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EN 12851:2005+A1:2010
Withdrawn
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.
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Food processing machinery - Catering attachments for machines having an auxiliary drive hub - Safety and hygiene requirements
19-08-2015
03-03-2010
Foreword
Introduction
1 Scope
2 Normative references
3 Terms, definitions and description
4 List of significant hazards
5 Safety and hygiene requirements and/or protective
measures
6 Verification of the safety and hygiene requirements
and/or measures
7 Information for use
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
Annex ZB (informative) Relationship between this European
Standard and the Essential Requirements of EU
Directive 2006/42/EC
Bibliography
1.1This European Standard specifies 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.1.2This European Standard deals with all significant hazards, hazardous situations and events relevant to catering attachments, when they are used as intended and under the conditions of misuse which are reasonably foreseeable by the manufacturer. It deals with the hazards due to the use, the maintenance, the cleaning, removal of jammed food, feeding and changing the tool (see Clause 4).1.3This European Standard is not applicable to:-catering attachments which are exclusively part of the equipment of the machines they are intended for (as optional or standard equipment);-the driving machines for which the attachments are intended (but the standard deals with the interface of the attachments with these machines);-attachments including electrical equipment.1.4Noise is not dealt with in this European Standard.1.5This European Standard is not applicable to catering attachments which are manufactured before the date of its publication as EN.
DevelopmentNote |
2005 Edition Re-issued in March 2010 & incorporates AMD 1 2010. (03/2010) Supersedes UNE EN 12851. (04/2010)
|
DocumentType |
Standard
|
PublisherName |
Comite Europeen de Normalisation
|
Status |
Withdrawn
|
Supersedes |
Standards | Relationship |
NBN EN 12851 : 2006 + A1 2010 | Identical |
DIN EN 12851:2010-10 | Identical |
UNI EN 12851 : 2010 | Identical |
NS EN 12851 : 2005 + A1 2010 | Identical |
UNE-EN 12851:2006 | Identical |
NF EN 12851 : 2006 + A1 2010 | Identical |
I.S. EN 12851:2006 | Identical |
PN EN 12851 : 2007 + A1 2012 | Identical |
BS EN 12851 : 2005 | Identical |
NEN EN 12851 : 2005 + A1 2010 | Identical |
SN EN 12851+A1:2010 | Identical |
BS EN 12851:2005+A1:2010 | Identical |
PNE-EN 12851:2006+A1 | Identical |
UNE-EN 12851:2005+A1:2010 | Identical |
I.S. CWA 15596:2006 | CODE OF PRACTICE ON CLEANABILITY OF COMMERCIAL FOOD EQUIPMENT USED IN THE RETAIL AND CATERING SECTORS |
BS EN 454:2014 | Food processing machinery. Planetary mixers. Safety and hygiene requirements |
I.S. EN 454:2014 | FOOD PROCESSING MACHINERY - PLANETARY MIXERS - SAFETY AND HYGIENE REQUIREMENTS |
11/30251968 DC : 0 | BS EN 454 - FOOD PROCESSING MACHINERY - PLANETARY MIXERS - 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 |
DIN EN 1678:2011-02 | Food processing machinery - Vegetable cutting machines - Safety and hygiene requirements (includes Amendment A1:2010) |
I.S. EN 1678:1998 | FOOD PROCESSING MACHINERY - VEGETABLE CUTTING MACHINES - SAFETY AND HYGIENE REQUIREMENTS |
DIN EN 1672-1:2014-12 | FOOD PROCESSING MACHINERY - BASIC CONCEPTS - PART 1: SAFETY REQUIREMENTS |
DIN EN 454:2015-02 | Food processing machinery - Planetary mixers - Safety and hygiene requirements |
UNI EN 1678 : 2010 | FOOD PROCESSING MACHINERY - VEGETABLE CUTTING MACHINES - SAFETY AND HYGIENE REQUIREMENTS |
UNI EN 454 : 2015 | FOOD PROCESSING MACHINERY - PLANETARY MIXERS - SAFETY AND HYGIENE REQUIREMENTS |
UNE-EN 1672-1:2015 | Food processing machinery - Basic concepts - Part 1: Safety requirements |
PREN 454 : DRAFT 2011 | FOOD PROCESSING MACHINERY - PLANETARY MIXERS - SAFETY AND HYGIENE REQUIREMENTS |
UNE-EN 454:2015 | Food processing machinery - Planetary mixers - Safety and hygiene requirements |
EN 1672-1:2014 | Food processing machinery - Basic concepts - Part 1: Safety requirements |
EN 454:2014 | Food processing machinery - Planetary mixers - Safety and hygiene requirements |
EN 1678:1998+A1:2010 | Food processing machinery - Vegetable cutting machines - Safety and hygiene requirements |
UNI EN 1672-1 : 2014 | FOOD PROCESSING MACHINERY - BASIC CONCEPTS - PART 1: SAFETY REQUIREMENTS |
BS EN 1678 : 1998 | FOOD PROCESSING MACHINERY - VEGETABLE CUTTING MACHINES - SAFETY AND HYGIENE REQUIREMENTS |
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 |
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 |
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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