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CEN

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

Status
Published
Publication Date
22-Dec-2020
Withdrawal Date
29-Jun-2021
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
6060 - Definitive text made available (DAV) - Publishing
Start Date
23-Dec-2020
Due Date
23-Nov-2020
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)
Mandate
M/071 - Mandate to CEN for standardization in the field of Pressure equipment
M/396 - Mandate to CEN and Cenelec for standardisation in the field of machinery
Ref Project
SIST EN 1672-2:2021 - Food processing machinery - Basic concepts - Part 2: Hygiene requirements

Relations

Replaces
EN 1672-2:2005+A1:2009 - Food processing machinery - Basic concepts - Part 2: Hygiene requirements
Effective Date
30-Dec-2020

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SLOVENSKI STANDARD
SIST EN 1672-2:2021
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
SIST EN 1672-2:2021 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

---------------------- Page: 1 ----------------------
SIST EN 1672-2:2021

---------------------- Page: 2 ----------------------
SIST EN 1672-2:2021


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.

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SIST EN 1672-2:2021
EN 1672-2:2020 (E)
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 .
...

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This European Standard covers portion cutting machines and accessories.
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1.2   Types of machinery
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-   Portion cutting machines with automatic loading (see Figure 2).
1.3   Machine construction
Portion cutting machines depending on the construction consist of: machine housing (machine frame), fixed or moving product bases, automatic or manually operated grippers, hold-down unit, blade housing, blade, discharge device, associated drives, electrical, hydraulic or pneumatic components.
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Figure 1 - Examples of machines
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(...)
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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.
This European Standard deals with all significant hazards, hazardous situations and events relevant to the transport, installation, adjustment, operation, cleaning, maintenance, dismantling, disassembling and scrapping of automatic dough dividers, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
These machines are not intended to be cleaned with pressurized water.
1.2   This European Standard is not applicable to the following:
-   experimental and testing machines, under development by the manufacturer;
-   weighing devices;
-   pressure dough dividers, without a feed hopper, using knives for the dividing process;
-   lines with separate cutting or forming elements outside the housing;
-   lifting and tilting machines ) or other separate feeding machines;
-   additional hazards generated when the machine is used in a line or mechanically feed.
1.3   A noise test code is included in Annex A to assist manufacturers to measure noise levels for the purpose of the noise emission declaration.
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1.1   General
This European Standard specifies requirements relating to the design and construction of automatic industrial slicing machines and auxiliary components.
The automatic industrial slicing machines covered by this standard are used for the cutting of meat and sausage products, cheese or other sliceable food products that can be cut using one or more blades. Automatic industrial slicing machines are designed to cut slices.
A sickle blade or an eccentrically moving blade is used for cutting. As a rule, the product only moves along one axis during the cutting process.
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This standard only applies to automatic industrial slicing machines and auxiliary components that were manufactured after the date of publication of this standard.
This standard applies to automatic industrial slicing machines and auxiliary components designed for industrial use. These are machines which are usually used in food processing facilities. The machines are normally permanently installed in one place.
This standard does not apply to cutting machines with moving infeed slides, slicing machines that are used in for example shops, restaurants, supermarkets, canteens etc. and are already covered in EN 1974.
This standard does not apply to portion cutting machines which are manufactured and put on the market in accordance with the requirements specified in EN 13870.
1.2   Machine description
This standard covers the following designs (see Figure 1 to Figure 7):
Design variations in the feed area:
-   automatic industrial slicing machine with manual feed;
-   automatic industrial slicing machine with automatic feed;
-   automatic industrial slicing machine with continuous feed.
Design variations in the outfeed area:
-   automatic industrial slicing machine with outfeed conveyor, without depositing unit and without subsequent auxiliary components;
-   automatic industrial slicing machine with depositing unit and if necessary with subsequent auxiliary components.
1.3   Machine design
Automatic industrial slicing machines mainly consist of machine housing, product support with automatic or manually operated grippers, downholder, blade housing, blade, outfeed device, associated drives and electrical, hydraulic or pneumatic components. Furthermore optional features can be added.
Automatic industrial slicing machines in the scope of this standard may be equipped with the following auxiliary components:
-   feeder;
-   interleaver;
-   outfeed conveyor;
-   depositing unit;
-   check weigher;
-   sorting components (e.g. rocker);
-   positioning devices (e.g. wheels).
1.4   Intended use
The intended use of automatic industrial slicing machines and auxiliary components, in accordance with this document, in accordance with regulations (as defined in EN ISO 12100:2010, 3.23) is described in 1.1.
The product is manually placed on the product base or automatically fed to the product base with a loading device. The product is supplied to the blade by automatic or manually operated grippers or conveyor slide or belt and the cutting process begins. The slices fall onto an outfeed conveyor or a depositing unit where they are arranged into formations, followed by the transport out of the cutting area.

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