prEN 15180

Food processing machinery - Food depositors - Safety and hygiene requirements

This European Standard establishes safety requirements for food depositors.  This group of machines is defined in detail in clause 3.2 of this standard, with diagrams illustrating examples of the principle of operation of each machine type.
This standard covers the safety requirements for machine design, construction, installation, commissioning, operation, adjustment, maintenance and cleaning. This standard applies to machines manufactured after the date of issue of this standard.
NOTE   Although this standard is primarily intended to apply to depositors used in the food industry, it should also be noted that the same machines are also used to deposit non-food products. Where depositors are used for non-food products, the health and safety requirements of this standard will apply, but the hygiene requirements will not apply.
Exclusions
This standard is not applicable to the following machines:
¾   Auger depositors or auger fillers and gravimetric filling machines; safety requirements for these machines are contained in EN 415-3:2000.
¾   Food depositors that are powered exclusively by manual effort;
¾   Food depositors that were manufactured before the date of publication of this document by CEN;
This standard does not consider the following hazards:
¾   the use of food depositors in potentially explosive atmospheres;
¾   the health, safety or hygiene hazards associated with the products that may be handled by the machines, but does include general advice on this subject;
¾   hazards that may be associated with electromagnetic emissions from food depositors;
¾   hazards that may be associated with decommissioning food depositors.

Nahrungsmittelmaschinen - Nahrungsmittelportioniermaschinen - Sicherheits- und Hygieneanforderungen

Diese Europäische Norm stellt Sicherheitsanforderungen für Nahrungsmittelportioniermaschinen auf. Diese Gruppe von Maschinen wird detailliert mit Prinzipskizzen der Arbeitsweise jedes einzelnen Maschinentyps in 3.2 definiert.
Diese Norm deckt die Sicherheitsanforderungen für die Maschinengestaltung, Gestaltung, Installation, Auslieferung, den Betrieb, das Einrichten, die Wartung und Reinigung ab. Diese Norm gilt für Maschinen, die nach dem Veröffentlichungsdatum dieser Norm hergestellt werden.
ANMERKUNG   Obwohl diese Norm primär für Portioniermaschinen, die in der Nahrungsmittelindustrie eingesetzt werden, anzuwenden ist, sollte beachtet werden, dass dieselben Maschinen auch zum Portionieren anderer Produkte als Nahrungsmittel eingesetzt werden. Wo diese Portioniermaschinen im Nichtnahrungsmittelbereich eingesetzt werden, gelten die gleichen Gesundheits- und Sicherheitsanforderungen dieser Norm, die Hygieneanforderungen gelten jedoch nicht.

Machines pour les produits alimentaires - Doseuses alimentaires - Prescriptions relatives à la sécurité et à l'hygiène

La présente Norme européenne spécifie les prescriptions de sécurité pour les doseuses alimentaires. La
définition détaillée de ce type de machines est fournie au paragraphe 3.2 de la présente norme, avec des
schémas illustrant le principe de fonctionnement de chaque type de machine.
La présente norme traite des prescriptions de sécurité relatives à la conception, à la construction, à
l�installation, à la mise en service, au fonctionnement, au réglage, à la maintenance et au nettoyage des
machines. Elle s�applique aux machines fabriquées après la date de publication de la présente norme.
NOTE Bien que cette norme soit principalement destinée aux doseuses utilisées dans l�industrie alimentaire, il
convient de noter que les mêmes machines sont également utilisées pour des produits non alimentaires. Dans ce cas, les
prescriptions sanitaires et de sécurité définies dans la présente norme s�appliquent, tandis que les prescriptions relatives à
l�hygiène ne s�appliquent pas.

Stroji za predelavo hrane - Dozirne naprave - Varnostne in higienske zahteve

General Information

• Status: Not Published
• Technical Committee: CEN/TC 153 - Food processing machinery - Safety and hygiene specifications
• Drafting Committee: CEN/TC 153/WG 12 - Safety
• Current Stage: 3098 - Decision to reject - Consensus building
• Due Date: 24-Jul-2008
• Completion Date: 24-Jul-2008
• Mandate: M/079 - Mandate to CEN and CENELEC for standardization in the field of machines
• Ref Project: oSIST prEN 15180:2005 - Food processing machinery - Food depositors - Safety and hygiene requirements

Overview

The prEN 15180 standard, titled Food processing machinery - Food depositors - Safety and hygiene requirements, has been developed by the European Committee for Standardization (CEN). It provides comprehensive safety and hygiene guidelines specifically for food depositors-machines used extensively in food processing to dispense food products in predetermined volumes or shapes. This standard covers design, construction, installation, commissioning, operation, adjustment, maintenance, and cleaning of food depositors manufactured after the standard's publication.

While primarily focused on the food industry, prEN 15180 also applies to depositors handling non-food products, with health and safety requirements enforced but hygiene considerations excluded in such cases. Importantly, this standard excludes certain types of machines like auger depositors and those powered solely by manual effort.

Key Topics

• Scope and Definitions: Detailed definitions clarify terms such as food depositor, product cutting device, product dispensing valve, and the five main types of depositors (piston, chamber, roller, pump, and screw depositors).

• Safety Requirements: The document outlines essential safety parameters covering:

  • Machine design and ergonomics according to EN ISO 12100 principles.
  • Protection against mechanical hazards including crushing, cutting, and unexpected start-up.
  • Requirements for guarding, interlocking, emergency stops, and control systems.
  • Specific protective measures for different depositor types to minimize injury risks.

• Hygiene Requirements: Hygiene standards ensure machines are designed for easy cleaning, minimizing food contamination risks. This includes material selection, surface finishes, and protection against microbial build-up.

• Installation and Operation: Guidelines cover safe machine installation, commissioning procedures, and operational practices to ensure ongoing safety and hygiene.

• Maintenance and Cleaning: Protocols for safe maintenance and cleaning processes promote longevity and hygienic conditions. The standard also addresses risks during machine adjustment and decommissioning.

• Exclusions and Limitations: Certain hazards like explosive atmospheres, electromagnetic emissions, and product-related health risks are outside this standard's scope but receive general advisory attention.

Applications

prEN 15180 applies to food processing facilities using depositors for a variety of products including liquids, pastes, free-flowing solids, and mixed formulations. Typical applications include:

• Industrial Food Production Lines: Automated dispensing of sauces, creams, doughs, and confectionery.
• Packaging Operations: Precise filling of containers to ensure consistency and reduce waste.
• Non-Food Product Handling: Use of depositors for materials outside the food sector, complying with safety but not hygiene requirements.
• Machine Manufacturers and Designers: Implementation of this standard guides product development to meet market safety and hygiene expectations.
• Quality and Compliance Teams: Use the standard as a benchmark for audits and certifications aligned with EU directives.

By adhering to this standard, companies improve worker safety, product quality, and operational efficiency while ensuring compliance with European Union safety directives.

Related Standards

prEN 15180 complements and references several pivotal standards in machinery safety and hygiene, including:

• EN ISO 12100 - Basic concepts and general design principles for machinery safety.
• EN 415-3:2000 - Safety of packaging machines, covering auger depositors and gravimetric filling machines excluded here.
• EN 1672-2:1997 - Hygiene requirements for food processing machinery.
• EN 294:1992 and EN 349:1993 - Safety distances and gap guidelines to prevent injury.
• EN 953:1997 - General requirements for fixed and movable guards.
• EN 60204-1:1997 - Electrical equipment safety for machinery.
• EN ISO 14122 series - Standards on permanent means of machine access.
• EN ISO 3744:1994 and related acoustic standards - Noise measurement and acceptable limits for machinery.

Organizations adopting prEN 15180 benefit from harmonized guidance ensuring their food depositors meet rigorous safety and hygiene requirements, protect personnel, and deliver high-quality food products within legal and regulatory frameworks.

Standards Content (Sample)

SLOVENSKI oSIST prEN 15180:2005

PREDSTANDARD
maj 2005
Stroji za predelavo hrane – Dozirni stroji – Varnostne in higienske zahteve
Food processing machinery - Food depositors - Safety and hygiene requirements
ICS 67.260 Referenčna številka
©  Standard je založil in izdal Slovenski inštitut za standardizacijo. Razmnoževanje ali kopiranje celote ali delov tega dokumenta ni dovoljeno

EUROPEAN STANDARD
DRAFT
NORME EUROPÉENNE
EUROPÄISCHE NORM
March 2005
ICS
English version
Food processing machinery - Food depositors - Safety and
hygiene requirements
Machines pour les produits alimentaires - Doseuses Nahrungsmittelmaschinen - Sicherheits- und
alimentaires - Prescriptions relatives à la sécurité et à Hygieneanforderungen
l'hygiène
This draft European Standard is submitted to CEN members for enquiry. It has been drawn up by the Technical Committee CEN/TC 153.
If this draft becomes a European Standard, 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.
This draft European Standard was established by CEN 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 Management Centre 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.
Warning : This document is not a European Standard. It is distributed for review and comments. It is subject to change without notice and
shall not be referred to as a European Standard.
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. prEN 15180:2005: E
worldwide for CEN national Members.

Contents Page
Foreword.4
Introduction .5
1 Scope .6
2 Normative references .6
3 Terms and Definitions .9
4 List of hazards.13
5 Safety requirements for food depositors .23
6 Verification .39
7 Information for use .42
Annex A (informative) Noise Measurement .45
Annex B (normative) Alternative methods of safeguarding small and medium sized apertures .49
Annex ZA (informative) Relationship between this European Standard and the Essential
Requirements of EU Directive 98/37/EC .53

Figures
Figure 1 — Piston depositor. 10
Figure 2 — Chamber depositor . 10
Figure 3 — Roller depositor. 11
Figure 4 — Pump depositor. 12
Figure 5 —Screw Depositor. 12
Figure 6 — Typical components on a piston depositor. 18
Figure 7 — Typical components on a chamber depositor . 19
Figure 8 — Typical components on a roller depositor . 20
Figure 9 — Typical components on a pump depositor. 21
Figure 10 — Typical components on a screw depositor . 22
Dusty Environment. 28
Figure B1 — Trip Guard . 50
Figure B2 — Trip guard with AOPD . 50
Figure B3— Photoelectric trip device. 51
Figure B4 — Automatic guard . 52
Tables
Table 1: Degree of protection for dusty environments .28
Table 2: Degree of protection for different cleaning methods using water .28
Table 3 — Verification procedures for safety requirements identified in clause 5. .41
Table B1: Safety distances to prevent danger zones being reached by the upper limbs for particular
designs of guard .49

Foreword
This document (prEN 15180:2005) has been prepared by Technical Committee CEN/TC 153 “Food
processing machines — Safety and hygiene requirements”, the secretariat of which is held by DIN.
This document is currently submitted to the CEN Enquiry.
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 EU Directive(s), see informative Annex ZA, which is an integral part of this document.
Introduction
Food depositors are used extensively in Europe, in commercial and industrial food preparation applications.
They present some health and safety hazards that have the potential to cause serious injury.
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 standard.
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.
The requirements of this standard affect designers, manufacturers, suppliers and importers of food depositors.
This standard also contains requirements for signs and symbols that must be fitted on machines and
information, which shall accompany the machine when it is first supplied.
1 Scope
This European Standard establishes safety requirements for food depositors. This group of machines is
defined in detail in clause 3.2 of this standard, with diagrams illustrating examples of the principle of operation
of each machine type.
This standard covers the safety requirements for machine design, construction, installation, commissioning,
operation, adjustment, maintenance and cleaning. This standard applies to machines manufactured after the
date of issue of this standard.
NOTE Although this standard is primarily intended to apply to depositors used in the food industry, it should also be
noted that the same machines are also used to deposit non-food products. Where depositors are used for non-food
products, the health and safety requirements of this standard will apply, but the hygiene requirements will not apply.
Exclusions
This standard is not applicable to the following machines:
 Auger depositors or auger fillers and gravimetric filling machines; safety requirements for these machines
are contained in EN 415-3:2000.
 Food depositors that are powered exclusively by manual effort;
 Food depositors that were manufactured before the date of publication of this document by CEN;
This standard does not consider the following hazards:
 the use of food depositors in potentially explosive atmospheres;
 the health, safety or hygiene hazards associated with the products that may be handled by the machines,
but does include general advice on this subject;
 hazards that may be associated with electromagnetic emissions from food depositors;
 hazards that may be associated with decommissioning food depositors.
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 294:1992, Safety of machinery — Safety distances to prevent danger zones being reached by the upper
limbs.
EN 349:1993, Safety of Machinery — Minimum gaps to avoid crushing of parts of the human body.
EN 415-3:2000, Safety of packaging machines — form, fill and seal machines.
EN 418:1992, Safety of machinery — Emergency stop equipment; functional aspects — Principles for design.
EN 4571992, Safety of machinery — Auditory danger signals — General requirements, design and testing.
EN 563:1994, Safety of machinery — Temperature of touchable surfaces — Ergonomics data to establish
temperature limit values for hot surfaces.
EN 574:1996, Safety of machinery — Two-hand control devices — Functional aspects — Principles for design.
EN 614-1:1995, Safety of machinery — Ergonomic design principles — Part 1: Terminology and general
principles.
EN 614-2: 1995, Safety of machinery — Ergonomic design principles — Part 2: Interaction between
machinery design and work tasks.
EN 619:2002, Continuous handling equipment and systems — Safety requirements for equipment for
mechanical handling of unit loads.
EN 626-1:1994, Safety of machinery — Reduction of risks to health from hazardous substances emitted by
machinery — Part 1: Principles and specifications for machinery manufacturers.
EN 842:1996, Safety of machinery — Visual danger signals — General requirements, design and testing.
EN 953:1997, Safety of machinery — Guards — General requirements for the design and construction of fixed
and moveable guards.
EN 954-1:1996, Safety of machinery — Safety related parts of control systems — Part 1: General principles
for design.
EN 982:1996, Safety of machinery — Safety requirements for fluid power systems and components —
Hydraulics.
EN 983:1996, Safety of machinery — Safety requirements for fluid power systems and components —
Pneumatics.
EN 999:1998, Safety of machinery — The positioning of protective equipment in respect of approach speeds
of parts of the human body.
EN 1037:1996, Safety of machinery — Prevention of unexpected start-up.
EN 1050:1996, Safety of machinery — Principles of risk assessment.
EN 1088:1995, Safety of machinery — Interlocking devices associated with guards — Principles for design
and selection.
EN 1672-2:1997, Food processing machinery — Basic concepts — Part 2: Hygiene requirements.
prEN 1760-2:1996, Safety of machinery — Pressure sensitive protective devices — Part 2: Edges and bars.
EN 60204-1:1997, Safety of machinery — Electrical equipment of machines — Part 1: General requirements.
EN 60529:1992, Specification for degrees of protection provided by enclosures (IP code).
EN 61310-1:1995, Safety of machinery — Indication marking and actuation — Part 1: Requirements for visual,
auditory and tactile signals.
EN 61310-2:1995, Safety of machinery — Indication marking and actuation — Part 2: Requirements for
marking.
EN 61310-3:1999, Safety of machinery — Indication marking and actuation — Part 3: Requirements for the
location and operation of actuators.
EN 61496-1:1998, Safety of machinery — Electro-sensitive protective equipment — Part 1: General
requirements and tests.
EN 61496-2, Safety of machinery — Electro-sensitive protective equipment — Part 2: Photo-electric devices.
EN 61496-3, Safety of machinery — Electro-sensitive protective equipment — Part 3: Proximity sensing
devices.
EN ISO 3744:1994, Acoustics — Determination of sound power levels of noise sources using sound
pressure — Engineering method in an essentially free filed over a reflecting plane.
EN ISO 4871:1996, Acoustics — Declaration and verification of noise emission values of machinery and
equipment.
EN ISO 11202:1995, Acoustics — Noise emitted by machinery and equipment — Measurement of emission
sound pressure levels at a work station and at other specified positions — Survey method in situ.
EN ISO 11204:1995, Acoustics — Noise emitted by machinery and equipment — Measurement of emission
sound pressure levels at a work station and at other specified positions — Method requiring environmental
corrections.
EN ISO 11546-1:1996, Acoustics — Determination of sound insulation performances of enclosures — Part 1:
Measurements under laboratory conditions (for declaration purposes).
EN ISO 11546-2:1996, Acoustics — Determination of sound insulation performances of enclosures — Part 2:
Measurements in situ (for acceptance and verification purposes).
EN ISO 11688-1:1998, Acoustics — Recommended practice fore the design of low-noise machinery and
equipment — Part : Planning.
EN ISO 11691:1996, Acoustics — Measurement of insertion loss of ducted silencers without flow —
Laboratory survey method.
EN ISO 11820:1996, Acoustics — Measurements on silencers in situ.
EN ISO 11821:1997, Acoustics — Measurement of the in situ sound attenuation of a removable screen.
EN ISO 12001:1996, Acoustics — Noise emitted by machinery and equipment — Rules for the drafting and
presentation of a noise test code.
EN ISO 12100-1:2003, Safety of machinery — Basic concepts, general principles for design — Part 1: Basic
terminology, methodology.
EN ISO 12100-2:2003, Safety of machinery — Basic concepts, general principles for design — Part 2:
Technical principles and specifications.
EN ISO 14122-1:2000, Safety of machinery — Permanent means of access to machines and industrial
plants — Part 1: Choice of a fixed means of access between two levels.
EN ISO 14122-2:2000, Safety of machinery — Permanent means of access to machines and industrial
plants — Part 2: Working platforms and walkways.
EN ISO 14122-3:2000, Safety of machinery — Permanent means of access to machines and industrial
plants — Part 3: Stairways, stepladders and guard-rails.
ISO 7000:1989, Graphical symbols for use on equipment — Index and synopsis.
3 Terms and Definitions
3.1 Terms
In addition to those terms defined in EN ISO 12100-1, the following definitions apply, for the purposes of this
standard.
3.1.1
food
product, ingredient or material intended to be orally consumed by either humans or animals
3.1.2
product
food or non-food material processed in a food depositor
3.1.3
food depositor
machine that dispenses a food product in a predetermined volume or shape
3.1.4
product cutting device
mechanism that separates portions of food from a bulk supply of product. Typical devices include rotary
valves, wire-cut mechanisms, shear blades and iris valves
3.1.5
product dispensing valve
mechanism that controls the flow of product at the point of product delivery. Typical devices include rotary
valves, seating valves and slide valves.
3.1.6
product measuring chamber
chamber that is filled with product to measure out a predetermined volume of product. Typically the chamber
will incorporate a mechanism that allows the volume of the chamber to be varied so that the volume of product
dispensed can be changed.
3.1.7
rise and fall mechanism
mechanism used to raise and lower a product dispensing valve to suit a particular container or dispensing
requirement
3.1.8
rotary valve
valve that incorporates a rotating element. The cross-section of the rotating element can be cylindrical, star
shaped or D shaped
3.1.9
D – valve
rotary valve with a rotating element, which has a D shaped cross-section
3.2 Types of food depositor
This standard identifies five different types of food depositor.
3.2.1
piston depositor
food depositor that typically comprises a hopper, a rotary valve, a product measuring chamber in the form of a
piston and a product dispensing valve. Some piston depositors incorporate several product measuring
chambers and dispensing valves. Some designs dispense the product directly from the rotary valve without
the use of a separate product dispensing valve. The volume of product dispensed is varied by altering the
stroke of the product measuring chamber piston. Piston depositors are used to fill liquids, liquids containing
solids in suspension and pastes

Figure 1 — Piston depositor
3.2.2
chamber depositor
food depositor that comprises a hopper feeding one or more product measuring chambers that are filled under
gravity from the top. When the chamber has been filled with product the flow of product is stopped either by
moving the chamber or using a product cutting device. The chamber is then discharged through the bottom of
the chamber either by moving the chamber or by moving a plate in the base of the chamber. The volume of
product dispensed is varied by altering the volume of the chamber. Chamber depositors are typically used to
deposit free-flowing products like cooked rice or pasta

Figure 2 — Chamber depositor
3.2.3
roller depositor
food depositor that typically comprises a hopper that feeds product to two or more fluted contra-rotating rollers.
These rollers force the product through one or more dies that shape the product. The product is then
separated using a product cutting device like a wire cut mechanism. On some designs of the machine the
dies are moved while the product is dispensed to produce a shaped product. The volume of product
dispensed is varied by altering the timing of the product cut-off device. Roller depositors are typically used to
deposit dough or confectionery products.

Figure 3 — Roller depositor
3.2.4
pump depositor
food depositor that comprises a hopper that feeds a pump which in turn feeds pipe-work on which are
mounted one or more product dispensing valves. The volume of product dispensed is varied by altering the
length of time that the dispensing valves are open. Pump depositors are typically used to deposit liquids or
liquids containing finely divided solids
Figure 4 — Pump depositor
3.2.5
screw depositor
food depositor that comprises a hopper in which a screw is mounted. When the screw rotates it draws product
from the hopper into a pipe. The hopper may be equipped with stirrers to move the product towards the screw
and a product measuring chamber or product dispensing valve may be fitted to the discharge of the screw.
The volume of product can be varied by increasing or decreasing the speed of the screw, by varying the
volume of the measuring chamber or by controlling the actuation of the product dispensing valve. Screw
depositors are typically used to deposit dough, pastes or creams

Figure 5 —Screw Depositor
4 List of hazards
This clause lists all the significant hazards, hazardous situations and events that can be found on typical food
depositors and their associated equipment.
Before using this standard, the manufacturer shall establish that the hazards on his machine correspond to
the hazards described in this standard.
If the manufacturer identifies hazards that are not listed in this clause, he shall assess these hazards by using
the principles detailed in EN 1050.
The hazards on a particular food depositor can vary depending on the product being deposited and any
ancillary equipment that may be supplied with the machine.
The hazards that occur on most food depositors are listed in 4.1 and the hazards that are specific to particular
types of food depositor are listed in clauses 4.2 to 4.6.
4.1 General food depositor hazards
The following hazards occur on most food depositors.
4.1.1 Mechanical hazards
4.1.1.1 Moving parts
Food depositors incorporate moving parts which present a variety of mechanical hazards including crushing,
shearing, cutting, entanglement, friction, drawing-in. Some of these hazards may persist after the power
supply has been cut off, due to stored energy.
4.1.1.2 Risks that may arise from hygienic design features
4.1.1.2.1 Use of quick release fixings
On food depositors quick release fixings that can be undone without the use of tools, are frequently fitted so
that machines can be dismantled for cleaning. A risk may arise if quick release fittings allow access to danger
zones.
4.1.1.2.2 Cleaning space under machines
There is a risk from danger zones on food depositors, when operators kneel on the floor and reach under
guards to clean the machine or the floor under the machine when it is in motion. This risk is increased if an
open design structure has been used to allow food to fall freely through the machine’s mechanisms onto the
floor.
4.1.1.2.3 Spillage trays
Food depositors may be fitted with trays to collect spillages of food from the machine. It is good hygienic
design practice for spillage trays to be easily removable so that product can be emptied frequently; however
when the trays are removed, the operator may be exposed to danger zones on the machine.
4.1.1.3 Pneumatic and hydraulic equipment
Pneumatic and hydraulic equipment presents crushing, shearing, ejection of parts, explosion and injection of
fluids hazards. Stored energy in pneumatic or hydraulic systems may cause mechanisms to move
unexpectedly even when power supplies are disconnected. In addition hydraulic oil and pneumatic lubricating
oil present a potential fire hazard and can contaminate agri-foodstuffs.
4.1.1.4 Slip, trip and fall hazards resulting from the design of the machine
Slip accidents can occur if the food product being deposited or cleaning media is spilt on the floor.
Trip accidents may occur if power cables or compressed air pipes powering the food depositor are left on the
floor.
Falls may occur if people stand on parts of the depositor e. g. for hopper loading, size changing, maintenance
or cleaning.
4.1.1.5 Stored energy
Some food depositors contain stored energy. This energy may be mechanical, hydraulic, pneumatic, steam,
positive pressure or vacuum. Hazards occur if components containing the energy fail or if the energy is
released in an uncontrolled way during troubleshooting, cleaning or maintenance.
4.1.1.6 Loss of stability
If food depositors become unstable and move unexpectedly or fall over they can cause crushing and impact
injuries. Loss of stability can occur in the following circumstances:
a) While the machine is in operation for example:
a. If someone rests a container full of product on the edge of the feed hopper;
b. If someone stands on the machine.
b) While the machine is being moved, for example:
a. If the manufacturers lifting and moving instructions are not followed;
b. On machines fitted with wheels if the machine is moved on a slope or uneven surface.
4.1.2 Electrical hazards
4.1.2.1 Electrical equipment
Electrical equipment on the machine generates a potential electric shock and burn hazard.
In the presence of combustible materials there is a potential fire hazard. Electrical systems may act as an
ignition source. In the presence of flammable substances or products which may create explosive
atmospheres, this could give rise to an explosion hazard.
If liquids, e. g. product spillage or cleaning substances like water, come into contact with the electrical
conductors, there is a risk of electric shock.
4.1.2.2 Electrostatic phenomena
Electric shock hazards can arise if parts of the machine or materials become electrostatically charged e. g.
when running with powders or granules. Electrostatic discharge can be a source of ignition in the presence of
flammable substances or explosive atmospheres.
4.1.3 Thermal hazards
Some food products need to be deposited while hot. Scalding hazards may be caused by direct contact with
the product and burning hazards may be caused by contact with hot surfaces on the machine. For instance
bare metal surfaces with a temperature in excess of 65°C can cause burning after a contact time of only one
second. See EN 563 for burn thresholds for other materials and longer contact times.
4.1.4 Noise
The main sources of noise on food depositors are drive mechanisms; and compressed air exhaust.
When the sound pressure level of a food depositor exceeds 85 dBA there is the potential for permanent
hearing loss, tinnitus and an inability to hear acoustic warning signals.
4.1.5 Hazards from products and materials
4.1.5.1 Hazards from products
Food depositors are used to deposit a wide range of products, some of which may be potentially hazardous to
persons operating or in the vicinity of the machine.
Hazards generated by the product can include:
a) Ingestion of harmful substances e. g. wheat flour, spices;
b) Fire or explosion e. g. flammable liquids, dusty products;
c) Burning hazards e. g. hot products;
4.1.5.2 Hazards from cleaning media
The chemicals used to clean and disinfect food depositors can be hazardous, particularly in their concentrated
form. Hazards can arise if the chemicals
a) Come into contact with the skin:
b) Are swallowed:
c) Are inhaled in the form of an aerosol e. g. if used in conjunction with a high-pressure hose or compressed
air.
4.1.6 Hazards due to neglecting ergonomic principles
Hazards to safety and health can occur when people are carrying out the following activities on food
depositors:
a) Operation e. g. assuming a bad posture, mental overload or mental underload including the use of manual
controls that have inadequate design, location or identification;
b) Operation, cleaning and maintenance of machines under poor lighting conditions;
c) Loading product into the hopper e. g. assuming a bad posture, using excessive effort, fatigue;
d) Cleaning the machine e. g. assuming a bad posture, using excessive effort;
e) Maintenance e. g. assuming a bad posture, using excessive effort;
f) Moving the machine e. g. using excessive effort, fatigue.
4.1.7 Controls
4.1.7.1 Inability to stop movement
Hazards can arise particularly on semi-automatic machines if operators cannot stop movement once a
depositing cycle has been initiated. Hazards that result include crushing, shearing and scalding if the product
is hot.
4.1.7.2 Failure to isolate
Hazards can arise if operators are unable to identify how to isolate all power sources to a food depositor,
particularly on machines that are entirely powered by compressed air. Hazards include crushing, shearing,
impact, drawing-in and electric shock.
4.1.8 Hazards caused by failures
Hazards can arise on food depositors if failures occur. For example:
4.1.8.1 Failure of power supplies
The following hazards can occur on food depositors if their power supplies fail.
a) Uncontrolled lowering or falling of machine assemblies or product;
b) Unexpected movement of assemblies when power is reconnected or due to stored energy.
4.1.8.2 Failure of safety related parts of control systems
Hazards can arise if components in safety related parts of control systems fail. These failures may occur due
to mechanical damage, contact failure, electronic component failure or deliberate defeating by operators.
Failures can lead to unexpected start-up of moving parts, incorrect sequencing of machine operations or
prevent moving parts from stopping as expected.
4.1.8.3 Failure of electronic drive systems
On electronic drive systems where the power supply to a drive motor is not disconnected while the guards are
open, there is a risk of unexpected start-up with consequential mechanical hazards if the control system fails
or responds to an external disturbance such as electromagnetic interference.
4.1.9 Hygienic design hazards
The food being deposited can become contaminated if inappropriate contact materials or construction
methods are used or lubricants are allowed to come into contact with the product e. g. from gearboxes or
compressed air exhausts.
4.1.10 Hazards on mechanisms used on most types of food depositor
The following mechanisms can be attached to all types of food depositor.
4.1.10.1 Product hopper
The product hopper will usually be mounted over product feeding devices that present crushing, shearing and
drawing-in hazards and may be equipped with stirring devices that present entanglement hazards.
On some machines the hopper is removed for cleaning and excessive effort may be required to remove or
replace the hopper if its mass is greater than 25kg.
Excessive effort and a risk of falling may occur if the hopper cannot easily be loaded with product from floor
level.
4.1.10.2 Product pump
Pumps may be used as an integral part of the depositor or as a means of elevating product to the depositor.
The hazards presented by the pump will vary depending on the type of pump used. However most designs of
pump present shearing or drawing-in hazards if the moving parts can be reached e. g. by reaching into the
hopper, or by partly disassembling the pump.
4.1.10.3 Product elevator
Food depositors may be supplied with an elevating conveyor, which will typically be a flighted belt conveyor.
Drawing-in or trapping hazards can be generated by in-running nips where belt and flights pass over rollers or
fixed parts of the conveyor frame.
4.1.10.4 Conveyors
Food depositors will frequently be supplied with or mounted over belt conveyors or slat band conveyors.
Drawing-in or trapping hazards can be generated by in-running nips where belts or slat bands pass over
rollers or fixed parts of the conveyor frame and where the conveyor passes under the product dispensing
valve of the depositor. These hazards are increased if flights are attached to the belt or slat band.
4.1.10.5 Indexing mechanisms
Food depositors may be supplied with or mounted over belt in-line or rotary indexing mechanisms. Drawing-in
or trapping hazards can be generated by the moving parts of these mechanisms and where these
mechanisms pass under the product dispensing valve of the depositor.
4.1.10.6 Product changing
Typically, food depositors are constructed to handle a range of product. Changes from size to size may be
performed manually or under power.
Where change parts are involved, excessive effort or strain hazards can arise if the mass of the parts is
greater than 25 kg or, in the case of lower masses, if the operator has to assume an unnatural posture to
position or remove the parts.
Where size changing is carried out under power, shearing and crushing hazards are likely to be present.
4.2 Hazards associated with a piston depositor
The hazards described in 4.1 and in this clause are specifically associated with a piston depositor.
Figure 6 illustrates the components that typically present hazards on piston depositors.
Key
1.- Hopper
2 – Rotary valve
3 – Product measuring chamber
4 – Piston drive mechanism
5 – Product discharge valve
Figure 6 — Typical components on a piston depositor
4.2.1 Hopper
See 4.1.10.1.
4.2.2 Rotary valve
The rotary valve presents a shearing hazard if it can be reached when operating under power either during
normal operation, trouble shooting or cleaning e. g. by partly dismantling the machine.
4.2.3 Product measuring chamber
The product measuring chamber presents crushing and shearing hazards if it can be reached when operating
under power either during normal operation, trouble shooting or cleaning e. g. by partly dismantling the
machine.
4.2.4 Measuring chamber drive mechanism
Measuring chamber drive mechanisms are typically pneumatic cylinders that can present crushing and
shearing hazards. Other drive mechanisms e. g. electric motors drive rack and pinion mechanisms will present
crushing and drawing-in hazards.
4.2.5 Product dispensing valve
Typically the product dispensing valve will be a rotary valve, a seating valve or a slide valve, all of which
present shearing hazards when the valve closes. The product dispensing valve may be attached to a rise and
fall mechanism. The rise and fall mechanism will typically present a crushing hazard when it moves the valve
down and may also present crushing hazards when it moves the valve up at the end of the depositing cycle.

On some machines the operator holds the dispensing valve and initiates the depositor by squeezing a trigger
device. Muscular skeletal injuries can occur if the valve is too heavy or the trigger is poorly designed or
requires too much force to actuate.
4.2.6 Container or materials handling mechanisms
See 4.1.10.4 and 4.1.10.5.
4.3 Hazards associated with a chamber depositor
The hazards described in 4.1 and in this clause are specifically associated with a chamber depositor.
Figure 7 illustrates the components that typically present hazards on chamber depositors.

Key
1 – Hopper
2 – Product measuring chamber
3 – Chamber drive mechanism
4 – Product discharge
Figure 7 — Typical components on a chamber depositor
4.3.1 Hopper
See 4.1.10.1.
4.3.2 Product feeding mechanism
Chamber depositors may be fitted with a variety of product feeding mechanisms including vibrating trays,
rotating brushes or rotating fingers. These mechanisms present crushing and entanglement hazards. On
some machines the flow of product into the chamber may be regulated by a product cutting device in the form
of a brush or shear blade. These mechanisms present crushing and shearing hazards.
4.3.3 Product measuring chamber
Product measuring chambers will typically incorporate a mechanism to vary the volume of the chamber and a
discharging flap. These mechanisms present crushing and shearing hazards.
4.3.4 Container or materials handling mechanisms
See 4.1.10.4 and 4.1.10.5.
4.4 Hazards associated with a roller depositor
The hazards described in 4.1 and this clause are specifically associated with a roller depositor.
Figure 8 illustrates the components that typically present hazards on roller depositors.

Key
1 – Rollers
2 –Product cutting mechanism
3 – Extruding die
4 – Rise and fall mechanism
5 – Conveyor
Figure 8 — Typical components on a roller depositor
4.4.1 Hopper
See 4.1.10.1.
4.4.2 Roller product feeder
The roller product feeder typically comprises a pair of contra rotating fluted rollers that are a significant
drawing-in hazard. The drive mechanism powering the rollers is also a drawing in hazard. The hopper and
roller assembly may move backwards and forwards causing a crushing hazard.
4.4.3 Product extruding die
Product extruding dies may be equipped with mechanisms to rotate the die as the product is extruded. These
mechanisms can present crushing and drawing-in hazards. It is typical for the die assembly to be withdrawn
from the machine for cleaning and when the die is changed to run a new product. Injuries resulting from
excessive effort may occur if the die assembly has a mass greater than 25kg.
4.4.4 Product cutting device
Machines may be fitted with a variety of product cutting devices including wire cut mechanisms. These
mechanisms present crushing and shearing hazards.
4.4.5 Tray indexing mechanism
Machines may be fitted with mechanisms to index baking trays under the extruding die. These mechanisms
can present crushing, shearing and drawing-in hazards.
4.4.6 Conveyors
See 4.1.10.4.
4.5 Hazards associated with a pump depositor
The hazards described in 4.1 and this clause are specifically associated with a pump depositor.
Figure 9 illustrates the components that typically present hazards on pump depositors.

Key
1 – Hopper
2 – Pump
3 – Product pipe
4 – Product dispensing valve
Figure 9 — Typical components on a pump depositor
4.5.1 Hopper
See 4.1.10.1.
4.5.2 Product pump
See 4.1.10.2.
4.5.3 Manifold
Some pump depositors incorporate a manifold that supports several dispensing valves. The manifold may be
attached to a rise and fall mechanism and a mechanism that moves the manifold forwards and backwards.
These mechanisms will typically present crushing hazards when they lower the valves and may also present
crushing and shearing hazards when the mechanism moves up, forwards or backwards.
If the product being filled is hot the manifold can become a burning hazard.
4.5.4 Product dispensing valves
See 4.2.5.
4.5.5 Conveyors
See 4.1.10.4.
4.6 Hazards associated with a screw depositor
The hazards described in 4.1 and this clause are specifically associated with a screw depositor.
Figure 10 illustrates the components that typically present hazards on screw depositors.

Key
1 – Hopper
2 – screw
3 – Product dispensing valve
Figure 10 — Typical components on a screw depositor
4.6.1 Hopper
See 4.1.10.1.
4.6.2 Screw
The screw presents a serious drawing-in hazard if it can be reached when operating under power either
during normal operation, troubleshooting or cleaning.
4.6.3 Product measuring chamber
Screw depositors may be fitted with one or a number of product measuring chambers. The product measuring
chamber presents a crushing hazard if it can be reached when operating under power either during normal
operation, troubleshooting or cleaning e. g. by partly dismantling the machine.
4.6.4 Measuring chamber drive mechanism
See 4.2.4.
4.6.5 Product dispensing valve
See 4.2.5.
4.6.6 Conveyor
See 4.1.10.4.
5 Safety requirements for food depositors
This clause details safety requirements and measures appropriate for eliminating or minimizing the hazards,
hazardous situations and events described in clause 4.
Safety requirements that are appropriate for most food depositors are listed in 5.1. Safety requirements that
are specific to particular types of food depositor are listed in clauses 5.2 to 5.6.
Where a food depositor has hazards that are not described in clause 4, the manufacturer shall identify
appropriate methods of eliminating or minimizing these hazards by referring to European standards that are
relevant to that hazard.
5.1 General requirements for food depositors
The following requirements apply to all food depositors where the equivalent hazard exists.
5.1.1 Requirements to eliminate mechanical hazards
5.1.1.1 Safeguarding of moving parts
5.1.1.1.1 Safety by design
Moving parts can be considered to be safe by design provided the force exerted by the moving parts does not
exceed 75 N, the pressure they exert against an object is less than 25 N/cm² and their energy is less than 4 J
and the parts do not have sharp edges. If the hazardous movement is automatically reversed within 1 s when
resistance is detected, the movement can be considered as safe provided the force does not exceed 150 N,
the pressure does not exceed 50 N/cm² and the energy is less than 10 J.
Moving parts can also be made safe by design by ensuring sufficient distance between moving and fixed parts
and between one moving part and another using the dimensions indicated in EN 349.
Rotating parts, handles or hand-wheels can be considered safe by design provided they are not spoked, have
no projections and are smooth. Rotating shaft ends can be considered safe by design provided they are
smooth, have no protruding parts and do not protrude from the machine more than ¼ of their diameter or
20 mm whichever is the smaller.
Note: The measures indicated above may not be effective in all circumstances. However subsequent clauses of this
standard indicate situations where these measures are known to be effective. Where the measures indicated above are
not effective, moving parts shall be safeguarded according to 5.1.1.1.2.
5.1.1.1.2 Fixed and interlocked guards
Moving parts which cannot be made safe by design shall be safeguarded by fixed or interlocked guards
complying with EN 953 and dimensioned using EN 294:1992 table 4. Where fence guards are used they shall
be dimensioned and positioned in accordance with EN 294:1992 table 2, but shall be at least 1600 mm high.
The gap under guards shall be no greater than 250 mm and the distances from danger zones which can be
accessed by reaching under the guards shall comply with EN 294:1992 table 4.
Where it is foreseeable that someone will try to put their feet into a machine, guards shall be dimensioned and
positioned in accordance with EN 811.
The design of the guards and the number, size and position of access doors shall ensure that the machine
can be operated, cleaned, size changed and maintained easily and safely.
The guards shall be sufficiently robust to retain product or containers that are ejected or fall down and be
designed so that fallen or ejected products can be retrieved safely.
Guards and access doors in enclosures, which are opened or removed once a day or more frequently shall be
interlocked. The interlocking devices shall comply with clause 5.1.1.1.4.
5.1.1.1.3 Apertures in guards
Apertures in guards shall be positioned or dimensioned to prevent access to danger
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