Plastic labeling: what the symbols mean and how to choose safe packaging

Plastic markings are a brief instruction on safety and operation: they indicate whether the packaging is suitable for food products, what temperatures it withstands, how to recycle it, and where it is best used. Understanding the basic codes helps distinguish quality plastic, reduce write-offs, and support on-shelf merchandising. 

During the procurement stage, standards should be agreed upon with the partner: early cooperation with the supplier (for example, plastic packaging from the manufacturer) simplifies repeat deliveries, maintains stable dimensions, and speeds up series launch. Ultimately, safe plastic packaging becomes a manageable tool, not a risk.

Recycling Symbols and Resin Codes: How to Read the Triangle

To read the markings confidently, first pay attention to the "three arrows" in the triangle and the number inside — this is the resin code. Next, check the additional pictograms (fork + glass, "microwave," "snowflake") and operating temperatures. This approach reduces errors on the route from the production facility to the shelf and helps quickly match the material to the use scenario.

Guidance on the main codes:

• 01 PET. Transparent cups, salad boxes; cold — yes, heating — no; widely recycled.
• 02 HDPE. Durable and chemically resistant; lids, jerrycans, dairy products; tolerates cold well, hot — limited.
• 04 LDPE. Bags, liners, stretch wrap; flexible, not suitable for heating.
• 05 PP. Often heat-resistant plastic for side dishes/soups; the most typical plastic for microwaves (short heating).
• 06 PS. Trays/cups, brittle and heat-sensitive; not used in microwaves.
• 07 OTHER. Mixed polymers and special compounds; check protocols and choose BPA-free plastic.

Resin codes are the base. But the decision on usage should be made together with pictograms and temperature limits: this ensures a safe and predictable cycle.

Safety and Temperature Pictograms: What They Mean and How to Use Them

There is the triangle sign on plastic and others, but in addition, look for the "fork with a glass" — the official marking for food products. The snowflake means freezing, wavy lines or "microwave safe" indicate whether the plastic can be heated. Temperature ranges are often indicated nearby (e.g., −20…+110 °C). For cold drinks and desserts, pictograms on transparent containers and plastic cups help quickly distinguish "to go" formats from gastro-inserts and exclude accidental heating.

Algorithm for Choosing Safe Packaging for a Specific Product

Start from the dish and the route: where you package it, how long it's in transit, what shelf it goes on, and whether it will be heated. Match this with the resin code, pictograms, and temperature limits — this is how not only safety but also the economics of display "works."

Check before purchasing:

• Product and temperature: salad/sauce/hot dish; does the material withstand the required regime.
• Food contact: is there a "fork + glass" — then it is truly food packaging.
• Heating and cooling: freezer/microwave markings; actual limits determine if the plastic can be heated.
• Sealing and transport: lid type, leak test, stackability.
• Visuals and label: transparency, smooth edge, area for the label (on-shelf merchandising).
• Recycling: local availability for the specific resin (plastic recycling symbols).

This checklist makes the choice of plastic packaging reasoned and reduces write-offs starting with the first batch.

Retail Scenarios: Gastro, Fresh, Bakery, Delivery

In culinary and ready-to-eat sections, transparent PP containers with tightly fitting lids are appropriate: they maintain the product front and withstand short heating. In the fresh zone, light trays with stiffening ribs work well; in the bakery — domed lids and micro-ventilation to preserve texture. 

For the back room, preparations, and marinades, food-grade plastic buckets are convenient; for takeaways and desserts — transparent cups. Standardized sizes for shelves and unified lids speed up display and reduce errors in triangle marking — the safety of the plastic packaging and the "clean" shelf depend directly on this.

Can Plastic Be Heated and When is it Strictly Prohibited

The "microwave safe" mark only works together with the resin type and time. Polypropylene (05) withstands short heating of liquid and non-fatty dishes within the manufacturer's specified limits. PET (01) — cold only: heating is prohibited. PS (06) — brittle and fears heat. Check that both the tray and the lid have the same markings; fatty and very hot dishes require special attention to temperature limits. For freezing, look for a snowflake and a lower limit of up to −20/−40 °C — this will protect against micro-cracks.

Economics and Responsibility: How to Calculate TCO and Reduce Waste

The price per piece is not the whole budget. Consider the service life (for reusable items), the rate of leaks, cleaning time, labeling costs, and the speed of display. Standardization of series and front height reduces manual operations, and correct resin codes simplify recycling after use. 

For shelves with fixed dimensions, it is useful to maintain a catalog of unified formats, which includes compatible plastic containers — this makes planning facings and orders easier. In high-turnover scenarios, it is advisable to incorporate a share of reusable solutions: this reduces TCO without losing display quality.

Implementation in the Network: Minimal Standard and Control

To introduce unified rules, describe the route from the production facility to the shelf, approve three to five form factors for key departments, and run a short pilot. Next, fix the metrics: display speed, leaks, cleaning time, labeling errors, write-offs. Work only with materials that have food product markings and confirmed protocols; for hot scenarios — only PP with the specified range. When the standard has worked, scale to adjacent categories and train staff to correctly close lids and read pictograms — this way, safe plastic packaging ensures stable quality every day.

Understanding what the symbols on plastic mean is not a "check-box reference" but a practical control tool. Resin codes, safety pictograms, confirmation of "food" contact, and adherence to temperature limits come together in a simple logic: correct marking → correct scenario → fewer write-offs → better display. When this logic works, it's easy to build the choice of plastic packaging for any department, from gastro to delivery, and maintain network standards with recurring batches.

Choosing Plastic Packaging: Contact PLAST MOULD

Do you need safe plastic packaging with the correct plastic marking for your storage, delivery, and display conditions? The PLAST MOULD team will select a solution considering the product, temperatures, sealing, and recycling: from transparent PP for hot items (heat-resistant plasti) to PET for cold assortments. Write or call — we will help establish the network standard and ensure stable series for your shelves.