According to the relevant provisions of the Hygienic Standard for the Use of Food Additives, food-grade hydrogen peroxide is allowed to be used as a processing aid in food production and should be removed before being made into finished products. Those that cannot be removed should be strictly controlled within the prescribed scope.

Within the limits recognized by international authorities, food-grade hydrogen peroxide is not only allowed to be used, but also relatively safe. According to the conversion ratio (i.e. 100 to 1) between the safe dose of animal population and the safe dose of human population in the world, it is safe for human body to drink drinking drinking water containing 0.26 mg to 0.37 mg/kg of hydrogen peroxide every day without any toxic or side effects. The average weight of the population is 65 kg, which means that it is safe to drink drinking water containing 16.9 mg to 24.05 mg of hydrogen peroxide every day. Due to the strong oxidation characteristics of hydrogen peroxide, food-grade hydrogen peroxide is used as a bleaching agent in the food industry of the United States, Canada, Australia and New Zealand, and used to process certain foods, such as flour, edible oil and protein. Hydrogen peroxide can also be used as an antibacterial agent in foods such as milk. At the same time, hydrogen peroxide can be used as a disinfectant to disinfect food packaging and other materials. The US Food and Drug Administration has determined that food-grade hydrogen peroxide is a general safe substance and can be widely used as a direct or indirect food additive.