Requirements for materials in contact with food, Regulation 1935/2004.

Regulation No. 1935/2004 on materials and articles intended to come into contact with foodstuffs is directly relevant to mechanical engineering products intended for the production and packaging of foodstuffs.

The nature of the foodstuff, the conditions and raw materials, auxiliary materials and additives used in the production process raise various issues that need to be taken into account. This places special demands on the machines, equipment, pumps, coatings and tools used in the production process.

The requirements for contact materials also apply to the transport of unpackaged foodstuffs and raw materials, for example in tankers.

The cleanliness of contact materials and the ability to maintain their cleanliness, as well as the durability of surface materials under real operating conditions, are important. Microbiologically contaminated and/or dirty surfaces also contaminate food products on the surface.

Fat content, acidity and alkalinity can dissolve ingredients from the contact material into food products. The permissible degree of exposure of various factors to contact materials is indicated in the declaration of conformity; for example, tests for migration of plastic products take into account the fat content, temperature and contact time.

Crystalline (e.g. sugar, salt) or other solid foodstuffs (e.g. frozen products) can wear down the surfaces of contact materials and remove coatings as they age or due to intensive repeated wear (e.g. unloading surface inside a tanker). Proteins can form deposits that are more difficult to remove than normal dirt when they burn onto metal surfaces of equipment and contain microorganisms attached to their substrate (biofilm). Berries, various acidic products or additives can cause corrosion of stainless steel, so acid-resistant steel is used to prevent this. Salt solutions cause corrosion.