BS EN 16889-2016 Food hygiene Production and dispense of hot beverages from hot beverage appliances Hygiene requirements migration test《食品卫生 热饮料装置热产饮料的生产和分配 卫生要求 迁移性试验》.pdf

《BS EN 16889-2016 Food hygiene Production and dispense of hot beverages from hot beverage appliances Hygiene requirements migration test《食品卫生 热饮料装置热产饮料的生产和分配 卫生要求 迁移性试验》.pdf》由会员分享，可在线阅读，更多相关《BS EN 16889-2016 Food hygiene Production and dispense of hot beverages from hot beverage appliances Hygiene requirements migration test《食品卫生 热饮料装置热产饮料的生产和分配 卫生要求 迁移性试验》.pdf（16页珍藏版）》请在麦多课文档分享上搜索。

1、BS EN 16889:2016Food hygiene Productionand dispense of hot beveragesfrom hot beverage appliances Hygiene requirements,migration testBSI Standards PublicationWB11885_BSI_StandardCovs_2013_AW.indd 1 15/05/2013 15:06BS EN 16889:2016 BRITISH STANDARDNational forewordThis British Standard is the UK imple

2、mentation of EN 16889:2016.The UK participation in its preparation was entrusted to TechnicalCommittee AW/90, Quality systems for the food industry.A list of organizations represented on this committee can beobtained on request to its secretary.This publication does not purport to include all the ne

3、cessaryprovisions of a contract. Users are responsible for its correctapplication. The British Standards Institution 2016. Published by BSI StandardsLimited 2016ISBN 978 0 580 90306 9ICS 67.020; 67.260; 97.040.50Compliance with a British Standard cannot confer immunity fromlegal obligations.This Bri

4、tish Standard was published under the authority of theStandards Policy and Strategy Committee on 31 May 2016.Amendments issued since publicationDate Text affectedBS EN 16889:2016EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 16889 May 2016 ICS 67.020; 67.260; 97.040.50 English Version Food hyg

5、iene - Production and dispense of hot beverages from hot beverage appliances - Hygiene requirements, migration test Hygine alimentaire - Production et distribution de boissons chaudes par des appareils de prparation de boissons chaudes - Exigences sanitaires, essai de migration Lebensmittelhygiene -

6、 Herstellung und Abgabe von Heigetrnken aus Heigetrnkebereitern - Hygieneanforderungen, Migrationsprfung This European Standard was approved by CEN on 11 March 2016. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Stan

7、dard 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 CEN-CENELEC Management Centre or to any CEN member. This European Standard exists in three official versions (Englis

8、h, 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 CEN-CENELEC Management Centre has the same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Bu

9、lgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland,

10、Turkey andUnited Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels 2016 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members

11、. Ref. No. EN 16889:2016 EBS EN 16889:2016EN 16889:2016 (E) 2 Contents Page European foreword . 3 1 Scope 4 2 Normative references 4 3 Terms and definitions . 4 4 Requirements . 6 4.1 General 6 4.2 Proper handling of products . 6 4.3 Equipment . 6 4.3.1 Materials and surfaces 6 4.3.2 Construction 7

12、4.4 Requirements for operation . 7 4.4.1 Cleaning, descaling and disinfection of the device 7 4.4.2 Performance of a migration test on hot beverage appliances 7 5 Operating instructions and individual checks . 9 Annex A (informative) Testing hot beverage machines already in use . 11 Bibliography . 1

13、2 BS EN 16889:2016EN 16889:2016 (E) 3 European foreword This document (EN 16889:2016) has been prepared by Technical Committee CEN/TC C01 “Food Products”, the secretariat of which is held by CCMC. This European Standard shall be given the status of a national standard, either by publication of an id

14、entical text or by endorsement, at the latest by November 2016 and conflicting national standards shall be withdrawn at the latest by November 2016. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CEN and/or CENELEC shall not be h

15、eld responsible for identifying any or all such patent rights. This document is the result of the merging of DIN 10531:2011 and UNI 11460:2012. DIN 10531 has been prepared by Working Committee NA 057-02-01 AA “Lebensmittelhygiene” (“Food hygiene”), Working Group “Getrnkebereiter” (“Beverage applianc

16、es”) of the Food and Agricultural Products Standards Committee (NAL). UNI 11460 has been prepared by the Technical Committee Assofootec/Ucimac and it has been discussed and amended by UNI Commission “Alimenti e bevande” in which there are members of “Istituto Superiore di Sanit” and “Ministero della

17、 Salute”. According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, F

18、rance, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. BS EN 16889:2016EN 16889:2016 (E) 4 1 Scope This European Standard specifies

19、hygiene requirements which establish prerequisites for production of hot beverages, such as coffee and coffee specialities, tea, cocoa and dairy beverages from hot beverage appliances for commercial and household use in conformity with the food hygiene regulations and for placing on the market. Appl

20、iances for self-service are within the scope of this standard. For this purpose, this standard specifies general hygienic requirements for the construction, material and operation of the appliances concerned. It contains, in particular, requirements for hygienic and professional operation, for clean

21、ing, disinfection and descaling as well as requirements for a migration test. This European Standard applies to appliances before their entering on the market (new machines) and it also gives an informative Annex for appliances already in use (see Annex A). This European Standard does not deal with

22、any requirements relevant to work safety. This European Standard deals neither with electrical safety nor with performance requirements. EN 60335-2-15 and EN 60335-2-75 have to be used for commercially used appliances. Methods for measuring the performance of electric household coffee makers are pro

23、vided in EN 60661. 2 Normative references The following documents, in whole or in part, are normatively referenced in this document and are indispensable for its application. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (

24、including any amendments) applies. EN 1672-2, Food processing machinery - Basic concepts - Part 2: Hygiene requirements EN 60335-2-15, Household and similar electrical appliances - Safety - Part 2-15: Particular requirements for appliances for heating liquids EN 60335-2-75:2004, Household and simila

25、r electrical appliances - Safety - Part 2-75: Particular requirements for commercial dispensing appliances and vending machines (IEC 60335-2-75:2002, modified)1)EN ISO 12100, Safety of machinery - General principles for design - Risk assessment and risk reduction (ISO 12100) 3 Terms and definitions

26、For the purposes of this document, the terms and definitions given in EN ISO 12100 and the following apply. 3.1 hot beverage appliance device for the preparation of hot beverages 3.2 hot beverage ready to drink, prepared foodstuff to be consumed as soon as possible, if necessary after heat retention

27、 Note 1 to entry: The point of dispense is the beverage outlet of the device. 1) This document is impacted by the amendments EN 60335-2-75:2004/A1:2005, EN 60335-2-75:2004/A2:2008, EN 60335-2-75:2004/A11:2006, and EN 60335-2-75:2004/A12:2010. BS EN 16889:2016EN 16889:2016 (E) 5 3.3 cleaning removal

28、of product residues and soils 3.4 disinfection chemical and physical methods for killing microorganisms down to a level which is neither harmful to health nor impairs the quality of the foodstuffs 3.5 descaling method for removal of lime deposits inside of the hot beverage appliance 3.6 adverse infl

29、uence effect which gives a significant reduction of the fitness for consumption of a food 3.7 food area machinery surfaces which are exposed to the food and from which the food or other materials can drain, drip, diffuse or be drawn into (self-returned) the food or food container 3.8 splash area are

30、a composed of surfaces on which part of the food may splash or flow along under intended conditions of use and does not return into the food 3.9 migration process by which components of the materials touched by the product pass into the test water under specified conditions 3.10 migration test test

31、for determination of migration 3.11 Product type product such as coffee, cocoa, tea and milk foam, which is characterised by the fact that the parts which come into contact with foodstuffs differ 3.12 hydraulic system all parts of the system, except for non-heated storage containers, which come into

32、 contact with liquid food stuffs, e.g. steam, milk, water 3.13 water storage container non-heated container for the water storage BS EN 16889:2016EN 16889:2016 (E) 6 3.14 specific release limit SRL describes the maximum permitted amount of a given ion or metalloid ion (in mg) when released from a ma

33、terial or article of a defined surface area into food (in kg) or food simulants Note 1 to entry: According to the Directorate for the Quality of Medicines and HealthCare of the Council of Europe (EDQM): Metals and alloys used in food contact materials and articles, Council of Europe, 2013 1. ISBN: 9

34、789287177032. 4 Requirements 4.1 General For the production and dispensation of hot beverages from hot beverage appliances to the user, the requirements for each relevant legal provision shall be conformed to. NOTE In particular, the Regulation (EC) No 1935/2004 2, Regulation (EC) No 2023/2006 3 and

35、 the applicable hygiene provisions (see bibliography) apply. To ensure this for the production and dispensation of hot beverages from hot beverage appliances, the following requirements shall be conformed to. 4.2 Proper handling of products a) Hot beverages shall be placed on the market by way of ho

36、t beverage appliances, so that they, under observation of the necessary care, are not exposed to adverse influences during processing, storage and distribution. Depending on product, each product-specific temperature shall be taken into account. b) Water for hot beverages from hot beverage appliance

37、s shall reach a minimum temperature of 65 C over the course of the product preparation. 4.3 Equipment 4.3.1 Materials and surfaces Materials in the food area shall fulfil the following requirements: a) they shall correspond to the legal requirements; b) they shall not dispense any parts of materials

38、 into the beverage which are questionable in regards to health, odour or taste or are technically avoidable; c) they shall be corrosion-resistant. NOTE 1 Corrosion-resistant materials resist the usual chemical or electrochemical stresses. This includes production processes, cleaning and disinfection

39、 in accordance with the operating instructions. NOTE 2 For materials in the food area, Article 3 of Regulation (EC) No 1935/2004 2 applies. Materials in the food and splash area shall fulfil the following requirements: d) they shall demonstrate a surface quality which corresponds with the specific o

40、perational and hygienic requirements; e) they shall be abrasion-proof in correspondence with the intended application; BS EN 16889:2016EN 16889:2016 (E) 7 f) they shall be resistant against the foodstuffs as well as against the cleaning, disinfection and descaling agents normally used for the food a

41、nd splash area; g) they shall be temperature-resistant in correspondence with the intended application. 4.3.2 Construction The hot beverage appliances shall be constructed so that they fulfil the basic requirements for hygienic construction in accordance with EN 1672-2 as well as the following requi

42、rements: a) joints in the food areas shall be sealed against liquids; b) liquids in the food areas, such as cleaning and disinfection solutions and rinsing water shall be removed to a technically unavoidable amount so that an adverse influence on the food is avoided. Liquids from the food area shall

43、 be completely drained as quickly as possible; c) for self-service devices, a return of an already dispensed hot beverage shall not be possible under foreseeable application conditions. 4.4 Requirements for operation 4.4.1 Cleaning, descaling and disinfection of the device The appliances shall be re

44、gularly cleaned and, if necessary, disinfected, descaled and rinsed, according to the manufacturers instructions. To ensure the functionality and hygiene of the hot beverage appliance, cleaning and descaling agents recommended by the manufacturer shall be used. The test on a proper descaling presupp

45、oses the use of the decalcification agent recommended by the manufacturer. 4.4.2 Performance of a migration test on hot beverage appliances 4.4.2.1 General The manufacturer has to ensure, in the framework of due diligence, e.g. in the framework of the type test, by means of a migration test, that no

46、 inadmissible material transfer, such as of lead and nickel, can appear in the hot beverage from the appliance. The test is performed on a sample. If the guideline values are exceeded in accordance with 4.4.2.4, the test is repeated on three structurally identical samples. The arithmetic mean of the

47、 four measured values shall not exceed the guideline value. None of the single values shall exceed the guideline values by more than 50 %. The following specified migration test should be performed according to the same principle for the assessment of further substances. 4.4.2.2 Preparation of the t

48、est water The following chemicals (at minimum in per analysis quality) shall be dissolved in 1 l of demineralized water (stock solution): a) 14,3 mmol/l NaHCO3(1,2 g/l); b) 2,8 mmol/l MgSO47 H2O (0,7 g/l); c) 8,0 mmol/l CaCl22 H2O (1,2 g/l). 500 ml of this stock solution are given, while stirring, i

49、nto a container containing approximately 7 l of demineralized water. The container is filled up to 10 l with demineralized water, the pH balance with 0,1 mol/l HNO3or 0,1 mol/l NaOH is set to the pH value 7,5 and is subsequently stirred for 10 min. BS EN 16889:2016EN 16889:2016 (E) 8 The completed test water has a total hardness of 0,53 mmol/l and a carbon hardness of 0,36 mmol/l. The individual ionic concentrations are: Ca: 16,4 mg/l, Mg: 3,3 mg/l, HCO3: 44 mg/l, Cl: 28,4 mg/l; SO4: 13 mg/l, Na: 16 mg/l. The permissible tolerances in the test water are