How to Choose Food-Grade Brushes: FDA Rules, Materials and Cleaning

Name: YC Brushes
Address: 1F, No. 40, Lane 20, Sec. 4, Sanhe Rd., Sanchong Dist., New Taipei City, 241, TW
Telephone: +886-2-2988-2721
Price range: $$

Many food businesses do not know that brushes used in contact with food must meet strict hygiene standards and material certifications. Using the wrong brush can lead to food safety risks such as chemical migration, bacterial growth and foreign matter contamination.

The choice of a food-grade brush affects a company's reputation, consumers' health and even legal liability.

This guide explains the certification requirements, material selection, cleaning and maintenance, and common misconceptions about food-grade brushes, to help food businesses make purchasing decisions that are correct and safe.

What is a food-grade brush? Definition and regulatory requirements

A food-grade brush is a brush that complies with food safety regulations and may come into direct or indirect contact with food.

The biggest difference from an ordinary industrial brush is that the material must pass food-contact certification and must not release harmful substances into food.

Definition of a food-grade brush

A brush can only be called food grade if it meets the following conditions:

Material compliance
- Complies with Taiwan's Sanitation Standard for Food Utensils, Containers and Packages
- For export to the U.S., complies with the FDA (the U.S. Food and Drug Administration) regulations on food-contact materials (21 CFR 177)
- An SGS (the Swiss inspection and certification company) food-contact test report can be provided
Non-toxic and harmless
- Does not release harmful substances such as plasticizers or heavy metals
- Contains no carcinogens
- Does not degrade under heat
Easy to clean
- A smooth surface that does not trap dirt
- Does not absorb water or grease
- Does not breed bacteria
Stability
- Resistant to acid and alkaline cleaning agents
- Withstands high-temperature disinfection
- Does not shed filament or deform

Relevant regulations and standards

Taiwan:

Sanitation Standard for Food Utensils, Containers and Packages
Regulations of the Taiwan Food and Drug Administration
Regular testing with passing results is required

International:

FDA 21 CFR (U.S. regulations on food-contact materials)
EU 10/2011 (EU regulation on food-contact plastics)
ISO 22000 food safety management system

Consequences of a violation:

Products pulled from shelves and recalled
Fines (NT$30,000 to NT$3 million if a failure to meet the hygiene standard is not corrected by the deadline; NT$60,000 to NT$200 million if the utensil is toxic or can harm health) (Articles 48 and 44 of the Act Governing Food Safety and Sanitation)
Criminal liability
Serious damage to the company's reputation

To learn about the full manufacturing standards for brushes, see The complete guide to buying factory-direct from a brush factory.

White roller brush washing vegetables on a food line

Regulations a food-grade brush must meet | FDA and SGS

The first step in buying a food-grade brush is to confirm its certification.

A brush without certification must never be used where it touches food.

FDA regulations on food-contact materials (U.S. Food and Drug Administration)

The FDA is one of the strictest food safety agencies in the world.

Key points of the FDA regulations:

The material must comply with FDA 21 CFR
Part 177: indirect food additives (plastic materials)
It must not release harmful substances into food
It must pass a migration test

Common food-contact materials:

PP polypropylene (food grade)
PE polyethylene (food grade)
Nylon (food grade)
Stainless steel 304 and 316

How to confirm compliance with the FDA regulations:

Ask the supplier for a declaration that the material complies with 21 CFR 177
The document should state the material number
Back it up with a third-party test report (such as SGS)
Do not rely on a verbal assurance alone

SGS certification (the Swiss inspection and certification company)

SGS is an internationally known third-party testing organization.

SGS food-contact test items:

Heavy metal migration test (lead, cadmium, mercury and so on)
Plasticizer testing (DEHP, DBP and so on)
Heat resistance test
Material composition analysis
Microbiological testing

Why an SGS certificate matters:

Impartial third-party testing
Internationally recognized
Regular testing ensures quality
Essential for export

Taiwan's hygiene standard for food utensils

According to Taiwan's Sanitation Standard for Food Utensils, Containers and Packages:

Requirements for plastic materials:

Potassium permanganate consumption must not exceed 10 ppm
In the material test, lead and cadmium must each not exceed 100 ppm; in the migration test, heavy metals must not exceed 1 ppm (as lead)
A limit on evaporation residue (varies by material)

Regular testing:

Food businesses should send items for testing regularly
At least once a year is recommended
Testing must be repeated when changing suppliers
Keep the test reports on file for inspection

Contact YC Brushes to request an FDA compliance declaration and SGS test reports.

Choosing the material for a food-grade brush | PP vs nylon

The two materials used most often for food-grade brushes are PP and nylon.

Understanding how they differ is the only way to make the right choice.

PP (polypropylene)

The material used most often in the food industry.

Advantages of PP:

✅ Food-grade resin is easy to obtain
✅ Resistant to strong acids and strong alkalis (pH 1-14)
✅ Does not absorb water, easy to clean
✅ Inexpensive
✅ Many color options (white is the most common)

Disadvantages of PP:

❌ Lower heat resistance (about 90°C)
❌ Lower hardness than nylon
❌ Poorer wear resistance
❌ Becomes brittle easily

Where PP fits:

Washing fruit and vegetables (at room temperature or in warm water)
Conveyor belt cleaning
General food contact
Environments with chemical cleaning agents
A limited budget

Nylon

A high-strength food-grade option.

Advantages of nylon:

✅ High heat resistance (about 120°C)
✅ Excellent wear resistance
✅ Good resilience, does not deform easily
✅ Long service life
✅ Resistant to common chemicals

Disadvantages of nylon:

❌ More expensive than PP
❌ Absorbs water (about 3-9%)
❌ Food-grade certification has to be confirmed
❌ Fewer color options

Where nylon fits:

Situations that need high heat resistance
High-intensity washing
Long hours of continuous operation
High durability requirements
An ample budget

PP vs nylon comparison table

Item	PP (polypropylene)	Nylon
Price	Inexpensive	More expensive (about 1.5-2 times)
Heat resistance	90°C	120°C
Acid and alkali resistance	Excellent	Good
Water absorption	Almost none	Absorbs 3-9%
Wear resistance	Medium	Excellent
Hardness	Softer	Harder
Service life	3-6 months	6-12 months
Food-grade resin compliant with FDA regulations	Easy to obtain	The grade must be confirmed
Cleaning difficulty	Easy	Harder (absorbs water)
Common colors	White, blue	White, black

Stainless steel

The choice for special requirements.

Advantages of stainless steel:

Does not rust at all (grades 304/316)
High heat resistance (300°C and above)
Does not absorb water, easy to disinfect
Extremely long service life
Suited to heavy abrasive work

Disadvantages of stainless steel:

The most expensive
May scratch food or equipment
Too hard for precision cleaning

Where it fits:

The seafood and aquatic products industry
Where high-temperature disinfection is needed
Heavy soil removal
Medical-grade food

Want to learn more about the various brush materials? See Brush materials fully explained.

Applications of food-grade brushes and how to choose

Different stages of food processing need different types of brush.

Fruit and vegetable washing lines

The most common application of food-grade brushes.

Characteristics of the requirement:

Washing off soil and pesticide residue
Must not damage the surface of the produce
Needs a large flow of water alongside
Long hours of continuous operation

Recommended choice:

Material: white PP or soft nylon
Form: roller brush
Filament: medium stiffness, moderate density
Compliance: meets FDA 21 CFR 177 or has an SGS test report

Actual applications:

Washing leafy vegetables (spinach, bok choy)
Washing root vegetables (carrots, potatoes)
Washing fruit (apples, citrus)

Conveyor belt cleaning

Keeping the conveyor belt clean is important.

Characteristics of the requirement:

Removing food residue
Avoiding cross-contamination
Cleaning at set intervals
Resistance to chemical cleaning agents

Recommended choice:

Material: PP or nylon (acid and alkali resistant)
Form: strip brush or roller brush
Filament: medium-hard
Compliance: food grade

Cleaning methods:

Dry brushing to remove solid residue
Wet brushing with a cleaning agent
Regular replacement

Bottle and can washing

Essential in the beverage and canning industries.

Characteristics of the requirement:

Washing the inner walls of bottles and cans
Removing residue and label adhesive
Must not scratch the container
Needs a high rotation speed

Recommended choice:

Material: PP or soft nylon
Form: tube brush, rotary brush
Filament: soft and non-scratching
Compliance: meets FDA 21 CFR 177

Products it is used on:

Beverage bottles
Cans and canning containers
Seasoning bottles
Baby bottle washing

Cleaning bakery equipment

The cleaning needs of the baking industry.

Characteristics of the requirement:

Removing batter and grease
Withstanding the high-temperature oven environment
Reaching into gaps to clean
No filament shedding

Recommended choice:

Material: nylon or stainless steel (heat resistant)
Form: hand brush, tube brush
Filament: stiffness chosen according to what is being cleaned
Compliance: meets FDA 21 CFR 177

See the YC Brushes food-grade brush catalog.

💡 Not sure which food-grade brush to choose?

Contact YC Brushes now and let our team recommend the most suitable product for your food processing needs and provide documents showing compliance with the FDA regulations on food-contact materials (21 CFR 177). 📞 +886-2-2988-2721

Cleaning and disinfection SOP for food-grade brushes

Food-grade brushes themselves also need strict cleaning management.

A dirty brush becomes a source of contamination instead, and this is a problem many food factories overlook.

Daily cleaning procedure

Clean immediately after use:

Initial rinse (within 5 minutes after use)
- Rinse off food residue with clean water
- Do not let residue dry and stick
- Check whether any foreign matter is caught in the filament
Washing with a cleaning agent
- Use a food-grade cleaning agent
- Scrub the gaps between the filaments with a brush
- Make sure grease and dirt are completely removed
- Rinse clean with no residue left
Disinfection
- Soak in hypochlorous acid water (50-200 ppm)
- Or use steam disinfection
- Disinfect for 5-10 minutes
- Rinse again with clean water
Drain and store
- Drain off all the water
- Store upright or hanging
- Keep it ventilated
- Use a dedicated storage area to avoid contamination

Weekly deep cleaning

Full disinfection procedure:

Disassemble and inspect
- Take apart every part that can be removed
- Check whether dirt is hidden at the root of the filament
- Check whether the fixing points are loose
Soak and clean
- Soak in hot water (80°C or above)
- Add a cleaning agent and soak for 30 minutes
- Scrub thoroughly with a brush
- Rinse several times to make sure no residue is left
High-temperature disinfection
- Boil for 10-15 minutes
- Or steam disinfect for 20 minutes
- Or dry in an oven at 80°C for 30 minutes
Record keeping
- Record the cleaning date and the person responsible
- Build a cleaning history
- This makes traceability easier

Points to note when cleaning

What not to do:

❌ Use a non-food-grade cleaning agent
❌ Wash together with general tools
❌ Leave the brush not fully drained after washing
❌ Store it in a damp or unclean environment

The right way:

✅ Use a food-grade cleaning agent
✅ Dedicate each brush to one use to avoid cross-contamination
✅ Store only after it is completely dry
✅ Check the condition of the filament regularly

Choosing a cleaning agent:

Food-grade neutral cleaning agent
Hypochlorous acid water (for disinfection)
Food-grade alcohol
Avoid strong acids and strong alkalis (PP is corrosion resistant, but long-term use is not recommended)

Replacement cycle and cost control for food-grade brushes

Even with good cleaning and maintenance, a brush has a service life.

Regular replacement is part of food safety management.

Recommended replacement cycle

By intensity of use:

High-intensity use (8 hours or more a day): 3 months
Medium use (4-8 hours a day): 4-6 months
Low-intensity use (4 hours or less a day): 6 months

Food safety considerations:

We recommend no longer than 6 months at most
Replace regularly even if the brush looks intact
This avoids bacterial growth and material aging

When a brush must be replaced immediately

Replace immediately if any of the following occurs:

The filament length has worn down by more than 30%
The filament is shedding in large amounts
The filament is deformed or bent
Cracks or damage appear
Discoloration or an odor
Cleaning performance has clearly declined
The brush can no longer be cleaned thoroughly

Cost control strategies

Ways to lower costs:

1. Choose the right material

PP is enough for general washing (and cheaper)
Do not use nylon where it is not needed
Choose according to the actual requirement

2. Set up a maintenance system

Follow the cleaning SOP strictly
Extend the service life
Reduce how often brushes are replaced

3. Volume purchase discounts

Buy 3-6 months of supply at a time
Negotiate a quantity discount
Build a long-term relationship with the factory

4. Regular stock checks

Record how long each brush has been in use
Replace on a planned basis
Avoid emergency purchases

Calculating the total cost: Do not look only at the unit price. Calculate the "cost per unit of time":

Example:

Brush A: NT$500, used for 3 months → NT$167 per month
Brush B: NT$700, used for 6 months → NT$117 per month
Brush B has the lower total cost

To understand how brush prices are structured, see Brush prices fully explained.

Want a custom food-grade brush? See The complete guide to custom brushes.