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FOOD PROCESSING MACHINERY - SLICING MACHINES - SAFETY AND HYGIENE REQUIREMENTS
Amended by: BS EN 1974:1998+A1:2009
Available format(s): Hardcopy, PDF
Language(s): English
Published date: 01-01-1998
Publisher: British Standards Institution
Foreword Introduction 1 Scope 2 Normative references 3 Terms and definitions 3.1 Definitions 3.2 Machine description 3.3 Operating conditions 4 List of significant hazards 4.1 Mechanical hazards 4.2 Electrical hazards 4.3 Loss of stability hazards 4.4 Hazards from neglecting hygiene principles 4.5 Hazards from neglecting ergonomic principles 4.6 Noise and vibration hazards 5 Safety requirements and/or protective measures 5.1 Mechanical hazards 5.2 Electrical hazards 5.3 Stability 5.4 Hygiene 5.5 Ergonomics 5.6 Noise and vibration 6 Verification of safety requirements and/or measures 7 Information for use 7.1 General 7.2 Instruction handbook 7.3 Training of operators 7.4 Markings Annex A (normative) - Principles of design to ensure the cleanability of slicing machinesAnnex 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
Describes the safety and hygiene requirements for the design and manufacture of slicing machines which are fitted with power driven circular cutting blade of more than 150 mm in diameter, with a reciprocating feed carriage and are transportable.
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