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  • EN ISO 13732-3:2008

    Current The latest, up-to-date edition.

    Ergonomics of the thermal environment - Methods for the assessment of human responses to contact with surfaces - Part 3: Cold surfaces (ISO 13732-3:2005)

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    Published date:  10-09-2008

    Publisher:  Comite Europeen de Normalisation

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    Table of Contents - (Show below) - (Hide below)

    Foreword
    Introduction
    1 Scope
    2 Normative references
    3 Terms and definitions
    4 Principles for risk assessment
    5 Threshold data
    6 Risk assessment
    7 Principles for establishing limit values
    8 Principles for measures to minimize the risk
    Annex A (informative) Scientific background
    Annex B (informative) Extension of application
    Annex C (informative) Thermal properties of selected
                           materials
    Annex D (informative) Examples of cold risk assessment
    Annex E (informative) Protective measures
    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 EU
             Directive 2006/42/EC
    Bibliography

    Abstract - (Show below) - (Hide below)

    ISO 13732-3:2005 provides methods for the assessment of the risk of cold injury and other adverse effects when a cold surface is touched by bare-hand/finger skin. It provides ergonomics data for establishing temperature limit values for cold solid surfaces. The values established can be used in the development of special standards, where surface temperature limit values are required. Its data are applicable to all fields where cold solid surfaces cause a risk of acute effects: pain, numbness and frostbite, and are not limited to the hands but can be applied in general to the healthy human skin of male and female adults.

    General Product Information - (Show below) - (Hide below)

    Committee CEN/TC 122
    Document Type Standard
    Publisher Comite Europeen de Normalisation
    Status Current

    Standards Referenced By This Book - (Show below) - (Hide below)

    12/30273148 DC : 0 BS EN 15467 - FOOD PROCESSING MACHINERY - FISH HEADING AND FILLETING MACHINES - SAFETY AND HYGIENE REQUIREMENTS
    14/30303741 DC : 0 BS EN 16282-1 - EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION OF COMMERCIAL KITCHENS - PART 1: GENERAL REQUIREMENTS INCLUDING CALCULATION METHOD
    13/30273033 DC : 0 BS EN 1012-3 - COMPRESSORS AND VACUUM PUMPS - SAFETY REQUIREMENTS - PART 3: PROCESS COMPRESSORS
    DIN EN 15774:2011-10 Food processing machinery - Machines for processing fresh and filled pasta (tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocchi) - Safety and hygiene requirements
    I.S. EN 1012-3:2013 COMPRESSORS AND VACUUM PUMPS - SAFETY REQUIREMENTS - PART 3: PROCESS COMPRESSORS
    I.S. EN 415-10:2014 SAFETY OF PACKAGING MACHINES - PART 10: GENERAL REQUIREMENTS
    PREN 16282-1 : DRAFT 2014 EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION OF COMMERCIAL KITCHENS - PART 1: GENERAL REQUIREMENTS INCLUDING CALCULATION METHOD
    DIN EN 13389:2010-10 Food processing machinery - Mixers with horizontal shafts - Safety and hygiene requirements (includes Amendment A1:2009)
    BS EN 614-1 : 2006 SAFETY OF MACHINERY - ERGONOMIC DESIGN PRINCIPLES - PART 1: TERMINOLOGY AND GENERAL PRINCIPLES
    PREN 1672-1 : DRAFT 2012 FOOD PROCESSING MACHINERY - BASIC CONCEPTS - PART 1: SAFETY REQUIREMENTS
    12/30259421 DC : 0 BS EN 1672-1 - FOOD PROCESSING MACHINERY - BASIC CONCEPTS - PART 1: SAFETY REQUIREMENTS
    08/30175637 DC : DRAFT MAR 2008 BS EN 15774 - FOOD PROCESSING MACHINERY - MACHINES FOR PROCESSING FRESH AND FILLED PASTA (TAGLIATELLE, CANNELLONI, RAVIOLI, TORTELLINI, ORECCHIETTE AND GNOCCHI) - SAFETY AND HYGIENE REQUIREMENTS
    BS EN 1672-1:2014 Food processing machinery. Basic concepts Safety requirements
    I.S. EN 1672-1:2014 FOOD PROCESSING MACHINERY - BASIC CONCEPTS - PART 1: SAFETY REQUIREMENTS
    EN 16282-1:2017 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 1: General requirements including calculation method
    UNE-EN 16327:2015 Fire-fighting - Positive-pressure proportioning systems (PPPS) and compressed-air foam systems (CAFS)
    UNI EN 15774 : 2011 FOOD PROCESSING MACHINERY - MACHINES FOR PROCESSING FRESH AND FILLED PASTA (TAGLIATELLE, CANNELLONI, RAVIOLI, TORTELLINI, ORECCHIETTE AND GNOCCHI) - SAFETY AND HYGIENE REQUIREMENTS
    DIN EN 1012-1:2011-02 Compressors and vacuum pumps - Safety requirements - Part 1: Air compressors
    I.S. EN 1012-1:2010 COMPRESSORS AND VACUUM PUMPS - SAFETY REQUIREMENTS - PART 1: AIR COMPRESSORS
    I.S. EN 422:2009 PLASTICS AND RUBBER MACHINES - BLOW MOULDING MACHINES - SAFETY REQUIREMENTS
    I.S. EN 13861:2011 SAFETY OF MACHINERY - GUIDANCE FOR THE APPLICATION OF ERGONOMICS STANDARDS IN THE DESIGN OF MACHINERY
    I.S. EN 614-1:2006 SAFETY OF MACHINERY - ERGONOMIC DESIGN PRINCIPLES - PART 1: TERMINOLOGY AND GENERAL PRINCIPLES
    I.S. EN 13389:2005 FOOD PROCESSING MACHINERY - MIXERS WITH HORIZONTAL SHAFTS - SAFETY AND HYGIENE REQUIREMENTS
    08/30173038 DC : DRAFT JAN 2008 BS EN 422 - PLASTICS AND RUBBER MACHINES - BLOW MOULDING MACHINES - SAFETY REQUIREMENTS
    11/30247811 DC : 0 BS EN 415-10 - SAFETY OF PACKAGING MACHINES - PART 10: GENERAL REQUIREMENTS
    BS EN 15774:2010 Food processing machinery. Machines for processing fresh and filled pasta (tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocchi). Safety and hygiene requirements
    DIN EN 15467 E : 2015 FOOD PROCESSING MACHINERY - FISH HEADING AND FILLETING MACHINES - SAFETY AND HYGIENE REQUIREMENTS
    BS EN 15467:2014 Food processing machinery. Fish heading and filleting machines. Safety and hygiene requirements
    UNI EN 16327 : 2014 FIRE-FIGHTING - POSITIVE-PRESSURE PROPORTIONING SYSTEMS (PPPS) AND COMPRESSED-AIR FOAM SYSTEMS (CAFS)
    BS EN 1012-3:2013 Compressors and vacuum pumps. Safety requirements Process compressors
    DIN EN 415-10:2014-07 SAFETY OF PACKAGING MACHINES - PART 10: GENERAL REQUIREMENTS
    I.S. EN 16282-1:2017 EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 1: GENERAL REQUIREMENTS INCLUDING CALCULATION METHOD
    UNI EN 415-10 : 2014 SAFETY OF PACKAGING MACHINES - PART 10: GENERAL REQUIREMENTS
    DIN EN 13861:2012-01 Safety of machinery - Guidance for the application of ergonomics standards in the design of machinery
    DIN EN ISO 13732-1:2008-12 ERGONOMICS OF THE THERMAL ENVIRONMENT - METHODS FOR THE ASSESSMENT OF HUMAN RESPONSES TO CONTACT WITH SURFACES - PART 1: HOT SURFACES (ISO 13732-1:2006)
    DIN EN 422:2009-10 PLASTICS AND RUBBER MACHINES - BLOW MOULDING MACHINES - SAFETY REQUIREMENTS
    BS EN 13389 : 2005 FOOD PROCESSING MACHINERY - MIXERS WITH HORIZONTAL SHAFTS - SAFETY AND HYGIENE REQUIREMENTS
    UNI EN 1012-1 : 2010 COMPRESSORS AND VACUUM PUMPS - SAFETY REQUIREMENTS - PART 1: AIR COMPRESSORS
    UNI EN 614-1 : 2009 SAFETY OF MACHINERY - ERGONOMIC DESIGN PRINCIPLES - PART 1: TERMINOLOGY AND GENERAL PRINCIPLES
    UNI EN 13389 : 2010 FOOD PROCESSING MACHINERY - MIXERS WITH HORIZONTAL SHAFTS - SAFETY AND HYGIENE REQUIREMENTS
    UNI EN 1012-3 : 2014 COMPRESSORS AND VACUUM PUMPS - SAFETY REQUIREMENTS - PART 3: PROCESS COMPRESSORS
    UNI EN 13861 : 2011 SAFETY OF MACHINERY - GUIDANCE FOR THE APPLICATION OF ERGONOMICS STANDARDS IN THE DESIGN OF MACHINERY
    UNI EN 422 : 2009 PLASTICS AND RUBBER MACHINES - BLOW MOULDING MACHINES - SAFETY REQUIREMENTS
    NF EN 15774 : 2011 FOOD PROCESSING MACHINERY - MACHINES FOR PROCESSING FRESH AND FILLED PASTA (TAGLIATELLE, CANNELLONI, RAVIOLI, TORTELLINI, ORECCHIETTE AND GNOCCHI) - SAFETY AND HYGIENE REQUIREMENTS
    BS EN 415-10:2014 Safety of packaging machines General Requirements
    BS EN 16327:2014 Fire-fighting. Positive-pressure proportioning systems (PPPS) and compressed-air foam systems (CAFS)
    BS EN 16282-1:2017 Equipment for commercial kitchens. Components for ventilation in commercial kitchens General requirements including calculation method
    DIN EN 15467:2015-03 FOOD PROCESSING MACHINERY - FISH HEADING AND FILLETING MACHINES - SAFETY AND HYGIENE REQUIREMENTS
    UNE-EN 1672-1:2015 Food processing machinery - Basic concepts - Part 1: Safety requirements
    PREN 15467 : DRAFT 2012 FOOD PROCESSING MACHINERY - FISH HEADING AND FILLETING MACHINES - SAFETY AND HYGIENE REQUIREMENTS
    I.S. EN 15467:2014 FOOD PROCESSING MACHINERY - FISH HEADING AND FILLETING MACHINES - SAFETY AND HYGIENE REQUIREMENTS
    BS EN 422:2009 Plastics and rubber machines. Blow moulding machines. Safety requirements
    UNE-EN 13389:2006 Food processing machinery. Mixers with horizontal shafts. Safety and hygiene requirements.
    EN 15467:2014 Food processing machinery - Fish heading and filleting machines - Safety and hygiene requirements
    EN 15774:2010 Food processing machinery - Machines for processing fresh and filled pasta (tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocchi) - Safety and hygiene requirements
    EN 415-10:2014 Safety of packaging machines - Part 10: General Requirements
    EN 13861:2011 Safety of machinery - Guidance for the application of ergonomics standards in the design of machinery
    EN 422:2009 Plastics and rubber machines - Blow moulding machines - Safety requirements
    EN 1672-1:2014 Food processing machinery - Basic concepts - Part 1: Safety requirements
    EN 614-1:2006+A1:2009 Safety of machinery - Ergonomic design principles - Part 1: Terminology and general principles
    EN 16327:2014 Fire-fighting - Positive-pressure proportioning systems (PPPS) and compressed-air foam systems (CAFS)
    DIN EN 1672-1:2014-12 FOOD PROCESSING MACHINERY - BASIC CONCEPTS - PART 1: SAFETY REQUIREMENTS
    11/30244192 DC : 0 BS EN 16282-1 - EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION OF COMMERCIAL KITCHENS - PART 1: GENERAL REQUIREMENTS INCLUDING CALCULATION METHOD
    DIN EN 16327:2014-07 FIRE-FIGHTING - POSITIVE-PRESSURE PROPORTIONING SYSTEMS (PPPS) AND COMPRESSED-AIR FOAM SYSTEMS (CAFS)
    I.S. EN 15774:2010 FOOD PROCESSING MACHINERY - MACHINES FOR PROCESSING FRESH AND FILLED PASTA (TAGLIATELLE, CANNELLONI, RAVIOLI, TORTELLINI, ORECCHIETTE AND GNOCCHI) - SAFETY AND HYGIENE REQUIREMENTS
    04/19984571 DC : DRAFT APR 2004 BS ISO 13732-1 - ERGONOMICS OF THE THERMAL ENVIRONMENT - METHOD FOR THE ASSESSMENT OF RESPONSES TO CONTACT WITH SURFACES - PART 1: HOT SURFACES
    I.S. EN 16327:2014 FIRE-FIGHTING - POSITIVE-PRESSURE PROPORTIONING SYSTEMS (PPPS) AND COMPRESSED-AIR FOAM SYSTEMS (CAFS)
    UNI EN 1672-1 : 2014 FOOD PROCESSING MACHINERY - BASIC CONCEPTS - PART 1: SAFETY REQUIREMENTS
    DIN EN 614-1:2009-06 SAFETY OF MACHINERY - ERGONOMIC DESIGN PRINCIPLES - PART 1: TERMINOLOGY AND GENERAL PRINCIPLES
    BS EN 13861:2011 Safety of machinery. Guidance for the application of ergonomics standards in the design of machinery
    BS EN 1012-1:2010 Compressors and vacuum pumps. Safety requirements Air compressors
    EN 1012-3:2013 Compressors and vacuum pumps - Safety requirements - Part 3: Process compressors
    EN 1012-1:2010 Compressors and vacuum pumps - Safety requirements - Part 1: Air compressors
    EN 13389:2005+A1:2009 Food processing machinery - Mixers with horizontal shafts - Safety and hygiene requirements

    Standards Referencing This Book - (Show below) - (Hide below)

    EN 13202 : 2000 ERGONOMICS OF THE THERMAL ENVIRONMENT - TEMPERATURES OF TOUCHABLE HOT SURFACES - GUIDANCE FOR ESTABLISHING SURFACE TEMPERATURE LIMIT VALUES IN PRODUCT STANDARDS WITH THE AID OF EN 563
    ISO 11064-4:2013 Ergonomic design of control centres — Part 4: Layout and dimensions of workstations
    ISO 7726:1998 Ergonomics of the thermal environment Instruments for measuring physical quantities
    EN 563:1994/A1:1999/AC:2000 SAFETY OF MACHINERY - TEMPERATURES OF TOUCHABLE SURFACES - ERGONOMICS DATA TO ESTABLISH TEMPERATURE LIMIT VALUES FOR HOT SURFACES
    EN ISO 7726:2001 Ergonomics of the thermal environment - Instruments for measuring physical quantities (ISO 7726:1998)
    EN ISO 12100-1:2003/A1:2009 SAFETY OF MACHINERY - BASIC CONCEPTS, GENERAL PRINCIPLES FOR DESIGN - PART 1: BASIC TERMINOLOGY, METHODOLOGY
    EN ISO 11064-4:2013 Ergonomic design of control centres - Part 4: Layout and dimensions of workstations (ISO 11064-4:2013)
    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
    EN 511:2006 Protective gloves against cold
    ISO 12100-1:2003 Safety of machinery Basic concepts, general principles for design Part 1: Basic terminology, methodology
    1998/37/EC : 1998 DIRECTIVE 98/37/EC OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL OF 22 JUNE 1998 ON THE APPROXIMATION OF THE LAWS OF THE MEMBER STATES RELATING TO MACHINERY
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