Food Standards Agency
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The Agency is responsible for ensuring the public is protected against chemicals that might transfer onto food from materials they come into contact with, for example packaging and utensils. It carries out research and surveillance and uses the result of this to help enforce controls.
Regulation (EC) No. 1935/2004 sets out the law on chemical migration from all materials and articles in contact with food. It includes provisions for materials and articles expected to come into contact with foods or to transfer their constituents to food (such as printing inks and adhesive labels). However, this does not include covering or coating substances that are part of the food and that may be eaten with it, such as sausage skin.
These general laws are supplemented by specific laws governing particular materials, such as food contact plastics (Regulation 10/2011) 'active and intelligent' food contact materials (Regulation 450/2009).
Back to topMore information and guidance can be found at the links below.
If you have any questions please contact the Food Contact Materials Unit on 020 7276 8548 or by email: FoodContactMaterial@foodstandards.gsi.gov.uk
Back to topFood contact materials are items intended to come into contact with food. Examples include food packaging, cookware, cutlery, tableware, work surfaces and food processing machinery and equipment.
This note gives a general introduction to the European legislation and describes its implementation in the United Kingdom. Scotland, Wales and Northern Ireland have their own provisions but they reflect the measures in force in England. Please note this guide does not refer to Regulation 10/2011 on plastics, which superseded Directive 2002/72/EC in May 2011.
This guide provides information on legal compliance and good practice for business documentation in relation to materials and articles in contact with food. It is for food businesses that operate in the United Kingdom, and refers to parallel legislation in England, Scotland, Wales and Northern Ireland where appropriate.
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