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Food Contact Surfaces Laboratory Services

Food Contact Surfaces

Explore the critical aspect of food contact surfaces, materials designed to meet direct interaction with food products during processing, packaging, and serving. This sector ensures safety and hygiene in the food industry by providing durable, non-reactive, and easy-to-clean surfaces. Compliance with stringent health regulations is paramount to prevent contamination and ensure consumer safety.

Food Contact Surfaces Testing and Research Services

Contract Laboratory can help you with all your Food Contact Surfaces testing, analysis, scientific research and development, inspection, certification, engineering, failure investigation, and product development needs including:

  • Chemical migration tests to ensure no harmful substances transfer to food
  • Abrasion resistance testing
  • Corrosion resistance testing for metal surfaces
  • Thermal stability and heat resistance tests
  • Microbial resistance testing to ensure hygienic surfaces

Type of Food Contact Surfaces Products

Contract Laboratory can assist your company, academic institution, government agency or organization in outsourcing contract laboratories to perform testing, analysis, and product development for many Food Contact Surfaces finished products, processes, systems, in-process materials, raw materials and components such as:

  • Stainless steel surfaces (counters
  • preparation tables)
  • Food-grade plastic components (containers
  • utensils)
  • Ceramic surfaces for food preparation and serving
  • Glass products (jars
  • bottles
  • food holders)
  • Silicone mats and baking sheets
  • Composite materials for cutting boards
  • Non-stick coatings for cookware and bakeware

Food Contact Surfaces Test Methods and Standards

Contract Laboratory can help with testing, analysis, assays, evaluations, examinations, inspections and certifications to different Food Contact Surfaces test methods, standards, procedures or specifications.

  • ASTM E460-12: - Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage
  • ASTM E460-12: - ASTM E460-12: Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage
  • ISO 8391-2:1986 - Ceramic cookware in contact with food -- Release of lead and cadmium -- Part 2: Permissible limits
  • ISO 16420:2013 - Cork -- Cork stoppers for still wines -- Mechanical and physical specifications
  • ISO 21975 - Nanotechnologies - Polymeric nanocomposite films for food packaging - Barrier properties: characteristics and measurement methods
  • ASTM 1640 - Standard Guide for Selection and Use of Contact Materials for Foods to Be Irradiated.
  • ISO 21975 - Nanotechnologies - Polymeric nanocomposite films for food packaging with barrier properties - Specification of characteristics and measurement methods July 1, 2020 - DS
  • BIS 14636 - Flexible Packaging Materials for Packaging of Edible Oils, Ghee and Vanaspati
  • ISO 6887 - Microbiology of the Food Chain Package
  • DoD 24651 - LUBRICATING OIL, FOOD GRADE, FOOD PROCESSING EQUIPMENT (METRIC)
  • DoD 13130 - Materials And Articles In Contact With Foodstuffs - Plastics Substances Subject To Limitation - Part 3: Determination Of Acrylonitrile In Food And Food Simulants
  • ASTM F2824-10(2020) - Standard Test Method for Mechanical Seal Strength Testing for Round Cups and Bowl Containers with Flexible Peelable Lids
  • ISO 8442-1:1997? - Materials and articles in contact with foodstuffs -- Cutlery and table holloware -- Part 1: Requirements for cutlery for the preparation of food


Need Food Contact Surfaces Testing or Scientific Research Services?


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