Raw material requirements: The resins, additives, and other raw materials used in the production of food-grade PVC labels must comply with the provisions of relevant national standards, and the use of substances harmful to human health is prohibited. For example, the use of additives must follow the requirements of GB 9685 "Standard for the Use of Additives in Food Contact Materials and Products" to ensure they are within the safety range.
Sensory requirements: The product should have normal color and odor, without any off-flavors or odors, and the surface should be smooth and flat, without obvious scratches or impurities. This is to ensure that the PVC labels meet consumers' basic perception of safe products in terms of appearance and sensory aspects, and also reflect the production process level to a certain extent.
Physical and chemical indicators: Strict limits are set for key indicators such as the migration of heavy metals (such as lead, cadmium, chromium, mercury, etc.), the migration of specific substances (such as phthalates, etc.), and the total migration. For example, the lead migration limit is ≤1.0mg/kg, and the total migration under specific conditions (different soaking liquids, temperatures, and times) must comply with the corresponding limits.
Migration tests: Different soaking liquids (such as water, 4% acetic acid, 10% ethanol, olive oil, etc.), temperatures, and times are specified for migration test methods to accurately detect the migration of substances in PVC labels and provide a scientific basis for determining whether the product meets food safety requirements.
Labeling: The product label should indicate the product name, material, producer's name, address, contact information, production date, shelf life, applicable temperature range, and the "for food contact" label, etc., to facilitate consumers' identification and selection, and also facilitate the traceability and supervision of the product by regulatory authorities.
