UNI EN ISO 8442-1 : 2000
Current
The latest, up-to-date edition.
MATERIALS AND ARTICLES IN CONTACT WITH FOODSTUFFS - CUTLERY AND TABLE HOLLOWARE - REQUIREMENTS FOR CUTLERY FOR THE PREPARATION OF FOOD
30-04-2000
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.
| Committee |
CT 3
|
| DocumentType |
Standard
|
| PublisherName |
Ente Nazionale Italiano di Unificazione (UNI)
|
| Status |
Current
|
| Standards | Relationship |
| NS EN ISO 8442-1 : 98 AC 99 | Identical |
| ISO 8442-1:1997 | Identical |
| NEN EN ISO 8442-1 : 1998 C1 1999 | Identical |
| BS EN ISO 8442-1:1998 | Identical |
| SN EN ISO 8442-1 : 1998 CORR 1999 | Identical |
| NF EN ISO 8442-1 : 1998 | Identical |
| NBN EN ISO 8442-1 : 1998 COR 1999 | Identical |
| I.S. EN ISO 8442-1:1998 | Identical |
| UNE-EN ISO 8442-1:1998 | Identical |
| DIN EN ISO 8442-1:1998-03 | Identical |
Access your standards online with a subscription
Features
-
Simple online access to standards, technical information and regulations.
-
Critical updates of standards and customisable alerts and notifications.
-
Multi-user online standards collection: secure, flexible and cost effective.