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This specification covers the properties necessary for thin film, unlined polymer gloves to be used in food preparation and food handling. It is also intended to serve as a referee and a guide to permit obtaining gloves of a consistent performance. The materials shall include the following: natural (latex) and synthetic (polychloroprene and nitrile) rubbers; vinyl; and low-density, high-density, and cast polyethylene. The gloves shall be sampled using a sampling plan derived from ISO 2859-1 or its equivalent, or other suitable statistical rationale and shall be tested for the following performance requirements: freedom from holes; dimensions and tolerances; physical properties such as tensile strength, yield strength, and ultimate elongation before and after accelerated aging; residual powders for powder-free gloves; powder amount; aqueous extractable protein content; and antigenic protein content.
This abstract is a brief summary of the referenced standard. It is informational only and not an official part of the standard; the full text of the standard itself must be referred to for its use and application. ASTM does not give any warranty express or implied or make any representation that the contents of this abstract are accurate, complete or up to date.
1.1 This specification covers the properties necessary for thin film, unlined polymer gloves to be used in food preparation and food handling.
1.2 This specification is intended to serve as a referee and a guide to permit obtaining gloves of a consistent performance. The safe and proper use of gloves is excluded from the scope of this specification.
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
D412 Test Methods for Vulcanized Rubber and Thermoplastic ElastomersTension
D573 Test Method for RubberDeterioration in an Air Oven
D882 Test Method for Tensile Properties of Thin Plastic Sheeting
D3578 Specification for Rubber Examination Gloves
D3767 Practice for Rubber--Measurement of Dimensions
D4679 Specification for Rubber General Purpose, Household or Beautician Gloves
D5151 Test Method for Detection of Holes in Medical Gloves
D5250 Specification for Poly(vinyl chloride) Gloves for Medical Application
D5712 Test Method for Analysis of Aqueous Extractable Protein in Latex, Natural Rubber, and Elastomeric Products Using the Modified Lowry Method
D6124 Test Method for Residual Powder on Medical Gloves
D6319 Specification for Nitrile Examination Gloves for Medical Application
D6499 Test Method for The Immunological Measurement of Antigenic Protein in Natural Rubber and its Products
D7246 Test Method for Detection of Holes in Polyethylene Food Service Gloves
ISO StandardISO 2859-1 Sampling Procedures and Tables for Inspection by Attributes Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036, http://www.ansi.org.
ICS Number Code 13.340.40 (Hand and arm protection)
UNSPSC Code 48102107(Catering gloves or glove dispensers)
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ASTM D7329-07(2018), Standard Specification for Food Preparation and Food Handling (Food Service) Gloves, ASTM International, West Conshohocken, PA, 2018, www.astm.orgBack to Top