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CEN

EN 1672-2:2005+A1:2009

(Main)

Food processing machinery - Basic concepts - Part 2: Hygiene requirements

Food processing machinery - Basic concepts - Part 2: Hygiene requirements

This document specifies common hygiene requirements for machinery used in preparing and processing food for human and, where relevant, animal consumption to eliminate or minimise the risk of contagion, infection, illness or injury arising from this food. It identifies the hazards which are relevant to the use of such food processing machinery and describes design methods and information for use for the elimination or reduction of these risks.
This document does not deal with the hygiene related risks to personnel arising from the use of the machine.
This document applies to food processing machines. Examples of such groups of food processing machinery are given in the informative Annex B.
NOTE   Separate hygiene requirements are contained in other EU Directives (see Bibliography).
In addition, the principles contained in this document can be applied to other machinery and equipment used to process food where similar risks apply.
Examples of hygiene risks and acceptable solutions are given in the informative Annex A.
This document is not applicable to machines manufactured before the date of publication of this document by CEN.

Nahrungsmittelmaschinen - Allgemeine Gestaltungsleitsätze - Teil 2: Hygieneanforderungen

Machines pour les produits alimentaires - Notions fondamentales - Partie 2 : Prescriptions relatives à l'hygiène

Le présent document établit les prescriptions d'hygiène communes aux machines utilisées pour la préparation et le
traitement d'aliments destinés à la consommation humaine et, le cas échéant, à la consommation animale afin
d'éliminer ou de minimiser le risque de contagion, d'infection, de maladie ou de lésion provenant de cet aliment.
Elle identifie les phénomènes dangereux qui sont propres à l'utilisation de telles machines et elle décrit les méthodes
de conception et les informations pour l'utilisation visant à éliminer ou à réduire ces risques.
Le présent document ne traite pas les risques hygiéniques concernant le personnel, survenant pendant l'utilisation
de la machine.
Le présent document s'applique aux machines pour produits alimentaires dont des exemples sont donnés dans
l’Annexe informative B.
NOTE D'autres exigences d'hygiène sont données dans d'autres Directives UE (voir la bibliographie).
Les principes définis dans le présent document peuvent également être appliqués à d'autres machines et à d'autres
équipements utilisés pour la transformation d'aliments lorsque des risques similaires s'y rencontrent.
Des exemples de risques hygiéniques et de solutions acceptables sont donnés dans l'Annexe informative A.
Le présent document ne s 'applique pas aux machines fabriquées avant la date de publication du présent document
par le CEN.

Stroji za predelavo hrane - Osnovni koncepti - 2. del: Higienske zahteve

General Information

Status
Withdrawn
Publication Date
03-Mar-2009
Withdrawal Date
22-Dec-2020
ICS
67.260 - Plants and equipment for the food industry
Technical Committee
CEN/TC 153 - Food processing machinery - Safety and hygiene specifications
Drafting Committee
CEN/TC 153/WG 13 - Hygiene
Current Stage
9960 - Withdrawal effective - Withdrawal
Completion Date
23-Dec-2020
Directive
2006/42/EC - Directive 2006/42/EC of the European Parliament and of the Council of 17 May 2006 on machinery, and amending Directive 95/16/EC (recast)
98/37/EC - Machinery
Mandate
M/079 - Mandate to CEN and CENELEC for standardization in the field of machines
M/396 - Mandate to CEN and Cenelec for standardisation in the field of machinery
Ref Project
SIST EN 1672-2:2005+A1:2009 - Food processing machinery - Basic concepts - Part 2: Hygiene requirements

Relations

Merged From
EN 1672-2:2005 - Food processing machinery - Basic concepts - Part 2: Hygiene requirements
Effective Date
18-Jan-2023
Replaced By
EN 1672-2:2020 - Food processing machinery - Basic concepts - Part 2: Hygiene and cleanability requirements
Effective Date
30-Dec-2020

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2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Stroji za predelavo hrane - Osnovni koncepti - 2. del: Higienske zahteveNahrungsmittelmaschinen - Allgemeine Gestaltungsleitsätze - Teil 2: HygieneanforderungenMachines pour les produits alimentaires - Notions fondamentales - Partie 2 : Prescriptions relatives à l'hygièneFood processing machinery - Basic concepts - Part 2: Hygiene requirements67.260Tovarne in oprema za živilsko industrijoPlants and equipment for the food industryICS:Ta slovenski standard je istoveten z:EN 1672-2:2005+A1:2009SIST EN 1672-2:2005+A1:2009en,fr01-maj-2009SIST EN 1672-2:2005+A1:2009SLOVENSKI
STANDARDSIST EN 1672-2:20051DGRPHãþD



SIST EN 1672-2:2005+A1:2009



EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 1672-2:2005+A1
March 2009 ICS 67.260 Supersedes EN 1672-2:2005English Version
Food processing machinery - Basic concepts - Part 2: Hygiene requirements
Machines pour les produits alimentaires - Notions fondamentales - Partie 2: Prescriptions relatives à l'hygiène Nahrungsmittelmaschinen - Allgemeine Gestaltungsleitsätze - Teil 2: Hygieneanforderungen This European Standard was approved by CEN on 14 February 2005 and includes Amendment 1 approved by CEN on 29 December 2008.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre:
Avenue Marnix 17,
B-1000 Brussels © 2009 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 1672-2:2005+A1:2009: ESIST EN 1672-2:2005+A1:2009



EN 1672-2:2005+A1:2009 (E) 2 Contents Page Foreword . 3 Introduction . 4 1 Scope . 5 2 Normative references . 5 3 Terms and definitions . 5 4 List of significant hazards . 7 5 Hygiene requirements . 8 5.1 Hygiene risk assessment . 8 5.1.1 General . 8 5.1.2 Determination of the limits of the machine . 10 5.1.3 Hygiene risk estimation . 10 5.1.4 Hygiene risk evaluation . 11 5.1.5 Hygiene risk reduction . 11 5.2 Materials of construction . 11 5.2.1 General requirements .
...

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Figure 1 - Examples of machines
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1.1   This document specifies common hygiene and cleanability requirements for machinery and machine components used in preparing and processing food for human (see informative Annex A) and, where relevant, animal feed processing to eliminate or minimize the risk of contagion, infection, illness or injury arising from this food to an acceptable level. It identifies the hazards which are significant to the use of such food processing machinery and describes design methods and information for use for the elimination or reduction of these risks.
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This document specifies the safety and hygiene requirements for the design and manufacture, installation, training, use, cleaning and maintenance of slicing machines which are fitted with a motor-driven blade of more than 150 mm in diameter, provided with a product support. These types of slicing machines are intended to be used in shops, restaurants, supermarkets, canteens, etc. to slice foodstuffs.
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This document applies to the hazards arising during all the phases of the life of the machine as described in EN ISO 12100:2010, 5.4.
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This document covers the following types of slicing machines:
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Both types can have an either hand-operated or power-operated carriage to move the product towards the blade. They both can be fitted with manual or automatic devices to receive and convey the slices away from the machine. All these types can also be provided with a scale.
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Food processing machinery - Automatic dough dividers - Safety and hygiene requirements
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1.1 This European Standard applies to the design and manufacture of standalone automatic dough dividers having a feed hopper, and which can be used separately or in a line in the food industry and shops (pastry making, bakeries, confectionery etc.) for dividing and additionally for moulding/rounding dough or pastry into adjustable portions to produce the required weight of dough piece during a dividing process. These machines can be fed by hand or mechanically.
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