Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This standard is developed according to the rules of GB/T 1.1-2009.
This standard replaces GB/T 15067.2-1994 Stainless Steel Curtlery.
The following main technical changes have been made with respect to GB/T 15067.2-1994:
——The product grade classification (Chapter 4 of 1994 edition) is deleted;
——Appearance requirements in former standard are subdivided into dimension, shape, appearance and surface roughness and relevant requirements are made;
——The corrosion resistance and blade hardness requirements are modified.
This standard was proposed by the China National Light Industry Council.
This standard is under the jurisdiction of National Technical Committee on Metal Catering and Cooking Appliances of Standardization Administration of China (SAC/TC 410).
The previous edition of this standard is as follow:
——GB/T 15067.2-1994.
Stainless Steel Cutlery
1 Scope
This standard specifies the requirements, test methods, inspection rules as well as marking, packaging, transportation and storage of stainless steel cutlery.
This standard applies to the cutleries whose food contact parts are made of stainless steel by processing forming.
2 Normative References
The following documents for the application of this document are essential. For dated references, only the dated edition of the normative reference referred to applies. For the undated reference, the latest edition (including any amendments) applies.
GB/T 191 Packaging - Pictorial Marking for Handling of Goods
GB/T 2828.1 Sampling Procedures for Inspection by Attributes - Part 1: Sampling Schemes Indexed by Acceptance Quality limit (AQL) for Lot-by-lot Inspection
GB/T 2829 Sampling Procedures and Tables for Periodic Inspection by Attributes (Apply to Inspection of Process Stability)
GB 4803 Hygienic Standard for Polyvinyl Chloride Resin Used as Food Container and Packaging Material
GB/T 6062 Geometrical Product Specifications (GPS) - Surface Texture: Profile Method - Nominal Characteristics of Contact (Stylus) Instruments
GB/T 6388 Transport Package Shipping Mark
GB/T 6543 Single and Double Corrugated Boxes for Transport Packages
GB/T 6544 Corrugated Fiberboard
GB/T 15067.1 Stainless Steel Cutlery - Nomenclature
3 Terms and Definitions
For the purposes of this standard, the terms and definitions given in GB/T 15067.1 apply.
4 Requirements
4.1 Food Safety Index
In accordance with the requirements of relevant national food safety standards.
4.2 Dimension, Shape and Appearance
4.2.1 Dimension
4.2.1.1 Dimension of the same batch of products with the same requirements shall not exceed 2% nominal dimension.
4.2.1.2 Except in special design, installation clearance between cutlery components shall not be greater than 0.2 mm.
4.2.2 Shape
4.2.2.1 Except in special design, straight and symmetrical part of general cutlery shall not exceed 1% full length.
4.2.2.2 The cutting edge of table knife except dull knife shall be wedged or zigzag.
4.2.3 Appearance
4.2.3.1 Product appearance shall be clean, main surface shall be bright and consistent with smooth edge; inner edge shall be free from burr.
4.2.3.2 Pattern, words and trademark shall be clear and complete with consistent positions.
4.2.3.3 The food contact surface shall be free from defect with diameter over 0.3 mm and indentation over 0.8 mm. Those not exceeding the limits and within 10 cm2 shall not exceed 2 and the distance between any indentations and the defects shall not be less than 20 mm.
4.3 Surface Roughness
Unless otherwise specified for surface treatment, surface roughness Ra of mirror polish shall not be greater than 0.32 μm.
4.4 Corrosion Resistance
In accordance with Table 1.
Table 1 Corrosion Resistance Requirements
S.N. Requirements
1 No transverse crack or longitudinal crack with length over 1.5 mm
2 Any part shall be free from pit or spot with diameter greater than 0.75 mm (0.442 mm2)
3 Quantity of pits or spots at the handle with diameter greater than 0.4 mm (0.126 mm2) shall not be greater than 3, and those at other places shall also not be greater than 3
4.5 Strength
4.5.1 Stainless steel knife and carving fork
They shall be free from any fracture, crack or over 3° permanent deformation when tested according to the method specified in 5.5.1.
4.5.2 Spoon, fork, soup ladle and dull knife
Results shall meet the requirements of Table 2 when tested according to the method specified in 5.5.2.
Table 2 Strength Requirements
Material thickness
mm Requirements
≥2 No over 1.5 mm permanent deformation at the tiptop of the neck
<2 No over 2.0 mm permanent deformation at the tiptop of the neck
4.6 Blade Hardness
Blade Rockwell hardness of cutters except dull knife shall not be less than 45 HRC when tested according to the method specified in 5.6.
4.7 Firmness of Handle Connection
Handles of non-integral structure shall be free from looseness when tested according to the method specified in 5.7.
4.8 Impact Resistance
The nonmetallic handles (excluding ceramics ones) of the cutlery shall be free from looseness or damage when tested according to the method specified in 5.8.
4.9 Thermal Deformation Resistance of Nonmetallic Handles
The nonmetallic handles (excluding ceramics ones) shall be free from obvious deformation and over 0.35 mm clearance between the metal and nonmetal parts when tested according to the method specified in 5.9.
4.10 Anti-seepage of Hollow Handle
The hollow handle and its connections shall be free from water seepage when tested according to the method specified in 5.10.
5 Test Methods
5.1 Food Safety Index Test
Conducted according to methods specified in national food safety standards or other national standards.
5.2 Dimension, Shape and Appearance Inspection
Inspection shall be conducted by hand feeling, visual observation and with general measuring instruments under normal light rays.
5.3 Surface Roughness Test
Test shall be conducted by comparison with roughness standard sample or with instruments specified in GB/T 6062 and shall be conducted according to GB/T 6062 during arbitration.
5.4 Corrosion Resistance Test
5.4.1 Principle
Soak the specimen periodically in 1% sodium chloride solution at 60℃; after specified time, observe the dimension and quantity of etched pits with microscope or magnifier.
5.4.2 Reagents
Soft water or distilled water shall be adopted for 1% sodium chloride solution.
5.4.3 Apparatus
As shown in Figure 1, it consists of a glass container and cover, it may be made of glass or plastic materials and it is equipped with a plastic frame which may be lifted and lowered periodically as required.
Foreword i
1 Scope
2 Normative References
3 Terms and Definitions
4 Requirements
4.1 Food Safety Index
4.2 Dimension, Shape and Appearance
4.3 Surface Roughness
4.4 Corrosion Resistance
4.5 Strength
4.6 Blade Hardness
4.7 Firmness of Handle Connection
4.8 Impact Resistance
4.9 Thermal Deformation Resistance of Nonmetallic Handles
4.10 Anti-seepage of Hollow Handle
5 Test Methods
5.1 Food Safety Index Test
5.2 Dimension, Shape and Appearance Inspection
5.3 Surface Roughness Test
5.4 Corrosion Resistance Test
5.5 Strength Test
5.6 Blade Hardness Test
5.7 Firmness Test of Handle Connection
5.8 Impact Resistance Test
5.9 Thermal Deformation Resistance Test of Nonmetallic Handle
5.10 Water Seepage Test of Hollow Handle
6 Inspection Rules
6.1 End-of-manufacturing Inspection
6.2 Type Inspection
7 Marking, Packaging, Transportation and Storage
7.1 Marking
7.2 Packaging
7.3 Transportation
7.4 Storage
Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This standard is developed according to the rules of GB/T 1.1-2009.
This standard replaces GB/T 15067.2-1994 Stainless Steel Curtlery.
The following main technical changes have been made with respect to GB/T 15067.2-1994:
——The product grade classification (Chapter 4 of 1994 edition) is deleted;
——Appearance requirements in former standard are subdivided into dimension, shape, appearance and surface roughness and relevant requirements are made;
——The corrosion resistance and blade hardness requirements are modified.
This standard was proposed by the China National Light Industry Council.
This standard is under the jurisdiction of National Technical Committee on Metal Catering and Cooking Appliances of Standardization Administration of China (SAC/TC 410).
The previous edition of this standard is as follow:
——GB/T 15067.2-1994.
Stainless Steel Cutlery
1 Scope
This standard specifies the requirements, test methods, inspection rules as well as marking, packaging, transportation and storage of stainless steel cutlery.
This standard applies to the cutleries whose food contact parts are made of stainless steel by processing forming.
2 Normative References
The following documents for the application of this document are essential. For dated references, only the dated edition of the normative reference referred to applies. For the undated reference, the latest edition (including any amendments) applies.
GB/T 191 Packaging - Pictorial Marking for Handling of Goods
GB/T 2828.1 Sampling Procedures for Inspection by Attributes - Part 1: Sampling Schemes Indexed by Acceptance Quality limit (AQL) for Lot-by-lot Inspection
GB/T 2829 Sampling Procedures and Tables for Periodic Inspection by Attributes (Apply to Inspection of Process Stability)
GB 4803 Hygienic Standard for Polyvinyl Chloride Resin Used as Food Container and Packaging Material
GB/T 6062 Geometrical Product Specifications (GPS) - Surface Texture: Profile Method - Nominal Characteristics of Contact (Stylus) Instruments
GB/T 6388 Transport Package Shipping Mark
GB/T 6543 Single and Double Corrugated Boxes for Transport Packages
GB/T 6544 Corrugated Fiberboard
GB/T 15067.1 Stainless Steel Cutlery - Nomenclature
3 Terms and Definitions
For the purposes of this standard, the terms and definitions given in GB/T 15067.1 apply.
4 Requirements
4.1 Food Safety Index
In accordance with the requirements of relevant national food safety standards.
4.2 Dimension, Shape and Appearance
4.2.1 Dimension
4.2.1.1 Dimension of the same batch of products with the same requirements shall not exceed 2% nominal dimension.
4.2.1.2 Except in special design, installation clearance between cutlery components shall not be greater than 0.2 mm.
4.2.2 Shape
4.2.2.1 Except in special design, straight and symmetrical part of general cutlery shall not exceed 1% full length.
4.2.2.2 The cutting edge of table knife except dull knife shall be wedged or zigzag.
4.2.3 Appearance
4.2.3.1 Product appearance shall be clean, main surface shall be bright and consistent with smooth edge; inner edge shall be free from burr.
4.2.3.2 Pattern, words and trademark shall be clear and complete with consistent positions.
4.2.3.3 The food contact surface shall be free from defect with diameter over 0.3 mm and indentation over 0.8 mm. Those not exceeding the limits and within 10 cm2 shall not exceed 2 and the distance between any indentations and the defects shall not be less than 20 mm.
4.3 Surface Roughness
Unless otherwise specified for surface treatment, surface roughness Ra of mirror polish shall not be greater than 0.32 μm.
4.4 Corrosion Resistance
In accordance with Table 1.
Table 1 Corrosion Resistance Requirements
S.N. Requirements
1 No transverse crack or longitudinal crack with length over 1.5 mm
2 Any part shall be free from pit or spot with diameter greater than 0.75 mm (0.442 mm2)
3 Quantity of pits or spots at the handle with diameter greater than 0.4 mm (0.126 mm2) shall not be greater than 3, and those at other places shall also not be greater than 3
4.5 Strength
4.5.1 Stainless steel knife and carving fork
They shall be free from any fracture, crack or over 3° permanent deformation when tested according to the method specified in 5.5.1.
4.5.2 Spoon, fork, soup ladle and dull knife
Results shall meet the requirements of Table 2 when tested according to the method specified in 5.5.2.
Table 2 Strength Requirements
Material thickness
mm Requirements
≥2 No over 1.5 mm permanent deformation at the tiptop of the neck
<2 No over 2.0 mm permanent deformation at the tiptop of the neck
4.6 Blade Hardness
Blade Rockwell hardness of cutters except dull knife shall not be less than 45 HRC when tested according to the method specified in 5.6.
4.7 Firmness of Handle Connection
Handles of non-integral structure shall be free from looseness when tested according to the method specified in 5.7.
4.8 Impact Resistance
The nonmetallic handles (excluding ceramics ones) of the cutlery shall be free from looseness or damage when tested according to the method specified in 5.8.
4.9 Thermal Deformation Resistance of Nonmetallic Handles
The nonmetallic handles (excluding ceramics ones) shall be free from obvious deformation and over 0.35 mm clearance between the metal and nonmetal parts when tested according to the method specified in 5.9.
4.10 Anti-seepage of Hollow Handle
The hollow handle and its connections shall be free from water seepage when tested according to the method specified in 5.10.
5 Test Methods
5.1 Food Safety Index Test
Conducted according to methods specified in national food safety standards or other national standards.
5.2 Dimension, Shape and Appearance Inspection
Inspection shall be conducted by hand feeling, visual observation and with general measuring instruments under normal light rays.
5.3 Surface Roughness Test
Test shall be conducted by comparison with roughness standard sample or with instruments specified in GB/T 6062 and shall be conducted according to GB/T 6062 during arbitration.
5.4 Corrosion Resistance Test
5.4.1 Principle
Soak the specimen periodically in 1% sodium chloride solution at 60℃; after specified time, observe the dimension and quantity of etched pits with microscope or magnifier.
5.4.2 Reagents
Soft water or distilled water shall be adopted for 1% sodium chloride solution.
5.4.3 Apparatus
As shown in Figure 1, it consists of a glass container and cover, it may be made of glass or plastic materials and it is equipped with a plastic frame which may be lifted and lowered periodically as required.
Contents of GB/T 15067.2-2016
Foreword i
1 Scope
2 Normative References
3 Terms and Definitions
4 Requirements
4.1 Food Safety Index
4.2 Dimension, Shape and Appearance
4.3 Surface Roughness
4.4 Corrosion Resistance
4.5 Strength
4.6 Blade Hardness
4.7 Firmness of Handle Connection
4.8 Impact Resistance
4.9 Thermal Deformation Resistance of Nonmetallic Handles
4.10 Anti-seepage of Hollow Handle
5 Test Methods
5.1 Food Safety Index Test
5.2 Dimension, Shape and Appearance Inspection
5.3 Surface Roughness Test
5.4 Corrosion Resistance Test
5.5 Strength Test
5.6 Blade Hardness Test
5.7 Firmness Test of Handle Connection
5.8 Impact Resistance Test
5.9 Thermal Deformation Resistance Test of Nonmetallic Handle
5.10 Water Seepage Test of Hollow Handle
6 Inspection Rules
6.1 End-of-manufacturing Inspection
6.2 Type Inspection
7 Marking, Packaging, Transportation and Storage
7.1 Marking
7.2 Packaging
7.3 Transportation
7.4 Storage
