How to obtain French DGCCRF certification for kitchen dishes
Date：2026-01-06 09:42:38 Classification
：【question】 Visits：
Kitchen dishes, as products that come into direct contact with food, are subject to stringent safety requirements by the French DGCCRF. Such products sold in France must comply with both EU Regulation (EC) No 1935/2004 and local French regulations.
I. Core Process for DGCCRF Certification of Kitchen Dishware (5 Steps)
Step 1: Clarify Regulatory Basis and Testing Standards
Kitchen dishware must simultaneously meet the EU Framework Regulation (EC 1935/2004) and French local regulations (DGCCRF 2004-64 + Décret no 92-631). The specific requirements for ceramics in France are as follows:
| Testing Items | French Limits (Stricter than EU Limits) | Testing Scenarios
| Lead (Pb) Leaching | Cup/Bowl Rim ≤0.8mg/dm² (EU limit: 4.0mg/L) | Simulated Acidic Food (3% Acetic Acid Solution, 60℃, immersion for 2 hours)
| Cadmium (Cd) Leaching | ≤0.07mg/dm² (EU limit: 0.3mg/L) | Simulated Neutral Food (Deionized Water, room temperature, immersion for 24 hours)
| Sensory Testing | No off-odors, does not alter food color/taste | Immersion Solution Olfactory/Taste Assessment (Professional Panel Testing)
Special Note: Bowls and plates with colored glazes, gold rims, or prints require additional testing for azo dyes and hexavalent chromium (Cr⁶⁺), with limits of ≤30mg/kg and ≤0.1mg/dm², respectively.
Step 2: Selecting a Compliant Institution and Preparing Documents
1. Institution Selection:
The institution must be a third-party laboratory accredited by the French DGCCRF (e.g., Dezewei Testing, CNAS registration number: L8083). Reports from non-accredited institutions may lead to customs clearance failure.
Prioritize laboratories with branches in China for higher communication efficiency (e.g., Dezewei can provide Chinese technical support).
2. Document List:
Technical Documents: Product model, material composition table (glaze brand and composition must be specified), firing process (temperature, time), usage scenario description (e.g., whether it comes into contact with acidic foods).
Samples: 5-6 complete finished products (covering all color/glaze variations, including representative samples with bowl rims/cup rims).
Step 3: Laboratory Testing and Key Indicators
The laboratory will conduct tests in the following order, focusing on simulating real-world usage scenarios for the dishes:
1. Heavy Metal Leaching Test (Core):
The inner surface of the dishes will be immersed in a 3% acetic acid solution (simulating acidic foods such as vinegar and fruit juice) to test for lead and cadmium leaching.
For double-walled bowls or bowls with handles, the connection between the handle and the bowl body must be tested separately (to prevent glue migration).
2. Sensory Testing:
After immersion in deionized water and a 10% ethanol solution (simulating water-based/alcoholic foods), professionals will assess for any off-odors or color migration.
3. Physical Properties (if applicable):
Thermal shock resistance test (sudden cooling from 100°C hot water to 0°C without cracking), impact resistance test (drop from a height of 1 meter onto a ceramic tile floor).
Step 4: Cycle and Costs (Reference Range)
| Project | Standard Cycle | Cost Range (Single Product)
| Basic Testing (Lead/Cadmium + Sensory Evaluation) | 5-7 Business Days | ¥1000-1800 (Single Color, No Printing)
| Complex Testing (Multi-Color + Printing) | 7-10 Business Days | ¥2000-3000 (Including Azo Testing)
Cost Optimization Tips: Bowls and plates of the same material but different sizes can apply for "series testing," requiring only the largest sample to be tested, saving 30% of the cost (a description of the size differences is required).
Step 5: Report Acquisition and Market Access
1. After passing the tests, the laboratory will issue a DGCCRF compliance report (no unified certificate; the report serves as proof of compliance), which must include:
Laboratory accreditation statement, testing standards (e.g., DGCCRF 2004-64), raw data for each test, and limit comparisons.
2. Labeling Standards:
Products or packaging must be labeled in French: *Matériau conforme à DGCCRF 2004-64* (Complies with French food contact standards).
Printed products must also include the warning: *Évitez les aliments acides* (Avoid storing acidic foods).
3. Documentation: Test reports, glaze COA (Certificate of Analysis), and production process records must be kept for at least 5 years for random checks by French customs.
II. Common Failure Points and Avoidance Guidelines
1. Excessive Lead and Cadmium Leaching:
Causes: Excessive lead content in the glaze, or insufficient firing temperature (ceramics are recommended to be fired at ≥1200℃).
Solutions: Choose compliant glaze suppliers, request heavy metal testing reports, and extend the high-temperature firing time during production (holding temperature ≥4 hours).
2. Abnormal Sensory Testing:
Causes: Glaze or adhesive contains volatile organic compounds (VOCs).
Solution: After firing, let the finished product stand for 72 hours before testing to allow residual solvents to fully evaporate.
3. Incomplete Information:
A glaze composition table and a production process flow chart are essential; otherwise, the laboratory may experience delays due to uncertainty regarding testing conditions.
Shen Gongwang Security: 44030602006947