prEN 15180
(Main)Food processing machinery - Food depositors - Safety and hygiene requirements
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
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
oSIST prEN 15180:2005(en)
© Standard je založil in izdal Slovenski inštitut za standardizacijo. Razmnoževanje ali kopiranje celote ali delov tega dokumenta ni dovoljeno
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EUROPEAN STANDARD
DRAFT
prEN 15180
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.
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prEN 15180:2005 (E)
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
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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
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prEN 15180:2005 (E)
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.
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prEN 15180:2005 (E)
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.
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prEN 15180:2005 (E)
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.
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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.
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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.
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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
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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
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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
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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
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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.
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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
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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.
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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 fail
...
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