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  • DIN EN 12851:2010-10

    Withdrawn A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.

    FOOD PROCESSING MACHINERY - CATERING ATTACHMENTS FOR MACHINES HAVING AN AUXILIARY DRIVE HUB - SAFETY AND HYGIENE REQUIREMENTS

    Available format(s):  Hardcopy, PDF

    Withdrawn date:  29-02-2016

    Language(s):  English

    Published date:  31-12-2009

    Publisher:  German Institute for Standardisation (Deutsches Institut für Normung)

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

    Foreword
    Introduction
    1 Scope
    2 Normative references
    3 Terms, definitions and description
      3.1 Terms and definitions
      3.2 Description
    4 List of significant hazards
      4.1 General
      4.2 Mechanical hazards
      4.3 Incorrect assembly and fitting
      4.4 Handling, cleaning and storage of cutting devices
      4.5 Hazards generated by neglecting hygiene principles
          in the attachment design
      4.6 Hazards generated by neglecting ergonomic principles
          in attachment design
      4.7 Compatibility of the attachment with the driving
          machine
    5 Safety and hygiene requirements and/or measures
      5.1 General
      5.2 Mechanical hazards
      5.3 Incorrect assembly and fitting
      5.4 Handling, cleaning and storage of cutting devices
      5.5 Hygiene
      5.6 Ergonomics
      5.7 Compatibility between the attachment and the driving
          machine
    6 Verification of the safety and hygiene requirements and/or
      measures
    7 Information for use
      7.1 General
      7.2 Instruction handbook
      7.3 Marking
    Annex A (normative) Principles of design to ensure the
             cleanability of catering attachments
    Annex ZA (informative) Relationship between this European
             Standard and the Essential Requirements
             of EU Directive 98/37/EC
    Bibliography

    Abstract - (Show below) - (Hide below)

    Describes the safety and hygiene requirements for the design and manufacture of the following catering attachments intended to be connected to an auxiliary drive hub of machines used in catering (mainly but not exclusively planetary mixers) and to be used in the commercial and institutional catering industry: - vegetable cutters and cheese graters; - worm type attachments: - fruit squeezers; - meat mincers; - pasta extruders; - coffee grinder; - strip cutters; - planetary mixers and whippers; - potato-mashers.

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

    Document Type Standard
    Publisher German Institute for Standardisation (Deutsches Institut für Normung)
    Status Withdrawn

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

    EN ISO 4287:1998/A1:2009 GEOMETRICAL PRODUCT SPECIFICATIONS (GPS) - SURFACE TEXTURE: PROFILE METHOD - TERMS, DEFINITIONS AND SURFACE TEXTURE PARAMETERS
    EN 12331:2015 Food processing machinery - Mincing machines - Safety and hygiene requirements
    CEN/TR 15623:2008 Food processing machinery - Route map - Materials for food area
    EN 454:2014 Food processing machinery - Planetary mixers - Safety and hygiene requirements
    ISO 4287:1997 Geometrical Product Specifications (GPS) — Surface texture: Profile method — Terms, definitions and surface texture parameters
    EN ISO 14121-1:2007 Safety of machinery - Risk assessment - Part 1: Principles (ISO 14121-1:2007)
    EN 12852:2001+A1:2010 Food processing machinery - Food processors and blenders - Safety and hygiene requirements
    EN 614-1:2006+A1:2009 Safety of machinery - Ergonomic design principles - Part 1: Terminology and general principles
    EN ISO 13857:2008 Safety of machinery - Safety distances to prevent hazard zones being reached by upper and lower limbs (ISO 13857:2008)
    ISO 14121-1:2007 Safety of machinery Risk assessment Part 1: Principles
    EN 1672-2:2005+A1:2009 Food processing machinery - Basic concepts - Part 2: Hygiene requirements
    EN ISO 12100-1:2003/A1:2009 SAFETY OF MACHINERY - BASIC CONCEPTS, GENERAL PRINCIPLES FOR DESIGN - PART 1: BASIC TERMINOLOGY, METHODOLOGY
    ISO 12100-2:2003 Safety of machinery Basic concepts, general principles for design Part 2: Technical principles
    ISO 13857:2008 Safety of machinery Safety distances to prevent hazard zones being reached by upper and lower limbs
    EN ISO 12100-2:2003/A1:2009 SAFETY OF MACHINERY - BASIC CONCEPTS, GENERAL PRINCIPLES FOR DESIGN - PART 2: TECHNICAL PRINCIPLES
    ISO 12100-1:2003 Safety of machinery Basic concepts, general principles for design Part 1: Basic terminology, methodology
    IEC 61310-1:2007 Safety of machinery - Indication, marking and actuation - Part 1: Requirements for visual, acoustic and tactile signals
    EN 1678:1998+A1:2010 Food processing machinery - Vegetable cutting machines - Safety and hygiene requirements
    EN 61310-1:2008 Safety of machinery - Indication, marking and actuation - Part 1: Requirements for visual, acoustic and tactile signals
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