DIN EN 1672-2-2009 Food processing machinery - Basic concepts - Part 2 Hygiene requirements (includes Amendment A1 2009) English version of DIN EN 1672-2 2009-07《食品加工机械 基本概念 第2部分 卫.pdf

《DIN EN 1672-2-2009 Food processing machinery - Basic concepts - Part 2 Hygiene requirements (includes Amendment A1 2009) English version of DIN EN 1672-2 2009-07《食品加工机械 基本概念 第2部分 卫.pdf》由会员分享，可在线阅读，更多相关《DIN EN 1672-2-2009 Food processing machinery - Basic concepts - Part 2 Hygiene requirements (includes Amendment A1 2009) English version of DIN EN 1672-2 2009-07《食品加工机械 基本概念 第2部分 卫.pdf（43页珍藏版）》请在麦多课文档分享上搜索。

1、July 2009DEUTSCHE NORM English price group 17No part of this standard may be reproduced without prior permission ofDIN Deutsches Institut fr Normung e. V., Berlin. Beuth Verlag GmbH, 10772 Berlin, Germany,has the exclusive right of sale for German Standards (DIN-Normen).ICS 67.260!$Xtq“1538178www.di

2、n.deDDIN EN 1672-2Food processing machinery Basic concepts Part 2: Hygiene requirements (includes Amendment A1:2009)English version of DIN EN 1672-2:2009-07Nahrungsmittelmaschinen Allgemeine Gestaltungsleitstze Teil 2: Hygieneanforderungen (enthlt nderung A1:2009)Englische Fassung DIN EN 1672-2:2009

3、-07SupersedesDIN EN 1672-2:2005-07www.beuth.deDocument comprises 43 pagesDIN EN 1672-2:2009-07 2 Start of validity This standard takes effect on 1 July 2009. DIN EN 1672-2-2005-07 may be used in parallel until 28 December 2009. National foreword This standard includes safety requirements. This stand

4、ard has been prepared by Technical Committee CEN/TC 153 “Machinery intended for use with foodstuffs and feed” (Secretariat: DIN, Germany). The responsible German bodies involved in its preparation were the Normenausschuss Lebensmittel und landwirtschaftliche Produkte (Food and Agricultural Products

5、Standards Committee), Technical Committee NA 057-02-01 AA Lebensmittelhygiene, and the Normenausschuss Maschinenbau (Mechanical Engineering Standards Committee), Section Nahrungsmittelmaschinen. This standard includes Amendment A1 to EN 1672-2:2005. Amendment A1:2009, in conjunction with the previou

6、s edition EN 1672-2:2005 thus contains specifications meeting the essential requirements set out in Annex I of the “Machinery Directive”, Directive 98/37/EC, (valid until 28 December 2009) and the “revised Machinery Directive”, Directive 2006/42/EC, which takes effect on 29 December 2009, and which

7、apply to machines that are either first placed on the market or commissioned within the EEA. This standard serves to facilitate proof of compliance with the essential requirements of the directives. Once this standard is cited in the Official Journal of the European Union, it is deemed a “harmonized

8、” standard and thus, a manufacturer applying this standard may assume compliance with the requirements of the Machinery Directive (“presumption of conformity”). This standard has the purpose to complement the essential health and safety requirements of the EU Machinery Directive of the Council on th

9、e approximation of the laws of the Member States relating to machines by specifying detailed requirements for food processing machinery with the intent of simplifying the means of proving conformity with such requirements. For the purposes of the German translation of this European Standard, the Eng

10、lish term “food” has been largely translated by the German word Lebensmittel, although the scope of the standard includes machinery for processing Nahrungsmittel (a broader German term). The use of the term Lebensmittel does not constitute a restriction of the range of application of the standard. A

11、mendments This standard differs from DIN EN 1672-2:2005-07 as follows: a) b) The 5thparagraph of the foreword has been modified with regard to the current EC Directives. c) Annex ZB (informative) “Relationship between this European Standard and the Essential Requirements of EU Directive 2006/42/EC”

12、has been added. Previous editions DIN EN 1672-2: 1997-06, 2005-07 European Standard EN 1672-2:2005+A1:2009 has been adopted in its entirety. EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 1672-2:2005+A1 March 2009 ICS 67.260 Supersedes EN 1672-2:2005English Version Food processing machinery -

13、Basic concepts - Part 2: Hygiene requirements Machines pour les produits alimentaires - Notions fondamentales - Partie 2: Prescriptions relatives lhygineNahrungsmittelmaschinen - Allgemeine Gestaltungsleitstze - Teil 2: Hygieneanforderungen This European Standard was approved by CEN on 14 February 2

14、005 and includes Amendment 1 approved by CEN on 29 December 2008. CEN members are bound to comply with the 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

15、references concerning such national standards may be obtained on application to the CEN Management Centre or 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 me

16、mber into its own language and notified to the CEN Management Centre has the same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy

17、, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG Management Centre: Avenue Marnix 17, B-1000

18、Brussels 2009 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 1672-2:2005+A1:2009: EEN 1672-2:2005+A1:2009 (E) 2 Contents Page Foreword 3 Introduction . 4 1 Scope 5 2 Normative references 5 3 Terms and definitions . 5 4 List of sig

19、nificant hazards 7 5 Hygiene requirements . 8 5.1 Hygiene risk assessment 8 5.1.1 General 8 5.1.2 Determination of the limits of the machine . 10 5.1.3 Hygiene risk estimation 10 5.1.4 Hygiene risk evaluation . 11 5.1.5 Hygiene risk reduction 11 5.2 Materials of construction 11 5.2.1 General require

20、ments 11 5.2.2 Food area 11 5.3 Design . 12 5.3.1 Food area 12 5.3.2 Splash area . 13 5.3.3 Non food area . 13 5.3.4 Services 14 6 Verification of hygiene requirements and/or measures 14 7 Information for use 15 7.1 General 15 7.2 Instruction handbook 15 7.2.1 General 15 7.2.2 Information relating t

21、o installation. 15 7.2.3 Information relating to the machine itself . 15 7.2.4 Information relating to cleaning and disinfection 16 7.2.5 Information relating to maintenance 16 7.3 Marking . 16 Annex A (informative) Figures . 17 Annex B (informative) Examples of machinery which may be covered by thi

22、s document . 37 Annex C (informative) Summary of main hygiene aspects for food processing machinery . 38 Annex ZA (informative) Relationship between this European Standard and the Essential Requirements of EU Directive 98/37/EC 39 Annex ZB (informative) !Relationship between this European Standard a

23、nd the Essential Requirements of EC Directive 2006/42/EC“ . 40 Bibliography 41 DIN EN 1672-2:2009-07 EN 1672-2:2005+A1:2009 (E) 3 Foreword This document (EN 1672-2:2005+A1:2009) has been prepared by Technical Committee CEN/TC 153 “Machinery intended for use with foodstuffs and feed”, the secretariat

24、 of which is held by DIN. 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 September 2009, and conflicting national standards shall be withdrawn at the latest by December 2009. This document includ

25、es Amendment 1, approved by CEN on 2008-12-29. This document supersedes !EN 1672-2:2005“. The start and finish of text introduced or altered by amendment is indicated in the text by tags ! “. This document has been prepared under a mandate given to CEN by the European Commission and the European Fre

26、e Trade Association, and supports essential requirements of EU Directive(s). !For relationship with the EU Directive(s), see informative Annexes ZA and ZB, which are integral parts of this document.“ This document is complemented by prCEN/TR 1672-1 which deals with safety rules to protect operators.

27、 This document includes a Bibliography. 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, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Gr

28、eece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. DIN EN 1672-2:2009-07 EN 1672-2:2005+A1:2009 (E) 4 Introduction This document is a type C standard as state

29、d in EN ISO 12100-1. The machinery concerned and the extent to which hazards, hazardous situations and events are covered are indicated in the scope of this document. Here it has to be distinguished between the hazards to the operator and the risks to the food (the product processed by the machinery

30、). This document addresses only those hazards which are commonly occurring on food processing machines and for which technical specifications can be set which will apply to all (or most) of the classes of machines within the scope of the standard which have that hazard. In almost all cases at least

31、one of the different methods of design, safeguarding or other safety measures can be chosen which will meet both safety and hygiene essential requirements and adequately control both risks. The option to satisfy both hygiene and safety risks may not be the most obvious option which would have been a

32、dopted had the risk only been to safety or to hygiene, but will have to be the one chosen to meet both. The first choice is to select a design method which removes both hygiene and safety risks: if this is not within the state of the art then safeguarding options for both, or if not, one of the risk

33、s should be selected. Where no design or safeguarding options are within the state of the art to adequately control both hygiene and safety risks then one of the risks, or both, would have to be dealt with by safety measures, including instructions to the user. The assessment of the respective safet

34、y and hygiene risks will indicate their relative significance and the higher level of protection (i.e. safeguarding) should be implemented to deal with the severest risk and safety measures for the lesser risk. The technical requirements given in the prCEN/TR 1672-1 and in this document permit both

35、objectives to be met for those significant and common risks identified as justifying common requirements in this document. Other hazards, for which such common requirements can not be set, remain to be covered in machinery specific type C standard and/or by reference to EN ISO 12100-2 and type A and

36、 type B standards. When provisions of this type C standard are different from those which are stated in type A or B standards, the provisions of this type C standard take precedence over the provisions of the other standards, for machines that have been designed and built according to the provisions

37、 of this type C standard. NOTE The essential requirements of the Machinery Directive should met in respect of both safety risks to the operator of the machinery and hygiene risks to the food (product processed by the machinery). The Directive requirements and the safety and hygiene risks identified

38、by the risk assessment process required by EN 1050 can each usually equally well be met by a range of safeguarding or hygiene design options. DIN EN 1672-2:2009-07 EN 1672-2:2005+A1:2009 (E) 5 1 Scope This document specifies common hygiene requirements for machinery used in preparing and processing

39、food for human and, where relevant, animal consumption to eliminate or minimise the risk of contagion, infection, illness or injury arising from this food. It identifies the hazards which are relevant to the use of such food processing machinery and describes design methods and information for use f

40、or the elimination or reduction of these risks. This document does not deal with the hygiene related risks to personnel arising from the use of the machine. This document applies to food processing machines Examples of such groups of food processing machinery are given in the informative Annex B. NO

41、TE Separate hygiene requirements are contained in other EU Directives (see Bibliography). In addition, the principles contained in this document can be applied to other machinery and equipment used to process food where similar risks apply. Examples of hygiene risks and acceptable solutions are give

42、n in the informative Annex A. This document is not applicable to machines manufactured before the date of publication of this document by CEN. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cite

43、d applies. For undated references, the latest edition of the referenced document (including any amendments) applies. EN ISO 4288, Geometrical product specifications (GPS) Surface texture: Profile method Rules and procedures for the assessment of surface texture (ISO 4288:1996) EN ISO 12100-1:2003, S

44、afety of machinery Basic concepts, general principles for design Part 1: Basic terminology, methodology (ISO 12100-1:2003) EN ISO 12100-2:2003, Safety of machinery Basic concepts, general principles for design Part 2: Technical principles (ISO 12100-2:2003) 3 Terms and definitions For the purposes o

45、f this document, the terms and definitions given EN ISO 12100-1:2003 and the following apply. 3.1 food any product, ingredient or material intended to be orally consumed by human or animal 3.2 food hygiene taking of all measures during the preparation and processing of food to ensure that it is fit

46、for human or animal consumption 3.3 adverse influence effect which gives a significant reduction of the fitness for consumption of a food. A food can be adversely influenced, in particular by microbial pathogens or other unwanted micro-organisms, toxins, vermin and other contaminants DIN EN 1672-2:2

47、009-07 EN 1672-2:2005+A1:2009 (E) 6 3.4 areas of equipment NOTE These areas are not to be confused with any others amongst those defined in other standards (e.g. electro-technical standards). 3.4.1 food area machinery surfaces which are exposed to the food and from which the food or other materials

48、can drain, drip, diffuse or be drawn into (self returned) the food or food container (see Figure A.1) 3.4.2 splash area area 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 (see Figure A.1) 3.4.3 non food area

49、 any area other than those specified above (see Figure A.1) 3.5 cleaning removal of soils cleanable designed and constructed so that soils are removed by recommended cleaning methods (see 7.2.4) 3.6 contamination presence of soils 3.7 corrosion resistant material material resistant to normally occurring action of chemical or electrochemical nature. It includes food processing, cleaning and disinfection according to the instructions for use 3.8 crevice surface defect e.g. crack, fissure, which adversely affects cleanability 3.9 dead space space wherein a pro