DIN EN 16889-2016 Food hygiene - Production and dispense of hot beverages from hot beverage appliances - Hygiene requirements migration test German version EN 16889 2016《食品卫生 热饮料装置.pdf

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1、October 2016 English price group 10No part of this translation 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 67.020; 67.260; 97.040.50!%n“257

2、7557www.din.deDIN EN 16889Food hygiene Production and dispense of hot beverages from hot beverage appliances Hygiene requirements, migration test;English version EN 16889:2016,English translation of DIN EN 16889:2016-10Lebensmittelhygiene Herstellung und Abgabe von Heigetrnken aus Heigetrnkebereiter

3、n Hygieneanforderungen, Migrationsprfung;Englische Fassung EN 16889:2016,Englische bersetzung von DIN EN 16889:2016-10Hygine alimentaire Production et remise de boissons chaudes prpares par des producteurs de boissons chaudes Exigences hyginiques, essai de migration;Version anglaise EN 16889:2016,Tr

4、aduction anglaise de DIN EN 16889:2016-10SupersedesDIN 10531:201106;supersedesDIN SPEC 10537:201409www.beuth.deDocument comprises 14 pagesDTranslation by DIN-Sprachendienst.In case of doubt, the German-language original shall be considered authoritative.09.16 DIN EN 16889:2016-10 2 A comma is used a

5、s the decimal marker. National foreword This document (EN 16889:2016) has been prepared by Technical Committee CEN/TC C01 “Food Products” (Secretariat: CCMC). This European Standard is based on the prestandard DIN SPEC 10537 Food hygiene Production and dispense of hot beverages from hot beverage app

6、liances Hygiene requirements, migration test, which in turn was based on DIN 10531:2011-06 and UNI 11460:2012. Under the Primary Questionnaire procedure, Germany had submitted a proposal that these standards be adopted as a European Standard. The responsible German body involved in its preparation w

7、as DIN-Normenausschuss Lebensmittel und landwirtschaftliche Produkte (DIN Standards Committee Food and Agricultural Products), Working Committee NA 057-01-01 AA Lebensmittelhygiene, Working Group NA 057-02-01-25 AK Getrnkebereiter. Amendments This standard differs from DIN 10531:2011-06 and DIN SPEC

8、 10537:2014-09 as follows: a) both documents have been combined and adopted as DIN EN 16889; b) as compared with DIN 10531:2011-06, the guideline values for migration of lead and nickel have been modified, and Annex A has been added; c) DIN EN 16889 and DIN SPEC 10537 are identical. Previous edition

9、s DIN 10531: 2011-06 DIN SPEC 10537: 2014-09 EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 16889 May 2016 ICS 67.020; 67.260; 97.040.50 English Version Food hygiene - Production and dispense of hot beverages from hot beverage appliances - Hygiene requirements, migration test Hygine alimentair

10、e - Production et distribution de boissons chaudes par des appareils de prparation de boissons chaudes - Exigences sanitaires, essai de migration Lebensmittelhygiene - Herstellung und Abgabe von Heigetrnken aus Heigetrnkebereitern - Hygieneanforderungen, Migrationsprfung This European Standard was a

11、pproved 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 Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such nation

12、al 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 (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own languag

13、e 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, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, H

14、ungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey andUnited Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG CEN-CE

15、NELEC 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. Ref. No. EN 16889:2016 EEN 16889:2016 (E) 2 Contents Page European foreword . 3 1 Scope 4 2 Normative references 4 3 Terms and defi

16、nitions . 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 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 a

17、ppliances 7 5 Operating instructions and individual checks . 9 Annex A (informative) Testing hot beverage machines already in use . 11 Bibliography . 12 DIN EN 16889:2016-10 EN 16889:2016 (E) 3 European foreword This document (EN 16889:2016) has been prepared by Technical Committee CEN/TC C01 “Food

18、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 identical text or by endorsement, at the latest by November 2016 and conflicting national standards shall be withdrawn at the latest by November 2

19、016. 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 held 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.

20、DIN 10531 has been prepared by Working Committee NA 057-02-01 AA “Lebensmittelhygiene” (“Food hygiene”), Working Group “Getrnkebereiter” (“Beverage appliances”) of the Food and Agricultural Products Standards Committee (NAL). UNI 11460 has been prepared by the Technical Committee Assofootec/Ucimac a

21、nd 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 Salute”. According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implem

22、ent this European Standard: Austria, Belgium, Bulgaria, 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,

23、Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. DIN EN 16889:2016-10 EN 16889:2016 (E) 4 1 Scope This European Standard specifies hygiene requirements which establish prerequisites for production of hot beverages, such as coffee and coffee specialities, tea, cocoa and

24、dairy beverages from hot beverage appliances for commercial and household use in conformity with the food hygiene regulations and for placing on the market. Appliances for self-service are within the scope of this standard. For this purpose, this standard specifies general hygienic requirements for

25、the construction, material and operation of the appliances concerned. It contains, in particular, requirements for hygienic and professional operation, for cleaning, disinfection and descaling as well as requirements for a migration test. This European Standard applies to appliances before their ent

26、ering 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 any requirements relevant to work safety. This European Standard deals neither with electrical safety nor with performance requirements. EN

27、 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 provided in EN 60661. 2 Normative references The following documents, in whole or in part, are normatively referenced in this document and are

28、 indispensable for its application. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. EN 1672-2, Food processing machinery - Basic concepts - Part 2: Hygiene requirements EN 60335-2-15, Hous

29、ehold and similar electrical appliances - Safety - Part 2-15: Particular requirements for appliances for heating liquids EN 60335-2-75:2004, Household and similar electrical appliances - Safety - Part 2-75: Particular requirements for commercial dispensing appliances and vending machines (IEC 60335-

30、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 For the purposes of this document, the terms and definitions given in EN ISO 12100 and the following apply. 3.1 hot beverage appliance devi

31、ce 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 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:

32、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. DIN EN 16889:2016-10 EN 16889:2016 (E) 5 3.3 cleaning removal of product residues and soils 3.4 disinfection chemical and physical methods for killing microorganisms down to a level which is neith

33、er 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 influence effect which gives a significant reduction of the fitness for consumption of a food 3.7 food area machinery surfaces which are e

34、xposed 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 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 th

35、e 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 for determination of migration 3.11 Product type product such as coffee, cocoa, tea and milk foam, which is characterised by the fact

36、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 contact with liquid food stuffs, e.g. steam, milk, water 3.13 water storage container non-heated container for the water storage DIN

37、EN 16889:2016-10 EN 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 material or article of a defined surface area into food (in kg) or food simulants Note 1 to entry: According to the Directorate for

38、 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: 9789287177032. 4 Requirements 4.1 General For the production and dispensation of hot beverages from hot beverage appliances to the

39、 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 the applicable hygiene provisions (see bibliography) apply. To ensure this for the production and dispensation of hot beverages

40、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 hot beverage appliances, so that they, under observation of the necessary care, are not exposed to adverse influences during proces

41、sing, storage and distribution. Depending on product, each product-specific temperature shall be taken into account. b) Water for hot beverages from hot beverage appliances shall reach a minimum temperature of 65 C over the course of the product preparation. 4.3 Equipment 4.3.1 Materials and surface

42、s 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 into the beverage which are questionable in regards to health, odour or taste or are technically avoidable; c) they shall be cor

43、rosion-resistant. NOTE 1 Corrosion-resistant materials resist the usual chemical or electrochemical stresses. This includes production processes, cleaning and disinfection in accordance with the operating instructions. NOTE 2 For materials in the food area, Article 3 of Regulation (EC) No 1935/2004

44、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 operational and hygienic requirements; e) they shall be abrasion-proof in correspondence with the intended application; DIN EN 168

45、89:2016-10 EN 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 and splash area; g) they shall be temperature-resistant in correspondence with the intended application. 4.3.2 Construction T

46、he 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 requirements: a) joints in the food areas shall be sealed against liquids; b) liquids in the food areas, such as cleaning and dis

47、infection 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 be completely drained as quickly as possible; c) for self-service devices, a return of an already dispensed hot beverage sh

48、all 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 regularly cleaned and, if necessary, disinfected, descaled and rinsed, according to the manufacturers instructions. To ensure

49、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 presupposes 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 migrati