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I.S. EN 1672-2:2005

I.S. EN 1672-2:2005

Withdrawn

Withdrawn

A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.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withdrawn

A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.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

Available format(s)

Hardcopy , PDF

Withdrawn date

30-06-2021

Language(s)

English

Published date

01-01-2005

Publisher

National Standards Authority of Ireland

Preview

For Harmonized Standards, check the EU site to confirm that the Standard is cited in the Official Journal.

Only cited Standards give presumption of conformance to New Approach Directives/Regulations.

Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 List of significant hazards
5 Hygiene requirements
  5.1 Hygiene risk assessment
      5.1.1 General
      5.1.2 Determination of the limits of the machine
      5.1.3 Hygiene risk estimation
      5.1.4 Hygiene risk evaluation
      5.1.5 Hygiene risk reduction
  5.2 Materials of construction
      5.2.1 General requirements
      5.2.2 Food area
  5.3 Design
      5.3.1 Food area
      5.3.2 Splash area
      5.3.3 Non food area
      5.3.4 Services
6 Verification of hygiene requirements and/or measures
7 Information for use
  7.1 General
  7.2 Instruction handbook
      7.2.1 General
      7.2.2 Information relating to installation
      7.2.3 Information relating to the machine itself
      7.2.4 Information relating to cleaning and disinfection
      7.2.5 Information relating to maintenance
  7.3 Marking
Annex A (informative) Figures
Annex B (informative) Examples of machinery which may be
         covered by this document
Annex C (informative) Summary of main hygiene aspects for
         food processing machinery
Annex ZA (informative) Relationship between this European
         Standard and the Essential Requirements of EU
         Directive 98/37/EC
Annex ZB (informative) Relationship between this European
         Standard and the Essential Requirements of EC
         Directive 2006/42/EC
Bibliography

Provides 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.

DevelopmentNote
2005 Edition Re-Issued in April 2009 & incorporates AMD 1 2009. (05/2009)
DocumentType
Standard
Pages
43
PublisherName
National Standards Authority of Ireland
Status
Withdrawn
SupersededBy
Supersedes

EN ISO 4287:1998/A1:2009 GEOMETRICAL PRODUCT SPECIFICATIONS (GPS) - SURFACE TEXTURE: PROFILE METHOD - TERMS, DEFINITIONS AND SURFACE TEXTURE PARAMETERS
ISO 4287:1997 Geometrical Product Specifications (GPS) — Surface texture: Profile method — Terms, definitions and surface texture parameters
EN ISO 4288 : 1997 GEOMETRICAL PRODUCT SPECIFICATIONS (GPS) - SURFACE TEXTURE: PROFILE METHOD - RULES AND PROCEDURES FOR THE ASSESSMENT OF SURFACE TEXTURE
EN 1050 : 1996 SAFETY OF MACHINERY - PRINCIPLES FOR RISK ASSESSMENT
1973/23/EEC : 1973 COUNCIL DIRECTIVE OF 19 FEBRUARY 1973 ON THE HARMONIZATION OF THE LAWS OF MEMBER STATES RELATING TO ELECTRICAL EQUIPMENT DESIGNED FOR USE WITHIN CERTAIN VOLTAGE LIMITS
EN ISO 14159:2008 Safety of machinery - Hygiene requirements for the design of machinery (ISO 14159:2002)
ISO 14159:2002 Safety of machinery — Hygiene requirements for the design of machinery
EN ISO 12100-1:2003/A1:2009 SAFETY OF MACHINERY - BASIC CONCEPTS, GENERAL PRINCIPLES FOR DESIGN - PART 1: BASIC TERMINOLOGY, METHODOLOGY
ISO 12100-2:2003 Safety of machinery Basic concepts, general principles for design Part 2: Technical principles
EN ISO 12100-2:2003/A1:2009 SAFETY OF MACHINERY - BASIC CONCEPTS, GENERAL PRINCIPLES FOR DESIGN - PART 2: TECHNICAL PRINCIPLES
ISO 12100-1:2003 Safety of machinery Basic concepts, general principles for design Part 1: Basic terminology, methodology

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