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For laboratory test contact conditions, the Technical Guide technical guide refers the user to the Joint Research Centre’s (JRC)  “Guidelines on testing guidelines: Testing conditions for kitchenware articles Iin in contact with foodstuffs. (with a focus on kitchenware)” – A CRL-NRL-FCM Publication, 1st Edition [2009]: Plastics, Metals, Silicone and Rubber. These guidelines indicate different contact testing times for cutlery used for food serving, depending on the assumed actual use.

The former Council of Europe Committee of Experts on Food Contact Materials (P-SC-EMB) considered that knives and forks used for preparing, serving and eating food can reasonably be tested for 30 minutes at 70°C, while spoons are commonly tested for 2 hours at 70°C.