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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 125 of 126
minced-meat balls
pl box
1y -dfr
-
minced-meatb
balls
pl
bag
1y
-dfr
-
pastries, various
coated board
3m -dfr
-
pizza
coated
board
>1y-dfr
-
potato croquettes
pl bag
>1y-dfr
-
prepared dishes, various
coated board
1y -dfr
-
rolled chicken
coated board
1y -dfr
-
shrimps
coated board
1y -dfr
-
spiced loempias
coated board
1y -dfr
-
vegetable dish
coated board
1y -dfr
-
vegetables, cut
coated board
1y -dfr
-


08.12
concentrated alcoholic extracts of an alcoholic
strength equal to or exceeding 5% vol.
08.13 cocoa:
A. powder
B. paste
cocoa paste
pl pot/pl closure
X/3
1m -ambient
10d-40
C

08.14
coffee, whether or not roasted, decaffeinated of
solubilized, coffee substitutes, granulated or
powdered
coffee,
powdered
alufoil
1m
-ambient
-
coffee, powdered
can
>1y-ambient
-

08.15
liquid coffee extract

08.16
aromatic herbs and other herbs (camomile,
mallow, mint, tea, lime blossom, etc.):
08.17
spices and seasonings in the natural state
(cinnamon, cloves, powdered mustard, pepper,
vanilla, saffron, etc.):
spices,
various
paper/al
sachet
>1y-ambient
-
spices, various
pl sachet
>1y-ambient
-