1707 | Jis Z

The 2019 revision of the standard focuses heavily on both safety and performance. 1. Hygienic Requirements (Safety)

Compliance with JIS Z 1707 requires packaging materials to undergo a battery of mechanical and chemical tests. The most critical evaluation criteria include: 1. Tensile Strength and Elongation

Strict limits on the migration of heavy metals (e.g., lead).

: Specific testing methods for the strength of heat-sealed parts of flexible packages. Film Puncture Test Fixture TKS-20N / TKS-250N

and residual solvents from printing inks or adhesives. Importance in global Food Supply Chains jis z 1707

The standard was first established on March 1, 1975. It was subsequently revised:

Furniture and input devices

JIS Z 1707:1997 General rules of plastic films for food packaging

JIS Z 1707 is the Japanese Industrial Standard titled "General Rules of Plastic Films for Food Packaging." The 2019 revision of the standard focuses heavily

JIS Z 1707 is more than a technical manual; it is an essential pillar of food safety infrastructure. By standardizing the testing and performance of plastic films, it minimizes waste due to spoilage and protects public health, ensuring that the packaging is as safe as the food it contains.

The standard specifies acceptable tolerances for the dimensions of plastic films, including those for cut sheets (平判フィルム) and rolled films (巻取りフィルム), as well as for their thickness. These precise measurements are crucial for ensuring compatibility with automated packaging machinery and maintaining consistency in final products.

The standard specifies tolerances for and width .

The primary purpose of the standard is to ensure that the packaging material: The most critical evaluation criteria include: 1

Perhaps the most vital test for food safety. This measures the force required to pull apart a heat-sealed seam. If the seal strength is too low, the package may leak or become contaminated; if it's too high, the consumer may find it impossible to open. 3. Puncture Resistance

The primary goal is to ensure that films in direct contact with food are hygienic, safe, and possess sufficient physical strength to protect the food inside, preventing contamination.

: Evaluates the film's ability to stretch and resist breaking under tension.