This part of this standard specifies material and performance requirements and test methods for metal cutlery and related implements intended for use in the preparation of food. Two grades of cutlery are specified: - a normal grade with corrosion resistant blades or prongs capable of withstanding dishwasher cleaning procedures; - a special grade with corrosion resistant blades capable of withstanding dishwasher cleaning procedures and sterilization processes.

Test Requirement 测试要求：

4 Material  材料
4.2 Metals  金属材料
4.3 Non-metals  非金属材料
5 Construction  结构
5.2 Alignment,uniformity and absence of defects  一致性和无缺陷
5.3 Knife edges  刀口
5.4 Sprung fork guards  弹簧叉保护装置
6 Performance  性能要求
6.1 Corrosion resistance  抗腐蚀
6.1.1 Resistance to blade corrosion  刀身抗腐蚀
6.1.2 Resistance to tang and bloster corrosion  刀柄结合部抗腐蚀性
6.2 Strength of cutlery  餐具强度
6.3 Firmness of handle attachment  手柄牢度
6.4 Hardness of knife blades  刀口硬度
6.5 Resistance of plastic handles to softening at elevated temperatures  塑料手柄的抗高温软化
6.6 Resistance of plastic handles to environmental stress cracking 塑料手柄的抗环境突变
6.7 Resistance of non-metal handles to distortion in hot water 非金属手柄抗热变性
6.8 Sharpness and edge retention  锐边及刀刃保持
6.9 Resistance to dropping  抗跌落
6.9.1 Knife  刀
6.9.2 Fork  叉
7 Marking and labelling  标记及标签

Sample Size 样品数量 / 送样规格: 8套
Lead Time / TAT (Turn Around Time) 测试周期: 常规服务 Regular service 22 working days

Report Summary 报告摘要: