This standard specifies the analysis methods for each hygienic index of various tableware, containers, utensils and equipment used for food which are made from tripolycyanamide.
This standard is applicable to the analysis on each hygienic index of various tableware, containers, utensils and equipment used for food, which are made from tripolycyanamide.
Foreword I
1 Scope
2 Normative References
3 Sampling Method
4 Soaking Conditions
5 Potassium Permanganate Consumption
6 Evaporation Residue
7 Heavy Metal
8 Formaldehyde
9 De-coloration Test
