DIN 10528
Food hygiene - Guideline for the selection of materials used in contact with foodstuffs - General principles
Lebensmittelhygiene - Anleitung für die Auswahl von Werkstoffen für den Kontakt mit Lebensmitteln - Allgemeine Grundsätze
Overview
The standard DIN 10528 describes the procedure for selecting materials for objects that are intended to come into contact with food or have an effect on food during the production, treatment, marketing or consumption of food. The specifications contained in the standard are intended to provide guidance to manufacturers of machines and food contact materials, to the supervisory authorities and to other affected parties on the selection of suitable materials in order to avoid any adverse effects on food. The various requirements and conditions to be considered for the use of different material groups such as stainless steel, plastic, glass, ceramic, aluminum, paper and wood in contact with food are presented. The standard DIN 10528 has been prepared by Working Group NA 057-02-01-22 AK "Werkstoffe in Kontakt mit Lebensmitteln" ("Materials in contact with foodstuffs") of Working Committee "Lebensmittelhygiene" ("Food Hygiene") at NAL.
