BS EN ISO 8442-1:1998

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

Defines material and performance criteria, as well as test procedures for metal cutlery and related instruments used for food preparation. Two grades are defined: A normal grade with corrosion resistant prongs or blades able to be used in dishwashers and a special grade with corrosion resistant blades able to be used in dishwashers and sterilization processes.

This part of this Standard specifies material and performance requirements and test methods for metal cutlery and related implements intended for use in the preparation of food.

Two grades of cutlery are specified:

• a normal grade with corrosion resistant blades or prongs capable of withstanding dishwasher cleaning procedures;

• a special grade with corrosion resistant blades capable of withstanding dishwasher cleaning procedures and sterilization processes.