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Note for Guidance for Food Contact Materials
Page 76 of 126
6.2 substance
6.3 test
sample
6.3.1 chemical
composition:
6.3.2 physical
composition:
6.3.3
density, melt flow index of
polymer:
6.3.4
dimensions of test sample:
6.3.5
dimensions of test specimen:
6.4
treatment of sample:
6.5 test
method:
6.5.1
detection/ determination limit:
6.5.2 precision
of test method:
6.5.3 recovery
6.5.4 other
information:
6.6 results:
6.7
calculated migration (worst case):
6.8
residual content versus specific
migration:

7
MICROBIOLOGICAL PROPERTIES OF SUBSTANCE

7.1
Is the substance used as an
antimicrobial agent?
7.2
What is the intended
microbiological function?
7.2.1 Protection agent during production
process or storage of products
7.2.2 Means of reducing microbial
contamination on the surface of a
FCM
7.2.2.1 Intended applications of use
7.2.2.2 Other information
7.3 Spectrum
of
microbiological
activity:
7.4
Level of activity:
7.5
Possible consequences of the use of
the antimicrobial substance:
7.6 Efficacy:
7.7
Efficacy upon repeated use
7.8
Demonstration of the lack of
antimicrobial activity against
microbes in/on the food:
7.9 Other
information:
7.10 Information on claim or disclaimer
in accordance with the requirement
of the relevant Directives.
7.11 Information on authorization as
biocidal product in the frame of
Directive 98/8/EC