Standards and labels

• EN 455-1:2000

  EN 455-1:2000 is a European standard for disposable medical gloves. It sets out the definition, performance requirements and test methods for this type of gloves. The standard includes requirements for freedom from holes, tensile strength, elongation, packaging, freedom from powder and freedom from protein. Test results can include measurements of the gloves' freedom from holes, tensile strength, elongation, packaging, freedom from powder and freedom from protein. This version of the standard includes some changes and updates from the 1993 version.

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• EN 455-2:2015

  EN 455-2:2015 is a European standard for disposable medical gloves. It sets out the definition, performance requirements and test methods for this type of gloves. The standard includes requirements for physical properties, dimensions, packaging, freedom from holes, freedom from powder, freedom from protein, freedom from endotoxins, and freedom from pyrogens. Test results can include measurements of the gloves' physical properties, dimensions, packaging, freedom from holes, freedom from powder, freedom from protein, freedom from endotoxins, and freedom from pyrogens. This version of the standard includes some changes and updates from the 2009 version.

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• EN 455-3:2015

  EN 455-3:2015 is a European standard for disposable medical gloves. It sets out the definition, performance requirements and test methods for this type of gloves. The standard includes requirements for physical properties, dimensions, packaging, freedom from holes, freedom from powder, freedom from protein, freedom from endotoxins and freedom from pyrogens. Test results can include measurements of the gloves' physical properties, dimensions, packaging, freedom from holes, freedom from powder, freedom from protein, freedom from endotoxins and freedom from pyrogens. This version of the standard includes some changes and updates from the 2006 version.

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• EN 420:2003+A1:2009

  EN 420:2003+A1:2009 is a European standard that sets out the general requirements for hand protection, including comfort, fit, and dexterity. Performance requirements include resistance to abrasion, cut, tear, puncture, and impact. Test results should show the gloves meet these requirements.

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• EN 374-2

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• EN 374-5:2016

  EN 374-5:2016 is a European standard for gloves that protect against microorganisms, specifically gloves that are used for medical and dental procedures. It sets rules for how the gloves should protect against microorganisms and how to test if they meet the standards. Gloves that pass the tests can have a label that says they meet the standard. The test results can be pass or fail for each test that checks the gloves resistance to microorganisms.

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• EN ISO 374-1:2016

  EN ISO 374-1:2016 is a standard that defines the performance requirements for gloves that protect against chemicals and microorganisms. The standard specifies the design, materials, and testing requirements for gloves to protect against chemicals and microorganisms. Possible test results include measurements of the gloves' permeation resistance, degradation, and penetration. It also includes the safety and functionality requirements for gloves.

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• EN 16523-1:2015+A1:2018

  EN 16523-1:2015+A1:2018 is a European standard that defines the performance requirements and test methods for automatic towel dispensers. It sets guidelines for how much towel should come out, how high the nozzle should be, and how hard it should be to activate the dispenser. The test results should show that the dispenser meets these guidelines.

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• EN 1186-8:2002

  EN 1186 is a European standard that specifies requirements and test methods for the safety of materials and articles that come into contact with food. The standard provides a framework for evaluating the safety of food contact materials by establishing guidelines for testing their chemical compatibility with food and determining the potential for migration of harmful substances into food. EN 1186 is divided into several parts, each of which addresses a different aspect of food contact materials. EN 1186-8: Test Methods for Specific Migration into Fatty Food Simulants - This part specifies test methods for determining the specific migration of substances from food contact materials into fatty food simulants.

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• EN 1186-9:2002

  EN 1186 is a European standard that specifies requirements and test methods for the safety of materials and articles that come into contact with food. The standard provides a framework for evaluating the safety of food contact materials by establishing guidelines for testing their chemical compatibility with food and determining the potential for migration of harmful substances into food. EN 1186 is divided into several parts, each of which addresses a different aspect of food contact materials. EN 1186-9: Test Methods for Overall Migration at Room Temperature - This part specifies test methods for determining the overall migration of substances from food contact materials into food at room temperature.

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• EN ISO 9001:2015

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• Amfori BSCI

  Amfori BSCI is a set of standards for fair and responsible business practices in the global supply chain. Companies that join Amfori BSCI commit to following these standards in their operations and supply chain. This includes things like fair wages and working conditions, safe workplaces, and protecting the environment. It is voluntary, but many companies in Europe choose to join to show their commitment to responsible business practices.

• CE Marking

  CE Marking is a label that shows a product meets certain safety and environmental standards set by the European Union. To get the CE Marking, a company must test and certify their product meets these standards. CE Marking is required for many products sold in the EU, including electronics, machinery, toys and medical devices. It helps ensure that products are safe for consumers and the environment, and allows for easy trade within the EU.

• Food Safe

  Food safe refers to the safety of food products that are used or consumed by people. In Europe, food safety is regulated by the European Union (EU) and the European Food Safety Authority (EFSA). These organizations set standards and requirements for food products to ensure they are safe to eat. To be considered "food safe" in Europe, a product must meet these standards and be free of harmful substances. This includes being free of harmful bacteria, pesticides, and other contaminants. Food products that do not meet these standards cannot be sold or used in the EU.

• PPE Category 3

  PPE stands for "personal protective equipment." PPE Category 3 refers to equipment that is complex and provide the highest level of protection such as powered respirators, SCBA, and full body suits. In Europe, PPE Category 3 must meet certain safety standards set by the European Union, which means that it must be designed and manufactured to protect the user without causing harm. Companies that make or sell PPE must prove that it meets these standards. They also must have a quality management system in place, have to be audited regularly by a notified body and have to have a technical documentation.