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Note for Guidance for Food Contact Materials
Page 75 of 126
5.2.5
contact time and temperature:
5.2.6
surface to volume ratio:
5.2.7 test
method:
5.2.8 other
information:
5.2.9 results:
Give the results in a table appropriate
to the specific case. An example of
table recommended is indicated
below.
Table
Simulants
Time
Temperature
(° C)
Results
mg/dmē
Results*
(mg/kg of food)
*)
Specify clearly the calculations made, mainly as regards the ratio S/V used.
5.3 Quantification
and
identification
of migrating oligomers and
reaction products derived from
monomers, starting substances
and additives:
5.3.1 test
sample:
5.3.1.1 chemical composition:
5.3.1.2 physical composition:
5.3.1.3 density, melt flow index of
polymer:
5.3.1.4 dimensions of test sample:
5.3.1.5 dimensions of test specimen:
5.3.2
treatment of test sample prior to
testing:
5.3.3 test
food(s)/food
simulant(s)
/extraction solvent(s):
5.3.4 contact
mode:
5.3.5
contact time and temperature:
5.3.6
surface to volume ratio in
migration tests:
5.3.7 analytical
method:
5.3.8
detection/ determination limit:
5.3.9 recovery:
5.3.10 other
information:
5.3.11 results:

6.
DATA ON RESIDUAL CONTENT OF SUBSTANCE IN THE FOOD
CONTACT MATERIAL
6.1 actual
content: