Certification standards and material selection recommendations for food-grade stainless steel
release time：
2025-08-01 16:37
Ⅰ. International Mainstream Certification Systems
US NSF/ANSI 51: Requires that materials meet migration limits for heavy metals such as lead and cadmium, requiring a 3% acetic acid solution immersion test (21°C for 24 hours). New testing requirements for nanoparticle release will be added in 2024.
EU Regulation EC 1935/2004: Adopts a dual-track system of "global migration" and "specific migration," requiring stainless steel products to release ≤ 0.1 mg/kg nickel in a simulated food environment.
China GB 4806.9-2023: Compared to the 2016 version, it adds a new limit for manganese (≤ 2%) and stipulates that the food contact surface roughness Ra must be ≤ 0.8 μm. Starting in 2025, a material traceability QR code will be mandatory.
Ⅱ. Key Testing Indicators
Corrosion Resistance: Must pass a 72-hour salt spray test (5% NaCl solution) and 300 dishwasher cycles.
Surface Integrity: No pits or scratches larger than 0.2mm are permitted, and the edge radius must be ≥ 0.5mm.
Thermal Stability: No intergranular corrosion should occur under temperature shock conditions between -30°C and 250°C.
Ⅲ.Material Selection Guide
1. Material Type Selection
Basic Applications: 304 (06Cr19Ni10) is suitable for acidic foods (pH > 3). 316L (022Cr17Ni12Mo2) is recommended for environments containing chloride ions (such as marine product processing).
High-End Applications: Copper-containing antibacterial stainless steel (such as SUS304CU) is suitable for infant and toddler utensils. Nitrogen-strengthened stainless steel (such as 304N2) is suitable for frequent mechanical cleaning.
2. Procurement Decision Factors
Qualification Verification: Suppliers are required to provide a CMA-certified material report, focusing on chromium content (≥16%) and carbon content (≤0.08%).
Process Identification: Cold-rolled products have a surface density that is over 15% higher than hot-rolled products, and products processed through the vacuum arc remelting (VAR) process have lower impurity content.
Cost Optimization: 430 stainless steel (Cr ≥16%) is recommended for non-contact surfaces of kitchenware to reduce overall costs.
3. Usage and Maintenance Recommendations:
Avoid using steel wool to clean, as this may damage the passivation film. Store foods containing salt for no more than 48 hours. Repair the passivation layer by soaking in a 10% citric acid solution every six months.
Industry Trends
The International Stainless Steel Forum (ISSF) proposed the concept of "Green Stainless Steel" in 2025, requiring a 30% or greater proportion of recycled food-grade materials. Wanhua Chemical's newly developed MH800 series stainless steel, utilizing nano-grain boundary reconstruction technology, improves pitting corrosion resistance by 40% and has received FDA certification for food contact materials.
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