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CEN

EN 1672-2:2005

(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 EC 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

Dieses Dokument legt allgemeine Hygieneanforderungen an Maschinen fest, die zur Vorbereitung und Verarbeitung von Lebensmitteln für den menschlichen Verzehr und, wo zutreffend, zur Verarbeitung von Tierfutter verwendet werden, um das Risiko von Infektion, Erkrankung, Ansteckung oder Verletzung, das vom Lebensmittel ausgehen kann, auszuschließen oder auf ein Mindestmaß herabzusetzen. Sie identifiziert die Gefährdungen, die bei der Verwendung solcher Nahrungsmittelmaschinen typisch sind, und beschreibt Gestaltungsverfahren und gibt Benutzerinformationen zur Eliminierung oder Verminderung dieser Risiken.
Dieses Dokument behandelt nicht die hygienebedingten Risiken für das Personal, die beim Gebrauch der Maschine entstehen.
ANMERKUNG   Weitere Hygieneanforderungen sind in anderen EG Richtlinien enthalten (siehe Literaturhinweise).
Zusätzlich können die in diesem Dokument enthaltenen Prinzipien auf andere Maschinen und Anlagen angewendet werden, die der Verarbeitung von Lebensmitteln dienen und bei denen gleichartige Risiken auftreten.
Beispiele für Hygienerisiken und akzeptable Lösungen sind im informativen Anhang A angegeben.
Dieses Dokument ist nicht anwendbar auf Maschinen, die vor dessen Veröffentlichung durch CEN hergestellt wurden.

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

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
19-Apr-2005
Withdrawal Date
03-Mar-2009
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
Start Date
04-Mar-2009
Completion Date
04-Mar-2009
Directive
98/37/EC - Machinery
Mandate
M/079 - Mandate to CEN and CENELEC for standardization in the field of machines
Ref Project
SIST EN 1672-2:2005 - Food processing machinery - Basic concepts - Part 2: Hygiene requirements

Relations

Replaces
EN 1672-2:1997 - Food processing machinery - Basic concepts - Part 2: Hygiene requirements
Effective Date
22-Dec-2008
Replaces
EN 1672-2:1997/AC:1998 - Food processing machinery - Basic concepts - Part 2: Hygiene requirements
Effective Date
22-Dec-2008
Merged Into
EN 1672-2:2005+A1:2009 - Food processing machinery - Basic concepts - Part 2: Hygiene requirements
Effective Date
18-Jan-2023

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Standards Content (Sample)

SLOVENSKI STANDARD
SIST EN 1672-2:2005
01-julij-2005
1DGRPHãþD
SIST EN 1672-2:2000
SIST EN 1672-2:2000/AC:2000
Stroji za predelavo hrane – Osnovni koncepti – 2. del: Higienske zahteve
Food processing machinery - Basic concepts - Part 2: Hygiene requirements
Nahrungsmittelmaschinen - Allgemeine Gestaltungsleitsätze - Teil 2:
Hygieneanforderungen
Machines pour les produits alimentaires - Notions fondamentales - Partie 2: Prescriptions
relatives a l'hygiene
Ta slovenski standard je istoveten z: EN 1672-2:2005
ICS:
67.260 Tovarne in oprema za Plants and equipment for the
živilsko industrijo food industry
SIST EN 1672-2:2005 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

---------------------- Page: 1 ----------------------

EUROPEAN STANDARD
EN 1672-2

NORME EUROPÉENNE

EUROPÄISCHE NORM
April 2005
ICS 67.260 Supersedes EN 1672-2:1997
English version
Food processing machinery - Basic concepts - Part 2: Hygiene
requirements
Machines pour les produits alimentaires - Notions Nahrungsmittelmaschinen - Allgemeine
fondamentales - Partie 2: Prescriptions relatives à l'hygiene Gestaltungsleitsätze - Teil 2: Hygieneanforderungen
This European Standard was approved by CEN on 14 February 2005.

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 Central Secretariat 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 Central Secretariat has the same status as the official
versions.

CEN members are the national standards bodies of Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France,
Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Slovakia,
Slovenia, Spain, Sweden, Switzerland and United Kingdom.




EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

Management Centre: rue de Stassart, 36  B-1050 Brussels
© 2005 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN 1672-2:2005: E
worldwide for CEN national Members.

---------------------- Page: 2 ----------------------

EN 1672-2:2005 (E)
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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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.
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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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These machines are not intended to be cleaned with pressurized water.
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