Standard Test Method for Detection of Holes in Polyethylene Food Service Gloves

Importancia y uso:

4.1 This test method is designed to detect holes in food service gloves made of polyethylene that may compromise the barrier quality of the glove.

4.2 This method is suitable and designed as a reference method to evaluate samples of polyethylene food service gloves for holes. The presence of holes is defined as a compromise in barrier quality.

4.3 This test method is designed for use as a quality referee for holes in polyethylene food service gloves and for manufacturers to evaluate the ongoing control of holes in food service gloves made of polyethylene.

4.4 Test Method D5151 is the test method that shall be used for the detection of holes in a food service glove made of the same material type as that of a medical glove, as specified or described, or both, in each applicable ASTM medical glove standard.

4.5 For food service gloves made of a material type not described or specified in an existing ASTM glove standard, and if the material is non-elastic, this test method shall be used for the detection of holes.

Subcomité:

D11.40

Referida por:

D7329-07R24

Volúmen:

09.02

Número ICS:

67.250 (Materials and articles in contact with foodstuff and water)

Palabras clave:

detection; food service; food service gloves; gloves; holes; polyethylene;