UNI EN 1672-2 : 2009
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
FOOD PROCESSING MACHINERY - BASIC CONCEPTS - PART 2: HYGIENE REQUIREMENTS
13-08-2022
01-01-2009
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
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