oSIST prEN 15467:2022
(Main)Food processing machinery - Fish heading and filleting machines - Safety and hygiene requirements
Food processing machinery - Fish heading and filleting machines - Safety and hygiene requirements
This document specifies the safety and hygiene requirements for the design and construction of automatic fish heading and fish filleting machines (defined in Clause 3), using knives and auxiliary equipment (only knife, knife holders and nobbing equipment).
This document applies to machinery and equipment for the heading and filleting of fish in the fish processing industry, and in the distribution circuit (e.g. mass retailing).
This document deals with significant hazards, hazardous situations, and events relevant to fish heading and filleting machines foreseeable by the manufacturer.
This document is not applicable to fish heading and filleting machines that are manufactured before the date of publication as this document.
Nahrungsmittelmaschinen - Fischköpf- und -filetiermaschinen - Sicherheits- und Hygieneanforderungen
Dieses Dokument legt die Sicherheits- und Hygieneanforderungen für die Konstruktion und Herstellung von automatischen Fischköpf- und -filetiermaschinen (festgelegt in Abschnitt 3) unter Verwendung von Messern und Zusatzausrüstung (nur Messer, Messerhalter und Ausrüstung zum Nobben) fest.
Dieses Dokument gilt für Maschinen und Ausrüstungen für das Köpfen und Filetieren von Fisch in der Fischverarbeitungsindustrie und im Verteilungskreis (z. B. Massenvertrieb).
Dieses Dokument handelt von den durch den Hersteller vorhersehbaren signifikanten Gefährdungen, Gefährdungssituationen und Ereignissen im Zusammenhang mit Fischköpf- und -filetiermaschinen.
Dieses Dokument gilt nicht für Fischköpf- und -filetiermaschinen, die vor dem Datum der Veröffentlichung dieses Dokuments hergestellt wurden.
Machines pour les produits alimentaires - Machines à étêter et à fileter le poisson - Prescriptions relatives à la sécurité et à l'hygiène
Le présent document spécifie les prescriptions relatives à la sécurité et à l’hygiène pour la conception et la construction de machines automatiques destinées à étêter le poisson et à fileter le poisson (définis à l’Article 3) à l’aide de couteaux et d’équipements auxiliaires (couteau seul, porte-couteaux et matériel d’étêtage et éviscération).
Le présent document s’applique aux machines et aux appareils destinés à étêter et à fileter le poisson dans les industries de traitement du poisson, et dans le circuit de distribution (par exemple, grande distribution).
Le présent document traite des phénomènes dangereux, situations dangereuses et évènements dangereux relatifs à l’étêtage des poissons et aux machines de filetage prévisibles par le fabricant.
Le présent document ne s'applique pas aux machines à étêter et fileter les poissons fabriquées avant la date de publication de ce document.
Stroji za predelavo hrane - Stroji za odstranjevanje ribjih glav in filetiranje rib - Varnostne in higienske zahteve
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
oSIST prEN 15467:2022
01-december-2022
Stroji za predelavo hrane - Stroji za odstranjevanje ribjih glav in filetiranje rib -
Varnostne in higienske zahteve
Food processing machinery - Fish heading and filleting machines - Safety and hygiene
requirements
Nahrungsmittelmaschinen - Fischköpf- und -filetiermaschinen - Sicherheits- und
Hygieneanforderungen
Machines pour les produits alimentaires - Machines à étêter et à fileter le poisson -
Prescriptions relatives à la sécurité et à l'hygiène
Ta slovenski standard je istoveten z: prEN 15467
ICS:
67.260 Tovarne in oprema za živilsko Plants and equipment for the
industrijo food industry
oSIST prEN 15467:2022 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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oSIST prEN 15467:2022
DRAFT
EUROPEAN STANDARD
prEN 15467
NORME EUROPÉENNE
EUROPÄISCHE NORM
October 2022
ICS 67.260 Will supersede EN 15467:2014
English Version
Food processing machinery - Fish heading and filleting
machines - Safety and hygiene requirements
Machines pour les produits alimentaires - Machines à Nahrungsmittelmaschinen - Fischköpf- und -
étêter et à fileter le poisson - Prescriptions relatives à filetiermaschinen - Sicherheits- und
la sécurité et à l'hygiène 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
© 2022 CEN All rights of exploitation in any form and by any means reserved Ref. No. prEN 15467:2022 E
worldwide for CEN national Members.
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Contents Page
European foreword . 4
Introduction . 5
1 Scope . 6
2 Normative references . 6
3 Terms, definitions and descriptions . 8
3.1 Terms and definitions . 8
3.2 Descriptions . 9
4 Safety requirements and/or protective measures . 14
4.1 General . 14
4.2 General requirements . 15
4.3 Specific mechanical requirements for tray in-feed machines . 18
4.4 Specific mechanical requirements for belt in-feed machines . 20
4.5 Specific mechanical requirements for saddle type machines . 21
4.6 Specific mechanical requirements for heading machines . 22
4.7 Specific mechanical requirements for tail clamp machines . 23
4.8 Electric hazards . 24
4.9 Noise reduction . 24
4.10 Compliance with ergonomic principles . 24
4.11 Compliance with hygienic principles . 25
4.12 Fall hazards . 25
5 Verification of safety requirements and/or measures . 26
6 Information for use . 26
6.1 General . 26
6.2 Signal and warning devices . 26
6.3 Instruction handbook . 27
6.4 Marking . 28
Annex A (normative) Noise test code for fish heading and filleting machines (accuracy
grade 2) (engineering) measurements indoors and outdoors . 29
A.1 Determination of the emission sound pressure level . 29
A.2 Installation and mounting conditions . 29
A.3 Operating conditions . 29
A.4 Measurement . 29
A.5 Information to be recorded . 29
A.6 Information to be reported . 30
A.7 Declaration and verification of the noise emission values . 30
Annex B (informative) Significant hazards . 31
B.1 General . 31
B.2 Tray in-feed machines – Specific mechanical hazards. 31
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B.3 Belt in-feed machines – specific mechanical hazards . 31
B.4 Saddle type machines – specific mechanical hazards . 32
B.5 Heading machine – specific mechanical hazards . 33
B.6 Tail clamp machines – specific mechanical hazards . 33
B.7 Electrical hazards . 34
B.8 Hazard generated by noise . 34
B.9 Hazards of non-compliance with ergonomic principles . 34
B.10 Hazards of non-compliance with hygienic principles . 34
B.11 Hazards from loss of stability . 35
B.12 Fall hazards . 35
B.13 Failure of the control system . 35
B.14 Failure of the power supply . 35
B.15 Hydraulic and pneumatic hazards. 35
B.16 Hazards during interventions . 35
B.17 List of significant hazards . 35
Annex C (informative) Significant technical changes between this document and the
previous edition of this European Standard . 37
Annex ZA (informative) Relationship between this European Standard and the Essential
Requirements of EU Directive 2006/42/EC aimed to be covered . 38
Bibliography . 40
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European foreword
This document (prEN 15467:2022) 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 CEN enquiry.
This document will supersede EN 15467:2014.
Annex C provides details of significant technical changes between this document and the previous
edition.
This document has been prepared under a Standardization Request given to CEN by the European
Commission and the European Free Trade Association, and supports essential requirements of EU
Directive(s) / Regulation(s).
For relationship with EU Directive(s) / Regulation(s), see informative Annex ZA, which is an integral
part of this document.
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Introduction
This European Standard is a type-C-standard as stated in EN ISO 12100:2010.
The machinery concerned and the extent to which hazards, hazardous situations and hazardous events
are covered are indicated in the scope of this European Standard.
When provisions of this type-C-standard are different from those that 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.
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1 Scope
This document specifies the safety and hygiene requirements for the design and construction of
automatic fish heading and fish filleting machines (defined in Clause 3), using knives and auxiliary
equipment (only knife, knife holders and nobbing equipment).
This document applies to machinery and equipment for the heading and filleting of fish in the fish
processing industry, and in the distribution circuit (e.g. mass retailing).
This document deals with significant hazards, hazardous situations, and events relevant to fish heading
and filleting machines foreseeable by the manufacturer.
This document is not applicable to fish heading and filleting machines that are manufactured before the
date of publication as this document.
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 614-1:2006+A1:2009, Safety of machinery — Ergonomic design principles — Part 1: Terminology and
general principles
EN 1005-2:2003+A1:2008, Safety of machinery — Human physical performance — Part 2: Manual
handling of machinery and component parts of machinery
EN 1672-2:2020, Food processing machinery — Basic concepts — Part 2: Hygiene and cleanability
requirements
EN 60204-1:2018, Safety of machinery — Electrical equipment of machines — Part 1: General
requirements (IEC 60204-1:2016, modified)
EN 60447:2004, Basic and safety principles for man-machine interface, marking and identification —
Actuating principles (IEC 60447:2004)
1)
EN 60529:1991 , Degrees of protection provided by enclosures (IP Code) (IEC 60529:1989)
EN 61310-1:2008, Safety of machinery — Indication, marking and actuation — Part 1: Requirements for
visual, acoustic and tactile signals (IEC 61310-1:2007)
EN IEC 61496-1:2020, Safety of machinery — Electro-sensitive protective equipment — Part 1: General
requirements and tests (IEC 61496-1:2020)
EN ISO 3744:2010, Acoustics — Determination of sound power levels and sound energy levels of noise
sources using sound pressure — Engineering methods for an essentially free field over a reflecting plane
(ISO 3744:2010)
EN ISO 4413:2010, Hydraulic fluid power — General rules and safety requirements for systems and their
components (ISO 4413:2010)
1)
As impacted by EN 60529:1991/corrigendum May 1993, EN 60529:1991/A1:2000, EN 60529:1991/A2:2013,
EN 60529:1991/A2:2013/AC:2019-02 and EN 60529:1991/AC:2016-12.
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EN ISO 4414:2010, Pneumatic fluid power — General rules and safety requirements for systems and their
components (ISO 4414:2010)
EN ISO 4871:2009, Acoustics — Declaration and verification of noise emission values of machinery and
equipment (ISO 4871:1996)
EN ISO 11201:2010, Acoustics — Noise emitted by machinery and equipment — Determination of
emission sound pressure levels at a work station and at other specified positions in an essentially free field
over a reflecting plane with negligible environmental corrections (ISO 11201:2010)
EN ISO 11688-1:2009, Acoustics — Recommended practice for the design of low-noise machinery and
equipment — Part 1: Planning (ISO/TR 11688-1:1995)
EN ISO 12100:2010, Safety of machinery — General principles for design — Risk assessment and risk
reduction (ISO 12100:2010)
EN ISO 13732-3:2008, Ergonomics of the thermal environment — Methods for the assessment of human
responses to contact with surfaces — Part 3: Cold surfaces (ISO 13732-3:2005)
EN ISO 13849-1:2015, Safety of machinery — Safety-related parts of control systems — Part 1: General
principles for design (ISO 13849-1:2015)
EN ISO 13850:2015, Safety of machinery — Emergency stop function — Principles for design
(ISO 13850:2015)
EN ISO 13854:2019, Safety of machinery — Minimum gaps to avoid crushing of parts of the human body
(ISO 13854:2017)
EN ISO 13855:2010, Safety of machinery — Positioning of safeguards with respect to the approach speeds
of parts of the human body (ISO 13855:2010)
EN ISO 13856-2:2013, Safety of machinery — Pressure-sensitive protective devices — Part 2: General
principles for design and testing of pressure-sensitive edges and pressure-sensitive bars (ISO 13856-
2:2013)
EN ISO 13857:2019, Safety of machinery — Safety distances to prevent hazard zones being reached by
upper and lower limbs (ISO 13857:2019)
EN ISO 14118:2018, Safety of machinery — Prevention of unexpected start-up (ISO 14118:2017)
EN ISO 14119:2013, Safety of machinery — Interlocking devices associated with guards — Principles for
design and selection (ISO 14119:2013)
EN ISO 14120:2015, Safety of machinery — Guards — General requirements for the design and
construction of fixed and movable guards (ISO 14120:2015)
EN ISO 14122-1:2016, Safety of machinery — Permanent means of access to machinery — Part 1: Choice
of fixed means and general requirements of access (ISO 14122-1:2016)
EN ISO 14122-2:2016, Safety of machinery — Permanent means of access to machinery — Part 2:
Working platforms and walkways (ISO 14122-2:2016)
EN ISO 14122-3:2016, Safety of machinery — Permanent means of access to machinery — Part 3: Stairs,
stepladders and guard-rails (ISO 14122-3:2016)
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EN ISO 14122-4:2016, Safety of machinery — Permanent means of access to machinery — Part 4: Fixed
ladders (ISO 14122-4:2016)
EN ISO 14738:2008, Safety of machinery — Anthropometric requirements for the design of workstations
at machinery (ISO 14738:2002, including Cor 1:2003 and Cor 2:2005)
3 Terms, definitions and descriptions
3.1 Terms and definitions
For the purposes of this document, the terms and definitions given in EN ISO 12100:2010 and the
following apply.
3.1.1
filleting
process consisting of the removal of spine/spinal cord and/or collarbones from fish
3.1.2
splitting
cutting of fish into fillets with the spine on one of the filets, or the spine divided on both fillets
3.1.3
heading
de-heading process, including V-cutting, flat-cutting, round-cutting, and guillotine-cutting
3.1.4
nobbing
cutting off the head and pulling out the intestines
3.1.5
gutting
removal of the intestines from fish
3.1.6
in-feed
part of the machine where the product is placed and subsequently fed to the machine
3.1.7
knife
cutting tool with a sharp firm or corrugated cutting edge, intended for cutting of meat, bone and similar
parts of a fish
Note 1 to entry: The knife may be:
— stationary,
— reciprocating,
— rotating circular,
— or an endless blade.
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3.1.8
knife-holder (blade removing device)
device to make the knife safe to grasp during mounting and dismounting
Note 1 to entry: The knife-holder may be an integrated part of the knife or detachable.
3.1.9
knife-edge guard
device guarding the knife-edge during the mounting and dismounting of the knife
Note 1 to entry: A knife-edge guard may be a detachable or an integral part of the machine.
3.1.10
knife-carrier
device that protects the operator and guards the knife during transport and storage
3.1.11
processing
action that covers one or more of the following terms: filleting, splitting, heading, nobbing, gutting and
similar handling
3.2 Descriptions
3.2.1 Tray in-feed machine
A tray in-feed machine is a processing machine usually with one or two endless chains mounted with
fixed trays for transporting and positioning the fish through the processing.
NOTE The fish can be placed manually or automatically in the fixed trays.
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Key Key
1 one or two chains with fixed trays 1 in-feed area: The area where the fish is placed in
the tray, either manual or by a feeding machine
2 processing unit (de-heading, filleting, nobbing, 2 fish-entrance to processing area: The area where
gutting, etc.) the tray-chain and fish moves into the processing
area
3 transfer or discharge 3 processing area
4 operator’s platform 4 transfer and/or discharge area: The area where the
processed fish and the offal leaves the machine
a) Example of a tray in-feed machine b) Tray in-feed machine – Hazard zones
Figure 1 — Tray in-feed machine
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3.2.2 Belt in-feed machine
A belt in-feed machine is a processing machine that usually is equipped with two parallel endless belts.
NOTE The fish is manually placed between the belts and is fed to the machine.
Key Key
1 in-feed slide 1 in-feed area: the area where the fish manually is
placed between the feeding belts
2 parallel belts and fish-entrance to processing 2 fish-entrance to processing area: the area where
area the feeding belts and fish moves into the processing
area
processing area 3 processing area
3
4 transfer or discharge end 4 transfer and/or discharge area: the area where the
processed fish and the offal leaves the machine
a) Example of a belt in-feed machine b) Belt in-feed machines – hazard zones shown
without guards
Figure 2 — Belt in-feed machine
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3.2.3 Saddle type machine
A saddle type machine comprises an endless chain of saddles.
NOTE The saddles are used to transport the fish through the machine. The fish are manually placed on the
saddles.
Key Key
1 tray for fish to be processed 1 saddle turning area: the area where the chain with saddles
moves up to the feeding area or downward for return
2 handling unit, chain with moving saddles 2 in-feed area: the area where the fish manually is placed on
a saddle
3 processing unit (measuring, positioning, 3 Fish-entrance to processing area: the area where the
filleting, scraping, etc.) feeding belts and fish move into the processing area
4 operator's platform 4 processing area
discharge unit (end of chain with moving transfer discharge area: the area where the product is
5 5
saddles) delivered to further operations and the saddles turn
downwards and return to the saddle turning area 1
6 machine frame 6 operator’s position
7 discharge unit for offal
a) Example of a saddle type machine b) Saddle type machines – Hazard zones
Figure 3 — Saddle type machines
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3.2.4 Heading machine
A heading machine is a machine for de-heading of fish.
NOTE The fish is manually positioned between feed belts which hold and move the fish through a cutting
device.
Key Key
1 cutting device 1 knife area: the area where the rotating knives and
stationary knives are situated
2 a trip device 2 processing area
3 feed belt(s) 3 in-feed area: the area where the fish is moved
forwards by the feed belt(s). The in-feed area starts
at the fish insert opening and ends at the knives
4 table and cover for transmissions 4 transmission area: gears, belt drives, shafts, etc.
5 guide plate(s) 5 fish insert area: the opening where the fish
manually is positioned to the in-feed area
6 operator's position 6 operator’s workplace: the area in front of the
header, where the operator stands for normal
operation
a) Example of a heading machine b) Heading – Hazard areas
Figure 4 — Heading machine
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3.2.5 Tail clamp machine
A tail clamp machine is a processing machine where the fish is manually placed by the tail in a clamp
that is designed to draw the fish through the machine.
Tail clamp machines can have the following elements:
Key Key
1 tray for fishes to be processed 1 in-feed area: the area where the fish is positioned
by its tail in the clamps
2 feeding area, for manual positioning of the fish 2 entrance to processing area. the area from where
in the clamps the fish is positioned at the feeding belts and moved
into the processing area
3 processing unit (positioning, measuring, 3 processing area: the area where measuring,
cutting, cleaning) positioning, cutting, scraping, etc. takes place
4 operator’s place 4 discharge area
5 discharge unit 5 discharge area for offal
6 machine frame
7 discharge for offal
a) Example of a tail clamp machine b) Tail-clamp machines – Hazard areas
Figure 5 — Tail clamp machine
4 Safety requirements and/or protective measures
4.1 General
Machinery shall comply with the safety requirements and/or protective measures of this Clause 4. In
addition, 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 European Standard.
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4.2 General requirements
4.2.1 General
Access to moving parts and other danger points shall be prevented by guards or protective devices.
Safety-related parts of the control system shall offer a performance level that is proportional to the
relevant risk level. The design of the machine and its control system shall ensure safety during all
phases of its use, including operation, cleaning, maintenance, and fault finding. Specific operation modes
shall be provided if necessary. Provisions shall be made for the safe handling of knives during mounting,
dismounting and transport.
4.2.2 Guards
As far as not stated otherwise in the specific requirements of 4.3 to 4.7, guards for preventing access to
moving parts and other danger points, e.g. knives, squeezing hazards.
Guards shall be fixed or moving guards selected in accordance with EN ISO 14120:2015, Clause 6.
Guards shall be movable and interlocked if they have to be opened frequently (i.e. more than once per
week).
Guards shall be designed and constructed in accordance with EN ISO 14120:2015, Clause 5.
Safety distances shall be in accordance with EN ISO 13857:2019, Clause 4, while for distance guards
EN ISO 13857:2019, Table 1, shall be used.
For apertures EN ISO 13857:2019, Tables 4, 6 and 7, shall be used.
The fixing means of fixed guards shall remain attached to the guards or to the machinery when the
guards are removed.
Movable guards shall be interlocking in accordance with EN ISO 14119:2013.
Movable guards preventing access to moving parts directly involved in the process shall be interlocked
with guard locking if the stopping time is such that without locking the operator can reach the moving
parts before they are at standstill.
Guard lockings shall comply with EN ISO 14119:2013, 5.7.
4.2.3 Other protective devices
As far as not stated otherwise in the specific requirements of 4.3 to 4.7, protective devices for
preventing access to moving parts and other danger points shall comply with the relevant standards. If
nothing else is stated in this standard, all protective devices shall as a minimum have a performance
level PL = “c” and be positioned in accordance with EN ISO 13855:2010.
r
Pressure-sensitive edges or bars shall be in accordance with the requirements of EN ISO 13856-2:2013
for Category 1 or higher.
Optoelectronic protective devices (AOPDs) shall be in accordance with the requirements of
EN IEC 61496-1:2020 for Category 2 or higher. Protective devices shall be positioned in accordance
with EN ISO 13855:2010.
Electro sensitive protective equipment (ESPE) shall be positioned in accordance with
EN IEC 61496-1:2020 or EN ISO 13855:2010.
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4.2.4 Control systems
4.2.4.1 General
The controls shall follow the principles of EN 60447:2004.
Control systems shall comply with the following general requirements:
— for electrical system: subclause 4.8 of this document and EN 60204-1:2018, Clause 9;
— for hydrauli
...
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