Raw Material Requirements: The Foundation of Food‑Grade FIBC

1. 100% virgin food‑contact polypropylene resin

   All woven PP fabric must adopt virgin PP pellets approved for food contact. No recycled or mixed waste plastic is allowed. Auxiliary additives including UV stabilizers, antistatic agents and color masterbatch must also satisfy food‑contact regulations, limiting heavy metal content and prohibited plasticizers.
2. Food‑grade inner liner specification

   Most food‑grade FIBCs are equipped with LDPE or LLDPE food‑safe liners as the core isolation layer. Liners shall pass migration testing, without peculiar smell, precipitation or color bleeding. For high‑sensitivity food powder, form‑fit liners are recommended to reduce residual dead corners and dust accumulation inside the bag.
3. Strict prohibition of polluting accessories

   Sewing threads, labels and printing ink shall be food‑contact compatible. Printing is generally arranged on the outer surface only; inner‑side printing is forbidden to prevent ink transfer to food goods.

Controlled Production Environment & Hygiene Management

• Production workshops follow GMP hygiene rules. Some high‑specification products are manufactured in clean‑room environments, with dust, particle and humidity control for air quality.
• Production equipment, cutting and sewing stations need regular cleaning. Workers follow standardized hygiene operating procedures to reduce foreign‑body pollution risk from human factors.
• Separate production lines or time‑segment isolation shall be adopted. Food‑grade FIBC production cannot mix with chemical‑grade or mining‑grade bag production to avoid cross‑pollution by industrial dust and chemical residues.

Mandatory In‑Process Inspection & Post‑Production Cleaning

1. Physical cleaning treatment: Air blowing, vacuum cleaning and light‑table inspection remove floating dust and loose yarn inside finished bags. All cutting edges and thread ends are arranged outside the bag cavity to prevent yarn fragments falling into food materials.
2. Metal detection: Every finished bag passes metal detector screening to eliminate metal fragment risks brought by sewing or equipment wear, which is a non‑negotiable requirement for food‑grade FIBCs.
3. Batch‑by‑batch laboratory testing: Key test items include total migration volume, heavy‑metal migration, sensory evaluation (odor, color, impurity), microbial test and evaporation residue test, ensuring no harmful substances transfer to food products.
4. Batch traceability system: Each batch keeps complete records of raw material batches, production date, test reports and inspection logs. Buyers can trace back to raw material sources when quality problems occur.

Independent Sealed Packaging & Storage‑Transport Rules

Core Global Certification & Regional Compliance Standards

• EU market: Follow EC 1935/2004 and EU 10/2011 for plastic food‑contact materials. Manufacturers provide Declaration of Conformity (DoC) and migration test reports; BRCGS packaging certification is widely recognized by European food enterprises.
• United States market: Comply with FDA 21 CFR 177.1520 regulations for polypropylene food‑contact materials. Manufacturers conduct self‑testing and issue compliance statements.
• Global food‑safety system: ISO 22000, HACCP and BRCGS are mainstream system certifications for FIBC factories, proving standardized hygiene management in whole production processes.
• Physical performance baseline: Food‑grade FIBC also needs to meet ISO 21898 mechanical indexes including lifting strength, stacking resistance and safety factor, balancing food‑safety hygiene and bulk‑logistics mechanical reliability.

Common Misunderstandings for Food‑Grade FIBC Procurement

1. “Adding a food‑grade liner to ordinary FIBC equals food‑grade FIBC”: Wrong. Outer fabric produced on polluted industrial lines may shed fiber or carry residual contaminants. Only the whole‑process food‑grade production meets requirements.
2. “White color means food‑grade”: Wrong. White fabric does not represent raw‑material purity. The key is virgin‑material proof, production‑environment control and lab test reports.
3. Ignoring batch traceability: Suppliers claiming “food‑grade” without batch records and test reports cannot be trusted. Always ask for raw‑material certificates and third‑party test data.