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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 122 of 126
monchou soft cheese
paper/al lam
X
X/3
3m -ref
10d-20
C 8)
paturain soft cheese
pl tub/pl closure
X
X/3
1m -ref
10d-20
C
stmoret soft cheese
pl tray/pl closure
X
X/3
3m -ref
10d-20
C

07.05 rennet:
A.
in liquid or semi-liquid form
B.
powdered or dried
07.06
milk products, processed
custard, various
coated board
X
6m -ambient
10d-40
C
custards, various
coated board
X
1w -ref
10d-40
C
pudding
pl
pot
X
3m
-ref
10d-20
C

08.
miscellaneous
products

08.01 vinegar
vinegar
pl bottle/pl closure
X
>1y-ambient
10d-40
C


08.02
fried or roasted foods:
A.
fried potatoes, fritters and the like
chips, various
pl bag
X/5
6m -ambient
10d-40
C
instant patates frites
pl bag
X/5
>1y-dfr
-
kroepoek
pl bag
X/5
3m -ambient
10d-40
C
B.
of animal origin
beefburger
alufoil pack
X/4
1y -ambient + 0.5h- au bain marie
10d-40
C + 0.5h-100
C
hamburger
alufoil pack
X/4
1y -ambient + 0.5h- au bain marie
10d-40
C + 0.5h-100
C
hot dog, prep
coated board
X/4
1y -dfr + 30sec-mw
1h-60
C 4)

08.03
preparations for soups or broth, in liquid or
powder form, extracts and concentrates, prepared
dishes, homogenised composite food preparations:
A.
powdered or dried
I. with fatty substance on the surface
dishes, various
pl pot
X/5
3m -ambient
10d-40
C
meat juice, powdered
pl sachet
X/5
>1y-ambient
10d-40
C
sauce powder, various
pl sachet
X/5
1y -ambient
10d-40
C
soup powder, various
alufilm
X/5
>1y-ambient
10d-40
C
II.
other
B.
liquid or paste:
I. with fatty substance on the surface
babi pangang, prep
alutray
X
X/3
1y -dfr + 10min-mw, or
1y -dfr + 0.5h -oven (>150
C)
0.5h reflux(sim A) /
0.5h-130
C(sim D)
0.5h reflux(sim A) /
0.5h-130
C(sim D)