BS EN ISO 8442-1:1998
Current
The latest, up-to-date edition.
Materials and articles in contact with foodstuffs. Cutlery and table holloware Requirements for cutlery for the preparation of food
Hardcopy , PDF
English
12-15-1999
National foreword
Foreword
Introduction
1 Scope
2 Normative references
3 Definitions
4 Materials
5 Construction
6 Performance
7 Marking and labelling
Annex A (normative) Test methods
Annex B (informative) A-Deviations
Annex C (informative) Bibliography
Figure 1 - Exemption from requirements for 6.1 for cutlery
with blade length exceeding 100mm
Figure 2 - Screening test for thin flexible blades
Figure A.1 - Apparatus for corrosion test
Figure A.2 - Strength test apparatus for knives, carving
forks and spatulas
Figure A.3 - Determination of angle of permanent deformation
Table 1 - Metals for cutlery blades, composition limits
Table 2 - Relationship between bend test forces and blade
length
Table 3 - Relationship between mass, pulling force and torque
Important note : All end users must be registered with an Account prior to user licenses being assigned.Access your standards online with a subscription
Features
-
Simple online access to standards, technical information and regulations.
-
Critical updates of standards and customisable alerts and notifications.
-
Multi-user online standards collection: secure, flexible and cost effective.