Defines the following criteria for cutlery which is gold plated: Performance criteria for table cutlery such as knives, forks, spoons, ladles, carving sets, and other pieces; composition limits for base metals; tests for resistance to deformation, blade hardness, handle attachment firmness, corrosion resistance and adhesion and thickness of gold coating; three minimum thicknesses of gold plating- first, second and third class. Gives the procedure for defining gold deposits for all items and also test procedures. Cutlery with only small areas of gold plate, such as inlays in non gold plated decoration are not covered.