Materials TestingKongsvang Allé 298000 Århus CTel.: +45 72 20 17 71

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Technical Report (example)Food safety test

Carried out for:

Company name

Attn.: Contact person

Project number TZ/MSO/BBJ dateCertificate ID: ID number

DateTZ/MSO/BBJProject number

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The Danish Technological Institute, Centre for Materials Testing has tested a sampletype according to our food safety test procedure.

Sample received

Product name Frying panProduction/serial no. Serial numberSize/diameter Diameter

DanishTechnologicalInstitute, DTIsample no.

Sample number

The foot safety test also covers the following product(s):

Product name Frying panSize/diameter

Purpose of the food safety test

The purpose of the test programme is to validate the food-safety of the cookware ac-cording to given international standards and guidelines.

The food-safety test insures that the cookware is:

− manufactured in accordance with good manufacturing practise− not transfer its constituents to foodstuff in quantities which could endanger human

life and change the quality, taste or colour of the food-stuff− offering highest hygiene of foodstuffs

PICTURE OF TESTSAMPLE

Photo 1. Frying pan, serial no.: serial num-ber, size in diameter.

DateTZ/MSO/BBJProject number

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Food safety test procedure

The procedure of the food safety test contains the following analysis and investiga-tions:

1. Analysis of the metal body of the cookware

1.1 Optical Emission Spectroscopy (OES) analysis according to ASTM E 415 andASTM E 305 to determine the chemical composition of the metal body of thecookware.

1.2 Comparison of the chemical composition with the international accepted stan-dard DS/EN 601 "Aluminium and aluminium alloys - castings - chemical com-position of castings for use in contact with food", recommended in the Techni-cal Document “Guidelines on Metals and Alloys used as Food Contact Materi-als” of the European Council, 9th March 2001.

1.3 Metallographic investigation and validation of the homogeneity made on a crosssection of the body metal of the cookware according to ASTM E 3-80 (1995)using a large incident-light camera microscope at 200x magnification.

2. Investigation and analysis of the indirect food additives: Internal surfacecoating components

2.1 Materialographic investigation, comparison and validation of the interior of thecookware according to the statements of the manufacturer and good manufac-turing practice.

A materialographic cross section from the pan bottom of the cookware is madeaccording to ASTM E 3-80 in order to make the surface coating structure visi-ble. The cross section is examined in a large incident-light camera microscopeat magnifications ranging from 400x to 800x.

Analytical Equipment:Microscope: Neophot 32Analysis Software: AnalySiS 3.2

2.2 Areas and spots in the interface, ceramic- and coating layers on the sample areanalysed in a scanning electron microscopy (SEM), equipped with facilities formicro x-ray analysis of inorganic constituents (EDX). The validation of consti-tutes determined is carried out according to the statements in the “Guidelines onMetals and Alloys used as Food Contact Materials” of the Council of Europe.Analytical Equipment:

DateTZ/MSO/BBJProject number

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SEM-Type: Leo440EDX-System: Oxford, Link Isis 300, revision 3.35Analyser: Oxford, Sili-detector, res. 133eV

3. Validation of the indirect food additives: Internal organic coating compo-nents

3.1 Test of migration according to BfR LI, BgesundhBl. 37, 366 (1994) "Heat re-sistant polymer coatings for grill-, cook- and bakeware" - Systems for manu-facture of coatings for frying and cooking utensils. Alternatively the test is car-ried out according to FDA CFR 21 §177.1550.

3.2 Validation of the coating components according to the BfR LI and the Code ofRegulations, Title 21, Part 175/C and 177, U.S. Food and Drug Administration(FDA).

4. Documentation

4.1 A written report with DTI logo containing the test results, photos and conclu-sion in English

4.2 A certificate with DTI logo which states that the cookware is food safety testedand approved

DateTZ/MSO/BBJProject number

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Results

1. Analysis of the metal body of the cookware

1.1. The chemical composition of the cast metal body is analysed (see appendix 2)and found to be− % aluminium (Al)− % silicon (Si)− % iron (Fe)− % manganese (Mn)− % magnesium (Mg)− % titanium (Ti)− % copper (Cu)− % zinc (Zn)− % lead (Pb)The remaining alloying elements are below 0,05%

1.2. Compared with the international standard DS/EN 601, none of the analysedalloying elements are found to exceed the maximum values stated in theabove mentioned standard.

1.3. The metallographic cross section of the metal body shows a aluminium caststructure with different size dendrites and few small pores.

2. Investigation and analysis of the indirect food additives: Internal surfacecoating components

2.1. The Analysis of the surface components and metal body of the cookwareshows that the cast casserole, serial no.: serial number has four layers on topof the metal body (see appendix 1):− Non-stick topcoat with thin plate-or needle-like particles− Mid coat− Base coat with large particles− Ceramic (plasma sprayed)

DateTZ/MSO/BBJProject number

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2.2. The SEM and EDX analysis of the internal surface components from thecenter of the cast frying pan, serial no.: serial number (se appendix 3 to 8)shows that only components that can be expected from this type of cookwareare detected

The investigation shows that no components are found that can endanger humanlife or change the quality, taste or colour of the foodstuff. Only components,phases and alloying elements that can be expected from this type of cookware aredetermined.

3. The validation of the indirect food additives: Internal organic coating com-ponents

The organic coating material applied by the customer is :

1. Base coat2. Midcoat3. Topcoat

Manufactured by Company name

According to our food safety test procedure the company has the possibility to deliveractual test certificates of another accredited third party.

The report confirms that the coating system system name is in compliance with theFDA CFR 21 §177.1550/BfR LI.

Based on this we are able to confirm that the coating system system name meets therequirements in the food safety test procedure section 3.

DateTZ/MSO/BBJProject number

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Conclusion

The Danish Technological Institute, Centre for Materials Testing has approved sampletype, serial no.: serial number, size according to the food safety procedure statedabove.

Aarhus, date

Danish Technological InstituteMaterials Testing

Thomas Zwieg Mikael SøgaardM.Sc. B.Sc.

DateProject numberAPPENDIX 1

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Sample:

Figure 1: Materialographic cross section of the surface layer from the centre ofsample:

Legend:1 - Non-stick top coat with thin plate-like particles2 - Mid coat3 - Base coat with large particles4 - Ceramic (plasma sprayed)5 - Aluminium casting

1

2

3

4

5

DateProject numberAPPENDIX 2

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Sample:

Figure 2: Materialographic cross section of the aluminium cast alloy from thecentre of sample:.

Chemical composition (weight %) of the metal body

Si Fe Cu Mn Mg Cr Zn Ti

B Be Na Li Ca Ni Pb Sn

Zr Bi Sr Cd Co V P Al

DateProject numberAPPENDIX 3

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Sample:Internal coating component: Ceramic, centre of sample

(Scanning Electron Microscope image)

(X-ray Spectrum)

Area analysis O Al Si TiNo.

1 36,9 61,3 0,4 1,42 36,0 62,1 0,3 1,63 37,4 59,6 0,7 2,4

Average 36,8 61,0 0,4 1,8Std.ev. 0,70 1,29 0,21 0,49

W /W %

DateProject numberAPPENDIX 4

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Sample:Internal coating component: interface (ceramic & metal body), centre of sample

(Scanning Electron Microscope image)

(X-ray Spectrum)

Spot ana lysis O Mg Al Si S K Ca Ti FeNo.

1 17,0 0,1 64,8 16,0 0,4 0,1 0,3 0,6 0,82 13,1 0,6 73,9 7,2 0,1 0,3 0,4 2,8 1,73 25,0 0,1 68,2 4,9 0,4 0,2 0,2 0,6 0,5

Average 18,3 0,3 69,0 9,3 0,3 0,2 0,3 1,3 1,0Std. 6,08 0,28 4,58 5,86 0,15 0,11 0,12 1,25 0,62

W /W %

DateProject numberAPPENDIX 5

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Sample:Internal coating component: base coat, centre of sample

(Scanning Electron Microscope image)

(X-ray Spectrum)

Area ana lysis C O F Al Si S Cl K TiNo.

1 57.8 17.3 6.5 0.9 4.0 11.7 0.4 0.4 1.12 58.2 17.0 1.1 0.6 11.5 11.2 0.4 0.0 0.03 62.8 12.8 3.1 0.8 4.7 15.5 0.4 0.0 0.0

Average 59.6 15.7 3.5 0.8 6.7 12.8 0.4 0.1 0.4Std.ev 2.80 2.52 2.71 0.16 4.14 2.37 0.02 0.24 0.63

W /W %

DateProject numberAPPENDIX 6

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Sample:Internal coating component: base coat (particle), centre of sample

(Scanning Electron Microscope image)

(X-ray Spectrum)

Area ana lysis C F Al Si SNo.

1 56.2 3.1 0.8 39.3 0.52 58.8 3.3 0.0 36.6 1.23 54.5 1.7 0.1 43.7 0.1

Ave rage 56.5 2.7 0.3 39.9 0.6Std.ev. 2.20 0.87 0.43 3.59 0.59

W /W %

DateProject numberAPPENDIX 7

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Sample:Internal coating component: Non-stick topcoat and mid coat, centre of sample

(Scanning Electron Microscope image)

(X-ray Spectrum)

Area ana lysis C F Al SiNo.

1 46.4 53.2 0.2 0.22 46.6 53.1 0.1 0.23 47.1 52.3 0.5 0.2

Average 46.7 52.9 0.3 0.2Std.ev. 0.34 0.52 0.19 0.02

W /W %

DateProject numberAPPENDIX 8

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Sample:Internal coating component: topcoat and mid coat (particle), centre of sample

(Scanning Electron Microscope image)

(X-ray Spectrum)

Area analysis C O F Na Al Si S K Ti FeNo.1 34.8 17.6 25.4 0.2 7.0 6.6 0.0 4.0 3.6 0.72 33.0 15.1 27.1 0.2 7.5 6.7 0.2 4.3 5.1 0.93 34.1 20.2 18.2 0.2 7.6 8.1 0.4 4.4 5.7 1.2

Average 33.9 17.6 23.6 0.2 7.4 7.2 0.2 4.2 4.8 0.9Std.ev 0.91 2.54 4.72 0.02 0.32 0.85 0.18 0.23 1.07 0.23

W/W %