1、BRITISH STANDARD Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 1: Requirements for cutlery for the preparation of food The European Standard EN IS0 8442-1:1997 with the incorporation of amendment Al:1999 has the status of a British Standard ICs 67.280; 97.040
2、.60 BS EN IS0 8442-1 :1998 Tncorporating clmendment No. 1 NO COPiNG WiTHOT BSL PERMISSION EXCEPT AS PERMiTED BY COPRIGET LAW STDmBSI BS EN IS0 8442-3-ENGL 1998 = 3624669 0838330 O43 direction of the Consumer Products and Services Sector Board, was published under the authority of the Standards Board
3、 and comes into effect on 15 February 1998 Amd. No. 10646 BS EN IS0 8442-1:1998 Date Comments January New annex B included 2000 National foreword This British Standard is the English language version of EN IS0 8442-1:1997. It is identical with IS0 8442-1:1997. It supersedes BS 6813:1987 which is wit
4、hdrawn. The UK participation in its preparation was entrusted to Technical Committee CW/17, Cutlery and table holloware, which has the responsibility to: - aid enquirers to understand the text; - present to the responsible internationalEuropean committee any enquiries on the interpretation, or propo
5、sals for change, and keep the UK interests informed; - monitor related international and European developments and promulgate them in the UK. A list of organizations represented on this committee can be obtained on request to its secretary. Cross-references Attention is drawn to the fact that CEN an
6、d CENELEC standards normally include an annex which lists normative references to international publications with their corresponding European publications. The British Standards which implement these international or European publications may be found in the BSI Standards Catalogue under the sectio
7、n entitled “International Standards Correspondence Index”, or by using the “Find facility of the BSI Standards Electronic Catalogue. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Co
8、mpliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, page i and ii, the EN IS0 title page, pages 2 to 12, an inside back cover and a back cover. The BSI copyright notice displayed in
9、 this document indicates when the document was last issued. Sidelining in this document indicates the most recent changes by amendment. This British Standard, having Amendments issued since publication I I O BSI 01-2000 ISBN O 580 28815 3 STD.BS1 BS EN IS0 8442-2-ENGL 1998 Lb24bbq 08183LL TB8 BS EN
10、IS0 8442-11998 Contents Page National foreword Inside front cover Foreword 2 Text of EN IS0 8442-1 3 Q BSI 01-2000 i STD.BSI BS EN IS0 8442-L-ENGL 1798 1624669 OBL83L2 914 EUROPEAN STANDARD EN IS0 8442-1 NORME EUROPENNE EUROPISCHE NORM December 1997 ICs 67.250; 97.040.60 Descriptors: See IS0 documen
11、t English version Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 1: Requirements for cutlery for the preparation of food (IS0 8442-19997) Matriaux et objets en contact avec les denres alimentaires - Coutellerie et orfvrerie de table - Partie 1: Exigences relat
12、ives la coutellerie utilise pour la prparation des denres alimentaires (IS0 8442-1:1997) Werkstoffe und Gegenstnde in Kontakt mit Lebensmitteln - Schneidwaren und Tafelgerte - Teil 1: Anforderungen fr Schneidware zur Zubereitung von Speisen (IS0 8442-1:1997) This European Standard was approved by CE
13、N on 11 October 1997. CEN members are bound to comply with the CENICENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standard
14、s may be obtained on application to the Central Secretariat or to any CEN member. This European Standard exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the
15、 Central Secretariat has the same status as the official versions. CEN members are the national standards bodies of Austria, , Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and United
16、 Kingdom. CEN European Committee for Standardization Comit Europen de Normalisation Europisches Komitee fr Normung Central Secretariat: rue de Stassart 36, B-1050 Brussels O 1997 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN IS0
17、8442-1:1997 E STD=BSI BS EN IS0 8442-L-ENGL 1998 W Lb24bb9 08L83L3 850 D EN IS0 8442-11997 Foreword The text of EN IS0 8442-1:1997 has been prepared by Technical Committee CENTC 194 “Utensils in contact with food, the secretariat of which is held by BSI, in collaboration with Technical Committee ISO
18、/TC 186 “Cutlery and table and decorative metal hollow-ware”. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by June 1998, and conflicting national standards shall be withdrawn at the latest by June
19、 1998. EN IS0 8442 consists of the following parts: -Part 1: Requirements for cutlery for the preparation of food: -Part 2: Requirements for stainless steel and silver plated cutlery; - Part 3: Requirements for silver-plated table and decorative holloware; - Part 4: Requirements for gold-plated cutl
20、ery. Further parts are proposed with the following titles -Part 5: Specific cutting test; - Part 6: Lacquered lightly silver-plated table and decorative holloware; -Part 7: Specification for table cutlery made of precious metals and their alloys, especially silver cutlery; -Part 8: Specification for
21、 silver table and decorative holloware. According to the CENEENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Ital
22、y, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and the United Kingdom. Contents 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-Devia
23、tions Annex C (informative) Bibliography Figure 1 - Exemption from requirements of 6.1 for cutlery with blade length exceeding 100 mm 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 spatu
24、las 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 Page 2 3 3 3 3 3 4 5 8 9 12 l2 I 6 7 10 11 11 4 5 Table 3 - Relationship between mass, pulling force and torque 7
25、2 O BSI 01-2000 EN IS0 8442-11997 Introduction This standard, based on draft ISOTC 186 documents N 53 and N 54, does not cover those features of cutlery which are matters of choice for the user, such as the shape and size of knife or spatula blades. It is the intention that requirements for blade sh
26、arpness and edge retention are incorporated in this standard at a later date if reliable test methods are established for these properties. No meaningful test for the resistance of knives to fracture in use could be developed for the standard, but it is considered that this can be partially assessed
27、 from the appearance of cracks in the initial visual inspection, in the resistance to dropping requirements, the strength test requirements or in the corrosion test requirements. Attention is drawn to Directives of the European Community concerning materials and articles in contact with food, in par
28、ticular to Directives EC 77/99 and EC 89/109. 1 Scope 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
29、 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. 2 Normative references This Standard incorporates by dated or undated reference, p
30、rovisions from other publications. These normative references are cited at the appropriate places in the text and the publications are listed hereafter. For dated references, subsequent amendments to or revisions of any of these publications apply to this Standard only when incorporated in it by ame
31、ndment or revision. For undated references the latest edition of the publication referred to applies. IS0 306:1994, Plastics - Thermoplastic materials - Determination of the Vicat Softening Temperature (VST). IS0 6508:1986, Metallic materials - Hardness test - Rockwell test (scales A-B-C-D-E-F-G-H-K
32、). for 3 Definitions For the purposes of this Standard the following definitions apply. 3.1 cutlery utensils for the preparation and serving of food, example knives with and without cutting edges, spatulas, palettes and carving forks 3.2 normal corrected vision the naked eye corrected to normal visi
33、on if necessary 4 Materials 4.1 General The cutlery should be made from materials that enable the finished product to meet all of the performance requirements of this standard. NOTE use release any substance likely to be detrimental to health or to have any detrimental organoleptic effects. NOTE Thi
34、s is usually done by the wearing of spectacles. The cutlery should not under foreseeable conditions of 4.2 Metals 4.2.1 The composition of metal blades of the cutlery shall be as given in Table 1 which specifies the composition limits (see EN 10088-1 and 4.2.2 Handle rivets, guards, swivels, shackle
35、s, hanging hooks, rings and other exposed parts of handles of the cutlery shall be made from stainless steel, lain carbon steel), brass), bronze2), nickel 4.3 Non-metals Non-metal parts of the cutlery shall be made of plastics, wood-plastics laminates, impregnated wood or other synthetic materials s
36、uch that the finished cutlery complies with the relevant performance requirements of this standard. Non-metal parts of cutlery shall not be superficially protected by paint, lacquer, varnish or similar coatings unless such coatings are also capable of complying with the relevant performance requirem
37、ents of this standard. EN 10088-2) silver 8 and for only handle rivets aluminium alloy. i) Subsequently chromium plated with an undercoat of copperhickel. ) Subsequently chromium plated with an undercoat of nickel Q BSI 01-2000 3 STDmBSI BS EN IS0 8qqZ-l-ENGL I1978 Lb24bb9 0818335 623 = EN IS0 8442-
38、1:1997 Table 1 - Metals for cutlery blades, composition limits Applications Knife blades with type “A” cutting edges (see 5.3) Knife blades with type “B cutting edges (see 5.3) Blades of spatulas and other cutlery without a cutting edge Type of material Martensitic stainless steel (X39Cr13) (1.4 O 3
39、 1) Martensitic stainless steel (X20Cr13) (1.4021) Austenitic stainless steel (X4CrNilSiO) (1.430 1) or (X12CrMnNiN1895) (1.4373) or Martensitic stainless steel (X30Cr13) (1.4028) or Ferritic stainless steel (X6Cr17) ( 1.40 16) Grades of cutlery Normal and special 12,50 % min. Cr 0,36 % min. C 0,015
40、 % max. Sa 0,040 % max. P 12,OO % min. Cr 0,16 % min. C 0,015 % max. Sb 0,040 % max. P 17,OO % min. Cr 8,OO % min. Ni 0,07 % max. C 0,015 % max. Sa 0,045 % max. P 17,OO % min. Cr 7,50 % min. Mn 0,15 % max. C 4,OO % min. Ni 0,015 % max. Sa 0,045 % max. P 0,05 % min. N 12,OO % min. Cr 0,26 % min. C 0,
41、015 % max. s” 0.04 % max. P Normal only 16,OO % min. Cr 0,08 % max. C 0,015 % max. S 0,04 % max. P A higher content up to a maximum of 0,030 % may be acceptable in the case of products to be machined. For long products a maximum sulfur (S) content of 0,030 % applies. For products to be machined a co
42、ntrolled sulfur content If 0,015 % to 0,030 % is recommended. 5 Construction 5.2 Alignment, uniformity and absence of 5.1 General Cutlery manufactured from the materials specified in clause 4 shall be so constructed that it meets all of the relevant performance requirements of this standard. The des
43、ign of the cutlery shall be such that thorough cleaning processes can be readily carried out to avoid contamination of prepared foods. defects 5.2.1 All visible surfaces shall be free from scale, cracks, laps and any other defects which can render the item unfit for use for its intended purpose. 5.2
44、.2 All cutlery shall be essentially straight and symmetrical except when the lack of straightness or symmetry is an intentional feature of design, e.g. swaged back edges. 5.2.3 All edges shall be free from fash and burrs and the roughness of blanked edges shall have been removed. 4 O BSI 01-2000 STD
45、DBSI BS EN IS0 8442-L-ENGL 1998 W Lb24669 OBL83Lb 5CiT W EN IS0 8442-1:1997 Blade length mm 5.2.4 There shall be no gaps in excess of 0,3 mm between components of the cutlery. 5.2.5 Compliance with the requirements of 5.2.1 to 5.2.3 shall be checked by touch or by visual inspection with normal corre
46、cted vision and with 5.2.4 by measurement with a feeler gauge. 5.3 Knife edges Knives shall have either: a) cutting edges that can be resharpened by the user and edges whose tooth pitch is larger than 1 mm (type “A edges); or b) cutting edges which are not intended to be resharpened on a steel (type
47、 “B“ edges). Except where intended for chopping or boning, cutting edges shall be formed to an included angle no greater than 40“ and shall be no thicker than 0,46 mm when measured 1 mm from the extremity of the edge and not less than 25 mm from the handle. Those parts of edges of knife blades inten
48、ded for chopping shall be no thicker than 0,6 mm, when measured 1 mm from the extremity of the edge and not less than 25 mm from the handle, except that in the case of knives of less than 100 mm in overall length this measurement shall be taken at not less than 15 mm from the handle. 5.4 Sprung fork
49、 guards Where fitted, sprung fork guards shall have a positive opening and closing snap action. 6 Performance 6.1 Corrosion resistance 6.1.1 Resistance to blade corrosion Before commencing the determination of resistance to blade corrosion subject the cutlery to the appropriate bend test forces specified in 6.2 and the torque and pull test forces in 6.3 but without previously immersing any part of the cutlery in hot water. When tested in accordance with the test method described in A.l, exposed stainless steel surfaces shall comply with requir
