This standard specifies the general principle for the determination of migration of packaging materials and their products.
This standard is applicable to pretreatment for various food instruments, vessels and food packing materials made of plastics, ceramics, enameling, aluminium, stainless steel and rubber as well as physical and chemical inspection samples as tubes, sample pieces, resin particles and plates.
2 Definitions
The following definitions are applicable to this standard.
2.1 Food instruments
Frying spoon and chopping board used for food processing as well as dishware, such as spoon, chopstick, knife and fork.
2.2 Food vessels
Apparatus containing food, including cooking vessels and containers.
2.2.1 Hollow products: the products with depth from internal minimum point to overflow surface of full liquid larger than 25mm when placed at horizontal position, such as bowl, pan and cylinder. The hollow products may be divided into the following two kinds by capacity:
a) Large hollow products: capacity larger than or equal to 1.1L, and less than 3L;
b) Small hollow products: capacity less than 1.1L.
2.2.2 Flat products: the products with depth from internal minimum point to overflow surface of full liquid less than or equal to 25mm when placed at horizontal position, such as tray and dish.
2.2.3 Containers: capacity larger than or equal to 3L.
3 Sampling Method
The product name, production date, batch number and manufacturer shall be recorded during sampling. The adopted sample shall be intact and stable without deformation or image defect; the capacity shall be consistent; free of other faults that affect inspection results. The sampling quantity shall be able to reflect the quality of this product and shall meet the demand of inspection item for sample size. It shall be in triplicate for inspection, reinspection and future check or arbitration (see Appendix A).
Foreword I Introduction II 1 Scope 2 Definitions 3 Sampling Method 4 Preparation of Samples 5 Cleaning of Samples 6 Preparation of Soak Liquid 7 Result Calculation Appendix A (Normative) Sampling Methods of Food Packing Materials Appendix B (Normative) Soak Test Items and Test Conditions
1 Scope
This standard specifies the general principle for the determination of migration of packaging materials and their products.
This standard is applicable to pretreatment for various food instruments, vessels and food packing materials made of plastics, ceramics, enameling, aluminium, stainless steel and rubber as well as physical and chemical inspection samples as tubes, sample pieces, resin particles and plates.
2 Definitions
The following definitions are applicable to this standard.
2.1 Food instruments
Frying spoon and chopping board used for food processing as well as dishware, such as spoon, chopstick, knife and fork.
2.2 Food vessels
Apparatus containing food, including cooking vessels and containers.
2.2.1 Hollow products: the products with depth from internal minimum point to overflow surface of full liquid larger than 25mm when placed at horizontal position, such as bowl, pan and cylinder. The hollow products may be divided into the following two kinds by capacity:
a) Large hollow products: capacity larger than or equal to 1.1L, and less than 3L;
b) Small hollow products: capacity less than 1.1L.
2.2.2 Flat products: the products with depth from internal minimum point to overflow surface of full liquid less than or equal to 25mm when placed at horizontal position, such as tray and dish.
2.2.3 Containers: capacity larger than or equal to 3L.
3 Sampling Method
The product name, production date, batch number and manufacturer shall be recorded during sampling. The adopted sample shall be intact and stable without deformation or image defect; the capacity shall be consistent; free of other faults that affect inspection results. The sampling quantity shall be able to reflect the quality of this product and shall meet the demand of inspection item for sample size. It shall be in triplicate for inspection, reinspection and future check or arbitration (see Appendix A).
Contents of GB/T 5009.156-2003
Foreword I
Introduction II
1 Scope
2 Definitions
3 Sampling Method
4 Preparation of Samples
5 Cleaning of Samples
6 Preparation of Soak Liquid
7 Result Calculation
Appendix A (Normative) Sampling Methods of Food Packing Materials
Appendix B (Normative) Soak Test Items and Test Conditions
