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    Withdrawn A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.

    Food processing machinery - Catering attachments for machines having an auxiliary drive hub - Safety and hygiene requirements

    Available format(s): 

    Withdrawn date:  19-08-2015

    Language(s): 

    Published date:  03-03-2010

    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, 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

    Abstract - (Show below) - (Hide below)

    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.

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

    Development Note 2005 Edition Re-issued in March 2010 & incorporates AMD 1 2010. (03/2010) Supersedes UNE EN 12851. (04/2010)
    Document Type Standard
    Publisher Comite Europeen de Normalisation
    Status Withdrawn
    Supersedes

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

    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

    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
    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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