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FOOD PROCESSING MACHINERY - BASIC CONCEPTS - PART 2: HYGIENE REQUIREMENTS
Amended by: BS EN 1672-2:2005+A1:2009
Available format(s): Hardcopy, PDF
Language(s): English
Published date: 01-01-2005
Publisher: British Standards Institution
ForewordIntroduction1 Scope2 Normative references3 Terms and definitions4 List of significant hazards5 Hygiene requirements 5.1 Hygiene risk assessment 5.1.1 General 5.1.2 Determination of the limits of the machine 5.1.3 Hygiene risk estimation 5.1.4 Hygiene risk evaluation 5.1.5 Hygiene risk reduction 5.2 Materials of construction 5.2.1 General requirements 5.2.2 Food area 5.3 Design 5.3.1 Food area 5.3.2 Splash area 5.3.3 Non food area 5.3.4 Services6 Verification of hygiene requirements and/or measures7 Information for use 7.1 General 7.2 Instruction handbook 7.2.1 General 7.2.2 Information relating to installation 7.2.3 Information relating to the machine itself 7.2.4 Information relating to cleaning and disinfection 7.2.5 Information relating to maintenance 7.3 MarkingAnnex A (informative) - FiguresAnnex B (informative) - Examples of machinery which may be covered by this documentAnnex C (informative) Summary of main hygiene aspects for food processing machineryAnnex ZA (informative) - Relationship between this European Standard and the Essential Requirements of EU Directive 98/37/ECAnnex ZB (informative) - Relationship between this European Standard and the Essential Requirements of EC Directive 2006/42/ECBibliography
Describes common hygiene requirements for machinery used in preparing and processing food for human and, where relevant, animal consumption to eliminate or minimise the risk of contagion, infection, illness or injury arising from this food.
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