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Ref.no.
Description of foodstuffs
Food contact material
Simulants to be used
Contact conditions in actual use
Test conditions
A B C D (time-temperature)
(time-temperature)
Page 120 of 126
ham, sliced
pl sachet
X
X/4
1w -ref
10d-20
C
liver sausage, sliced
pl sachet
X
X/4
1w -ref
10d-20
C
liver sausage
casing
X
X/4
1h -cook + 1m -ambient
1h-100
C + 10d-40
C
luncheon
meat
can
X
X/4
0.5h -ster (100-125
C) + >1y-ambient 0.5h-121
C + 10d-40
C
minced-meat ball
pl vacupack
X
X/4
1m -ref
10d-20
C
salami
casing
X
X/4
1w
-ambient
10d-40
C
sausage
pl bag
X
X/4
3m -ambient + 1,5min-mw
10d-40
C + 0.5h-130
C 7)
sausages, various
pl sachet
X
X/4
1y -ambient
10d-40
C
sausage, sliced
pl sachet
X
X/4
3m -ref
10d-20
C
saveloy, sliced
pl sachet
X
X/4
3m -ref
10d-20
C
smoked sausage
pl bag
X
X/4
1m -ambient + 2,5min-mw or
1m -ambient + 15 min au bain marie
10d-40
C + 0.5h-130
C 7)
10d-40
C + 0.5h-100
C
06.05
preserved and partly preserved meat and fish:
A.
in an aqueous medium
bismarck herring
glass pot/twist-off cap
X
0.5h past (<70
C) + 3m -ambient
0.5h-70
C + 10d-40
C 1)
herring filets in tomato sauce
can
X
0.5h -ster (100-125
C) + >1y-ambient 0.5h-121
C + 10d-40
C
crab
can
X
0.5h -ster (100-125
C) + >1y-ambient 0.5h-121
C + 10d-40
C
minced-meat
balls
can
X
0.5h -ster (100-125
C) + >1y-ambient 0.5h-121
C + 10d-40
C
minced-meat soup balls
can
X
0.5h -ster (100-125
C) + >1y-ambient 0.5h-121
C + 10d-40
C
mussels
can
X
0.5h -ster (100-125
C) + >1y-ambient 0.5h-121
C + 10d-40
C
mussels in pickle
glass pot/twist-off cap
X
0.5h -past (>70
C) + 1y -ambient
0.5h-100
C + 10d-40
C
Frankfurter
can
X
0.5h -ster (100-125
C) + >1y-ambient 0.5h-121
C + 10d-40
C
sausages
glass pot/twist-off cap
X
0.5h -ster (100-125
C) + >1y-ambient 0.5h-121
C + 10d-40
C
sausages
can
X
0.5h -ster (100-125
C) + >1y-ambient 0.5h-121
C + 10d-40
C
shrimps
can
X
0.5h -ster (100-125
C) + >1y-ambient 0.5h-121
C + 10d-40
C

B.
in an oily medium
anchovy
can
X
0.5h -ster (100-125
C) + >1y-ambient 0.5h-121
C + 10d-40
C
fish in oil, various
can
X
0.5h -ster (100-125
C) + >1y-ambient 0.5h-121
C + 10d-40
C
salmon
can
X
0.5h -ster (100-125
C) + >1y-ambient 0.5h-121
C + 10d-40
C
sardines
can
X
0.5h -ster (100-125
C) + >1y-ambient 0.5h-121
C + 10d-40
C
tuna
fish
can
X
0.5h -ster (100-125
C) + >1y-ambient 0.5h-121
C + 10d-40
C

06.06
eggs not in shell:
A.
powdered or dried
eggs, whole, powdered
can
>1y -ambient
-

B. other

06.07 egg
yolk
A.
in liquid form

B.
frozen or powdered
06.08
dried white of egg


07.
dairy
products