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NF EN ISO 8442-2 : 1998

Current

Current

The latest, up-to-date edition.

MATERIALS AND ARTICLES IN CONTACT WITH FOODSTUFF - CUTLERY AND TABLE HOLLOWWARE - PART 2: REQUIREMENTS FOR STAINLESS STEEL AND SILVER-PLATED CUTLERY

Published date

12-01-2013

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      National foreword
      Foreword
      Introduction
1 Scope
2 Normative references
3 Definitions
4 Materials
5 Construction
6 Silver-plated cutlery
7 Performance requirements
8 Marking and labelling
Annex A (normative) Test method for average thickness of
                    silver coating
Annex B (normative) Schlegel method of determining surface
                    area
Annex C (normative) Test method for corrosion resistance of
                    unplated steel cutlery
Annex D (normative) Test method for strength of knives with
                    martensitic stainless steel blades and
                    carving forks
Annex E (normative) Test method for adhesion of silver
                    coatings
Annex F (informative) A-Deviations
Annex G (informative) Bibliography
Figure 1 - Example of a strength test showing a spoon
Figure C.1 - Apparatus for corrosion test
Figure D.1 - Strength test apparatus for knives
Figure D.2 - Determination of angle of permanent deformation
Table 1 - Metals for table cutlery, compositions limit
Table 2 - Average thickness of classes of silver coating

Describes material, performance requirements and test methods for table cutlery (knives, forks, spoons, carving sets, ladles, children's cutlery and other serving pieces). It is also applicable to stainless steel cutlery and to silver-plated nickel silver, or silver-plated stainless steel, cutlery.

DevelopmentNote
INDICE DE CLASSEMENT: D29011-2
DocumentType
Standard
PublisherName
Association Francaise de Normalisation
Status
Current

NF EN 1186-2 : 2003 MATERIALS AND ARTICLES IN CONTACT WITH FOODSTUFFS - PLASTICS - PART 2: TEST METHODS FOR OVERALL MIGRATION INTO OLIVE OIL BY TOTAL IMMERSION
NF EN 1186-3 : 2003 MATERIALS AND ARTICLES IN CONTACT WITH FOODSTUFFS - PLASTICS - PART 3: TEST METHODS FOR OVERALL MIGRATION INTO AQUEOUS FOOD STIMULANTS BY TOTAL IMMERSION

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