Chopping boards need to undergo Canadian SOR/2016-175 testing. Chopping boards are materials that are in direct contact with food, so relevant food safety testing is required to ensure that they comply with relevant standards and regulations. The Canadian SOR/2016-175 test is a safety and compliance test for ceramic tableware that comes into contact with food. Chopping boards are a type of kitchenware, so this test is required.



Steps for Canadian SOR/2016-175 testing of chopping boards:

1. Sample preparation: Select a representative cutting board sample to ensure that the sample is not damaged, stained, or smelly.

2. Sensory testing: Sensory testing is used to evaluate the surface quality, edges and tips of the cutting board to ensure that it will not have an adverse effect on food.

3. Soaking liquid test: Soak the cutting board in simulated food for a period of time, and then analyze the chemical components in the soaking liquid to determine whether the cutting board is likely to migrate harmful substances into the food.

4. Microbial testing: Conduct microbial testing on the surface of the chopping board to determine its hygienic status.

5. Antibacterial performance test: Test the antibacterial performance of the chopping board to ensure that it is not prone to bacterial growth during long-term use.

6. Heat resistance test: Test the heat resistance of the cutting board to ensure that it will not release harmful substances in high temperature environments.

7. Corrosion resistance test: Test the corrosion resistance of the cutting board to ensure that it is not easily corroded during long-term use.

8. Report issuance: Issue test reports based on test results, and make improvement suggestions for unqualified items.