The key to FCM testing is "simulating actual use conditions": select simulants based on the type of food contacted (10% ethanol or water for aqueous foods, 3% acetic acid for acidic foods, olive oil or 95% ethanol for fatty foods, 20% ethanol for alcoholic foods), and select conditions based on actual use temperature and time (e.g., 100°C/30min, 175°C/2h). Test items include overall migration, specific migration, heavy metals, and sensory evaluation. Reusable articles must undergo three migration tests, with the result of the third test used for judgment.
The most common mistake is testing with cold-water conditions yet exporting cookware intended for frying, where the report is formally compliant but substantively invalid. Test conditions must be derived backward from actual use.
These notes come from project records; the answer for a specific product still depends on its construction.
Prepared by the Shuwang certification engineering team from live project records.
Service boundary: Shuwang Certification Platform is an export certification solution provider. It does not perform testing and is not a certification body. Testing described on this page is carried out by partner laboratories accredited to CNAS/CMA or ISO/IEC 17025; certificates are issued by EU Notified Bodies or by the authorised bodies of the destination country. Lead times and cost ranges are public industry references and depend on engineer assessment and body scheduling.