The production of food packaging bags generally requires the following basic documents:

1, industrial and commercial manufacturing

2. Printing license

3. Trademark printing license

4. Bar code printing license

5.QS certification

PE and PVDC fresh-keeping bags are relatively safe. PE is mainly used for packaging fruits and vegetables, while PVDC is mainly used for packaging cooked food and ham. Although PVC fresh-keeping bags are widely used in the outer packaging of food and vegetables, they are potentially harmful to human body. Its harm mainly comes from two aspects: one is the residual amount of vinyl chloride monomer in the product (the safe limit of vinyl chloride to human body is less than 1mg/kg), and the other is the type and content of processing AIDS used in processing. There are two substances in PVC that may cause cancer. One is VCM (vinyl chloride monomer) and the other is DEHA (plasticizer). If the composition of VCM is in the range of 1PPM (part per million), it may cause cancer. Plasticizer will be released at high temperature, which is harmful to human body. Therefore, in 2005, the General Administration of Quality Supervision, Inspection and Quarantine prohibited enterprises producing PVC from using plasticizers, and prohibited the use of PVC fresh-keeping bags to package meat, cooked food, tofu and other foods that can be eaten directly.