DPS
Drejtoria e Përgjithshme e Standardizimit
Tel/Cel: +355 4 222 62 55
E-mail: info@dps.gov.al
Adresa: Rr.: "Reshit Collaku", (pranë ILDKPKI, kati VI), Kutia Postare 98, Tiranë - Shqipëri
Main menu

SSH EN 13130-1:2003

Materiale dhe artikuj në kontakt me ushqimin - Lëndët plastike me përdorim të kufizuar - Pjesa 1: Udhëzues për metodat e provës për migrimin e specifik të substancave plastike në ushqime dhe përcaktimi i lëndëve plastike dhe zgjedhja e kushteve të ekspoz

Materials and articles in contact with foodstuffs - Plastics substances subject to limitation - Part 1: Guide to test methods for the specific migration of substances from plastics to foods and food simulants and the determination of substances in plastics and the selection of conditions of exposure to food simulants
1 jan 2006

General information

60.60     1 jan 2006

DPS

DPS/KT 261

European Norm

67.250  

anglisht  

Buying

Publikuar

Language in which you want to receive the document.

Scope

This part of this European Standard provides a guide to the selection of the appropriate conditions of contact of food simulants with the test article before the determination of specific migration of those substances subject to a migration limit.
NOTE According to Directive 90/128/EEC[2] the determination of the migration of specified components in foodstuffs instead of the use of simulants is permitted. However, in that situation there is no need to give guidance on the test conditions of time and temperature as contact conditions shall be equal to conditions applied in real.
Also general guidance is given for the determination of the amount of the substance in the final plastics material or article.

Related directives

Directives related to this standards.

89/109/EEC

Materiale dhe artikuj të paracaktuar që të bien në kontakt me produkte ushqimore

Life cycle

NOW

PUBLISHED
SSH EN 13130-1:2003
60.60 Standard published
1 jan 2006

Related project

Adopted from EN 13130-1:2004

Preview

Only informative sections of projects are publicly available. To view the full content, you will need to members of the committee. If you are a member, please log in to your account by clicking on the "Log in" button.

Login