T/ZJOSH 00004-2024 Active

Scope: This document specifies the classification, technical requirements, test methods, inspection rules, packaging, marking, transportation, and storage of protective gloves used in food processing. It applies to gloves used for single-use protection and isolation in the food and catering industries, but not to gloves with special protective functions such as cutting protection, cold/heat resistance, or insulation. Main technical content: This product is primarily suitable for food processing and catering enterprises, as well as cosmetics and pharmaceutical processing industries, and household kitchens and dining rooms. The main technical requirements are as follows: - Materials: Polyethylene (ethylene homopolymer), polymers of ethylene and 1-octene, ethylene and 1-butene, or ethylene and 1-hexene, among others. The performance of these materials must meet the requirements of GB 9685-2016, "National Food Safety Standard for Additives Used in Food Contact Materials and Products". - Technical requirements are divided into three parts: - Part 1: Material and appearance performance 1.1 The gloves should have a soft and smooth texture, no color differences, no impurities, no oil stains, no abnormal odors, be flat, without obvious wrinkles, and no visible defects that seriously affect their use. 1.2 The gloves should be easily separated when gently rubbed with hands and not sticky. 1.3 The gloves should be easy to put on, have good adhesion, be non-toxic and odorless, cause no allergic reactions on human skin, and be resistant to tearing. - Part 2: Physicochemical and protective performance 2.1 Waterproofness: The gloves should not leak water. 2.2 Tensile strength: Tensile strength ≥ 1.5MPa when testing 5 samples along the longitudinal and transverse directions. 2.3 Elongation at break: Elongation at break ≥ 110% when testing 5 samples along the longitudinal and transverse directions. 2.4 Permeability: The soaking solution from t