This Part of this European Standard specifies a test method to determine whether there is fatty contact and is applicable to all foods. Testing some foods can require modifications to the method. The method is applicable to contact situations from -20 °C to 100 °C.
Related directives
Directives related to this standards.
89/109/EEC
Materials and articles intended to come into contact with foodstuffs
PUBLISHED SSH EN 14481:2003 60.60
Standard published Jan 1, 2006
Related project
Adopted from
EN 14481:2003
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