Food processing machinery - Slicing machines - Safety and hygiene requirements

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.
This document deals with all significant hazards, hazardous situations and events relevant to slicing machines, when they are used as intended by the manufacturer (see Clause 4).
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.
Automatic industrial slicing machines covered by EN 16743:2016 are excluded from the scope of this document.
This document covers the following types of slicing machines:
-   horizontal feed slicing machine (see Figure 1);
-   gravity feed slicing machine (see Figure 2).
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.
This document applies to machines which are manufactured after the date of issue of this document.

Nahrungsmittelmaschinen- Aufschnittschneidemaschinen - Sicherheits- und Hygieneanforderungen

Dieses Dokument legt die Sicherheits- und Hygieneanforderungen für die Gestaltung und Herstellung, Aufstellung, Schulung, Verwendung, Reinigung und Instandhaltung von Aufschnittschneidemaschinen mit einem motorbetriebenen Rundmesser von mehr als 150 mm Durchmesser mit einem Produkthalter fest. Diese Typen von Aufschnittschneidemaschinen sind für den Einsatz in Geschäften, Restaurants, Supermärkten, Kantinen usw. zum Schneiden von Lebensmitteln bestimmt.
Dieses Dokument behandelt alle signifikanten Gefährdungen, Gefährdungssituationen und Gefährdungsereignisse mit Bezug zu Aufschnittschneidemaschinen, wenn sie wie vom Hersteller bestimmt verwendet werden (siehe Abschnitt 4).
Dieses Dokument gilt für Gefährdungen, die während aller Phasen der Lebensdauer der Maschine auftreten, wie in EN ISO 12100:2010, 5.4 beschrieben.
Die in der Norm EN 16743:2016 behandelten automatischen industriellen Aufschnittschneidemaschinen sind von dem Anwendungsbereich dieses Dokuments ausgenommen.
Dieses Dokument umfasst die folgenden Aufschnittschneidemaschinentypen:
—   Horizontalschneider (siehe Bild 1);
—   Schwerkraftschneider (siehe Bild 2).
Beide Typen können mit einem handbetriebenen oder motorbetriebenen Schlitten ausgestattet sein, um das Produkt dem Messer zuzuführen. Beide Typen können mit manuellen oder automatischen Vorrichtungen ausgestattet sein, um die Scheiben aufzunehmen und von der Maschine wegzuführen. Alle Typen können darüber hinaus mit einer Waage ausgestattet sein.
Dieses Dokument gilt für Maschinen, die nach dem Ausgabedatum dieses Dokuments hergestellt werden.

Machines pour les produits alimentaires - Trancheurs - Prescriptions relatives à la sécurité et à l’hygiène

Le présent document spécifie les exigences de sécurité et d’hygiène relatives à la conception et la fabrication, l’installation, la formation, l’utilisation, le nettoyage et la maintenance des trancheurs équipés d’un couteau motorisé de diamètre supérieur à 150 mm et d’un support du produit. Ces types de trancheurs sont normalement destinés à être utilisés dans les magasins, restaurants, supermarchés, cantines, etc. pour trancher des aliments.
Le présent document traite de tous les phénomènes, situations et événements dangereux significatifs spécifiques aux trancheurs, lorsqu’ils sont utilisés comme prévu par le fabricant (voir Article 4).
Le présent document s’applique aux phénomènes dangereux se produisant tout au long de la durée de vie de la machine comme décrit dans l’EN ISO 12100:2010, 5.4.
Les trancheurs automatiques industriels couverts par l’EN 16743:2016 sont exclus du domaine d’application du présent document.
Le présent document couvre les différents types de trancheurs suivants :
-   trancheurs à alimentation horizontale (voir Figure 1) ;
-   trancheurs à alimentation par gravité (voir Figure 2).
Les deux types de trancheurs peuvent être équipés d’un chariot manœuvré manuellement ou motorisé pour amener le produit vers le couteau. Les deux types de trancheurs peuvent être équipés de dispositifs manuels ou automatiques pour recevoir les tranches et les éloigner de la machine. Ils peuvent également être équipés d’une balance.
Le présent document s’applique aux machines fabriquées après la date de sa publication.

Stroji za predelavo hrane - Stroji za rezanje na rezine - Varnostne in higienske zahteve

General Information

Status
Published
Current Stage
6060 - Definitive text made available (DAV) - Publishing
Due Date
25-Nov-2020
Completion Date
25-Nov-2020

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SLOVENSKI STANDARD
SIST EN 1974:2021
01-februar-2021
Nadomešča:
SIST EN 1974:2000+A1:2010
Stroji za predelavo hrane - Stroji za rezanje na rezine - Varnostne in higienske
zahteve
Food processing machinery - Slicing machines - Safety and hygiene requirements
Nahrungsmittelmaschinen- Aufschnittschneidemaschinen - Sicherheits- und
Hygieneanforderungen

Machines pour les produits alimentaires - Trancheurs - Prescriptions relatives à la

sécurité et à l'hygiène
Ta slovenski standard je istoveten z: EN 1974:2020
ICS:
67.260 Tovarne in oprema za živilsko Plants and equipment for the
industrijo food industry
SIST EN 1974:2021 en,fr,de

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN 1974:2021
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SIST EN 1974:2021
EN 1974
EUROPEAN STANDARD
NORME EUROPÉENNE
November 2020
EUROPÄISCHE NORM
ICS 67.260 Supersedes EN 1974:1998+A1:2009
English Version
Food processing machinery - Slicing machines - Safety and
hygiene requirements
Machines pour les produits alimentaires - Trancheurs - Nahrungsmittelmaschinen-

Prescriptions relatives à la sécurité et à l'hygiène Aufschnittschneidemaschinen - Sicherheits- und

Hygieneanforderungen
This European Standard was approved by CEN on 18 October 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 1974:2020 E

worldwide for CEN national Members.
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SIST EN 1974:2021
EN 1974:2020 (E)
Contents Page

European foreword ....................................................................................................................................................... 4

Introduction .................................................................................................................................................................... 5

1 Scope .................................................................................................................................................................... 6

2 Normative references .................................................................................................................................... 6

3 Terms and definitions ................................................................................................................................... 7

4 List of significant hazards ......................................................................................................................... 11

4.1 General ............................................................................................................................................................. 11

4.2 Mechanical hazards ..................................................................................................................................... 12

4.2.1 General ............................................................................................................................................................. 12

4.2.2 Slicing machine with automatic product feeding and a gauge plate ......................................... 12

4.2.3 Slicing machine with an automatic carriage ...................................................................................... 12

4.2.4 Slicing machine with an automatic feature to handle the sliced product (stacker unit,

discharge conveyor, etc.) ........................................................................................................................... 12

4.3 Electrical hazards ......................................................................................................................................... 12

4.4 Loss of stability hazards ............................................................................................................................ 12

4.5 Hygiene hazards ........................................................................................................................................... 13

4.6 Hazards from neglecting ergonomic principles ................................................................................ 13

5 Safety requirements and/or protective measures .......................................................................... 13

5.1 General ............................................................................................................................................................. 13

5.2 Mechanical hazards ..................................................................................................................................... 13

5.2.1 General ............................................................................................................................................................. 13

5.2.2 Blade protection ........................................................................................................................................... 14

5.2.3 Requirements for blade sharpeners ..................................................................................................... 18

5.2.4 Product support ............................................................................................................................................ 21

5.2.5 Product support with clamping device ................................................................................................ 21

5.2.6 Product support with pusher ................................................................................................................... 23

5.2.7 Product support with manual feed carriage ...................................................................................... 24

5.2.8 Slicing machine with an automatic carriage ...................................................................................... 24

5.2.9 Slicing machines with power-driven pusher ..................................................................................... 25

5.2.10 Slicing machine provided with stacker unit ....................................................................................... 26

5.2.11 Control system .............................................................................................................................................. 27

5.3 Electrical hazards ......................................................................................................................................... 27

5.4 Stability ............................................................................................................................................................ 27

5.4.1 General ............................................................................................................................................................. 27

5.4.2 Stability test ................................................................................................................................................... 27

5.5 Hygiene ............................................................................................................................................................ 28

5.5.1 General ............................................................................................................................................................. 28

5.5.2 Food area ......................................................................................................................................................... 29

5.5.3 Splash area...................................................................................................................................................... 29

5.5.4 Non-food area ................................................................................................................................................ 29

5.5.5 Hygiene requirements ................................................................................................................................ 30

5.6 Ergonomics ..................................................................................................................................................... 30

6 Verification of safety requirements and/or measures ................................................................... 31

7 Information for use ..................................................................................................................................... 32

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EN 1974:2020 (E)

7.1 General ............................................................................................................................................................. 32

7.2 Instruction handbook ................................................................................................................................. 32

7.2.1 General ............................................................................................................................................................. 32

7.2.2 Information relating to the slicer itself ................................................................................................ 32

7.2.3 Information relating to the installation of the slicing machine ................................................... 32

7.2.4 Information relating to transportation and storage of the slicing machine ........................... 32

7.2.5 Information relating to the use of the slicing machine ................................................................... 33

7.2.6 Information for maintenance ................................................................................................................... 34

7.2.7 Information on cleaning ............................................................................................................................. 34

7.2.8 Information about the training of the operator ................................................................................ 35

8 Marking ............................................................................................................................................................ 35

Annex A (normative) Principles of hygiene design of slicing machines ................................................ 36

A.1 Terms and definitions ................................................................................................................................. 36

A.2 Materials of construction ........................................................................................................................... 36

A.2.1 General ............................................................................................................................................................. 36

A.2.2 Food area ......................................................................................................................................................... 36

A.2.3 Splash area ...................................................................................................................................................... 36

A.2.4 Non-food area ................................................................................................................................................. 36

A.3 Design ............................................................................................................................................................... 36

A.3.1 General ............................................................................................................................................................. 36

A.3.2 Food area ......................................................................................................................................................... 36

A.3.3 Splash area ...................................................................................................................................................... 38

A.3.4 Non-food area ................................................................................................................................................. 40

Annex ZA (informative) Relationship between this European Standard and the essential

requirements of Directive 2006/42/EC aimed to be covered ...................................................... 41

Bibliography ................................................................................................................................................................. 43

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SIST EN 1974:2021
EN 1974:2020 (E)
European foreword

This document (EN 1974:2020) 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 May 2021, and conflicting national standards shall be

withdrawn at the latest by May 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 1974:1998+A1:2009.

This document has been prepared under a mandate given to CEN by the European Commission and the

European Free Trade Association, and supports essential requirements of EU Directive 2006/42/EC.

For relationship with EU Directive 2006/42/EC, see informative Annex ZA, which is an integral part of

this document.

In comparison with the previous edition, the following major technical modifications have been made:

— the Scope and Terms and definitions have been updated;
— general redraft of the list of significant hazards;
— safety and/or protective measure cross reference added;

— improvement on blade protection requirements (blade guard, gauge plate, integrated blade

sharpener, product support, stacker unit and control system);
— improvement on the hygiene section;
— general redraft on the verification of safety requirements and/or measures;
— updating on the instruction handbook section, new requirements added.

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.
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SIST EN 1974:2021
EN 1974:2020 (E)
Introduction
This document is a type-C standard as stated in EN ISO 12100.

This document is of relevance in particular for the following stakeholder groups, representing the market

players with regard to machinery safety:
— machine manufacturers (small, medium and large enterprises);

— health and safety bodies (regulators, accident prevention organizations, market surveillance, etc.).

Others can be affected by the level of machinery safety achieved with the means of the document by the

above-mentioned stakeholder groups:
— machine users/employers (small, medium and large enterprises);

— machine users/employees (e.g. trade unions, organizations for people with special needs);

— service providers, e.g. for maintenance (small, medium and large enterprises);
— consumers (in case of machinery intended for use by consumers).

The above-mentioned stakeholder groups have been given the possibility to participate at the drafting

process of this document.

The machinery concerned and the extent to which hazards, hazardous situations or hazardous events are

covered are indicated in the Scope of this document.

When requirements of this type-C standard are different from those which are stated in type-A- or type-

B-standards, the requirements of this type-C-standard take precedence over the requirements of the

other standards for machines that have been designed and built according to the requirements of this

type-C-standard.
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SIST EN 1974:2021
EN 1974:2020 (E)
1 Scope

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.

This document deals with all significant hazards, hazardous situations and events relevant to slicing

machines, when they are used as intended by the manufacturer (see Clause 4).

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.

Automatic industrial slicing machines covered by EN 16743:2016 are excluded from the scope of this

document.
This document covers the following types of slicing machines:
— horizontal feed slicing machine (see Figure 1);
— gravity feed slicing machine (see Figure 2).

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.

This document applies to machines which are manufactured after the date of issue of this document.

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 614-1:2006+A1:2009, Safety of machinery - Ergonomic design principles - Part 1: Terminology and

general principles

EN 1672-2:2005+A1:2009, Food processing machinery - Basic concepts - Part 2: Hygiene requirements

EN 60204-1:2006 , Safety of machinery - Electrical equipment of machines - Part 1: General requirements

(IEC 60204-1:2005, modified)

EN 60529:1991 , Degrees of protection provided by enclosures (IP Code) (IEC 60529:1989)

EN ISO 4287:1998 ,Geometrical product specifications (GPS) - Surface texture: Profile method - Terms,

definitions and surface texture parameters (ISO 4287:1997)

EN ISO 12100:2010, Safety of machinery - General principles for design - Risk assessment and risk reduction

(ISO 12100:2010)

As impacted by EN 60204-1:2006/A1:2009 and EN 60204-1:2006/corrigendum Feb. 2010.

As impacted by EN 60529:1991/corrigendum May 1993, EN 60529:1991/A1:2000, EN 60529:1991/A2:2013,

EN 60529:1991/AC:2016-12 and EN 60529:1991/A2:2013/AC:2019-02.
As impacted by EN ISO 4287:1998/AC:2008 and EN ISO 4287:1998/A1:2009.
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SIST EN 1974:2021
EN 1974:2020 (E)

EN ISO 13849-1:2015, Safety of machinery - Safety-related parts of control systems - Part 1: General

principles for design (ISO 13849-1:2015)

EN ISO 14119:2013, Safety of machinery - Interlocking devices associated with guards - Principles for

design and selection (ISO 14119:2013)

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:

• ISO Online browsing platform: available at https://www.iso.org/obp
• IEC Electropedia: available at http://www.electropedia.org/
3.1
slicing machine
machine with a blade used to cut food products into slices of varying thickness

Note 1 to entry: A slicing machine consists of a base, a blade, a blade cover, a blade guard, a blade sharpener, a

gauge plate, a product support, a carriage, a product pusher and electrical components.

3.2
blade
circular rotating disk provided with a sharp cutting edge
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SIST EN 1974:2021
EN 1974:2020 (E)
3.3
horizontal feed slicing machine
machine in which the product is fed horizontally to the blade
a) design with product support

b) design with sliding plate and clamping device c) design with sliding plate and pusher

Key
1 separated blade sharpener 9 pusher arm 17 gauge plate
2 blade guard 10 blade 18 thumb guard
3 integrated blade sharpener 11 slice support 19 sliding plate
4 blade cover 12 slice thickness control 20 clamping device
5 finger guard 13 indicator light 21 carriage
6 pusher guard 14 ON-switch 22 pusher handle
7 pusher 15 OFF-switch 23 carriage handle
8 product support 16 slice receiving surface 24 clamping handle
25 deflector
Figure 1 — Horizontal feed slicing machine (examples)
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SIST EN 1974:2021
EN 1974:2020 (E)
3.4
gravity feed slicing machine

machine in which the product to be cut is fed to the blade by gravity, where the product support is inclined

to the horizontal plane
Key
1 separated blade sharpener 8 product support 17 gauge plate
2 blade guard 10 blade 18 thumb guard
3 integrated blade sharpener 12 slice thickness control 21 carriage
4 blade cover 13 indicator light 22 pusher handle
5 finger guard 14 ON-switch 23 carriage handle
6 pusher guard 15 OFF-switch 25 deflector
7 pusher 16 slice receiving surface
Figure 2 — Gravity feed slicing machine (example)
3.5
blade guard

fixed annular ring mounted around the edge of that part of the blade which is not used for the cutting

operation
3.6
blade cover
removable cover for the blade which covers the blade on the product support side
3.7
gauge plate

plate parallel to the blade, extending from the cutting edge of the blade and covering the stroke of the

product support

Note 1 to entry: In most cases the gauge plate is used to adjust the slice thickness.

3.8
slice thickness control

control device by which the position of the gauge plate can be set in order to give the desired slice

thickness
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SIST EN 1974:2021
EN 1974:2020 (E)
3.9
blade sharpener

device provided with the slicing machine, equipped with abrasive wheels used to sharpen the blade edge

3.10
product support
support for the product to be sliced

Note 1 to entry: Some different kinds of support are used for sausages, ham, fresh meat, etc. The product support is

equipped with a pusher or a sliding plate and/or a clamping device.
3.11
carriage

device for the product support which allows the longitudinal movement of the product support

3.12
carriage handle

handle to move the carriage and feed the product against the gauge plate, either fitted on the carriage or

the product support and sliding plate
3.13
sliding plate

plate on which the product is placed and which slides on top of the product support to facilitate the

feeding of the product towards the blade
3.14
pusher

device used to hold and/or move the product along the product support against the gauge plate

3.15
automatic carriage

power driven carriage which allows the longitudinal movement of the product support

3.16
pusher guard
plate attached to the pusher to prevent access to the cutting edge of the blade
3.17
finger guard

plate mounted on (or part of) the product support which keeps the fingers of the operator's hand away

from the cutting edge of the blade
3.18
thumb guard

plate mounted on the product support parallel to the blade and extending from the finger guard, covering

the blade when the product support is in the backward position
3.19
clamping device

device which keeps the product positioned in the intended place on the sliding plate during the slicing

operation
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SIST EN 1974:2021
EN 1974:2020 (E)
3.20
slice support
device to support the product until it is fully cut
3.21
slice receiving surface
area on which the slices are laid after the cutting operation
3.22
stacker unit

device which removes slices cut by the blade and places them on a slice receiving surface

Note 1 to entry: The stacker unit consists of, for example, a depositing arm and transport device.

3.23
depositing arm

component of the stacker unit which removes the slices from the transport device to the slice receiving

surface
3.24
transport device
device which moves the slices from the blade to the depositing arm.
3.25
deflector
device that leads the slice away from the blade
3.26
automatic product feeding device

power driven device to move the product along the product support against the gauge plate.

3.27
power supply cord

electrical cord that supplies current to control devices and electrical equipment of the machine

3.28
stopping time

time from triggering the stop command to when the machine comes to an absolute stop

3.29
end stop position
non-cutting position where the gauge plate is closed and overlaps the blade
3.30
discharge conveyor

the discharge conveyor transports the slices away from the slice receiving surface

4 List of significant hazards
4.1 General

This clause contains all the significant hazards, hazardous situations and events in this document,

identified by risk assessment as significant for this type of machinery and which require action to

eliminate or reduce the risk.
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SIST EN 1974:2021
EN 1974:2020 (E)
4.2 Mechanical hazards
4.2.1 General
The mechanical hazards related to all slicing machines are the following:

— area around the blade: hazard of cutting or severing (e.g. fingers, hands, arms);

— handling the blade: hazard of cutting or severing parts of the body (e.g. fingers, hands, arms, feet);

— power supply cord: hazard of tripping over and falling.

For the safety and/or protective measures, see 5.2.1, 5.2.2, 5.2.3, 5.2.4, 5.2.5, 5.2.6, 5.2.7, 5.2.8, 5.2.9,

5.2.10, 5.2.11 and 7.2.3.
4.2.2 Slicing machine with automatic product feeding and a gauge plate
Trapping between product support and blade.

NOTE A slicing machine with an automatic feed mechanism driven by a hand wheel is considered to have

automatic product feeding.
For the safety and/or protective measures, see 5.2.9.
4.2.3 Slicing machine with an automatic carriage

Trapping between the carriage and the frame of the machine (e.g. fingers, hands). Being struck by the

moving carriage.
For the safety and/or protective measures, see 5.2.8.

4.2.4 Slicing machine with an automatic feature to handle the sliced product (stacker unit,

discharge conveyor, etc.)
Being caught or pierced by the gripper spikes (e.g. fingers, hands).
Trapping by the stacker unit (e.g. fingers, hands).
Trapping by the transport device (e.g. fingers, hands).

Trapping between the conveyor belt and the end rollers or tensioning roller (e.g. fingers, hands).

For the safety and/or protective measures, see 5.2.10.
4.3 Electrical hazards
The electrical hazards are the following:
— direct or indirect electrical contact with live parts;

— damage of electrical insulation, including mechanical or chemical damage of the power supply cord;

— insufficient or inappropriate electrical insulation.
For the safety and/or protective measures, see 5.3.
4.4 Loss of stability hazards
Slipping or toppling of the machine.
For the safety and/or protective measures, see 5.4.
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SIST EN 1974:2021
EN 1974:2020 (E)
4.5 Hygiene hazards
Hygiene hazards occurring from neglecting hygiene principles are the following:

— inability to clean food, splash and accessible non-food areas effectively and thoroughly;

— contamination of the food by undesirable materials including residues of food, dust coming from the

sharpening, cleaning and disinfecting agents;
— cleaning carried out with prohibited cleaning and disinfe
...

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