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NF EN 1672-2 : 2005 + A1 2009

Withdrawn
Withdrawn

A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.

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withdrawn

A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.

FOOD PROCESSING MACHINERY - BASIC CONCEPTS - PART 2: HYGIENE REQUIREMENTS
Withdrawn date

06-10-2021

Published date

12-01-2013

Avant-propos
Introduction
1 Domaine d'application
2 Références normatives
3 Termes et définitions
4 Liste des phénomènes dangereux
5 Prescriptions relatives à l'hygiène
  5.1 Évaluation des risques hygiéniques
      5.1.1 Généralités
      5.1.2 Détermination des limites de la machine
      5.1.3 Estimation des risques hygiéniques
      5.1.4 Évaluation des risques hygiéniques
      5.1.5 Réduction des risques hygiéniques
  5.2 Matériaux de construction
      5.2.1 Prescriptions générales
      5.2.2 Zone alimentaire
  5.3 Conception
      5.3.1 Zone alimentaire
      5.3.2 Zone d'éclaboussures
      5.3.3 Zone non alimentaire
      5.3.4 Circulation des fluides
  6 Vérification des prescriptions et/ou mesures d'hygiène
7 Informations pour l'utilisation
  7.1 Généralités
  7.2 Notice d'instructions
      7.2.1 Généralités
      7.2.2 Informations relatives à la mise en service
      7.2.3 Informations relatives à la machine elle-même
      7.2.4 Informations relatives au nettoyage et à la
            désinfection
      7.2.5 Informations pour la maintenance
  7.3 Marquage
Annexe A (informative) Figures
Annexe B (informative) Exemples de machines auxquelles la
         présente norme peut s'appliquer
Annexe C (informative) Résumé des principaux aspects
         hygiéniques pour les machines pour produits
         alimentaires
Annexe ZA (informative) Articles de la présente Norme
          européenne concernant les exigences
          essentielles ou d'autres dispositions de
          la Directive UE 98/37/CE
Annexe ZB (informative) Relation entre la présente Norme
          européenne et les exigences essentielles de la
          Directive UE 2006/42/CE
Bibliographie

Describes 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 contagion, infection, illness or injury arising from this food.

DevelopmentNote
Indice de classement: U60-011-2. Supersedes NFU 60 010. (10/2001) PR NF EN 1672-2 May 2003. (05/2003) 2005 Edition Re-issued in May 2009 & incorporates AMD 1 2009. (05/2009)
DocumentType
Standard
PublisherName
Association Francaise de Normalisation
Status
Withdrawn
SupersededBy

NFU 60 010 : 98 XP FOOD PRODUCTION EQUIPMENT - DESIGN PRINCIPLES FOR ENSURING THE CLEARABILITY OF THE MACHINES AND EQUIPMENT USED IN THE COTTAGE INDUSTRY, THE FOOD RETAIL TRADE AND IN THE CATERING TRADE
NF EN 15166 : 2009 FOOD PROCESSING MACHINERY - AUTOMATIC BACK SPLITTING MACHINES OF BUTCHERY CARCASSES - SAFETY AND HYGIENE REQUIREMENTS
NF EN 415-8 : 2008 SAFETY OF PACKAGING MACHINES - PART 8: STRAPPING MACHINES

NF EN ISO 12100-1 : 2004 AMD 1 2009 SAFETY OF MACHINERY - BASIC CONCEPTS, GENERAL PRINCIPLES FOR DESIGN - PART 1: BASIC TERMINOLOGY, METHODOLOGY
1998/37/EC : 1998 DIRECTIVE 98/37/EC OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL OF 22 JUNE 1998 ON THE APPROXIMATION OF THE LAWS OF THE MEMBER STATES RELATING TO MACHINERY
NF EN ISO 12100-2 : 2004 AMD 1 2009 SAFETY OF MACHINERY - BASIC CONCEPTS, GENERAL PRINCIPLES FOR DESIGN - PART 2: TECHNICAL PRINCIPLES
NF EN ISO 4288 : 1998 GEOMETRICAL PRODUCT SPECIFICATIONS (GPS) - SURFACE TEXTURE: PROFILE METHOD - RULES AND PROCEDURES FOR THE ASSESSMENT OF SURFACE TEXTURE

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