BS EN 1672-2 : 2005
Current
The latest, up-to-date edition.
Hardcopy , PDF
English
01-01-2005
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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