EN 13258:2003
(Main)Materials and articles in contact with foodstuffs - Test methods for crazing resistance of ceramic articles
Materials and articles in contact with foodstuffs - Test methods for crazing resistance of ceramic articles
This European Standard specifies two test methods (methods A and B) for the determination of crazing resistance of glazed ceramic tableware articles in contact with food with water absorption higher than 0,5 % (determined according to method C of EN 1217:1997). Method A is a test for resistance to crazing due to moisture expansion. Method B is a test for resistance to crazing due to thermal shock and is similar in most respects to EN 1183: 1997.
Werkstoffe und Gegenstände in Kontakt mit Lebensmitteln - Prüfverfahren für die Haarrissbeständigkeit keramischer Gegenstände
Diese Europäische Norm legt zwei Prüfverfahren fest (Verfahren A und B) für die Bestimmung der Haar-rissbeständigkeit von glasierten Gegenständen in Kontakt mit Lebensmitteln, deren Wasseraufnahmefähigkeit höher als 0,5 % ist (bestimmt nach Verfahren C nach EN 1217:1997). Verfahren A ist eine Prüfung der Beständig-keit gegen Haarrissbildung infolge von Feuchtigkeitsdehnung. Verfahren B ist eine Prüfung der Beständigkeit gegen Haarrissbildung infolge einer thermischen Schockbeanspruchung; sie entspricht im Wesentlichen EN 1183:1995.
Matériaux et articles en contact avec les denrées alimentaires - Méthodes d'essai de la résistance au tressaillage des articles en céramique
La présente Norme européenne spécifie deux méthodes d'essai (méthodes A et B) permettant de déterminer la résistance au tressaillage de la vaisselle en céramique émaillée en contact avec des denrées alimentaires et présentant une absorption d'eau supérieure à 0,5 % (déterminée selon la méthode C de l'EN 1217:1997). La méthode A est un essai de résistance au tressaillage provoqué par un gonflement dû à l'humidité. La méthode B est un essai de résistance au tressaillage dû au choc thermique ; elle est très proche de la méthode préconisée dans l'EN 1183:1997.
Materiali in predmeti v stiku z živili - Preskusne metode ugotavljanja odpornosti razpokanja keramičnih predmetov
General Information
- Status
- Published
- Publication Date
- 04-Mar-2003
- Withdrawal Date
- 29-Sep-2003
- Technical Committee
- CEN/TC 194 - Utensils in contact with food
- Drafting Committee
- CEN/TC 194/WG 3 - Non-metallic tableware
- Current Stage
- 9093 - Decision to confirm - Review Enquiry
- Start Date
- 20-Jul-2022
- Completion Date
- 14-Apr-2025
Relations
- Effective Date
- 22-Dec-2008
Overview
EN 13258:2003 (CEN) defines standardized test methods for assessing the crazing resistance of glazed ceramic tableware intended to be in contact with food. The standard applies to articles with water absorption greater than 0.5 % (determined according to method C of EN 1217:1997) and specifies two complementary procedures:
- Method A - resistance to crazing caused by moisture expansion using an autoclave (steam exposure), and
- Method B - resistance to crazing caused by thermal shock by alternating heating and rapid immersion in a cold water bath.
Both methods include staining techniques to aid detection of fine glaze cracks and a defined reporting format including a Crazing Resistance Index calculated in annexes A and B.
Key Topics
- Scope and applicability: glazed ceramic tableware with water absorption > 0.5 %.
- Method A (moisture expansion):
- Samples are exposed in an autoclave at controlled steam pressure (controlled around 340 ± 34 kPa).
- Cycles typically last 2 h at target pressure with cooling and inspection after each cycle; staining (eosine + washing-up liquid) is used to reveal cracks.
- Repeat cycles until failure or up to seven cycles; results expressed as cycle number and cumulative time.
- Method B (thermal shock):
- Samples heated in an oven to an upper temperature t1 then rapidly immersed into a stained cold water bath at t2.
- Start with a temperature difference t1 - t2 of about 100 ± 5 °C and increase in 20 °C increments until failure or 200 °C maximum.
- Inspection after each thermal shock identifies failed samples.
- Apparatus and materials: autoclave, test oven, cold bath with circulator and thermostat, baskets, tongs, heat-resistant gloves, and staining agents (e.g. eosine at ~5 g/l).
- Sampling: at least seven whole unused samples are tested; hollowware and flatware may be tested separately due to manufacturing differences.
- Crazing Resistance Index: calculated from failure data per annex A (method A) and annex B (method B) to produce a single index value (hours for A, °C for B) and a possible ‘PLUS’ suffix when samples survive the maximum cycles or temperature.
Applications
- Quality control for ceramic tableware manufacturers to ensure glaze stability in service.
- Product compliance testing for regulatory and trading purposes within CEN member states.
- Comparative testing during product development to evaluate glaze formulations and firing processes.
- Useful for laboratories performing food-contact material assessments where crazing can affect hygiene and durability.
Related Standards
- EN 1217:1997 - method C (water absorption measurement) used to determine applicability of EN 13258.
- EN 1183:1997 - similar thermal shock principles referenced for method B.
For reporting, EN 13258:2003 requires a clear test report referencing the method used, sample identification, failure counts per cycle or temperature increment, and the calculated Crazing Resistance Index. This ensures reproducible, comparable assessment of glaze performance for safety and durability in food-contact ceramics.
Frequently Asked Questions
EN 13258:2003 is a standard published by the European Committee for Standardization (CEN). Its full title is "Materials and articles in contact with foodstuffs - Test methods for crazing resistance of ceramic articles". This standard covers: This European Standard specifies two test methods (methods A and B) for the determination of crazing resistance of glazed ceramic tableware articles in contact with food with water absorption higher than 0,5 % (determined according to method C of EN 1217:1997). Method A is a test for resistance to crazing due to moisture expansion. Method B is a test for resistance to crazing due to thermal shock and is similar in most respects to EN 1183: 1997.
This European Standard specifies two test methods (methods A and B) for the determination of crazing resistance of glazed ceramic tableware articles in contact with food with water absorption higher than 0,5 % (determined according to method C of EN 1217:1997). Method A is a test for resistance to crazing due to moisture expansion. Method B is a test for resistance to crazing due to thermal shock and is similar in most respects to EN 1183: 1997.
EN 13258:2003 is classified under the following ICS (International Classification for Standards) categories: 67.250 - Materials and articles in contact with foodstuffs; 97.040.60 - Cookware, cutlery and flatware. The ICS classification helps identify the subject area and facilitates finding related standards.
EN 13258:2003 has the following relationships with other standards: It is inter standard links to ENV 13258:1998. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
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Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Werkstoffe und Gegenstände in Kontakt mit Lebensmitteln - Prüfverfahren für die Haarrissbeständigkeit keramischer GegenständeMatériaux et articles en contact avec les denrées alimentaires - Méthodes d'essai de la résistance au tressaillage des articles en céramiqueMaterials and articles in contact with foodstuffs - Test methods for crazing resistance of ceramic articles67.250Materiali in predmeti v stiku z živiliMaterials and articles in contact with foodstuffsICS:Ta slovenski standard je istoveten z:EN 13258:2003SIST EN 13258:2003en01-julij-2003SIST EN 13258:2003SLOVENSKI
STANDARDSIST ENV 13258:20001DGRPHãþD
EUROPEAN STANDARDNORME EUROPÉENNEEUROPÄISCHE NORMEN 13258March 2003ICS 67.250; 97.040.60English versionMaterials and articles in contact with foodstuffs - Test methodsfor crazing resistance of ceramic articlesMatériaux et articles en contact avec les denréesalimentaires - Méthodes d'essai de la résistance autressaillage des articles en céramiqueWerkstoffe und Gegenstände in Kontakt mit Lebensmitteln- Prüfverfahren für die Haarrissbeständigkeit keramischerGegenständeThis European Standard was approved by CEN on 21 November 2002.CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this EuropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such nationalstandards may be obtained on application to the Management Centre or to any CEN member.This European Standard exists in three official versions (English, French, German). A version in any other language made by translationunder the responsibility of a CEN member into its own language and notified to the Management Centre has the same status as the officialversions.CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece,Hungary, Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal, Slovak Republic, Spain, Sweden, Switzerland andUnited Kingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMITÉ EUROPÉEN DE NORMALISATIONEUROPÄISCHES KOMITEE FÜR NORMUNGManagement Centre: rue de Stassart, 36
B-1050 Brussels© 2003 CENAll rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN 13258:2003 ESIST EN 13258:2003
Calculation of a Crazing Resistance Index from data obtained by method A.8Annex B (informative)
Calculation of a Crazing Resistance Index from data obtained by Method B.10SIST EN 13258:2003
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표준 EN 13258:2003은 식품과 접촉하는 세라믹 기구의 크레이징 저항에 대한 시험 방법을 명시하고 있습니다. 이 표준의 주요 범위는 물 흡수율이 0.5% 이상인 유약 세라믹 식기 기구에 대한 두 가지 시험 방법(A 및 B)을 포함합니다. 특히, 방법 A는 수분 팽창으로 인한 크레이징 저항성을 평가하며, 방법 B는 열충격으로 인한 크레이징 저항성을 시험합니다. 방법 B는 EN 1183:1997과 비슷한 점이 많아, 그 사용에 있어 연속성과 신뢰성을 제공합니다. 이 표준의 강점은 정확하고 체계적인 시험 방법을 통해 세라믹 기구의 내구성을 평가할 수 있다는 점입니다. 식품 안전과 관련된 소재의 신뢰성을 보장하는 데 중요한 역할을 하며, 식품 공급망의 품질 관리에 크게 기여합니다. 특히, 유럽 시장에 진입하고자 하는 기구 제조업체들에게 필수적인 기준으로, EN 13258:2003을 준수함으로써 소비자 신뢰를 구축할 수 있습니다. 또한, 이 표준은 식품과의 접촉 시 발생할 수 있는 크레이징 문제를 사전에 방지함으로써, 세라믹 기구의 사용 수명과 품질을 동시에 보장합니다. 따라서 이 표준은 식품 안전과 품질에 대한 높아진 소비자 요구를 충족시키는 데 매우 관련성이 높은 문서입니다. EN 13258:2003은 세라믹 기구의 품질 관리 시스템에 필수적으로 포함되어야 할 기준으로, 식품과의 접촉에서 만족해야 할 성능 기준을 명확히 하고 있습니다.
Die Norm EN 13258:2003 befasst sich mit Materialien und Artikeln, die mit Lebensmitteln in Kontakt kommen, und legt zwei Testmethoden fest, um die Widerstandsfähigkeit gegen Craquelé bei glasierten Keramikwaren zu bestimmen. Ihr Zweck ist es, die Sicherheit und Qualität von Keramikgeschirr mit einer Wasseraufnahme von mehr als 0,5 % zu gewährleisten. Ein wesentlicher Vorteil der Norm liegt in der Bereitstellung von standardisierten Testmethoden – Methode A und Methode B – die spezifisch auf unterschiedliche Ursachen für Craquelé eingehen. Methode A erprobt den Widerstand gegen Craquelé infolge von Feuchtigkeitserweiterung, während Methode B den Widerstand gegen thermischen Schock prüft. Diese Differenzierung ist besonders relevant für Hersteller, die sicherstellen möchten, dass ihre Produkte den Anforderungen an die Sicherheit und Langlebigkeit im Umgang mit Lebensmitteln standhalten. Die Norm trägt dazu bei, ein hohes Maß an Qualität in der keramischen Industrie zu fördern, indem sie klare und spezifische Kriterien für die Widerstandsfähigkeit von Keramikwaren festlegt. Dies unterstützt die Hersteller nicht nur dabei, gesetzliche Anforderungen zu erfüllen, sondern auch das Vertrauen der Verbrauchenden in die Produkte zu stärken, indem sie die Informationen über die Haltbarkeit und Sicherheit des Geschirrs transparent kommunizieren können. Darüber hinaus wird durch die Anwendung der Norm EN 13258:2003 die Wettbewerbsfähigkeit auf dem Markt erhöht, indem sichergestellt wird, dass die Produkte den europäischen Standards entsprechen. Die Norm ist daher von erheblicher Relevanz für alle beteiligten Akteure in der Lieferkette von Keramikartikeln für Lebensmittel, von der Herstellung über die Prüfung bis hin zum Endverbraucher.
SIST EN 13258:2003は、食品に接触する陶器製品のひび割れ抵抗を評価するための試験方法を定めた欧州標準です。この標準は、特に水分吸収率が0.5％以上の釉薬を施した陶器製食器に焦点を当てています。標準の範囲は、主に2つの試験方法（方法AおよびB）に分かれています。 方法Aは、湿気による膨張に起因するひび割れ抵抗を試験するためのもので、湿度の変化が陶器に与える影響を詳細に評価します。一方、方法Bは、熱衝撃によるひび割れ抵抗を評価する試験であり、EN 1183:1997に類似した手法を使用しています。これにより、温度変化による応力が陶器製品に及ぼす影響を総合的に調査することが可能です。 この標準は、陶器製品が食品に使用される際の安全性や耐久性を確保するための重要な基準となっています。特に、家庭や商業施設で広く使用される陶器製食器が、材料としての特性を最大限に発揮するためのツールとして機能します。これにより、消費者は安心して陶器製品を利用でき、製造者にとっては品質を保証するための指標ともなります。 さらに、SIST EN 13258:2003は、国際的な市場でもその有用性が認められており、世界中の食品接触材料に関連する業界において、重要な役割を果たしています。材料と食品の接触が安全であることを確認するために欠かせない基準であり、製品開発においても極めてRelevantな指針を提供しています。 この文書は、陶器のひび割れ抵抗に関する詳細な情報と試験方法を提供し、食品安全性を保障するための信頼性の高いリソースになっています。そのため、製造業者や品質管理担当者にとっては、遵守すべき重要な標準となるでしょう。
The EN 13258:2003 standard addresses crucial aspects of food safety by specifying test methods for the crazing resistance of ceramic articles that come into contact with foodstuffs. This European Standard lays out two distinct methodologies-Method A and Method B-each designed to assess the durability of glazed ceramic tableware. The scope of this standard is particularly relevant in ensuring that ceramic materials resist crazing, which can compromise the integrity and safety of food contact surfaces. Method A focuses on evaluating resistance to crazing caused by moisture expansion, while Method B tests for resistance to thermal shock, closely aligned with the principles of EN 1183:1997. The inclusion of both moisture-related and temperature-induced stresses in the testing process reflects the diverse conditions ceramic tableware is subjected to during everyday use. One of the standout strengths of EN 13258:2003 is its clear methodology. By providing defined test protocols, it enables manufacturers to consistently evaluate and assure the safety of their ceramic products. This standardization is vital within the food industry, where compliance with safety regulations is paramount. Additionally, the requirement for a water absorption threshold greater than 0.5% ensures that only suitable materials are tested, thereby maintaining high safety and quality standards. Overall, the document demonstrates a robust framework for testing the crazing resistance of ceramic articles, underscoring its importance in protecting consumer health and enhancing product reliability. The methods outlined in this standard are not only technically sound but also critical to the manufacturing process, allowing for the production of safer ceramic tableware. The EN 13258:2003 standard is undoubtedly an essential reference for manufacturers and regulatory bodies alike, reinforcing its relevance in contemporary food safety practices.
Le document de normalisation SIST EN 13258:2003 est un standard européen essentiel qui traite des matériaux et articles en contact avec des denrées alimentaires, spécifiquement en ce qui concerne les méthodes de test de la résistance à la fissuration des articles en céramique émaillés. Ce standard est particulièrement pertinent pour les fabricants et les distributeurs d'articles de vaisselle en céramique, car il établit des critères clairs concernant la sécurité et la durabilité des produits destinés au contact alimentaire. Le champ d'application de la norme est bien défini, incluant deux méthodes de test distinctes (méthodes A et B) pour évaluer la résistance à la fissuration des articles en céramique, avec une absorption d'eau supérieure à 0,5 %, conformément à la méthode C de la norme EN 1217:1997. La méthode A se concentre sur la résistance à la fissuration causée par l'expansion due à l'humidité, tandis que la méthode B teste la résistance à la fissuration due aux chocs thermiques, étant comparable à la norme EN 1183:1997. Cette structure analytique permet une évaluation approfondie des propriétés mécaniques essentielles des produits céramiques. Parmi les points forts de cette norme, on note sa capacité à garantir la conformité des articles en céramique, ce qui est crucial pour protéger les consommateurs contre les risques associés à des produits de mauvaise qualité. La standardisation des méthodes de test favorise également la comparabilité des résultats entre différents fabricants et laboratoires, facilitant ainsi la confiance dans les produits en céramique en tant qu'articles sûrs pour l'alimentation. En résumé, le SIST EN 13258:2003 représente un cadre normatif robuste et fiable qui joue un rôle clé dans l'assurance qualité des matériaux et articles en contact avec les denrées alimentaires, en promouvant la sécurité, la durabilité et la conformité dans l'industrie de la céramique.
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