Published
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.
Directives related to this standards.
Materials and articles intended to come into contact with foodstuffs
PUBLISHED
SSH EN 14481:2003
60.60
Standard published
Jan 1, 2006