Plastic codes 1–7: which are food grade?

What the numbers 1 to 7 mean

Code	Plastic	Typical packaging	Notes for food
1	PET	Water bottles, sauce and oil bottles	Common for food; single use, not for hot filling
2	HDPE	Milk bottles, oil jerrycans, caps	Common for food; stronger and more heat-resistant than PET
3	PVC	Blisters, some cling films	BPOM advises against it for food
4	LDPE	Plastic bags, cling film, the lining of paper cups and pouches	Common for food, often as a lining
5	PP	Thinwall containers, cups, caps, straws	Takes heat and fat; for microwaving, use ones marked microwave-safe
6	PS	Styrofoam, rigid clear cups, plastic spoons	Do not microwave; a poor fit for hot and oily food
7	Other	Polycarbonate (PC) gallons, PLA containers	Depends on the material; choose ones labelled BPA-free

The code does not guarantee food grade

The triangle code only names the plastic, so that waste can be sorted for recycling. A pack is food grade when its material, colours and additives are permitted in contact with food and do not move into the food beyond set limits.

In Indonesia, which materials may touch food and their migration limits are set in BPOM Regulation No. 11 of 2026 on Food Packaging, which replaced BPOM Regulation No. 20 of 2019. Plastic food packaging must also carry the food-contact logo (a glass and a fork) and its recycling code, under Minister of Industry Regulation No. 24/M-IND/PER/2/2010.

Heat and microwaves

• Microwave: use PP containers marked microwave-safe. Open the lid slightly while heating.
• Hot filling: PET bottles are not made for hot liquids; use PP or packaging made for hot filling.
• Hot and oily food: a PE-lined paper bowl or a PP thinwall container fits better than styrofoam (PS), and styrofoam should not go in the microwave.
• Hot drinks: PE-lined paper cups are made for them; choose double wall so the cup stays comfortable to hold.

Choosing food packaging in the catalogue

• Filter for products marked food grade and microwave-safe in the Food & Drink Containers category.
• Before ordering, ask the team for the material and the factory’s food-grade details of the products you chose.
• Test with your own food: fill, close, heat or chill as in real use, then check for leaks and changes in shape.