Common testing methods for EU food grade materials EC1935/2004, EC1935/2004 is a European legislation that unifies the food industry and standardizes materials and items intended to come into contact with food (food contact materials). This legislation came into effect in April 2009. Previously, the requirements for food contact materials (FCM) varied from country to country. In 2004, the European Commission decided to establish a single legislation to achieve standardization within the EU.

They are particularly concerned that the EC1935/20041935/2004/EC standard controls the material requirements for food contact applications. According to the EC1935/2004 regulation, various food contact materials such as O-rings, washers, and customized components exported to the European Union need to meet the requirements of the 1935/2004/EC standard.

What are the general requirements of 1935/2004/EC?

The production of materials and items (active * and intelligent *) should comply with good production practices (EC2023/2006). The reason behind it is that under typical or expected usage conditions, they do not transfer their elements into food, and their amount can be:

1) Release components that pose a risk to human health;

2) Causing unacceptable changes in the composition of food;

3) Reduce the sensory characteristics of food (causing changes in taste, odor, color, etc.).

Food contact materials (FCM) exported to the European Union should focus on the following requirements:

1) Regulations or directives formulated at the EU level, such as (EU) 1935/2004 (Framework Regulations), 84/500/EEC Directives, etc

2) Legislation of EU member states, such as France's DGCCRF 2004-64

3) Resolutions and related technical documents related to FCM issued by the European Council, such as ResAP (2002) on paper and cardboard

Explanation of relevant phrases:

*Active materials and items - materials and items aimed at extending shelf life to maintain or improve the condition of packaged food.

*Intelligent Materials and Items - Monitoring materials and items used to package food or its surrounding environment.

*Sensory characteristics - a series of features including taste, odor, appearance (including the color and texture of food) that can be distinguished and judged by human senses.

Other requirements

In order to avoid pollution and adverse taste changes, EC 1935/2004 stipulates that the transfer of substances (pollutants) between materials and food must be maintained within a specific tolerance range. This regulation defines the structure of other requirements related to:

1. Supporting documents

2. Materials

3. Quality - Good Manufacturing Practice (EC2023/2006)

4. Traceability

What materials and items are covered by EC1935/2004?

According to this definition, tableware (bowls, butterflies, cups, forks, etc.), processing machinery, transportation pipelines, containers, private sinks, etc. are all included.

1. Active intelligent materials and items

2. Adhesive

3. Ceramics

4. Corpse skin

5. Rubber

6. Glass

7. Ion exchange resin

8. Metals and alloys

9. Paper and cardboard

10. Plastic

11. Printing ink

12. Regenerated cellulose

Among them, specific directives and regulations have been issued only for ceramics, plastics, and recycled cellulose, namely 84/500/EEC, 2011/10/EC, and 93/10/EEC.

EC1935/2004 Common Test Methods:

Deionized water leaching method for comprehensive migration

3% acetic acid leaching method for comprehensive migration

10% alcohol extraction method for comprehensive migration

Complete migration and testing

Total ortho benzene

3% acetic acid leaching method for special migration of ortho benzene

10% alcohol extraction method for special migration of ortho benzene

Extraction of olive oil substitutes (95% ethanol and isooctane) with special migration of ortho benzene

Special migration of aromatic amines in 3% acetic acid

Heavy metal lead cadmium dissolution test, etc