EN 1672-2:2020
(Main)Food processing machinery - Basic concepts - Part 2: Hygiene and cleanability requirements
Food processing machinery - Basic concepts - Part 2: Hygiene and cleanability requirements
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.
Additional and/or deviant hygiene and cleanability requirements may be given in applicable C-standards for specific machines or categories of machinery.
NOTE Separate hygiene and cleanability requirements are contained in other EU-Directives or -Regulations (see Bibliography).
Examples of hygiene risks and acceptable solutions are given in the informative Annex B.
This document may also be used for machinery, components or other equipment used for other purposes than food preparing or processing, if cleanability is required.
1.2 This document does not deal with the hygiene-related risks to operators arising from the use of the machine.
1.3 This document is not applicable to machines manufactured before the date of publication of this document by CEN.
Nahrungsmittelmaschinen - Allgemeine Gestaltungsleitsätze - Teil 2: Anforderungen an Hygiene und Reinigbarkeit
1.1 Dieses Dokument legt allgemeine Hygiene und Reinigbarkeitsanforderungen an Maschinen und Maschinenbauteile fest, die zur Vorbereitung und Verarbeitung von Lebensmitteln für den menschlichen Verzehr (siehe informativen Anhang A) und, wo relevant, zur Verarbeitung von Tierfutter verwendet werden, um das Risiko von Ansteckung, Infektion, Erkrankung oder Verletzung, das vom Lebensmittel ausgehen kann, auszuschließen oder auf ein akzeptables Niveau herabzusetzen. Es identifiziert die Gefährdungen, die bei der Verwendung solcher Nahrungsmittelmaschinen signifikant sind, und beschreibt Gestaltungsverfahren und gibt Benutzerinformationen zur Eliminierung oder Verminderung dieser Risiken.
Zusätzliche und/oder abweichende Hygiene und Reinigbarkeitsanforderungen dürfen in anwendbaren C Normen für bestimmte Maschinen oder Maschinenkategorien festgelegt werden.
ANMERKUNG Separate Hygiene und Reinigbarkeitsanforderungen sind in anderen EU Richtlinien oder Verordnungen enthalten (siehe Literaturhinweise).
Beispiele für Hygienerisiken und akzeptable Lösungen sind im informativen Anhang B angegeben.
Dieses Dokument darf auch für Maschinen, Bauteile oder andere Geräte verwendet werden, die für andere Zwecke als die Vorbereitung oder Verarbeitung von Lebensmitteln verwendet werden, falls eine Reinigbarkeit erforderlich ist.
1.2 Dieses Dokument behandelt nicht die hygienebedingten Risiken für die Bediener, die durch die Verwendung der Maschine entstehen.
1.3 Dieses Dokument ist nicht anzuwenden für Maschinen, die vor dessen Veröffentlichung durch CEN hergestellt wurden.
Machines pour les produits alimentaires - Notions fondamentales - Partie 2 : Prescriptions relatives à l’hygiène et à la nettoyabilité
1.1 Le présent document établit les prescriptions d'hygiène et de nettoyabilité communes aux machines et aux composants de machine utilisés pour la préparation et le traitement d'aliments destinés à la consommation humaine (voir l’Annexe A informative) et, le cas échéant, au traitement des aliments pour animaux afin d'éliminer ou de réduire à un niveau acceptable le risque de contagion, d'infection, de maladie ou de lésion provenant de cet aliment. Il identifie les phénomènes dangereux qui sont propres à l'utilisation de telles machines et décrit les méthodes de conception et les informations pour l'utilisation visant à éliminer ou à réduire ces risques.
Des exigences supplémentaires et/ou détaillées d’hygiène et de nettoyabilité peuvent être données dans les normes de type C applicables à des machines ou catégories de machines spécifiques.
NOTE D'autres exigences d'hygiène et de nettoyabilité sont données dans d'autres Directives ou Règlements UE (voir Bibliographie).
Des exemples de risques hygiéniques et de solutions acceptables sont donnés dans l'Annexe B informative.
Le présent document peut également être utilisé pour les machines, composants et autres équipements utilisés pour d’autres usages que la préparation et le traitement d'aliments, si la nettoyabilité s'impose.
1.2 Le présent document ne traite pas les risques hygiéniques encourus par les opérateurs du fait de l'utilisation de la machine.
1.3 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
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
01-april-2021
Nadomešča:
SIST EN 1672-2:2005+A1:2009
Stroji za predelavo hrane - Osnovni koncepti - 2. del: Higienske zahteve
Food processing machinery - Basic concepts - Part 2: Hygiene requirements
Nahrungsmittelmaschinen - Allgemeine Gestaltungsleitsätze - Teil 2: Anforderungen an
Hygiene und Reinigbarkeit
Machines pour les produits alimentaires - Notions fondamentales - Partie 2 :
Prescriptions relatives à l'hygiène et à la nettoyabilité
Ta slovenski standard je istoveten z: EN 1672-2:2020
ICS:
67.260 Tovarne in oprema za živilsko Plants and equipment for the
industrijo food industry
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
EN 1672-2
EUROPEAN STANDARD
NORME EUROPÉENNE
December 2020
EUROPÄISCHE NORM
ICS 67.260 Supersedes EN 1672-2:2005+A1:2009
English Version
Food processing machinery - Basic concepts - Part 2:
Hygiene and cleanability requirements
Machines pour les produits alimentaires - Notions Nahrungsmittelmaschinen - Allgemeine
fondamentales - Partie 2 : Prescriptions relatives à Gestaltungsleitsätze - Teil 2: Anforderungen an
l'hygiène et à la nettoyabilité Hygiene und Reinigbarkeit
This European Standard was approved by CEN on 30 November 2020.
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-CENELEC 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-CENELEC Management
Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and
United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2020 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN 1672-2:2020 E
worldwide for CEN national Members.
Contents Page
European foreword . 3
Introduction . 4
1 Scope . 5
2 Normative references . 5
3 Terms and definitions . 5
4 List of significant hazards . 11
5 Hygiene and cleanability requirements. 12
5.1 Iterative hygiene risk reduction process . 12
5.1.1 General . 12
5.1.2 Hygiene risk assessment (see Figure 2, Item 27) . 14
5.1.3 Hygiene risk reduction process (see Figure 2, Item 28) . 19
5.1.4 Other elements of the iterative hygiene risk reduction process . 21
5.2 Materials of construction . 22
5.2.1 General requirements . 22
5.2.2 Food area . 22
5.2.3 Splash area. 22
5.2.4 Non-food area . 23
5.3 Design . 23
5.3.1 General design . 23
5.3.2 Food area design. 23
5.3.3 Splash area design . 36
5.3.4 Non-food area design . 40
5.3.5 Clearance and accessibility for cleaning . 40
5.3.6 Services . 46
6 Information for use . 47
6.1 General . 47
6.2 Instruction handbook . 47
6.2.1 General . 47
6.2.2 Information relating to the intended use . 48
6.2.3 Information relating to residual hygiene risks . 48
6.2.4 Information relating to hygienic installation . 48
6.2.5 Information relating to operator instructions . 49
6.2.6 Information relating to disposable parts . 49
6.2.7 Information relating to cleaning, disinfection, rinsing and inspection for cleanliness. 49
6.2.8 Information relating to maintenance . 51
6.3 Marking . 51
Annex A (informative) Examples of machinery which can be covered by this document . 52
Annex B (informative) Examples of hygiene risks and acceptable solutions . 53
Bibliography . 69
European foreword
This document (EN 1672-2:2020) has been prepared by Technical Committee CEN/TC 153 “Machinery
intended for use with foodstuffs and feed”, the secretariat of which is held by DIN.
This European Standard shall be given the status of a national standard, either by publication of an
identical text or by endorsement, at the latest by June 2021, and conflicting national standards shall be
withdrawn at the latest by June 2021.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
This document supersedes EN 1672-2:2005+A1:2009.
The significant changes with respect to the previous edition EN 1672-2:2005+A1:2009 are listed below:
— the list of terms and definitions was upgraded;
— new methodology “Iterative hygiene risk reduction process”;
— all requirements regarding hygiene were upgraded, and new requirements regarding cleanability
were added;
— Annex ZA was deleted to be in line with the HAS consultant recommendation.
This document has been prepared under a mandate given to CEN by the European Commission and the
European Free Trade Association.
According to the CEN-CENELEC Internal Regulations, the national standards organisations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia,
Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland,
Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic of North
Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United
Kingdom.
Introduction
This document gives general hygiene and cleanability requirements for machinery in the scope of this
document. It is intended to be referred by type-C machinery-specific standards. This document can be
used as a general guide for machinery without type-C-specific standards.
The machinery concerned and the extent to which hazards, hazardous situations and events are covered
are indicated in the scope of this document.
In almost all cases at least one of the different methods of design, safeguarding or other safety measures
can be chosen which will meet both safety and hygiene essential requirements and adequately control
both risks. The option to satisfy both hygiene and safety risks may not be the most obvious option which
would have been adopted had the risk only been to safety or to hygiene, but will have to be the one chosen
to meet both.
1 Scope
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.
Additional and/or deviant hygiene and cleanability requirements may be given in applicable C-standards
for specific machines or categories of machinery.
NOTE Separate hygiene and cleanability requirements are contained in other EU-Directives or -Regulations
(see Bibliography).
Examples of hygiene risks and acceptable solutions are given in the informative Annex B.
This document may also be used for machinery, components or other equipment used for other purposes
than food preparing or processing, if cleanability is required.
1.2 This document does not deal with the hygiene-related risks to operators arising from the use of the
machine.
1.3 This document is not applicable to machines manufactured before the date of publication of this
document by CEN.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements of this document. For dated references, only the edition cited applies. For
undated references, the latest edition of the referenced document (including any amendments) applies.
EN ISO 12100:2010, Safety of machinery — General principles for design — Risk assessment and risk
reduction (ISO 12100:2010)
EN ISO 21469:2006, Safety of machinery — Lubricants with incidental product contact — Hygiene
requirements (ISO 21469:2006)
3 Terms and definitions
For the purposes of this document, the terms and definitions given in EN ISO 12100:2010 and the
following apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— IEC Electropedia: available at http://www.electropedia.org/
— ISO Online browsing platform: available at https://www.iso.org/obp
3.1
food
any product, ingredient or material intended to be orally consumed by human or animal
Note 1 to entry: The definition means food according to Article 2 of Regulation (EC) No. 178/2002 and feed.
3.2
hygiene
taking of all measures during the preparation and processing of food to ensure that it is fit for human or
animal consumption
3.3
access distance
P
distance from the nearest free access point of the machine, according to the intended installation, to reach
the furthest point of all areas to be cleaned
Note 1 to entry: Access points are given in Figure 21.
3.4
adverse influence
effect wh
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