1、Designation:D724606(Reapproved 2015)Standard Test Method forDetection of Holes in Polyethylene Food Service Gloves1This standard is issued under the fixed designation D7246;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of
2、last revision.A number in parentheses indicates the year of last reapproval.Asuperscript epsilon()indicates an editorial change since the last revision or reapproval.1.Scope1.1 This test method covers the detection of holes inpolyethylene food service gloves.This test method shall not beused on any
3、medical glove.1.2 This test method is limited to the detection of holes thatallow water leakage under the conditions of the test.1.3 The smallest hole size that will allow water leakage hasnot been determined and is beyond the scope of this method.1.4 The safe use of polyethylene food service gloves
4、 isbeyond the scope of this standard.1.5 The values stated in SI units are to be regarded asstandard.No other units of measurement are included in thisstandard.1.6 This standard does not purport to address all of thesafety concerns,if any,associated with its use.It is theresponsibility of the user o
5、f this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2.Referenced Documents2.1 ASTM Standards:2D5151 Test Method for Detection of Holes in MedicalGloves2.2 Other Standards:3ISO 2859-1 Sampling Procedures and Tab
6、les for Inspectionby Attributes3.Terminology3.1 Definitions:3.1.1 food service gloves,ngloves used in the preparationand distribution of foods for human consumption.4.Significance and Use4.1 This test method is designed to detect holes in foodservice gloves made of polyethylene that may compromise t
7、hebarrier quality of the glove.4.2 This method is suitable and designed as a referencemethod to evaluate samples of polyethylene food servicegloves for holes.The presence of holes is defined as acompromise in barrier quality.4.3 This test method is designed for use as a quality refereefor holes in p
8、olyethylene food service gloves and for manu-facturers to evaluate the ongoing control of holes in foodservice gloves made of polyethylene.4.4 Test Method D5151 is the test method that shall be usedfor the detection of holes in a food service glove made of thesame material type as that of a medical
9、glove,as specified ordescribed,or both,in each applicable ASTM medical glovestandard.4.5 For food service gloves made of a material type notdescribed or specified in an existingASTM glove standard,andif the material is non-elastic,this test method shall be used forthe detection of holes.5.Apparatus5
10、.1 Filling ApparatusA test glove filling apparatus with asuitably smooth finished fixture whose design permits theglove under test to hang unsupported should be used.Careshould be taken to not allow the glove samples under test tocome into contact with the surface below,but rather theyshould hang un
11、supported for the entire test period.If the foodservice glove is not removed from the filling apparatus forinspection,the mandrel should also seal the cuff of the gloveagainst water overflow without the introduction of an airheadspace as the glove is positioned horizontally for examina-tion.The fill
12、ing apparatus is to have fill set points of 600 cm3,700 cm3,and 800 cm3depending on the size of the glove to betested.See Table 1.5.2 Graduated Cylinder or BeakerAt a minimum,thegraduated cylinder or beaker used to measure the volume ofwater for this test shall be marked in increments of 50 cm3toa c
13、apacity of 1000 cm3.The markings shall be accurate towithin 610 cm3at volumes greater than 500 cm3.5.3 Stopwatch or suitable timing device.1This test method is under the jurisdiction of ASTM Committee D11 on Rubberand is the direct responsibility of Subcommittee D11.40 on Consumer RubberProducts.Cur
14、rent edition approved Nov.1,2015.Published December 2015.Originallyapproved in 2006.Last previous edition approved in 2011 as D7246 06(2011)1.DOI:10.1520/D7246-06R15.2For referenced ASTM standards,visit the ASTM website,www.astm.org,orcontact ASTM Customer Service at serviceastm.org.For Annual Book
15、of ASTMStandards volume information,refer to the standards Document Summary page onthe ASTM website.3Available from American National Standards Institute(ANSI),25 W.43rd St.,4th Floor,New York,NY 10036,http:/www.ansi.org.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocke
16、n,PA 19428-2959.United States1 5.4 Various Clamps and HangersSprings,clamps,or rub-ber bands can be used between the cuff and a point measured2.5 cm from the cuff for the purpose of attaching and holdingthe food service polyethylene glove securely on the mandrelwhile allowing it to hang freely during the hang portion of thetest.6.Reagents and Materials6.1 Tap WaterThe water used in this test method shall beclean and free from any visible contaminants or particulates,orboth.Water temperature shal
