UNI EN 1672-2 : 2009

Name: UNI EN 1672-2 : 2009
Brand: UNI

Superseded

View Superseded by

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

Superseded date

08-13-2022

Published date

01-01-2009

Publisher

Ente Nazionale Italiano di Unificazione (UNI)

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

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. Also 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.

DocumentType	Standard
PublisherName	Ente Nazionale Italiano di Unificazione (UNI)
Status	Superseded
SupersededBy	UNI EN 1672-2 : 2021
Supersedes	UNI EN 1672-2 : 2006

Standards	Relationship
I.S. EN 1672-2:2005	Identical
EN 1672-2:2005+A1:2009	Identical
NEN EN 1672-2 : 2005 + A1 2009	Identical
UNE-EN 1672-2:2006	Identical
SN EN 1672-2 : 2005 + A1 2009	Identical
NBN EN 1672-2 : 2005 + A1 2009	Identical
NF EN 1672-2 : 2005 + A1 2009	Identical
NS EN 1672-2 : 2005 + A1 2009	Identical
BS EN 1672-2 : 2005	Identical
DIN EN 1672-2:2009-07	Identical
ONORM EN 1672-2 : 2009	Identical

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