1、Designation: D 7246 06Standard Test Method forDetection of Holes in Polyethylene Food Service Gloves1This standard is issued under the fixed designation D 7246; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revis
2、ion. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon (e) indicates an editorial change since the last revision or reapproval.1. Scope1.1 This test method covers the detection of holes inpolyethylene food service gloves. This test method shall not beused on any med
3、ical glove.1.2 This test method is limited to the detection of holes thatallow water leakage under the conditions of the test.1.3 The smallest hole size that will allow water leakage hasnot been determined and is beyond the scope of this method.1.4 The safe use of polyethylene food service gloves is
4、beyond the scope of this standard.1.5 The values stated in SI units are to be regarded asstandard. No other units of measurement are included in thisstandard.1.6 This standard does not purport to address all of thesafety concerns, if any, associated with its use. It is theresponsibility of the user
5、of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2D 5151 Test Method for Detection of Holes in MedicalGloves2.2 Other Standards:3ISO 2859-1 Sampling Procedures and
6、Tables for Inspectionby Attributes3. Terminology3.1 Definitions:3.1.1 food service gloves, ngloves used in the preparationand distribution of foods for human consumption.4. Significance and Use4.1 This test method is designed to detect holes in foodservice gloves made of polyethylene that may compro
7、mise thebarrier quality of the glove.4.2 This method is suitable and designed as a referencemethod to evaluate samples of polyethylene food servicegloves for holes. The presence of holes is defined as acompromise in barrier quality.4.3 This test method is designed for use as a quality refereefor hol
8、es in polyethylene food service gloves and for manu-facturers to evaluate the ongoing control of holes in foodservice gloves made of polyethylene.4.4 Test Method D 5151 is the test method that shall be usedfor the detection of holes in a food service glove made of thesame material type as that of a
9、medical glove, as specified ordescribed, or both, in each applicable ASTM medical glovestandard.4.5 For food service gloves made of a material type notdescribed or specified in an existingASTM glove standard, andif the material is non-elastic, this test method shall be used forthe detection of holes
10、.5. Apparatus5.1 Filling ApparatusA test glove filling apparatus with asuitably smooth finished fixture whose design permits theglove under test to hang unsupported should be used. Careshould be taken to not allow the glove samples under test tocome into contact with the surface below, but rather th
11、eyshould hang unsupported for the entire test period. If the foodservice glove is not removed from the filling apparatus forinspection, the mandrel should also seal the cuff of the gloveagainst water overflow without the introduction of an airheadspace as the glove is positioned horizontally for exa
12、mina-tion. The filling apparatus is to have fill set points of 600 cm3,700 cm3, and 800 cm3depending on the size of the glove to betested. See Table 1.5.2 Graduated Cylinder or BeakerAt a minimum, thegraduated cylinder or beaker used to measure the volume ofwater for this test shall be marked in inc
13、rements of 50 cm3toa capacity of 1000 cm3. The markings shall be accurate towithin 610 cm3at volumes greater than 500 cm3.1This test method is under the jurisdiction of ASTM Committee D11 on Rubberand is the direct responsibility of Subcommittee D11.40 on Consumer RubberProducts.Current edition appr
14、oved Oct. 1, 2006. Published November 2006.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.3Available from Am
15、erican National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036, http:/www.ansi.org.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.5.3 Stopwatch or suitable timing device.5.4 Various Clamps and HangersSpring
16、s, clamps, orrubber bands can be used between the cuff and a pointmeasured 2.5 cm from the cuff for the purpose of attaching andholding the food service polyethylene glove securely on themandrel while allowing it to hang freely during the hangportion of the test.6. Reagents and Materials6.1 Tap Wate
17、rThe water used in this test method shall beclean and free from any visible contaminants or particulates, orboth. Water temperature shall be between 15 and 30C.7. Sampling7.1 As applicable, food service glove samples shall bepulled randomly from the lot being tested. The sampling planshould be based
18、 on ISO 2859-1 or on another suitably verifi-able statistical basis.7.2 To avoid inadvertent damage to the food service glove,samples operators are to wear gloves or finger cots. In addition,hands and wrists should be free of jewelry.8. Procedure8.1 Sort the food service glove test samples into grou
19、ps bysize. Verify that each group of test samples is made up of onlyone size of food service gloves.8.2 Ensure that the exterior of the test sample remains dryduring the steps described in 8.4 and 8.5.8.3 Carefully examine the apparatus to be sure it is free ofburrs or nips prior to testing and reco
20、rd the results in 10.1.5.8.4 All areas of the food service glove are to be tested. Formounting purposes, the area 2.5 cm from the cuff shall be used.Holes in this area shall not be counted. See Fig. 1.8.5 Mount each test sample onto a suitable mandrel usingappropriate springs, clamps, or rubber band
21、s. See Fig. 2.8.6 Meter the required volume of water into each testsample allowing it to hang freely. See Table 1.8.7 Allow each test sample to hang for 2 min. See Fig. 2.8.8 Examine each test sample between the fingers and alongthe seams to ensure that there is no water leakage. See Fig. 3.TABLE 1
22、Filling Apparatus Set PointsGlove Size Volume of Water Material ApplicationExtra Small 600 cm3Polyethylene Food ServiceSmall 600 cm3Polyethylene Food ServiceMedium 700 cm3Polyethylene Food ServiceLarge 800 cm3Polyethylene Food ServiceFIG. 1 Area of Test Sample to be Used for Mounting (2.5 mmfrom Cuf
23、f)NOTEMount the test sample onto a suitable mandrel and secure withstrings, clamps, or rubber bands. Fill with water as determined by size (seeTable 1).Allow the food service glove test sample to hang for 2 min (hangperiod).FIG. 2 Mounted Test SampleNOTEAt the end of the hang period (2 min), careful
24、ly elevate andexamine all of the exterior surfaces of the test sample for defects.FIG. 3 Lifting Test Sample to Examine for DefectsD72460628.9 Elevate each test sample by providing support fromunderneath with one hand and lifting as depicted in Fig. 3.8.10 Continue to carefully examine all surfaces
25、of the testsample for holes or other defects, or both, that allow water topass. See Fig. 4.8.11 Remove each test sample from the mandrel to which itis attached and record the test results. See Fig. 5.8.12 Repeat the steps described in 8.2-8.10 for each testsample.9. Calculation or Interpretation of
26、Results9.1 Any food service glove test sample that shows a droplet,stream, or any other type of water leakage shall be deemed afailure.9.2 If seams leak or the test sample breaks during the hangportion, this shall be considered a failure.10. Report10.1 The report shall include the following informat
27、ion:10.1.1 Lot size and identification.10.1.2 Number of food service glove samples tested.10.1.3 Size of the food service glove tested.10.1.4 Number of failures detected.10.1.5 Status of test apparatus, ensure and document that itis free of nips and burrs.10.1.6 Location of the defects that were obs
28、erved.10.1.7 Name of the operator performing the test.11. Keywords11.1 detection; food service; food service gloves; gloves;holes; polyethyleneASTM International takes no position respecting the validity of any patent rights asserted in connection with any item mentionedin this standard. Users of th
29、is standard are expressly advised that determination of the validity of any such patent rights, and the riskof infringement of such rights, are entirely their own responsibility.This standard is subject to revision at any time by the responsible technical committee and must be reviewed every five ye
30、ars andif not revised, either reapproved or withdrawn. Your comments are invited either for revision of this standard or for additional standardsand should be addressed to ASTM International Headquarters. Your comments will receive careful consideration at a meeting of theresponsible technical commi
31、ttee, which you may attend. If you feel that your comments have not received a fair hearing you shouldmake your views known to the ASTM Committee on Standards, at the address shown below.This standard is copyrighted by ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 194
32、28-2959,United States. Individual reprints (single or multiple copies) of this standard may be obtained by contacting ASTM at the aboveaddress or at 610-832-9585 (phone), 610-832-9555 (fax), or serviceastm.org (e-mail); or through the ASTM website(www.astm.org).NOTECarefully examine the thumb, the finger tips, and between thefingers for holes and other defects.FIG. 4 Examining Test Sample for DefectsNOTERemove from mandrel, record results, and discard. Retaindefects for verification.FIG. 5 Removing Test Sample from MandrelD7246063
