Page 240 - Globus Group Catalogue

GUIDE TO HAND PROTECTION STANDARDS

EN407:2004 Tested levels of glove performance in terms of the following risks:
Heat-related risks • Resistance to flammability (0 to 4)
• Resistance to contact heat (0 to 4)
• Resistance to convective heat (0 to 3)
• Resistance to radiant heat (0 to 4)
• Resistance to small splashes of molten metal (0 or 1)
• Resistance to large splashes of molten metal (0 or 1)
“0” means that during the test level 1 was not reached.
“X” means that the test was not performed or not possible.

EN511:2006 Tested levels of glove performance in terms of the following risks:
Cold-related risks • Climatic or industrial cold transmitted by convection (0 to 4).
• Climatic or industrial cold transmitted by contact (0 to 4).
• Impermeability to water (0 or 1).
If the glove shows this symbol, it has achieved a performance index for (from left to right) climatic
cold or industrial cold transmitted by convection, climatic cold or industrial cold transmitted by
contact, impermeability to water.
“0” means that during the test level 1 was not reached.
“X” means that the test was not performed or not possible.

EN 1149-5:2008 Tested level of glove surface resistivity. Measured in ohms/square (Ω), this indicates the capacity of
Anti-static properties the glove to disperse via a dissipative and/or conductive effect the accumulated static electricity
discharges on the operator’s hand.

RISKS RELATED TO It is applied to materials and articles that, at finished state, are intended to come into contact or are
FOOD CONTACT brought into contact with foodstuffs or with water that is for human consumption. According to
Regulation 1935/2004: 'The materials and articles must be manufactured in accordance with good
manufacturing practice so that, under normal or foreseeable conditions for their use, they do not
transfer their constituents to food in quantities which could:
• Present a danger to human health,
• Results in an unacceptable change in the composition of the foodstuffs or a deterioration in the
organoleptic characteristics thereof'

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