BS EN 12571-1999 Materials and articles in contact with foodstuffs - Transport units for catering containers containing prepared foodstuffs - Thermal and hygienic requirements and .pdf

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1、| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | BRITISH STANDARD BS EN 12571:1999 The Euro

2、pean Standard EN 12571:1998 has the status of a British Standard ICS 67.250 NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAW Materials and articles in contact with foodstuffs Transport units for catering containers containing prepared foodstuffs Thermal and hygienic requirement

3、s and testingThis British Standard, having been prepared under the direction of the Consumer Products and Services Sector Committee, was published under the authority of the Standards Committee and comes into effect on 15 May 1999 BSI 05-1999 ISBN 0 580 32101 0 BS EN 12571:1999 Amendments issued sin

4、ce publication Amd. No. Date Text affected National foreword This British Standard is the English language version of EN 12571:1998. The UK participation in its preparation was entrusted to Technical Committee CW/9, Cooking and catering containers, which has the responsibility to: aid enquirers to u

5、nderstand the text; present to the responsible European committee any enquiries on the interpretation, or proposals for change, and keep the UK interests informed; monitor related international and European developments and promulgate them in the UK. A list of organizations represented on this commi

6、ttee can be obtained on request to its secretary. Cross-references The British Standards which implement international or European publications referred to in this document may be found in the BSI Standards Catalogue under the section entitled “International Standards Correspondence Index”, or by us

7、ing the “Find” facility of the BSI Standards Electronic Catalogue. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunit

8、y from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, the EN title page, pages 2 to 6, an inside back cover and a back cover.CEN European Committee for Standardization Comite Europe en de Normalisation Europa isches Komitee fu r Normung Central Secr

9、etariat: rue de Stassart 36, B-1050 Brussels 1998 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 12571:1998 E EUROPEAN STANDARD EN 12571 NORME EUROPE ENNE EUROPA ISCHE NORM December 1998 ICS 67.250 Descriptors: kitchen utensils, f

10、oodstuffs transport, food-container contact, containers, definitions, specifications, materials, hygiene, hygiene conditions, food products, temperature, tests, temperature measurements, technical notices, instructions, marking English version Materials and articles in contact with foodstuffs Transp

11、ort units for catering containers containing prepared foodstuffs Thermal and hygienic requirements and testing Mate riaux et articles en contact avec les denre es alimentaires Conteneurs pour le transport de bacs contenant des denre es alimentaires pre pare es Prescriptions thermiques et dhygie ne e

12、t me thodes dessai Werkstoffe und Gegensta nde in Kontakt mit Lebensmitteln Transporteinheiten fu r fertige Speisen in Speisenbeha ltern Thermische und hygienische Anforderungen und Pru fverfahren This European Standard was approved by CEN on 29 November 1998. CEN members are bound to comply with th

13、e CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the Central Secretariat o

14、r to any CEN member. This European Standard exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the Central Secretariat has the same status as the official vers

15、ions. CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and United Kingdom.Page 2 EN 12571:1998 BSI 05-1999 Foreword This Europea

16、n Standard has been prepared by Technical Committee CEN/TC 194, Utensils in contact with food, the Secretariat of which is held by BSI. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by June 1999, a

17、nd conflicting national standards shall be withdrawn at the latest by June 1999. According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Czech Republic, Denmark, Finland, Franc

18、e, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and the United Kingdom. Contents Page Foreword 2 Introduction 3 1 Scope 3 2 Normative references 3 3 Definitions 3 3.1 transport unit 3 3.2 local and short-time transportation 3 3.3 foo

19、d area 3 3.4 splash area 3 3.5 non-food area 3 3.6 cleanable 3 3.7 disinfection 3 4 Requirements 3 4.1 Materials 3 4.2 Design and construction 3 4.3 Thermal characteristics 4 5 Test of thermal characteristics 4 5.1 Test conditions 4 5.2 Preparation 4 5.3 Measurement 4 6 Verification of hygiene requi

20、rements 5 7 Operating instructions 5 8 Marking 5 Annex A (informative) Hazards 6 Annex B (informative) Bibliography 6Page 3 EN 12571:1998 BSI 05-1999 Introduction This standard deals with transport units used for local and short-time transportation of prepared foodstuffs. It is intended to guarantee

21、 consumer protection, minimize the hygienic and toxicological risks (see annex A) and avoid reduction of food quality. 1 Scope This European Standard specifies the thermal and hygienic requirements and test methods for transport units used for short-time transportation of catering containers. Foodst

22、uffs are packaged in these catering containers, complying with EN 631-1, which are fitted with a cover (e.g. lid) to prevent spillage. This standard is applicable for local and short-time delivery only. NOTE Attention is drawn to the EU-directives mentioned in annex B. 2 Normative references This Eu

23、ropean Standard incorporates by dated or undated reference provisions from other publications. These normative references are cited at the appropriate places in the text and the publications are listed hereafter. For dated references, subsequent amendments to or revisions of any of these publication

24、s apply to this European Standard only when incorporated in it by amendment or revision. For undated references the latest edition of the publication referred to applies. ISO 4287:1997, Geometrical Product Specifications (GPS) Surface texture: Profile method Terms, definitions and surface texture pa

25、rameters ISO 4288:1996, Geometrical Product Specifications (GPS) Surface texture: Profile method Rules and procedures for the assessment of surface texture 3 Definitions For the purposes of this standard the following definitions apply. 3.1 transport unit movable equipment with or without additional

26、 thermal maintenance to hold catering containers in order to transport them 3.2 local and short-time transportation movement of a transport unit from the preparation area to the consumer area within 3 hours 3.3 food area area composed of surfaces in contact with foodstuff NOTE 1 The food area also i

27、ncludes the surfaces with which part of the foodstuffs may come into contact under intended conditions of use, after which they may return into the foodstuffs. NOTE 2 The catering container, covered with a tight lid, is a food area. 3.4 splash area area composed of surfaces on or along which parts o

28、f foodstuffs may splash or flow under intended conditions of use and do not return into the foodstuffs NOTE An example is the inside area of the transport unit when the lid or door is shut with the catering containers removed. 3.5 non-food area any area which is not intended to come into contact wit

29、h foodstuffs and is not a splash area 3.6 cleanable designed and constructed so that soils are removed by recommended cleaning methods 3.7 disinfection inactivation of pathogens and other micro-organisms to achieve hygienic conditions 4 Requirements 4.1 Materials Materials shall be resistant to food

30、stuffs and normal wear and tear. Surfaces of materials and coatings shall be durable, cleanable and, if necessary, shall be capable of being disinfected. They shall be in a sound condition (e.g. have no breaks, cracks, or strikes) and be resistant to cracking, chipping, flaking and abrasion and prev

31、ent penetration of unwanted matter under intended use. The materials shall be resistant to appropriate cleaning substances and disinfecting agents. The materials: shall not transfer undesirable odours, taste, colours or taint to the foodstuffs; shall not contribute to the contamination of foodstuffs

32、 or have any adverse influence on the foodstuffs. 4.2 Design and construction 4.2.1 General All surfaces including all removable parts, when fitted, shall be accessible for cleaning and disinfection. Moreover, their assembly shall allow liquids to drain off completely from the outside of the transpo

33、rt unit (in an inclined position, if necessary); if this is impracticable due to weight restrictions, an effective drainage system shall be provided.Page 4 EN 12571:1998 BSI 05-1999 4.2.2 Surfaces of the splash area All surfaces shall present surface roughness R a ,a s defined in ISO 4287 and measur

34、ed according to ISO 4288, not greater than 6,3mm. The arrangement of the surfaces shall be such that no product particles (foodstuffs or cleaning product) can become trapped in small crevices becoming difficult to dislodge and so introducing a contamination hazard. Adjacent continuous, inner surface

35、s and corners shall have a minimum radius of 2 mm. Joints between inner surfaces (e.g. side and base) shall be made in the vertical sides at a suitable distance from the base radius. The joints shall be continuous, smooth and free of crevices. 4.2.3 Non-food area All equipment shall be designed and

36、constructed in such a manner as to prevent the retention of moisture, ingress and harbourage of vermin and soils and to facilitate inspection, servicing, maintenance, cleaning, handling and transportation. Tubular framing shall be totally closed, effectively tightened or sealed. 4.3 Thermal characte

37、ristics Transport units shall meet the following thermal requirements independent of their materials and design and regardless of the way in which maintenance of the inner temperature is achieved. During and after 3 h transport at the ambient temperature stated in 5.1, the temperature of the content

38、s of each catering container shall comply with the values given in Table 1. Table 1 Thermal class Condition Behaviour of temperature A Hot # 10 K decrease B Cold # 4 K increase C Deep frozen # 4 K increase For the cold condition, the temperature of the contents shall remain within +38C and +78C. The

39、se requirements shall be verified by use of the tests described in clause 5. 5 Test of thermal characteristics 5.1 Test conditions Transport units shall be preconditioned at an average ambient temperature of (25 0,5)8C, with a maximum dispersion of 28C. This temperature is the arithmetic mean of the

40、 temperatures of two probes located at 0,10 m from the geometric centre of the inner surfaces of two external adjacent walls of the transport unit; it shall be placed at least 0,20 m from the ground. The tests shall be carried out in still air defined by a stirring up rate between 10/h and 20/h. NOT

41、E Stirring-up rate = air flow (m 3 /h)/volume of the test room (m 3 ), measured in normal atmospheric conditions. For insulated transport units with additional thermal maintenance, the additional thermal maintenance means shall be fitted in accordance with the manufacturers requirements as given in

42、the instruction handbook before starting the measurement. 5.2 Preparation The transport unit shall be loaded in such a way that the ratio between the volume of the test load and the inner volume of the transport unit is equal to (50 5) %. If not otherwise stated, the test medium shall be water. For

43、the test load, a minimum number of catering containers made of stainless steel shall be used. The containers shall have the same size and the test load shall be distributed equally. The catering containers filled with the test medium and their lids shall be preconditioned at a temperature of: a) 28C

44、 higher than the initial reference temperature (see 5.3), with a maximum dispersion of 18C, for hot conditions; b) 28C lower than the initial reference temperature (see 5.3), with a maximum dispersion of 0,58C, for cold conditions and for deep frozen conditions. The measuring test points shall be lo

45、cated at the geometrical centre of the test load of each catering container. Immediately prior to the measurement, the transport unit shall be closed. 5.3 Measurement The measuring points shall be located at the geometrical centre of the test load of each catering container. The accuracy of the temp

46、erature measurement instruments shall be# 0,5 K. The lids and doors of the transport unit shall be kept closed during the test. a) Hot conditions Initial reference temperature: 758C Final reference temperature: 658C b) Cold conditions Initial reference temperature: 38C Final reference temperature: 7

47、8C c) Deep frozen condition The tests shall be carried out with diluted glycol (50 % glycol, 50 % water) instead of water. Initial reference temperature:2228C Final reference temperature:2188C The test results are positive if the temperatures of the contents of all catering containers remain within

48、the indicated values (see 4.3) during the test time of 3 h.Page 5 EN 12571:1998 BSI 05-1999 1) Such marking is a claim of compliance with EN 12571:1998 but does not imply CEN approval of the product; the accuracy of this claim is therefore solely the responsibility of the person applying the marking

49、. 6 Verification of hygiene requirements Verification of compliance with hygiene requirements shall be undertaken by: a) visual inspection, b) check of material specification, c) measurement (e.g. temperature, surface roughness), d) practical and functional tests, where appropriate. 7 Operating instructions Each transport unit shall be supplied with operating instructions. These instructions shall be brief and easily comprehensible. They shall contain at least the following: a) guidance on how t