Food processing machinery - Basic concepts - Part 2: Hygiene requirements

This part of EN 1672 specifies common hygiene requirements for machinery used in preparing and processing food for human and, where relevant, animal consumption to eliminate or minimise the risk of infection, illness, contagion or injury arising from this food. It identifies the hazards which are relevant to the use of such food processing machinery and describes design methods and information for use for the elimination or reduction of these risks.  This standard does not deal with the hygiene related risks to personnel arising from the use of the machine, such as the use of cleaning agents, steam etc. which are dealt with in prEN 1672-1:1994.  This standard applies to food processing machines listed in the normative  annex A used for batch, continuous, open and closed processing using any kind of energy for motive power, heating or control.  NOTE : Separate hygiene requirements are contained in other EU Directives.  This standard applies primarily to machines which are manufactured after its date of issue.  In addition, the principles contained in this standard can be applied to other machinery and equipment used to process food where similar risks apply.

Nahrungsmittelmaschinen - Allgemeine Gestaltungsleitsätze - Teil 2: Hygieneanforderungen

Diese Norm legt Hygieneanforderungen an Maschinenfest, die zur Vorbereitung und Verarbeitung von Lebensmitteln für den menschlichen Verzehr und, wo zutreffend,zur Verarbeitung von Tiernahrung verwendet werden, um das Risiko von Infektion, Erkrankung, Ansteckung oder Verletzung, das vom Lebensmittel ausgehen kann, aus-zuschliessen oder zu vermindern. Er zeigt Gefährdungen, die bei der Verwendung der Nahrungsmittelmaschinen typisch sind, auf und beschreibt Möglichkeiten der Gestaltung und gibt Benutzerinformationen zur Ausschaltung oder Verminderung dieser Risiken.

Machines pour les produits alimentaires - Notions fondamentales - Partie 2: Prescriptions relatives a l'hygiene

Cette partie de l'EN 1672 établit les prescriptions d'hygiene communes aux ma- chines utilisées pour la préparation et le traitement d'aliment d'aliments des- tinés a la consommation humaine et, le cas échéant, animale afin d'éliminer ou de minimiser le risque d'infection, de maladie, de contagion ou de lésion prove-nant de cet élément. Elle identifie les phénomenes dangereux qui sont propres a l'utilisation de telles machines et elle décrit les méthodes de conception et les informations pour l'utilisation visant a éliminer ou a réduire ces phénomenes dangereux.

Stroji za predelavo hrane - Osnovni pojmi - 2. del: Higienske zahteve

General Information

Status
Withdrawn
Publication Date
31-May-2000
Withdrawal Date
30-Sep-2005
Technical Committee
Current Stage
9900 - Withdrawal (Adopted Project)
Start Date
01-Oct-2005
Due Date
01-Oct-2005
Completion Date
01-Oct-2005

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Standards Content (Sample)

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Stroji za predelavo hrane - Osnovni pojmi - 2. del: Higienske zahteveNahrungsmittelmaschinen - Allgemeine Gestaltungsleitsätze - Teil 2: HygieneanforderungenMachines pour les produits alimentaires - Notions fondamentales - Partie 2: Prescriptions relatives a l'hygieneFood processing machinery - Basic concepts - Part 2: Hygiene requirements67.260Tovarne in oprema za živilsko industrijoPlants and equipment for the food industryICS:Ta slovenski standard je istoveten z:EN 1672-2:1997SIST EN 1672-2:2000en01-junij-2000SIST EN 1672-2:2000SLOVENSKI
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SIST EN 1672-2:2000



SIST EN 1672-2:2000



SIST EN 1672-2:2000



SIST EN 1672-2:2000



SIST EN 1672-2:2000



SIST EN 1
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