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
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
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
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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.
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.11
5.2.2 Food area.11
5.3 Design .12
5.3.1 Food area.12
5.3.2 Splash area.13
5.3.3 Non food area.13
5.3.4 Services .14
6 Verification of hygiene requirements and/or measures .14
7 Information for use .15
7.1 General.15
7.2 Instruction handbook .15
7.2.1 General.15
7.2.2 Information relating to installation.15
7.2.3 Information relating to the machine itself .15
7.2.4 Information relating to cleaning and disinfection .16
7.2.5 Information relating to maintenance.16
7.3 Marking .16
Annex A (informative) 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
Bibliography .40
Foreword
This document (EN 1672-2:2005) has been prepared by Technical Committee CEN/TC 153 “Food processing
machinery — Safety and hygiene specifications”, 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 October 2005, and conflicting national standards shall be withdrawn at the latest
by October 2005.
This document supersedes EN 1672-2:1997.
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(s).
For relationship with the EU Directive, see informative Annex ZA, which is an integral part of this document.
This document is complemented by prCEN/TR 1672-1 which deals with safety rules to protect operators.
This document includes a Bibliography.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: 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.
Introduction
This document is a type C standard as stated in EN ISO 12100-1.
The machinery concerned and the extent to which hazards, hazardous situations and events are covered are
indicated in the scope of this document.
Here it has to be distinguished between the hazards to the operator and the risks to the food (the product
processed by the machinery).
This document addresses only those hazards which are commonly occurring on food processing machines and for
which technical specifications can be set which will apply to all (or most) of the classes of machines within the
scope of the standard which have that hazard.
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.
The first choice is to select a design method which removes both hygiene and safety risks: if this is not within the
state of the art then safeguarding options for both, or if not, one of the risks should be selected. Where no design or
safeguarding options are within the state of the art to adequately control both hygiene and safety risks then one of
the risks, or both, would have to be dealt with by safety measures, including instructions to the user. The
assessment of the respective safety and hygiene risks will indicate their relative significance and the higher level of
protection (i.e. safeguarding) should be implemented to deal with the severest risk and safety measures for the
lesser risk.
The technical requirements given in the prCEN/TR 1672-1 and in this document permit both objectives to be met
for those significant and common risks identified as justifying common requirements in this document.
Other hazards, for which such common requirements can not be set, remain to be covered in machinery specific
type C standard and/or by reference to EN ISO 12100-2 and type A and type B standards.
When provisions of this type C standard are different from those which are stated in type A or B standards, the
provisions of this type C standard take precedence over the provisions of the other standards, for machines that
have been designed and built according to the provisions of this type C standard.
NOTE The essential requirements of the Machinery Directive should met in respect of both safety risks to the operator of
the machinery and hygiene risks to the food (product processed by the machinery). The Directive requirements and the safety
and hygiene risks identified by the risk assessment process required by EN 1050 can each usually equally well be met by a
range of safeguarding or hygiene design options.
1 Scope
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.
2 Normative references
The following referenced documents are indispensable for the application 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 4288, Geometrical product specifications (GPS) — Surface texture: Profile method — Rules and
procedures for the assessment of surface texture (ISO 4288:1996)
EN ISO 12100-1:2003, Safety of machinery — Basic concepts, general principles for design — Part 1: Basic
terminology, methodology (ISO 12100-1:2003)
EN ISO 12100-2:2003, Safety of machinery — Basic concepts, general principles for design — Part 2: Technical
principles (ISO 12100-2:2003)
3 Terms and definitions
For the purposes of this documen
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