DRAFT TANZANIA STANDARD  
 
 
 GDC 4 (169) DTZS  Tableware –Melamine plastic ware - Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  
 
 
 
©TBS 2021                                                                                                       1st    Edition
 
1 
 1. Scope  
 
This d raft Tanzania standard specifies requirements, method of sampling and te st for melamine plastics  
tableware suitable for use in  homes, mess halls, hospitals, and for other similar service.  
2. Normative references  
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requirements of this document. For dated references, only the  edition cited applies. For undated references, 
the latest edition of the referenced document (including any amendments) applies.  
IS 9220:197 9 Specification for tableware made of melamine plastic s. 
3. Terms and definitions  
For the purpose of this document, the following terms and definitions shall apply ; 
 
3.1 melamine  plastic  
plastic based on amino resins, melamine being the amine present in the greatest amount by mass of the 
amines or amides involved in the polymerization  
 
3.2 melamine formaldehyde  
a synthetic resin derived from the reaction of melamine (2, 4, 6 -triamino -1, 3, 5 -triazine) with formaldehyde 
or its polymers  
 
3.3 tableware  
articles which are intended to be used in contact with foodstuffs made of melamine plastic  
 
3.4 thermal shock  
sudde n change in temperature applied to melamine tableware  
 
3.5 warpage  
deviation from flatness  
 
4. Requirements  
4.1 General Requirements  
 
4.1.1  The table ware shall be manufactured from alpha cellulose filled melamine forma ldehyde moulding 
material . It shall have a uniform composition with resin and filler intimately mixed, and shall be free from 
foreign matter such as dirt, metal particles, etc. No scrap material previously cured and reground shall be 
used in the compound.  
. 
4.1.2 The finished tabl eware shall c ontain no constituents that are capable of being extracted by foodstuffs 
under normal conditions of use,  in quantities sufficient to be injurious to health and shall not give any  smell 
or impart any colour when subject ed to free boiling in wat er for 10  minutes.  
 
4.1.3 The surface of all table ware shall be representative of that produced by good moulding practi ce and 
shall be reasonably free from imperfections such as orange peel, pits, flow lines and contamination. The 
surface shall not be alte red by the application of lacquer,  polish or other surface coating. Flash and parting 
lines only shall be buffed.  
 
4.1.4  Decorations shall be incorporated in such a manner as to become an integral part of the p iece and 
shall be as durable as the undecorate d surface.   
2 
  
4.1.5 The finished tableware shall have  blunt  edges and shall be clean, well made and free from any visible 
defects such as spots, bubbles, holes, cracks, i mpurities and surface scratches that may affect its 
appearance or service -ability. There  shall be no readily visible spots on the normally  visible surfaces of the 
tableware.  
 
4.1.6 The tableware shall be uniform in texture, finish and color and in all respects be in accordance  
with good molding practice.  
 
4.1.7 The surface of all items of tab leware shall possess  a uniformly high luster, but no protective lacquer  
coating, polish or other finish shall be applied to the items. The flash shall be removed so that there will be 
no evidence of tool marks, scratches or other roughness.  
 
 
4.2 Specific Requirements  
 
4.2.1   Cure Test  
 The tableware  shall be tested for curing by either of the tests given in A nnex  A. 
4.2.1.1  When tested in accordance with the dye test given in Annex A-1, the tableware  shall show not 
more than slight staining of the surface except at flash lines.  
 
4.2.1.2   When tested in accordance with the sulphuric acid test given in A-2, the tableware  shall show no 
chalking (defined as a dry, chalk  like appearance or deposit on the surface).  
 
NOTE - A separate tableware  shall be used for each test.  
 
4.2.2  Resistance  to Wet Heat  
 When tested by the method described  in Annex  B, the tableware  shall not develop cracks, nor shall they 
show signs of  surface marking or of any other defect that will impair their  serviceability or appearance.  
4.2.3  Resistance to Dry Heat – 
When tested by the method described  in Annex  C, the tableware  shall not develop cracks, nor shall they 
show signs of surface marking or of any other defect that will impair their serviceability or appearance . 
4.2.4  Warping  
When the tableware  is tested by the method described  in Annex D after having been subjected successively 
to the tests specified  in clause 4.2.2 and 4.2.3  it shall not be possible to insert a 0.375 -mm feeler gauge  at 
any point between the feet or base of the tableware  and a flat surface.  
4.2.6 Resistance to low temperature  
When tested by  the method described in Annex E, the tableware  shall not break or develop cracks.  
4.2.7 Thermal shock  
The tableware  shall show no cracking, chalking, change of color or other defects that impair serviceability 
and appearance when subjected to three cycles of the thermal shock test specified in Annex  F. 
 
5. Packing and marking  
 
 5.1 Packing  
The table ware  shall be packed as  agreed between the supplier and the purchaser.  
5.2 Marking   
3 
 Each tableware of the tableware  shall be indelibly and legib ly marked with the following information ; 
a) Manufacturer’s name and /or recognized trade mark . 
b) country of origin  
c) The words ‘FOR FOOD CONTACT’, or the Food safety symbol as shown in Annex G . 
d) The words ‘Not microwave safe’’ or/and “not  microwave  safe symbol ” as shown in Annex H.  
 
6 . Sampling  
 
6.1 Lot 
6.1.1 In a single consignment, all the tableware of identical description, produced under relatively similar 
conditions of manufacture, such as the same batch of production and the same batch of raw material, shall 
constitute a lot.  
6.1.2 Samples shall be selected and examined for each lot separately to ascertain con formity of the lot to 
the requirements of this specification.  
6.1.3 Number of Samples - From each lot, 17 tableware shall be selected for carrying out various tests 
specified in this standard with a view to ascertaining conformity of the lot to the require ments of this 
standard.  
6.1.4 The sample tableware shall be selected at random from the lot. If the tableware  in the lot are packed 
in different boxes, about 10 percent of the boxes, subject to a minimum of 2, shall be chosen at random 
and from each box so  chosen, approximately equal number of tableware  shall be taken at random so as to 
make up 17 in all.  
6.2 Number of tests and C riteria for conformity  
6.2.1 The lot shall be considered acceptable in respect of these requirements if each of the 17 test samples 
individually satisfies each of these requirements.  
6.2.2 If the lot ha s been declared acceptable in 6. 2.1.1, then out of the 17 test samples, 5 test sam ples 
shall be taken at random. Each of these 5 test samples shall be tested for requirements specified in clause 
4.2.2, 4.2.3 and 4.2.4 . 
6.2.2.1  The lot shall be considered acceptable in respect of these requirements if each of the 5 test samples 
individually meets all these requirements.  
6.2.3 If the lo t has been found acceptable in clause 6.2.2.1, the remaining two test samples shall be 
subject ed to cure test specified in 4.2.1 . 
6.2.3.1  The lot shall be declared to conform to the requirements of this standard if both the test samples 
pass the cure test  
 
 
 
 
  
4 
 ANNEX  A 
(normative)  
 (Clause 4.2.1 ) 
CURE TEST  
A-1. DYE TEST  
A-1.1 Procedure  
The tableware  shall be immersed for 10 minutes in boiling 0.01 percent aqueous sol ution of r hodamine B. 
Where the colour of the tableware masks the colour o f the dye, boiling 0.01 percent aqueous solution of 
methylene blue shall be used. The tableware  shall th en be removed from the solution, wash ed with hot 
water, wiped with a cloth soaked in denatured spirit, rinsed an d dried. Its surface shall then be inspected 
for staining . 
A-2. SULPHURIC ACID TEST  
A-2.1 Apparatus and Reagents  
A-2.1.1  Sulphuric Acid Solution - containing 4.45 ml of concentrated sulphuric acid in 1 000 ml of water.  
A-2.1.2  Porcelain Enameled  or Stainless St eel Pail - with cover, of about 2000 to 3000 ml capacity. 
Enameled ware shall not be used if the inside surface is chipped exposing bare metal.  
A-2.1.3  Heater, Preferably a Gas Burner - of about 100 to 125 mm diameter. In any event, it should have 
sufficient capacity to keep the acid solution boiling fairly vigorously.  
A-2.2 Procedure  
The entire tableware  shall be tested except that where this is impracticable a total area of not  less than 130 
cm2 may be used. A  fresh portion of sulphuric acid solution shall be heated to boiling in a covered  container. 
The test samples s hould be kept separated during boiling so that the acid bath has free a ccess to  all 
surfaces. The test samples shall be removed after 10 minu tes + 5 seconds, rinsed in cold water, dried in 
air for 15 to 20 minutes an d then inspected for compliance with 4.2.1.2 . 
 
 
 
 
 
 
 
 
 
 
 
  
5 
 ANNEX  B 
(normative)  
(Clause  4.2.2 ) 
WET HEAT RESISTANCE TEST  
The tableware shall be immersed in a tank of water maintained at  boiling point for 30 minutes, and then 
removed  and allowed to stand for  1 hour at room temperature. This cycle shall he repeated three times, 
making  a total of four cycles. The tableware shall then be conditioned for  24 hours at ambient temperature. 
In case of dispute, the tableware  shall be  conditioned for 24 hours at 27 ±  1°C at a relative humidity of  65 
± 2 percent.  The tableware  shall thereafter be inspected for compliance  with clause 4.2.2 . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
6 
 ANNEX  C 
(normative)  
(Clause 4.2.3)  
DRY HEAT RESISTANCE TEST  
The tableware  shall be placed in an air -circulating oven at a temperature  of 77  ± 2°C for 8 hours, and then 
removed and allowed to cool. It  shall then be conditioned for 24 hours at ambient temperature. In  case of 
dispute, the tableware shall be conditioned for 24 hours at 27  ± 1°C at a relative humidity of 65  ± 2 percent. 
The tableware  shall thereafter  be inspected for compliance with 3.7.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
7 
 ANNEX  D 
(normative)  
(Clause 4.2.5 ) 
METHODS OF TEST FOR WARPING  
 Place the tableware  as normally used on a flat surface and hold firmly in place by exerting light pressure 
with one finger at the centre of the base. Introduce a 0. 375 mm feeler gauge at different points between the 
feet o r base of the tableware  and the su rface . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
8 
 Annex E  
 
(normative)  
 
Resistance to low temperature  
 
The tableware  shall be subjected to a temperature between 0 °C and -7 °C for 24 h by being put in a 
regulated refrigerator set at between those temperatures. The tableware  shall then be examined for 
breakage or development of any cracks.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
9 
 Annex F  
 
(normative)  
 
Thermal shock  
 
Immerse a fresh uncut specimen in a circulating -oil bath at 120 °C ± 3 °C for 5 min, remove and immediately  
place in water at 22 °C ± 3 °C. After  cooling remove the specimen, wipe off, examine and repeat the cycle 
twice . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
10 
 Annex G 
(Informative ) 
FOOD SAFETY SYMBOL  
The international symbol for "food safe" material is a  wine glass  and a  fork symbol . The symbol indicates 
that the material used in the product is considered safe for food contact. This includes food and water 
containers, packaging materials, cutlery etc . These can be made from a variety of materials including 
plastics, rubber, paper and metal . They also include materials used in processing equipment, such as coffee 
makers or production machinery as well as containers used for transport . 
   
 
Figure 1: International Food safety symbol  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
11 
 Annex H  
 
(Informative ) 
NOT MICROWAVE SYMBOL  
 
 
 
 
 
Figure 2: Not microwave symbol  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
12 
 Bibliography  
KS 2454:2013  Plastic tableware -Specification .