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
- 13-Apr-2025
- 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
- Start Date
- 23-Dec-2020
- Completion Date
- 14-Apr-2025
- Directive
- 98/37/EC - Machinery
Relations
- Merged From
EN 1672-2:2005 - Food processing machinery - Basic concepts - Part 2: Hygiene requirements - Effective Date
- 18-Jan-2023
- Effective Date
- 30-Dec-2020
Frequently Asked Questions
EN 1672-2:2005+A1:2009 is a standard published by the European Committee for Standardization (CEN). Its full title is "Food processing machinery - Basic concepts - Part 2: Hygiene requirements". This standard covers: 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.
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.
EN 1672-2:2005+A1:2009 is classified under the following ICS (International Classification for Standards) categories: 67.260 - Plants and equipment for the food industry. The ICS classification helps identify the subject area and facilitates finding related standards.
EN 1672-2:2005+A1:2009 has the following relationships with other standards: It is inter standard links to EN 1672-2:2005, EN 1672-2:2020. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
EN 1672-2:2005+A1:2009 is associated with the following European legislation: EU Directives/Regulations: 2006/42/EC, 98/37/EC; Standardization Mandates: M/079, M/396. When a standard is cited in the Official Journal of the European Union, products manufactured in conformity with it benefit from a presumption of conformity with the essential requirements of the corresponding EU directive or regulation.
You can purchase EN 1672-2:2005+A1:2009 directly from iTeh Standards. The document is available in PDF format and is delivered instantly after payment. Add the standard to your cart and complete the secure checkout process. iTeh Standards is an authorized distributor of CEN standards.
Standards Content (Sample)
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
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
Figures . 17 Annex B (informative)
Examples of machinery which may be covered by this document . 37 Annex C (informative)
Summary of main hygiene aspects for food processing machinery . 38 Annex ZA (informative)
Relationship between this European Standard and the Essential Requirements of EU Directive 98/37/EC . 39 Annex ZB (informative)
!!!!Relationship between this European Standard and the
Essential Requirements of EC Directive 2006/42/EC"""" . 40 Bibliography . 41
Figure 1 — Hygiene risk assessment SIST EN 1672-2:2005+A1:2009
Severity High LH MH HH Medium LM MM HM Low LL ML HL
Low Medium High
Probability of occurrence Figure 2 — Example of tool for the risk estimation - Risk ranking diagram NOTE It is recommended to make or realise the estimation with a team rather than by one person only. SIST EN 1672-2:2005+A1:2009
...
SIST EN 1672-2:2005+A1:2009 표준문서는 인체 및 동물 소비를 위한 식품 준비 및 가공에 사용되는 기계의 위생 요건에 대해 규정하고 있습니다. 이 문서는 식품 처리 기계의 사용에 관련된 위험 요소를 식별하고, 이러한 위험을 제거하거나 최소화하기 위한 설계 방법 및 정보를 제공합니다. 이 표준의 주요 강점 중 하나는 식품 가공 기계에 대한 공통 위생 요건을 상세히 명시하고 있다는 점입니다. 이를 통해 기계에서 발생할 수 있는 감염, 질병, 부상 등의 위험을 낮추는 데 기여할 수 있습니다. 특히, 표준은 기계 설계와 운영 시 적용해야 할 위생 원칙을 명확히 하여, 사용자가 안전한 환경을 유지하도록 돕는 데 중점을 둡니다. 또한, 이 문서는 식품 가공 기계에 해당하는 여러 그룹의 예시를 포함하고 있어, 실무자들이 보다 쉽게 표준을 이해하고 적용할 수 있도록 돕습니다. 부록 A에서는 위생 위험과 허용 가능한 솔루션들이 제시되어 있어, 다양한 상황에서 실제 적용 가능한 사례를 제공합니다. 또한, 이 표준은 유사한 위험이 적용될 수 있는 다른 기계 및 장비에도 원칙을 적용할 수 있다는 점에서 보편적인 관련성을 가집니다. EU의 다른 지침에서 위생 요건이 별도로 규정되어 있다는 점도 중요한 참고사항입니다. 전반적으로 SIST EN 1672-2:2005+A1:2009 표준은 식품 가공 기계의 위생 관리 및 위험 최소화를 위한 필수적인 지침을 제공하는 중요한 문서라고 할 수 있습니다.
SIST EN 1672-2:2005+A1:2009は、食品加工機械の基本概念に関連する標準化文書であり、特に衛生要件に焦点を当てています。この標準は、食品の準備および加工に使用される機械に対して共通の衛生要件を定めており、人間や場合によっては動物の消費のための食品に関連する感染症のリスクを排除または最小限に抑えることを目的としています。 この文書の強みは、食品加工機械を使用する際に考慮すべき危険要因を明確に特定し、これらのリスクを排除または低減するための設計方法と情報を提供していることです。具体的な食品加工機械の例は附属書Bに示されており、ユーザーがそれぞれの機械における衛生リスクを理解し、管理しやすくなっています。また、附属書Aには衛生リスクと受け入れ可能な解決策に関する具体例が含まれており、実際の適用においても非常に有益です。 この標準は、機械の使用から発生する衛生リスクに対する従業員の安全については扱っていない点に注意が必要ですが、食品加工に関連する衛生基準としての重要性は高く、現行のEU指令に基づく別の衛生要件も考慮する必要があります。さらに、この標準の原則は、類似のリスクを伴う他の食品加工用機械や設備に適用することができるため、幅広い適用範囲を有しています。 SIST EN 1672-2:2005+A1:2009は、食品加工業界において高水準の衛生状態を確保するための土台を提供し、機械の設計及び運用における衛生要件の重要性を強調しています。このように、標準の内容は非常に関連性が高く、食品安全の確保に向けた前進を促すものとなっています。
The standard EN 1672-2:2005+A1:2009 provides essential guidelines on hygiene requirements for food processing machinery, which are critical for ensuring food safety during the preparation and processing of food intended for human and animal consumption. This standard's scope is well-defined, clearly outlining the hygiene risks related to food processing machinery while excluding personnel-related risks, allowing manufacturers and users to focus specifically on the hygiene aspects pertinent to food safety. One of the significant strengths of this standard is its comprehensive identification of hazards associated with food processing machinery. By detailing the potential risks, the standard facilitates the development of effective design methods aimed at eliminating or reducing these hazards. This proactive approach is key to minimizing the risk of contagion, infection, illness, or injury that may arise from food. Moreover, the relevance of EN 1672-2:2005+A1:2009 extends beyond the immediate scope of food processing machines, as the principles outlined can be applied to other machinery and equipment involved in food processing where similar hygiene risks exist. This adaptability enhances the standard's utility across various sectors within the food industry. The inclusion of informative annexes, such as Annex A and Annex B, further enriches the standard by offering examples of hygiene risks and corresponding acceptable solutions, as well as detailing groups of food processing machinery. This practical information aids manufacturers in implementing the standards more effectively, promoting better hygiene practices throughout the industry. In summary, EN 1672-2:2005+A1:2009 is a crucial standard for ensuring the hygiene of food processing machinery, providing a structured framework that addresses vital hygiene requirements and risk management, making it highly relevant for industry stakeholders committed to food safety standards.
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