Food packaging

Cling film is safe to use as long as you use it correctly, for the intended food type and temperature, and in line with the manufacturer’s instructions. But not all types of cling film are suitable for all uses.

Cling film regulation

Cling film (both PVC and PE types) is regulated as a food contact material under EU regulation enforced in Northern Ireland through the Materials and Articles in Contact with Food Regulations (Northern Ireland) 2012.

The regulations set overall migration limits for substances migrating into food, and tightly controlled specific migration limits for additives and plasticisers. These limits ensure no harmful migration occurs under intended use.

Businesses should demonstrate due diligence by securing supplier declarations of compliance with migration limits, and keep records of these for inspections where necessary.

Safe usage rules for cling film

To prevent chemical migration from cling film and protect the quality and taste of food, it is important to:

• not use cling film where it could melt into the food - eg in ovens or on cooker hobs
• not allow cling film to touch the food when re-heating or cooking in a microwave
• not use cling film in contact with high fat foods (unless suitable for this purpose)

High fat foods include:

• some types of cheese
• raw meats with a layer of fat
• fried meats
• pastry products
• cakes with butter icing or chocolate coatings

Improper use of cling film increases the risk of plasticisers migrating above safe limits.