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EN ISO 13732-3:2008
Current
The latest, up-to-date edition.
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Ergonomics of the thermal environment - Methods for the assessment of human responses to contact with surfaces - Part 3: Cold surfaces (ISO 13732-3:2005)
10-09-2008
Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Principles for risk assessment
5 Threshold data
6 Risk assessment
7 Principles for establishing limit values
8 Principles for measures to minimize the risk
Annex A (informative) Scientific background
Annex B (informative) Extension of application
Annex C (informative) Thermal properties of selected
materials
Annex D (informative) Examples of cold risk assessment
Annex E (informative) Protective measures
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
ISO 13732-3:2005 provides methods for the assessment of the risk of cold injury and other adverse effects when a cold surface is touched by bare-hand/finger skin. It provides ergonomics data for establishing temperature limit values for cold solid surfaces. The values established can be used in the development of special standards, where surface temperature limit values are required. Its data are applicable to all fields where cold solid surfaces cause a risk of acute effects: pain, numbness and frostbite, and are not limited to the hands but can be applied in general to the healthy human skin of male and female adults.
Committee |
CEN/TC 122
|
DocumentType |
Standard
|
PublisherName |
Comite Europeen de Normalisation
|
Status |
Current
|
Standards | Relationship |
ISO 13732-3:2005 | Identical |
NS EN ISO 13732-3 : 2ED 2008 | Identical |
UNI EN ISO 13732-3 : 2009 | Identical |
NBN EN ISO 13732-3 : 2009 | Identical |
UNE-EN ISO 13732-3:2008 | Identical |
NEN EN ISO 13732-3 : 2008 | Identical |
SN EN ISO 13732-3:2008 | Identical |
NF EN ISO 13732-3 : 2008 | Identical |
DIN EN ISO 13732-3:2008-12 | Identical |
PN EN ISO 13732-3 : 2009 | Identical |
I.S. EN ISO 13732-3:2008 | Identical |
BS EN ISO 13732-3:2008 | Identical |
12/30273148 DC : 0 | BS EN 15467 - FOOD PROCESSING MACHINERY - FISH HEADING AND FILLETING MACHINES - SAFETY AND HYGIENE REQUIREMENTS |
14/30303741 DC : 0 | BS EN 16282-1 - EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION OF COMMERCIAL KITCHENS - PART 1: GENERAL REQUIREMENTS INCLUDING CALCULATION METHOD |
13/30273033 DC : 0 | BS EN 1012-3 - COMPRESSORS AND VACUUM PUMPS - SAFETY REQUIREMENTS - PART 3: PROCESS COMPRESSORS |
DIN EN 15774:2011-10 | Food processing machinery - Machines for processing fresh and filled pasta (tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocchi) - Safety and hygiene requirements |
I.S. EN 1012-3:2013 | COMPRESSORS AND VACUUM PUMPS - SAFETY REQUIREMENTS - PART 3: PROCESS COMPRESSORS |
I.S. EN 415-10:2014 | SAFETY OF PACKAGING MACHINES - PART 10: GENERAL REQUIREMENTS |
PREN 16282-1 : DRAFT 2014 | EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION OF COMMERCIAL KITCHENS - PART 1: GENERAL REQUIREMENTS INCLUDING CALCULATION METHOD |
DIN EN 13389:2010-10 | Food processing machinery - Mixers with horizontal shafts - Safety and hygiene requirements (includes Amendment A1:2009) |
BS EN 614-1 : 2006 | SAFETY OF MACHINERY - ERGONOMIC DESIGN PRINCIPLES - PART 1: TERMINOLOGY AND GENERAL PRINCIPLES |
PREN 1672-1 : DRAFT 2012 | FOOD PROCESSING MACHINERY - BASIC CONCEPTS - PART 1: SAFETY REQUIREMENTS |
12/30259421 DC : 0 | BS EN 1672-1 - FOOD PROCESSING MACHINERY - BASIC CONCEPTS - PART 1: SAFETY REQUIREMENTS |
08/30175637 DC : DRAFT MAR 2008 | BS EN 15774 - FOOD PROCESSING MACHINERY - MACHINES FOR PROCESSING FRESH AND FILLED PASTA (TAGLIATELLE, CANNELLONI, RAVIOLI, TORTELLINI, ORECCHIETTE AND GNOCCHI) - 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 |
EN 16282-1:2017 | Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 1: General requirements including calculation method |
UNE-EN 16327:2015 | Fire-fighting - Positive-pressure proportioning systems (PPPS) and compressed-air foam systems (CAFS) |
UNI EN 15774 : 2011 | FOOD PROCESSING MACHINERY - MACHINES FOR PROCESSING FRESH AND FILLED PASTA (TAGLIATELLE, CANNELLONI, RAVIOLI, TORTELLINI, ORECCHIETTE AND GNOCCHI) - SAFETY AND HYGIENE REQUIREMENTS |
DIN EN 1012-1:2011-02 | Compressors and vacuum pumps - Safety requirements - Part 1: Air compressors |
I.S. EN 1012-1:2010 | COMPRESSORS AND VACUUM PUMPS - SAFETY REQUIREMENTS - PART 1: AIR COMPRESSORS |
I.S. EN 422:2009 | PLASTICS AND RUBBER MACHINES - BLOW MOULDING MACHINES - SAFETY REQUIREMENTS |
I.S. EN 13861:2011 | SAFETY OF MACHINERY - GUIDANCE FOR THE APPLICATION OF ERGONOMICS STANDARDS IN THE DESIGN OF MACHINERY |
I.S. EN 614-1:2006 | SAFETY OF MACHINERY - ERGONOMIC DESIGN PRINCIPLES - PART 1: TERMINOLOGY AND GENERAL PRINCIPLES |
I.S. EN 13389:2005 | FOOD PROCESSING MACHINERY - MIXERS WITH HORIZONTAL SHAFTS - SAFETY AND HYGIENE REQUIREMENTS |
08/30173038 DC : DRAFT JAN 2008 | BS EN 422 - PLASTICS AND RUBBER MACHINES - BLOW MOULDING MACHINES - SAFETY REQUIREMENTS |
11/30247811 DC : 0 | BS EN 415-10 - SAFETY OF PACKAGING MACHINES - PART 10: GENERAL REQUIREMENTS |
BS EN 15774:2010 | Food processing machinery. Machines for processing fresh and filled pasta (tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocchi). Safety and hygiene requirements |
DIN EN 15467 E : 2015 | FOOD PROCESSING MACHINERY - FISH HEADING AND FILLETING MACHINES - SAFETY AND HYGIENE REQUIREMENTS |
BS EN 15467:2014 | Food processing machinery. Fish heading and filleting machines. Safety and hygiene requirements |
UNI EN 16327 : 2014 | FIRE-FIGHTING - POSITIVE-PRESSURE PROPORTIONING SYSTEMS (PPPS) AND COMPRESSED-AIR FOAM SYSTEMS (CAFS) |
BS EN 1012-3:2013 | Compressors and vacuum pumps. Safety requirements Process compressors |
DIN EN 415-10:2014-07 | SAFETY OF PACKAGING MACHINES - PART 10: GENERAL REQUIREMENTS |
I.S. EN 16282-1:2017 | EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 1: GENERAL REQUIREMENTS INCLUDING CALCULATION METHOD |
UNI EN 415-10 : 2014 | SAFETY OF PACKAGING MACHINES - PART 10: GENERAL REQUIREMENTS |
DIN EN 13861:2012-01 | Safety of machinery - Guidance for the application of ergonomics standards in the design of machinery |
DIN EN ISO 13732-1:2008-12 | ERGONOMICS OF THE THERMAL ENVIRONMENT - METHODS FOR THE ASSESSMENT OF HUMAN RESPONSES TO CONTACT WITH SURFACES - PART 1: HOT SURFACES (ISO 13732-1:2006) |
DIN EN 422:2009-10 | PLASTICS AND RUBBER MACHINES - BLOW MOULDING MACHINES - SAFETY REQUIREMENTS |
BS EN 13389 : 2005 | FOOD PROCESSING MACHINERY - MIXERS WITH HORIZONTAL SHAFTS - SAFETY AND HYGIENE REQUIREMENTS |
UNI EN 1012-1 : 2010 | COMPRESSORS AND VACUUM PUMPS - SAFETY REQUIREMENTS - PART 1: AIR COMPRESSORS |
UNI EN 614-1 : 2009 | SAFETY OF MACHINERY - ERGONOMIC DESIGN PRINCIPLES - PART 1: TERMINOLOGY AND GENERAL PRINCIPLES |
UNI EN 13389 : 2010 | FOOD PROCESSING MACHINERY - MIXERS WITH HORIZONTAL SHAFTS - SAFETY AND HYGIENE REQUIREMENTS |
UNI EN 1012-3 : 2014 | COMPRESSORS AND VACUUM PUMPS - SAFETY REQUIREMENTS - PART 3: PROCESS COMPRESSORS |
UNI EN 13861 : 2011 | SAFETY OF MACHINERY - GUIDANCE FOR THE APPLICATION OF ERGONOMICS STANDARDS IN THE DESIGN OF MACHINERY |
UNI EN 422 : 2009 | PLASTICS AND RUBBER MACHINES - BLOW MOULDING MACHINES - SAFETY REQUIREMENTS |
NF EN 15774 : 2011 | FOOD PROCESSING MACHINERY - MACHINES FOR PROCESSING FRESH AND FILLED PASTA (TAGLIATELLE, CANNELLONI, RAVIOLI, TORTELLINI, ORECCHIETTE AND GNOCCHI) - SAFETY AND HYGIENE REQUIREMENTS |
BS EN 415-10:2014 | Safety of packaging machines General Requirements |
BS EN 16327:2014 | Fire-fighting. Positive-pressure proportioning systems (PPPS) and compressed-air foam systems (CAFS) |
BS EN 16282-1:2017 | Equipment for commercial kitchens. Components for ventilation in commercial kitchens General requirements including calculation method |
DIN EN 15467:2015-03 | FOOD PROCESSING MACHINERY - FISH HEADING AND FILLETING MACHINES - SAFETY AND HYGIENE REQUIREMENTS |
UNE-EN 1672-1:2015 | Food processing machinery - Basic concepts - Part 1: Safety requirements |
PREN 15467 : DRAFT 2012 | FOOD PROCESSING MACHINERY - FISH HEADING AND FILLETING MACHINES - SAFETY AND HYGIENE REQUIREMENTS |
I.S. EN 15467:2014 | FOOD PROCESSING MACHINERY - FISH HEADING AND FILLETING MACHINES - SAFETY AND HYGIENE REQUIREMENTS |
BS EN 422:2009 | Plastics and rubber machines. Blow moulding machines. Safety requirements |
UNE-EN 13389:2006 | Food processing machinery. Mixers with horizontal shafts. Safety and hygiene requirements. |
EN 15467:2014 | Food processing machinery - Fish heading and filleting machines - Safety and hygiene requirements |
EN 15774:2010 | Food processing machinery - Machines for processing fresh and filled pasta (tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocchi) - Safety and hygiene requirements |
EN 415-10:2014 | Safety of packaging machines - Part 10: General Requirements |
EN 13861:2011 | Safety of machinery - Guidance for the application of ergonomics standards in the design of machinery |
EN 422:2009 | Plastics and rubber machines - Blow moulding machines - Safety requirements |
EN 1672-1:2014 | Food processing machinery - Basic concepts - Part 1: Safety requirements |
EN 614-1:2006+A1:2009 | Safety of machinery - Ergonomic design principles - Part 1: Terminology and general principles |
EN 16327:2014 | Fire-fighting - Positive-pressure proportioning systems (PPPS) and compressed-air foam systems (CAFS) |
DIN EN 1672-1:2014-12 | FOOD PROCESSING MACHINERY - BASIC CONCEPTS - PART 1: SAFETY REQUIREMENTS |
11/30244192 DC : 0 | BS EN 16282-1 - EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION OF COMMERCIAL KITCHENS - PART 1: GENERAL REQUIREMENTS INCLUDING CALCULATION METHOD |
DIN EN 16327:2014-07 | FIRE-FIGHTING - POSITIVE-PRESSURE PROPORTIONING SYSTEMS (PPPS) AND COMPRESSED-AIR FOAM SYSTEMS (CAFS) |
I.S. EN 15774:2010 | FOOD PROCESSING MACHINERY - MACHINES FOR PROCESSING FRESH AND FILLED PASTA (TAGLIATELLE, CANNELLONI, RAVIOLI, TORTELLINI, ORECCHIETTE AND GNOCCHI) - SAFETY AND HYGIENE REQUIREMENTS |
04/19984571 DC : DRAFT APR 2004 | BS ISO 13732-1 - ERGONOMICS OF THE THERMAL ENVIRONMENT - METHOD FOR THE ASSESSMENT OF RESPONSES TO CONTACT WITH SURFACES - PART 1: HOT SURFACES |
I.S. EN 16327:2014 | FIRE-FIGHTING - POSITIVE-PRESSURE PROPORTIONING SYSTEMS (PPPS) AND COMPRESSED-AIR FOAM SYSTEMS (CAFS) |
UNI EN 1672-1 : 2014 | FOOD PROCESSING MACHINERY - BASIC CONCEPTS - PART 1: SAFETY REQUIREMENTS |
DIN EN 614-1:2009-06 | SAFETY OF MACHINERY - ERGONOMIC DESIGN PRINCIPLES - PART 1: TERMINOLOGY AND GENERAL PRINCIPLES |
BS EN 13861:2011 | Safety of machinery. Guidance for the application of ergonomics standards in the design of machinery |
BS EN 1012-1:2010 | Compressors and vacuum pumps. Safety requirements Air compressors |
EN 1012-3:2013 | Compressors and vacuum pumps - Safety requirements - Part 3: Process compressors |
EN 1012-1:2010 | Compressors and vacuum pumps - Safety requirements - Part 1: Air compressors |
EN 13389:2005+A1:2009 | Food processing machinery - Mixers with horizontal shafts - Safety and hygiene requirements |
EN 13202 : 2000 | ERGONOMICS OF THE THERMAL ENVIRONMENT - TEMPERATURES OF TOUCHABLE HOT SURFACES - GUIDANCE FOR ESTABLISHING SURFACE TEMPERATURE LIMIT VALUES IN PRODUCT STANDARDS WITH THE AID OF EN 563 |
ISO 11064-4:2013 | Ergonomic design of control centres — Part 4: Layout and dimensions of workstations |
ISO 7726:1998 | Ergonomics of the thermal environment Instruments for measuring physical quantities |
EN 563:1994/A1:1999/AC:2000 | SAFETY OF MACHINERY - TEMPERATURES OF TOUCHABLE SURFACES - ERGONOMICS DATA TO ESTABLISH TEMPERATURE LIMIT VALUES FOR HOT SURFACES |
EN ISO 7726:2001 | Ergonomics of the thermal environment - Instruments for measuring physical quantities (ISO 7726:1998) |
EN ISO 12100-1:2003/A1:2009 | SAFETY OF MACHINERY - BASIC CONCEPTS, GENERAL PRINCIPLES FOR DESIGN - PART 1: BASIC TERMINOLOGY, METHODOLOGY |
EN ISO 11064-4:2013 | Ergonomic design of control centres - Part 4: Layout and dimensions of workstations (ISO 11064-4:2013) |
ISO 12100-2:2003 | Safety of machinery Basic concepts, general principles for design Part 2: Technical principles |
EN ISO 12100-2:2003/A1:2009 | SAFETY OF MACHINERY - BASIC CONCEPTS, GENERAL PRINCIPLES FOR DESIGN - PART 2: TECHNICAL PRINCIPLES |
EN 511:2006 | Protective gloves against cold |
ISO 12100-1:2003 | Safety of machinery Basic concepts, general principles for design Part 1: Basic terminology, methodology |
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 |
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