First, detailed sensory and purity requirements are made; secondly, the silver content and physical and chemical indicators of silver tableware products that are in direct contact with food are assessed, such as migrated substances (harmful elements) arsenic, chromium, lead, nickel, etc.; the antibacterial effect is mainly assessed Coliforms, total bacterial counts, molds and yeasts, etc. Finally, the traceability of product information is required to ensure the quality and safety traceability of silver tableware at all stages such as production (sales) information, product (performance) information, and quality (inspection) information.