impact polystyrene 
polyethylene terephthalate  Ultra violet and odour barrier  Rigid butter, bulk 20 litre 
containers m argarine containers  
Polystyrene -polystyrene -
polyvinylidene -polystyrene  Ultra violet light a nd odour barrier  Juices, milk meat containers  
Polystyrene -polyvinylidene -
polyvinylidene chloride -
polyethylene  Ultra violet and odour barrier  Squeezeable sauce  bottles 
Vinegar  
Polypropylene -saran-
Polypropylene  Retortable trays  Ready to heat composit e meals  
Polystyrene -ethylene -vinyl 
Acetate -polypropylene  Modified atmosphere packs  Meats, small goods and fruits  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Table 4:  Packaging  Materials for Food Products:  
S/NO  FOOD PRODUCT  PACKAGING MATERIALS  
 
I PACKAGING OF MILK A ND MILK PRODUCTS  
1. Flavoured milk   
 a) Pasteurized flavoured milk  • Glass bottles  
• LDPE lined cartons  
• Aseptic cartons  
 b) Sterilized flavoured milk  • Sani tary cans  
Glass bottles  
• Poly -paper or Poly -laminated paper packs in 
tetrahedron, pyramid o r other forms  
2. Sterilized milk  • Glass bottles  
• Sanitary cans  
• Poly -paper or poly -laminated paper packs in 
tetrahedron, pyramid or other forms  
3. Condense d milk sterilized cream  • Hermet ically sealed containers  
• LDPE lined cartons  
• Aseptic cart ons 
4. Fermented milk products and dahi  • Glass bottles or any other suitable containers and 
capped  
5. Channa, khoa, cheese, chakka and 
shrikhand  • Bi-axially  oriented nylon film (BONF) /EVA 
BONF/IONOMER BOPP/EVA  
• Metal cans coated with a suitable lac quer.  
6. Partly skimmed sour milk powder 
sweet -cream, buttermilk powder and 
casein  • Kraft paper  
• Gunny bags with plastic liners  
7. Burfi • Paper -board conta iner 
• Barrier laminates like BOP P/LDPE  
• Tinplate containers having inner lining of parchmen t 
paper  
• Board carton lined on the inside with fat and moisture 
proof parchment paper  
8 Ice-cream  • Returnable containers (not for retail sale)  
• Mild steel t inned 
• Aluminium or stainless st eel 
• Non -returnable Containers  
• Paper -board  
• Metallic foi l  
• Paper board containers shall be made water -resistant 
by coating or impregnation with wax or resin.  
 • Sterilized and wrapped spoons shall be supplied with 
small non -returnable containers  
 a) Dried Ice – Cream Mix  •Hermetically sealed and clean tinpla te containers  
9. Canned rasgulla  • Open top sterilized sanitary cans  
• Polystyrene tubs  
10. Milk powder, malted milk and skim milk 
foods, vegetable protein i nfant food 
with milk, infant milk  foods and 
processed cereal weaning foods  • Hermetically sea led and clean tinplate containers  
 • Bag in box having inner layers made of PET / LDPE . 
 
II PACKAGING OF SUGAR AND HONEY  
1. Sugar   TBS/AFDC 2(66) CD2 
ICS 67:250  
©TBS 202 1 
 a) Vacuum Pan Sugar, Refin ed Sugar, 
Raw Sugar, white sugar and Sugar 
Used in food Preservation Industry  • Polyethylene coated hessian hags  
• Polyethylene coated raffia bags  
• A-twill jute bags  
 b) Cube Sugar  • Wrapped together in butter paper or kraft paper and 
packed in carton s.  
• LDPE coated poster paper  
 c) Icing Sugar  Hermetically sealed tin containers  
• Polyethy lene bags packed in cartons  
• LDPE coated poster pouches  
2. Honey  • Wide mouth glass containers  
• Acid -resistant lacquered tin containers  
 
III PACKAGING OF EDI BLE STARCHES AND STARCH PRODUCTS  
1. Flours and Starches (Maize, Tapioca 
Arrowroot)  • LDPE co ated jute bags  
• LDPE coated raffia bags  
• A-twill jute bags  
2. Makhana Products  • Suitable moisture proof containers  
3. Tapioca Chips and Sago  A-twill jut e bags or LDPE coated jute bags  
• LDPE coated raffia bags  
4. Custard Powder  • Flexible pouc hes made from PET/LDPE, poster 
paper/LDPE, glassine etc.  
5. Liquid Glucose  • Drums, lined with PET/LDPE bags or lacquered • 
Lined steel drums or those made of t in-plate  
6. Dextrose Monohydrat e  • High density polyethylene  (HDPE) bags  
• Hessian or texti le bags - paper, polyethylene or cotton 
lined  
• Multi -walled paper bags  
• Lined corrugated fibre -board containers  
• Solid fibre -board containers  
• Lever lid ti nplate containers  
7. Edible Spra y Dried Potato Flour  • Tin containers  
• HDPE or metallised p olyester containers or bags • 
Pouches made from flexible laminates, such as, 
BOPP/LDPE  
 
IV PACKAGING OF FOOD  GRAINS AND FOODGRAIN PRODUCTS  
1. Cereal Grains  
 
 
a) Pearl Barley  • LDPE coated jut e bags  
• Raffia bags  
• Double jute bags Inner one of which sha ll be new A -
twill  
• Air-tight containers made of tinplate  
• LDPE coated jute bags and raffia bags  
2 Cereal Flours  
 
 
 
 
a) Barley Powder  • LDPE coated jute bag s/LDPE coated raffia bags • B -
twill jute bags  
• DW -flour bags  
• Polyethylene lined jute bags  
 
• Air-tight tinplate containers or any other suitable air -
tight containers  
• LDPE coated paper bags and pouches  
 
3. Besan  • Paper  
• Cloth  
• Polyethylene or polyethylene laminated jute bags   
4. Miscellaneous   TBS/AFDC 2(66) CD2 
ICS 67:250  
©TBS 202 1 
 
a) Malt Extract  • Air-tight containers made of galvanized iron  
• Glass or any other suitable material  
• Bag -in-box system  
 b) Barley Malt  • Polyethylene lined gunny bags  
• Bag -in-box system  
 c) Corn Flakes  • HDPE bags made of 300-gauge  HDPE and properly 
sealed  
• LDPE lined cartons  
 d) Rolled Oats  • Air-tight containers made of tinplate  
• LDPE lined cartons  
  
 
e) Macaroni, Spaghetti and Vermicelli  •  Card board cartons with a lining of moistu re-proof 
material or plastic fil m  
• Moisture -proof paper bags  
• Pouches made from PET/LDPE, BOPP/LDPE  
5. Papad  • Pouches made from PET/LDPE and BOPP/LDPE• 
Pouches made from PET/LDPE and BOPP/LDPE  
 
V PACKAGING OF BAKERY AND CONFECTIONERY PRODUCTS  
1. Bread • In sliced form in LDPE co ated poster paper or clean 
waxed paper  
• Grease -proof paper  
2. Biscuits  • Containers made of tinplate  
• PCRC sheets  
• Card board paper  
• Cello / LDPE  
• BOPP / LDPE  
• PET / LDPE  
• Paper / LDPE  
• Foil / LDPE  
3. Confe ctionery  • Cellulose film waxed paper or foil  
• Polyethylene  
• Cello / LDPE  
• BOPP / LDPE  
• PET / LDPE  
• Paper / LDPE  
• Foil / LDPE  
4. Ice – cream Cones  • Containers made of card board paper or any other 
suitable material  
5. Bread Rusks  Container s made of:  
• Tinplate  
• Cardbo ard  
• Paper  
6 Buns  • Suitable non -toxic wrapper  
7. Bombay H alwa • Hermetically sealed tinplate containers suitably 
lacquered  
• Glassine / LDPE  
8. Peanut Candy  • Cellulose film  
• Aluminium foil  
• Wax paper  
• Polyethyle ne or other flexible packaging m aterials  
9. Desiccated Coconut  • LDPE bags of about 50µ thic kness  
• Pouches made from PET/LDPE or BONF/LDPE  
10. Baking Powder  • Air-tight containers  
• Flexible packaging materials, such as, PET/LDPE and 
BONF/LDPE  TBS/AFDC 2(66) CD2 
ICS 67:250  
©TBS 202 1 
11. Cakes • Waxed paper  
• Glassine/LDP E  
• Tins  
•  Grease -proof polyethylene  
12. Self-Raising  Flour  • Jute bags  
• Paper bags with polyethylene lining  
• Polyethylene bags  
 
VI PACKAGING OF PROTEIN -RICH FOODS  
1. Protein Rich Flours and Concentrates  
 
 
 
 
a) Edi ble Leaf Protein concentrates  • Polyethylene lined jute bags or paper bags  
• Clean tinplate containers  
• Sealed metal containers  
 
• Double polyethylene lined paper bags  
• Multi -walled bags  
2. Fish Protein Concentrates  • Grease -proof or sulphate paper   
• Cellulose paper or any other  non-toxic packing 
materials which may be covered with moistur e-proof 
laminate or coated paper  
• Air-tight Metallic containers  
3. Roasted Groundnut (Peanut) Kernels  • Flexible food grade pouches  
• Sealed containers  
4. Ready-to-Eat, Protein -Rich Extrud ed 
Foods  • Moisture -proof paper bags (multi layered, polyethy lene 
lined)  
• Pouches made from BOPP/ LDPE, Glassine/LDPE  
• High density polyethylene woven bags having 
300gauge LDPE liner for bulk  
• 250-gauge  high density p olyethylene bags  
5. Protein Ch ewy Candy  • Cellulose film  
• Waxed paper  
• Foil  
• Polyethy lene or other flexible packaging pouches  
• BOPP/LDPE  
• Glassine/LDPE  
6. Sunflower Seed Grits  • Bag -in-box system  
7. Reconstitutable Protein Beverage 
Food  • Tin-plate containers  
• Glass -bottles hermetically sealed  
• Bag -in-box system  
8. Peanut Butte r  • Wide -mouth glass jars  
• Polystyrene tubs  
9. Vegetable Protein Based Yogurt 
(Vegetable Curds)  • Wide -mouth glass jars  
• Polystyrene tubs  
• Plastic or pa per containers  
10.  Protein For tified Bread  • LDPE coated poster paper  
• Waxed paper  
• Grea se-proof paper  
11. Protein -Rich Concentrated Nutrient 
Supplementary Foods and Food 
Supplements for Infants  • Moisture -proof, clean, dry and sound  containers  
• Pouches made from sterilizable fl exible laminates  
 
12. High Protein Mixes for Use as Food 
Supp lements  • Tinplate containers or cardboard paper containers  
• Pouches made from sterilizable flexible laminates  
 
13. Protein Based Beverages  • Glass bottles  
• Lined cartons  
• Glass bottles  or sanitary cans  TBS/AFDC 2(66) CD2 
ICS 67:250  
©TBS 202 1 
14. Protein -rich Biscuits  • Tinplate conta iners made of PCRC sheets or 
cardboard paper containers  
• Grease -proof sulphite paper, cellulose film  
• Cello/LDPE  
• PET/LDPE  
• BOPP/LDPE  
 
VII PACKAGING OF S PICES AND CONDIMENTS  
1. Whole S pices • Jute, cloth, paper or polyethylene bags  
• LDPE coated  jute bags  
• LDPE coated raffia bags  
• Double gunny bags  
 a) Black Pepper, Whole  • Jute bags with or without moisture -proof lining  
• LDPE coated raffia bags  
 b) Cardamoms  • Tinplate or wood en cases, lined with polyethylene or 
water –proof or kraft pape r  
• Jute bags lined with polyethylene  
• LDPE coated raffia bags  
2. Ground Spices  • Paper bags  
• Bags made of suitable barrier films / laminates, such 
as PET/L DPE, PET / EVA, BOPP/EVA  
3 Miscellaneous   
 a) Ginger, Whole  • Double or single jute bags with water -proof lining • 
LDPE coated raffia bags  
 b) Ginger, Ground  • Tin-plate or glass containers  
• Paper cartons properly lined with water -proof paper  
• Bags or pouches made from PET/EVA or BOPP/EVA  
 c) Curry Powder  • Tin-plate or glass container s, paper cartons properly 
lined with water -proof paper  
• Bags or pouches made from PET/EVA or BOPP/EVA  
 d) Chilies   • Jute bags  
• Pouches made from PET / EVA o r BOPP / EVA • 
LDPE coated raffi a bags  
 e) Dehydrated Onion and Garlic  • Large bags made fro m PET/LDPE  
• BOPP/LDPE or in HDPE woven bags  
 f) Saffron  • PET / LDPE or BOPP/LDPE  
 g) Black Pepper and Ginger Oleoresin 
and Oleoresin Chillies  • Glass conta iners  
• Pure aluminium containe rs  
• Tin containers or containers of high-density  
polyethylen e (food grade)  
• Bag -in-box system  
 h) Tamarind Concentrate and 
Tamarind Pulp  • Tin or glass containers  
• Pouches made from metallised polyester or laminate 
of metallized BOPP/ionomer  
• Metal lized PET bags or BOPP ionomer bags  
• Closely woven bamboo ba skets, lined with 
polyethylene or palmyra mat  
• Jute bags, lined with polyethylene  
• LDPE coated raffia bags  
• Wooden boxes lined with palmyra mats  
 i) Dehydr ated Green Pepper  • Tin or glass  containers  
• Paper cartons lined with water -proof paper  
• Jute bags with or without moisture -proof lining  
• PET/LDPE bags  
 j) Cloves  • Air-tight containers  TBS/AFDC 2(66) CD2 
ICS 67:250  
©TBS 202 1 
• PET/LDPE bags  
 
VIII PACKAGING OF FRUITS AND VEGETABLES  
1. Raw Vegetables and Fruits  • Loosely woven gunny bags  
• Wooden / plastic crates  
• Lined or unlined corrugated boxes  
 a) Onion and Garlic  • Loosely woven gunny bags  
• Net bags, bamboo baskets or palm leaf baskets • 
Wooden crates, lined or unlined corru gates boxes  
 b) Tomatoes  • Bas kets or wooden boxes  
• Lined or unlined corrugated boxes  
 c) Peas -in-Pods  • Loosely woven gunny bags  
• Baskets or corrugated boxes, lined or unlined  
 d) Chilies   • Gunny bags  
• Bamboo baskets  
• Corrugated boxes, lined  or unlined  
 e) Guavas, Limes and Mandarins   • Wooden boxes, lined or unlined corrugated box es  
• Individually wrapped either in tissue paper or any other 
suitable material  
2. Canned Vegetables and Fruits  • Open top sanitary cans -Lacquered internally a nd 
hermetically sealed  
3. Dehyd rated Vegetables  • Containers made of tinplate  
• Laminated fo il bags  
• Metallized  BOPP/LDPE bags  
4. Juices, Jams, Jellies and Marmalades  • Glass bottles or open top cans  
5. Miscellaneous   
 a) Synthetics and Fruit Squ ashes • Glass containers  
• Cont ainers made from suitable plastic materials, such 
as, PET  
 b) Tomato Ketchup  • Glass containers, jars  
• Plastic containers made of PET  
 c) Pickles  • Glass container  
• Wooden barrels  
• Metal containers  
• Large pouches made from PET -PET/ ionomer  
• Suitable flexible packaging material as PET and food 
grade PVC  
 d) Mango Chutney  • Wooden barrels  
• Glass containers  
• Pouches made from metallized PET/ionomer  
 e) Papain  • Polyethylene bags  
• Metallized polyester/ionom er pouches  
 f) Walnuts  • B-twill jute bags  
• LDPE coated jute raffia bags  
 g) Cashew Kerne ls • Leak -proof containers  
• LDPE coated jute raffia bags  
 
IX PACKAGING OF STIMULANT FOODS  
1. Tea  • Flexible packaging materials  
• Laminates, such as, LDPE,  paper coated LDPE • PET 
/ LDPE  
• BOPP / LDPE  
2. Roasted and Ground Coffee  • Tin-plate  
• Glass  
• Plastic films or foil  TBS/AFDC 2(66) CD2 
ICS 67:250  
©TBS 202 1 
• Laminated pouches of paper/LDPE  
• PET/LDPE  
• BOPP/LDPE  
3. Soluble Coffee Chicory and Soluble 
Coffee Powder  • Tin-plate or glass  container  
• Flexible laminated  pouches of paper/LDPE  
• PET/LDPE  
• BOPP/LDPE  
4. Cocoa, Roa sted chicory, Roasted 
Coffee Chicory Powder, Drinking 
Chocolate  • Suitably lined containers  
• Flexible laminated pouches of paper/LDPE, 
Foil/LDPE, PET/LDPE  
5. Chocolates  • Tinplate  
• Plastic , grease -proof paper  
• Aluminium foil  
• Laminates made of pa per/LDPE, BOPP / LDPE  
6 Cocoa Butter  • Well closed containers  
• Polystyrene tubs  
7 Cocoa Beans  • LDPE coated jute raffia bags  
 
X PACKAGING OF ALCOHOLIC DRI NKS AND CARBONATED BEVERAGES  
1. Carbonated Beverages  • Glass containers  
• Cans, plastic cont ainers and dispensing units  
2. Vodka, Gin, Country Spirit (Distilled), 
Table Wines, Brandies Whiskies and 
Rums  • Glass liquor bottle  
• Glass bottles of any suit able capacity  
• PET bottle lass liquor bottle  
3. Beer  • Glass bottles  
• PET bottles  
4. Todd y  • PET and PVC bottles  
 
XI PACKAGING OF MEAT, FISH AND POULTRY  
1. Fish and Fisheries Products  
a) Fresh Products   
 a1) Pomfret and Threadfin  • Containers, made of either plywood, Country wood or 
plastic  
• Polyethylene lined insulated boxes  
 a2) Mackerel and Sardines  • Suitable containers of sufficient strength  
• Polyethylene lined insulated boxes  
 a3) Seer  fish • Polyethylene lined insulated boxes Polye thylene lined 
deal wood boxes  
 b) Frozen Products  
  
 b1) Prawns  • Polyethylene lined insul ated LDPE coated cartons  
• LDPE bags  
 b2) Frog legs and Lobster trils  • Plywood or deal  wood cases  
• Cardboard cartons  
 b3) Pomfret, threadfin, mackerel seer  
fish, sardines  • Suitable contai ners which can withstand the stress 
and strain  
 b4) Cuttlefi sh and squid  • The fillets of uniform sizes should be laid flat in the 
specific carton with a polyethylene lining  
• Fillets of uniform size shall be rolled loos ely in torpedo 
shape and laid in  layers in the selected carton which 
shall be covered by polye thylene sheet  
• The frozen fillets of cuttlefish or tubes of squid may be 
packed inside a polyethylene pouch of suitable size or 
wrapped with polyethylene film  
 c) Canned Products  • Internall y and uniformly lacquered cans  TBS/AFDC 2(66) CD2 
ICS 67:250  
©TBS 202 1 
2. Meat and Meat Products  
a) Meat (Fresh, Chilled)   
 a1) Packaging of meat including whole 
carcasses for local market  • Wrapped in polyethylene sheets or bags  
• Wrapping material like BONF /LDPE 
• PET/LDPE  
 a2) Packaging  of meat for distant 
markets  • Polyethylene sheets  
• Suitable  wrapping material like BONF /LDPE or PET / 
LDPE (vacuum packed)  
 a3) Packing of whole frozen carcasses 
for distant market  • Wrapped first in hosiery or linen cl oth, then in kraft 
paper or Poly ethylene film and finally in hessian cloth  
 b) Meat Products    
 b1) Fresh sausages  • Polyethylene bags  
• Butter paper and then in kraft paper  
• Wrapping material, such as, BONF/LDPE, PET/LDPE  
 b2) Cooked meat products   • Wrapped in butter paper and then put in big 
polyethylene cover  
• Wrapping materials such as, BONF/ LDPE, PET/LDPE  
 b3) Smoked ham or bacon  • Wrapped in grease -proof cellophane material or butter 
paper  
 c) Canned Meat Products   
 c1) Pork luncheon meat and pork 
sausages  • Each c an should be coated on the inner side with 
edible gelatin, lar d or lined with vegetable parchment 
paper  
 c2) Ham, mutton and goat meat curried 
and in brine  Open top sanitary cans, hermatically sealed  
 d) Poultry and Poult ry Products   
 d1) Dressed Chic ken  • Polyethylene bags (50µ)  
 d2) Chicken Essence  • Hermeti cally sealed ampoules  
 d3) Egg Powder  • Tinplate containers  
• Flexible pouches of PET / LDPE  
XII PACKAGING OF OIL AND FAT  
1. Oil • Tinplate containers  
• Glass bottles  
• Rigid plastic con tainers of HDPE, food grade PVC, 
PET  
• Flexible pouches made of plastic film / foil / laminate  
• Flexible pouches of BONF/ionomer and co -extruded 
nylon/ionomer.  
2. Fat (vanaspati, bakery shortening, 
etc.) • Flexible packs   
• Tin containers