prEN 18312
(Main)Food processing machinery - Coffee making machines - Safety and hygiene requirements
Food processing machinery - Coffee making machines - Safety and hygiene requirements
1.1 This document specifies the safety and hygiene requirements for design, installation, use, cleaning and maintenance, of commercial coffee making machines intended to be used indoors. These types of commercial coffee making machines are intended to be used in shops, restaurants, supermarkets, canteens, etc.
This document covers the following types of tabletop commercial coffee making machines:
- traditional coffee machines;
- fully automatic coffee machines;
- hybrid automatic coffee machines.
A description of these machines is given in Annex A.
This document deals with all significant hazards, hazardous situations and events relevant to commercial coffee making machines, when they are used as intended by the manufacturer (see Annex B).
This document applies to the hazards arising during all the phases of the life of the machine as described in EN ISO 12100:2010, 5.4.
The machines covered by this document are intended for preparing different types of beverages, e.g.:
- espresso;
- café crème;
- cappuccino;
- latte;
- chocolate;
- any beverage espresso- or coffee-based;
- tea;
- frothed milk.
1.2 This document does not deal with the following machines:
- household coffee making machines;
- vending machines;
- traditional machines powered with gas (without any electrical power);
- filter coffee machines;
- accessories and external modules connected to the coffee machine, e.g. milk fridge, cup warmer, coffee grinders, syrup dispenser.
1.3 This document does not deal with the following list of significant hazards:
- hazards related to built-in coffee grinders;
- hazards related to built-in mixer impellers;
- hazards related to lack of protection against corruption.
Products covered by this standard do not create a noise hazard, therefore no specific provisions concerning noise are given.
This document is not applicable to commercial coffee making machines which are manufactured before the date of publication of this document by CEN.
Nahrungsmittelmaschinen - Kaffeemaschinen - Sicherheits- und Hygieneanforderungen
Machines pour les produits alimentaires - Machines à café - Prescriptions relatives à la sécurité et l'hygiène
Stroji za obdelavo hrane - Aparati za pripravo kave - Varnostne in higienske zahteve
General Information
Standards Content (Sample)
SLOVENSKI STANDARD
01-februar-2026
Stroji za obdelavo hrane - Aparati za pripravo kave - Varnostne in higienske
zahteve
Food processing machinery - Coffee making machines - Safety and hygiene
requirements
Nahrungsmittelmaschinen - Kaffeemaschinen - Sicherheits- und Hygieneanforderungen
Machines pour les produits alimentaires - Machines à café - Prescriptions relatives à la
sécurité et l'hygiène
Ta slovenski standard je istoveten z: prEN 18312
ICS:
97.040.50 Majhni gospodinjski aparati Small kitchen appliances
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
DRAFT
EUROPEAN STANDARD
NORME EUROPÉENNE
EUROPÄISCHE NORM
February 2026
ICS
English Version
Food processing machinery - Coffee making machines -
Safety and hygiene requirements
Machines pour les produits alimentaires - Machines à Nahrungsmittelmaschinen - Kaffeemaschinen -
café - Prescriptions relatives à la sécurité et l'hygiène Sicherheits- und Hygieneanforderungen
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 CEN-CENELEC
Management Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and
United Kingdom.
Recipients of this draft are invited to submit, with their comments, notification of any relevant patent rights of which they are
aware and to provide supporting documentation.
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
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2026 CEN All rights of exploitation in any form and by any means reserved Ref. No. prEN 18312:2026 E
worldwide for CEN national Members.
Contents Page
European foreword . 4
Introduction . 5
1 Scope . 6
2 Normative references . 7
3 Terms and definitions . 8
4 Safety and hygiene requirements and/or protective/risk reduction measures . 10
4.1 General. 10
4.2 Mechanical hazards . 10
4.2.1 Hazards due to cutting parts of the sharp edges . 10
4.2.2 Hazards due to moving elements . 10
4.2.3 Hazards due to elastic element (e.g. spring) . 10
4.2.4 Hazards due to water leakage . 11
4.2.5 Hazards due to backsiphonage . 11
4.2.6 Hazards due to loss of stability . 11
4.2.7 Hazards due to stored energy . 11
4.2.8 Hazards due to an approach of a moving part to a fixed part . 12
4.2.9 Hazards due to mechanical construction . 12
4.2.10 Hazards due to access to automatic brewing pistons . 12
4.3 Thermal hazards . 12
4.3.1 General — Requirements for all zones . 12
4.3.2 Zone 1 — Hazards due to metal steam wand, water outlet and portafilter . 12
4.4 Electrical hazards . 12
4.4.1 General. 12
4.4.2 Mechanical strength . 12
4.4.3 Access to live parts . 12
4.5 Hygiene hazards . 13
4.5.1 General. 13
4.5.2 Identification of food and splash area for coffee machine . 13
4.5.3 Materials . 17
4.5.4 Design . 17
4.5.5 Cleaning . 20
4.6 Hazards generated by neglecting ergonomic principles . 22
4.6.1 Force needed to fit and unfit the portafilter . 22
4.6.2 Force needed to operate the lever of a lever group . 22
5 Verification of safety requirements and/or protective/risk reduction measures . 22
5.1 General. 22
5.2 Force needed to fit and unfit the portafilter – Measurement . 24
5.3 Force needed to operate the lever of a lever group – Measurement . 25
5.4 Surfaces for food area – cleaning-in-place (CIP) effectiveness assessment. 26
5.4.1 General. 26
5.4.2 Methods for the preparation of the microbial suspension . 27
5.4.3 Procedure . 27
5.4.4 Microbial analysis . 27
5.4.5 Acceptance criteria. 27
5.5 CIP effectiveness assessment alternative method . 28
5.6 Tool for measurement of the force of moving elements . 28
6 Information for use . 29
6.1 General . 29
6.2 Warning signs . 29
6.3 Instruction handbook . 29
6.3.1 General . 29
6.3.2 Additional information relating to the coffee machine . 29
6.3.3 Additional information relating to the installation and transportation of the coffee
machine . 29
6.3.4 Information relating to the use of the coffee machine . 30
6.3.5 Information for maintenance . 31
6.3.6 Information on cleaning . 31
Annex A (informative) Description . 32
Annex B (informative) List of significant hazards . 35
Annex ZA (informative) Relationship between this European Standard and the essential
requirements of Directive 2006/42/EC aimed to be covered . 40
Annex ZB (informative) Relationship between this European Standard and the essential
requirements of Regulation (EU) 2023/1230 aimed to be covered . 42
Bibliography . 44
European foreword
This document (prEN 18312:2026) has been prepared by Technical Committee CEN/TC 153 “Machinery
intended for use with foodstuffs and feed”, the secretariat of which is held by DIN.
This document is currently submitted to the CEN Enquiry.
This document has been prepared under a standardization request addressed to CEN by the European
Commission. The Standing Committee of the EFTA States subsequently approves these requests for its
Member States.
For the relationship with EU Legislation, see informative Annexes ZA and ZB, which are integral parts of
this document.
Introduction
This document is a type-C standard as stated in EN ISO 12100:2010.
This document is of relevance in particular for the following stakeholder groups, representing the market
players with regard to machinery safety:
— machine manufacturers (small, medium and large enterprises);
— health and safety bodies (regulators, accident prevention organizations, market surveillance, etc.).
Others can be affected by the level of machinery safety achieved with the means of the document by the
above-mentioned coffee making machine groups:
— machine users/employers (small, medium and large enterprises);
— machine users/employees (e.g. trade unions, organizations for people with special needs);
— service providers, e.g. for maintenance (small, medium and large enterprises);
— consumers (in case of machinery intended for use by consumers).
The above-mentioned stakeholder groups have been given the possibility to participate at the drafting
process of this document.
The machinery concerned and the extent to which hazards, hazardous situations or hazardous events are
covered, are indicated in the Scope of this document.
When requirements of this type-C standard are different from those which are stated in type-A- or type-B-
standards, the requirements of this type-C standard take precedence over the requirements of the other
standards for machines that have been designed and built according to the requirements of this type-C-
standard.
1 Scope
1.1 This document specifies the safety and hygiene requirements for design, installation, use, cleaning
and maintenance, of commercial coffee making machines intended to be used indoors. These types of
commercial coffee making machines are intended to be used in shops, restaurants, supermarkets, canteens,
etc.
This document covers the following types of tabletop commercial coffee making machines:
— traditional coffee machines;
— fully automatic coffee machines;
— hybrid automatic coffee machines.
A description of these machines is given in Annex A.
This document deals with all significant hazards, hazardous situations and events relevant to commercial
coffee making machines, when they are used as intended by the manufacturer (see Annex B).
This document applies to the hazards arising during all the phases of the life of the machine as described
in EN ISO 12100:2010, 5.4.
The machines covered by this document are intended for preparing different types of beverages, e.g.:
— espresso;
— café crème;
— cappuccino;
— latte;
— chocolate;
— any beverage espresso- or coffee-based;
— tea;
— frothed milk.
1.2 This document does not deal with the following machines:
— household coffee making machines;
— vending machines;
— traditional machines powered with gas (without any electrical power);
— filter coffee machines;
— accessories and external modules connected to the coffee machine, e.g. milk fridge, cup warmer, coffee
grinders, syrup dispenser.
1.3 This document does not deal with the following list of significant hazards:
— hazards related to built-in coffee grinders;
— hazards related to built-in mixer impellers;
— hazards related to lack of protection against corruption.
Products covered by this standard do not create a noise hazard, therefore no specific provisions concerning
noise are given.
This document is not applicable to commercial coffee making machines which are manufactured before the
date of publication of this document by CEN.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements of this document. For dated references, only the edition cited applies. For undated
references, the latest edition of the referenced document (including any amendments) applies.
EN 1005-3:2002+A1:2008, Safety of machinery — Human physical performance — Part 3: Recommended
force limits for machinery operation
EN 1672-2:2020, Food processing machinery — Basic concepts — Part 2: Hygiene and cleanability
requirements
EN 16889:2016, Food hygiene — Production and dispense of hot beverages from hot beverage appliances —
Hygiene requirements, migration test
EN 60335-1:2012, Household and similar electrical appliances — Safety — Part 1: General requirements
(IEC 60335-1:2010, modified)
EN IEC 60335-2-75:2023, Household and similar electrical appliances — Safety — Part 2-75: Particular
requirements for commercial dispensing appliances and vending machines (IEC 60335-2-75:2012)
EN 61770:2009, Electric appliances connected to the water mains — Avoidance of backsiphonage and
failure of hose-sets (IEC 61770:2008)
EN ISO 6887-1:2017, Microbiology of the food chain — Preparation of test samples, initial suspension and
decimal dilutions for microbiological examination — Part 1: General rules for the preparation of the initial
suspension and decimal dilutions (ISO 6887-1:2017)
As impacted by EN 60335-1:2012/AC:2014, EN 60335-1:2012/A11:2014, EN 60335-1:2012/A12:2017,
EN 60335-1:2012/A13:2017, EN 60335-1:2012/A14:2019, EN 60335-1:2012/A1:2019, EN 60335-1:2012/A2:2019,
EN 60335-1:2012/A15:2021, EN 60335-1:2012/A16:2023.
As impacted by EN IEC 60335-2-75:2023/A1:2023, EN IEC 60335-2-75:2023/A2:2023 and
EN IEC 60335-2-75:2023/A11:2023.
As impacted by EN 61770:2009/AC:2011, EN 61770:2009/A1:2019, EN 61770:2009/A11:2018 and
EN 61770:2009/A12:2022.
As impacted by EN ISO 6887-1:2017/A1:2024.
EN ISO 7010:2020, Graphical symbols — Safety colours and safety signs — Registered safety signs
(ISO:7010:2019)
EN ISO 9308-1:2014, Water quality — Enumeration of Escherichia coli and coliform bacteria — Part 1:
Membrane filtration method for waters with low bacterial background flora (ISO 9308-1:2014)
EN ISO 12100:2010, Safety of machinery — General principles for design — Risk assessment and risk
reduction (ISO 12100:2010)
3 Terms and definitions
For the purposes of this document, the terms and definitions given in EN ISO 12100:2010 and the following
apply.
ISO and IEC maintain terminology databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https://www.iso.org/obp/
— IEC Electropedia: available at https://www.electropedia.org/
3.1
machine type 1
manually loaded commercial coffee making machine
coffee machines without built-in grinder in which the preparation of coffee requires pressurized hot water
to pass through ground coffee by one or more interventions of the user (e.g. manually filling of ground
coffee in the portafilter and manually emptying after the dispensing of the coffee) in the process of
preparation and delivery of coffee
EXAMPLE Traditional espresso machine, filter coffee machine.
Note 1 to entry: User has to prepare coffee (coffee bean properly grounded, capsules: see 3.4), put it into portafilter
and mount the portafilter on the coffee machine, then press the button.
3.2
machine type 2
full-automatic coffee making machine
coffee machines with built-in grinder in which the preparation of the coffee starting from the ingredients
up to the delivered beverage is fully controlled by the machine based on the input of the user
Note 1 to entry: The user simply presses a button.
3.3
machine type 3
hybrid coffee making machine
any other coffee making machine which is not only a machine type 1 or only a machine type 2
3.4
capsule
portion of an amount of ground coffee, compressed into an enclosure (e.g. plastic or aluminium), for one or
two doses
As impacted by EN ISO 7010:2020/A1:2020, EN ISO 7010:2020/A2:2022, EN ISO 7010:2020/A3:2022, EN ISO
7010:2020/A4:2023, EN ISO 7010:2020/A5:2023, EN ISO 7010:2020/A6:2023, EN ISO 7010:2020/A7:2024, EN ISO
7010:2020/A8:2024.
As impacted by EN ISO 9308-1:2014/A1:2017.
3.5
dead centre position
lowest position where the lever is held in a self-stable position
3.6
food area
machine and machine components surfaces which are exposed to food or from which food or other
materials can drain, drip, diffuse or be drawn into the food
[SOURCE: EN 1672-2:2020, 3.5.1]
3.7
splash area
area composed of surfaces on which part of the food can splash or flow along under intended conditions of
use and does not return into the food
Note 1 to entry: Part of the food in the splash area is no more food in the sense of 3.8.
[SOURCE: EN 1672-2:2020, 3.5.2]
3.8
non-food area
any area other than food area or splash area
[SOURCE: EN 1672-2:2020, 3.5.3]
3.9
cleanable
designed and constructed so that soils can be removed
[SOURCE: EN 1672-2:2020, 3.6.1]
3.10
easily cleanable
designed and constructed to be cleanable by a simple cleaning method, where necessary after removing
easily dismountable parts
Note 1 to entry: Simple cleaning methods could be e.g. vacuum cleaning, cleaning in place (CIP) or cleaning after
dismantling parts without the need of tools (e.g. spanner) for dismantling.
[SOURCE: EN 1672-2:2020, 3.6.2]
3.11
adjacent surface
surface that is adjacent to a functional surface and which can become hot through conduction
[SOURCE: EN 60335-2-42:2003, 3.6.104]
3.12
accessible surface
any surface that can be touched by means of test probe B of EN 61032:1998
[SOURCE: EN 60335-1:2012, 3.6.3]
4 Safety and hygiene requirements and/or protective/risk reduction measures
4.1 General
Machinery shall comply with the safety requirements and/or protective measures of this clause.
The machine shall be designed according to the principles of EN ISO 12100:2010 for relevant but not
significant hazards, which are not dealt with by this document.
Machines type 1 and type 3 shall not be installed in areas where general public (including children) can
have access. Information shall be given in the user manual on the restrictive location of installation (see
6.3.3 g)).
4.2 Mechanical hazards
4.2.1 Hazards due to cutting parts of the sharp edges
Any parts other than those necessary for the functioning of the machine, which could create a hazard for
the user in normal use or during user maintenance, shall not have sharp edges, cutting parts or points.
NOTE Examples of parts with functional surfaces with sharp edges or cutting parts are capsule-punching devices,
grinding burrs.
Pointed ends of self-tapping screws or of other fasteners shall not be reachable by the user in normal use
or during user maintenance, e.g. cleaning underneath the machine.
4.2.2 Hazards due to moving elements
Appliances shall be designed in accordance with EN IEC 60335-2-75:2023, 20.2.
This requirement shall apply to danger zones 1, 2, 3 and 6 (see Annex B).
4.2.3 Hazards due to elastic element (e.g. spring)
For the lever group (see Figure 1), when the lever is pulled down in the bottom position, the lever group
shall be provided with a neutral position and the lever shall remain in this position if it is not manually
moved out of its neutral position.
NOTE The lever of a lever group can be dangerous due to unexpected movements, when it is put out of its dead
centre position, and at least with one of the following situations:
— when the portafilter is disengaged,
— when the portafilter is fitted without coffee,
— when the portafilter is removed during brewing process,
— when empty water in the machine.
Key
1 portafilter
2 brewing group
3 spring
4 lever
Figure 1 — Example of lever group
4.2.4 Hazards due to water leakage
Appliances shall be designed in accordance with EN IEC 60335-2-75:2023, 22.47.
4.2.5 Hazards due to backsiphonage
Appliances intended to be connected to the water mains shall be constructed to prevent backsiphonage of
non-potable water into the water mains in accordance with EN 61770:2009.
For appliances within the scope of this standard without cleaning system, the fluid category is 2 according
to EN 61770:2009.
For appliances within the scope of this standard with cleaning and/or descaling system, the fluid category
is at least 3 according to EN 61770:2009.
4.2.6 Hazards due to loss of stability
Appliances shall comply with EN 60335-1:2012, 20.1.
4.2.7 Hazards due to stored energy
An espresso coffee maker shall be designed so that it is not possible to remove the coffee filter by a simple
operation while there is a hazardous pressure within the container.
This requirement is considered to be met if the coffee filter can only be removed after it has been rotated
through an angle of at least 30° from the closing/working position; or if additional protection element,
mechanical or electrical, is provided
This requirement applies to zone 1 of machine type 1 and machine type 3.
4.2.8 Hazards due to an approach of a moving part to a fixed part
When the moving part approaches a fixed part, the force exerted by the moving part of the machine shall
not be > 150 N.
For moving parts having a force between 75 N and 150 N, the maximum speed shall not be > 120 mm/s.
In case the shape of the moving part does not allow a proper measurement of the force, the tool as described
in 5.4 shall be used to carry out the compliance test.
This requirement applies to machine type 2.
4.2.9 Hazards due to mechanical construction
Appliances shall be designed in accordance with EN IEC 60335-2-75:2023, 22.7.
4.2.10 Hazards due to access to automatic brewing pistons
When the portafilter is removed and an automatically moving piston is accessible, the design shall avoid
any risk of crushing, entrapment and shearing.
If it is not possible to avoid the risk by design, additional mechanical or electrical safety element (e.g. safety
switch) shall be provided.
This requirement applies to machine type 3.
4.3 Thermal hazards
4.3.1 General — Requirements for all zones
Appliances shall be designed in accordance with EN IEC 60335-2-75:2023, Clause 11.
Temperature rises shall be not measured on functional surfaces and adjacent surfaces.
A warning sign shall be provided according to 6.2 if the temperature rise on accessible surfaces exceeds by
up to 25 K the limit temperature given in EN IEC 60335-2-75:2023, Clause 11.
4.3.2 Zone 1 — Hazards due to metal steam wand, water outlet and portafilter
Metal steam wand, portafilter and water outlet shall be provided with handle for handling.
Metal steam wand, portafilter and water outlet shall be designed so that when handles are gripped in
normal use, contact between the operator's hand and parts having a temperature rise exceeding the value
specified in EN IEC 60335-2-75:2023, Clause 11, shall not be possible. This requirement is not applicable
to metal steam wand in compliance with EN IEC 60335-2-75:2023, Clause 11.
4.4 Electrical hazards
4.4.1 General
Machinery shall comply with the safety requirements and/or protective measures according to
EN IEC 60335-2-75:2023, Clauses 6, 8, 10, 13, 15, 16, 19, 23, 24, 25, 26, 27, 28, 29, 30, and 32.
4.4.2 Mechanical strength
A coffee making machine shall be designed in accordance with EN IEC 60335-2-75:2023, Clause 21.
4.4.3 Access to live parts
A coffee making machine shall be designed in accordance with EN 60335-1:2012, 21.2 and 22.11.
4.5 Hygiene hazards
4.5.1 General
Coffee making machine shall be designed and manufactured in accordance with EN 1672-2:2020. The
hygiene areas, as specified in EN 1672-2:2020, are given in Figure 2 to Figure 7.
Information shall be given about the cleaning agents which can be used for cleaning (see 6.3.6).
4.5.2 Identification of food and splash area for coffee machine
Food area, splash area and non-food area are indicated in Figure 2 to Figure 7.
Key
food area
splash area
non-food area
Figure 2 — Traditional coffee machine areas
Key
food area
splash area
non-food area
Figure 3 — Portafilter areas
Key
food area
splash area
non-food area
Figure 4 — Traditional coffee group areas
Key
food area
splash area
non-food area
Figure 5 — Steam wand areas
Key
food area
splash area
non-food area
Figure 6 — Full-automatic machines areas
Key
food area
splash area
non-food area
Figure 7 — Beans hopper areas
4.5.3 Materials
4.5.3.1 General
All materials of construction shall comply with EN 1672-2:2020, 5.2.
4.5.3.2 Materials in food area
For hydraulic circuits in addition to general requirement, material in food area shall comply with the
migration test defined in EN 16889:2016, 4.4.2.
4.5.4 Design
4.5.4.1 Surfaces for food area
Food area surfaces shall be accessible and easily cleanable or shall be designed for cleaning in place (CIP)
when an accessible design is not feasible.
4.5.4.2 Connections of internal surfaces for food area
All internal angles or corners of less than 135° shall be smooth and have a radius as set forth below:
— At the intersection of two planes, which result in one angle or corner, the radius shall not be less than
3,0 mm.
— At the intersection of three planes, which result in three angles or corners, the radii for two of the angles
or corners shall not be less than
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.
Loading comments...