EN 1186 - Articles for contact with food

This standard defines terms, areas of application and test methods for materials and objects that are intended to come into contact with food.

This is a central test for the suitability for contact with food in order to ensure conformity according to (EU) 1935/2004 and 10/2011

Test procedure

Both the standard migration test procedures, substitute test procedures and alternative test procedures are described and defined here.

The criteria for the application of the individual test methods are also specified here.

Test media

Furthermore, the respective test media for the tests are specified. A rough distinction is made here between the aqueous and greasy test foods.

Conditions for migration studies

The test conditions differ in various categories:

  • Contact for less than 15 minutes at temperatures between 70 ° C and 100 ° C
  • Contact in a microwave oven
  • Contact conditions that cause physical or other changes
  • Testing at low temperatures
  • Testing at high temperature
  • Caps, seals, plugs or similar closure devices
  • Pipes, taps, valves and filters

Sample geometries

An important point is the definition of the samples and their geometries.

Here are important criteria such as: surface / volume ratio, testing of a surface by filling, objects for multiple use, etc.

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