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不错的资料，总结的很好

EN 631-1:1993 Materials and articles in contact with foodstuffs - Catering containers - Part 1: Dimensions of containers
EN 631-2:1999 Materials and articles in contact with foodstuffs - Catering containers - Part 2: Dimensions of accessories and supports
EN 1183:1997 Materials and articles in contact with foodstuffs - Test methods for thermal shock and thermal shock endurance
EN 1184:1997 Materials and articles in contact with foodstuffs - Test methods for translucency of ceramic articles
EN 1186-1:2002 Materials and articles in contact with foodstuffs - Plastics - Part 1: Guide to the selection of conditions and test methods for overall migration
EN 1186-2:2002 Materials and articles in contact with foodstuffs - Plastics - Part 2: Test methods for overall migration into olive oil by total immersion
EN 1186-3:2002 Materials and articles in contact with foodstuffs - Plastics - Part 3: Test methods for overall migration into aqueous food simulants by total immersion
EN 1186-4:2002 Materials and articles in contact with foodstuffs - Plastics - Part 4: Test methods for overall migration into olive oil by cell
EN 1186-5:2002 Materials and articles in contact with foodstuffs - Plastics - Part 5: Test methods for overall migration into aqueous food simulants by cell
EN 1186-6:2002 Materials and articles in contact with foodstuffs - Plastics - Part 6: Test methods for overall migration into olive oil using a pouch
EN 1186-7:2002 Materials and articles in contact with foodstuffs - Plastics - Part 7: Test methods for overall migration into aqueous food simulants using a pouch
EN 1186-8:2002 Materials and articles in contact with foodstuffs - Plastics - Part 8: Test methods for overall migration into olive oil by article filling
EN 1186-9:2002 Materials and articles in contact with foodstuffs - Plastics - Part 9: Test methods for overall migration into aqueous food simulants by article filling
EN 1186-10:2002 Materials and articles in contact with foodstuffs - Plastics - Part 10: Test methods for overall migration into olive oil (modified method for use in cases where incomplete extraction of olive oil occurs)
EN 1186-11:2002 Materials and articles in contact with foodstuffs - Plastics - Part 11: Test methods for overall migration into mixtures of C-labelled synthetic triglycerides
EN 1186-12:2002 Materials and articles in contact with foodstuffs - Plastics - Part 12: Test methods for overall migration at low temperatures
EN 1186-13:2002 Materials and articles in contact with foodstuffs - Plastics - Part 13: Test methods for overall migration at high temperatures
EN 1186-14:2002 Materials and articles in contact with foodstuffs - Plastics - Part 14: Test methods for substitute tests for overall migration from plastics intended to come into contact with fatty foodstuffs using test media iso-octane and 95 % ethanol
EN 1186-15:2002 Materials and articles in contact with foodstuffs - Plastics - Part 15: Alternative test methods to migration into fatty food simulants by rapid extraction into iso-octane and /or 95 % ethanol

EN 1217:1997 Materials and articles in contact with foodstuffs - Test methods for water absorption of ceramic articles
EN 1388-1:1995 Materials and articles in contact with foodstuffs - Silicate surfaces - Part 1: Determination of the release of lead and cadmium from ceramic ware
EN 1388-2:1995 Materials and articles in contact with foodstuffs - Silicate surfaces - Part 2: Determination of the release of lead and cadmium from silicate surfaces other than ceramic ware
EN 1900:1998 Materials and articles in contact with foodstuffs - Non-metallic tableware - Terminology
EN ISO 8442-1:1997 Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 1: Requirements for cutlery for the preparation of food (ISO 8442-1:1997)
EN ISO 8442-1:1997/AC:1999 Materials and articles in contact with foodstuffs - Cutlery and table hollowware - Part 1: Requirements for cutlery for the preparation of food (ISO 8442-1:1997)
EN ISO 8442-2:1997 Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 2: Requirements for gold-plated cutlery (ISO 8442-2;1997)
EN ISO 8442-2:1997/AC:2006 Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 2: Requirements for stainless steel and silver-plated cutlery (ISO 8442-2:1997)
EN ISO 8442-3:1997 Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 3: Requirements for silver-plated table and decorative holloware (ISO 8442-3:1997)
EN ISO 8442-4:1997 Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 4: Requirements for gold-plated cutlery (ISO 8442-4:1997)
EN ISO 8442-4:1997/AC:1999 Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 4: Requirements for gold-plated cutlery (ISO 8442-4:1997)
EN ISO 8442-5:2004 Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 5: Specification for sharpness and edge retention test of cutlery (ISO 8442-5:2004)
EN ISO 8442-6:2000 Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 6: Lightly silver plated table holloware protected by lacquer (ISO 8442-6:2000)
EN ISO 8442-7:2000 Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 7: Specification for table cutlery made of silver other precious metals and their alloys (ISO 8442-7:2000)
EN ISO 8442-8:2000 Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 8: Specification for silver table and decorative holloware (ISO 8442-8:2000)

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