Product risk information

Breakage risk

Crockery can break
and cause
shards

Drop,
Impact load

Risk of injury
from broken glass

Use of
more robust materials
(e.g. melamine),
regular inspection for
damage,
precautionary measures
during transportation

DIN EN 12980:
Thermal and
mechanical
stresses on
tableware; DIN EN 12983-
1: Cookware -
Safety and performance
Tuv

Danger of slipping

Smooth
surfaces
can slip on
tables or on
shelves

Wet or greasy
surfaces

Injuries or
damage caused by
falling
crockery

Anti-slip coatings, use
coasters,
Storage on
non-slip surfaces

DIN 51130: Determination
of slip resistance;
DIN 51097:
Slip resistance
wet-loaded
barefoot areas

Chipping

Edges or
surfaces
can flake off

Signs of ageing,
Impacts

Risk of injury,
especially for
children

Regular inspection
and disposal
of damaged parts,
Use of impact-resistant
materials

DIN 10511:
Food hygiene -
Commercial
Glasswashing with
Glasswashers -
Hygienic
Requirements, testing
Akggs

Bacterial growth

Contamination
by germs

Improper
cleaning, too
long storage
of residues

Health risks
due to consumption of
bacteria

Clean dishes immediately after
use
,
regular
sterilization,
dry storage

DIN EN 17735:
Food hygiene -
Commercial automatic
warewashing - Hygienic
requirements, testing
Winterhalter

Mold formation

Formation of
mold on
damp
dishes

Improper
drying,
moisture

Health risks
due to
mold spores

Dry dishes thoroughly after cleaning

,
good ventilation in the
storage area

DIN 10522:
Food hygiene -
Commercial mechanical
Rinsing of reusable crates
and reusable containers
for unpackaged
foodstuffs - Hygiene
requirements, testing
Akggs

Heat resistance

Cracks or
deformations
due to high
temperatures

Use in
microwaves
or with
hot
water

• Risk of burns,
  Cracking

Microwave and
heat-resistant
Select materials,
handle with care at
high temperatures

DIN EN 12983-1:
Cookware -
Safety and
performance
Tuv

Risk of burns

Dishes can become hot
and cause
burns

Heating in
oven or
microwave

Skin burns

Use crockery only for
intended
temperature range
,
Cautions for
users

DIN EN 13257:
Thermal
stress
of tableware

Handling

Unhandy
design can make
use
more difficult

Unsuitable
shape or
size

Fatigue or
muscle tension

Choose ergonomic
design, prefer easy
to handle
tableware

DIN EN ISO 9241-210:
Ergonomics of human-
system interaction - Part 210:
Process for designing
usable
interactive systems

Weight

Excessive
weight can be
difficult to lift

Thick or
heavy
material

Stress on the joints
or muscles

Lightweight material, well
distributed weight
use

DIN 33402-1: Body measurements of
humans - Part 1: Terms,
Measurement methods

Environmental impact

Production and
Disposal
pollutes the
environment

Production,
Choice of materials

Pollution,
Waste of resources

Use of sustainable
materials (e.g. recyclable
ceramics or glass), avoidance
of disposable tableware

DIN EN ISO
14001: