TS EN 1900

TS EN 1900 is a terminology standard for non-metallic tableware intended to come into contact with foodstuffs. Rather than setting product performance requirements, it aligns the technical language used for this category so manufacturers, laboratories, suppliers, and users can refer to the same concepts in the same way.

A shared technical vocabulary for non-metallic tableware

Tableware is the broad family of items used for serving, presenting, and consuming food and drink, such as plates, bowls, cups, glasses, lids, trays, and related articles. The focus of this standard is the terminology applied to non-metallic versions of those items that are designed for food contact. In general technical terms, that can include products made from ceramics, glass, plastics, laminates, coatings, or other non-metallic constructions. Clear definitions help reduce ambiguity in material selection, product design, and technical communication.

Why terminology matters in food-contact materials

In the food-contact field, the same item may be described differently across markets or industries. Terminology standards create a common reference point for classification, technical documentation, specification writing, and commercial communication. The main value of TS EN 1900 is to define the concepts associated with this product family and make discussion of non-metallic tableware more precise. Based on the title and scope, it should be understood as a vocabulary and definition document, not as a test method standard with specific acceptance limits.

• It concerns non-metallic tableware for food contact.
• It standardizes terms and definitions.
• It supports consistent technical communication.
• It provides conceptual clarity rather than performance limits.