Skip to content
Please enter a keyword to search
  • Preview

    I.S. CWA 15596:2006

    Withdrawn A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.

    CODE OF PRACTICE ON CLEANABILITY OF COMMERCIAL FOOD EQUIPMENT USED IN THE RETAIL AND CATERING SECTORS

    Available format(s):  Hardcopy, PDF

    Withdrawn date:  13-05-2021

    Language(s):  English

    Published date:  01-01-2006

    Publisher:  National Standards Authority of Ireland

    Add To Cart

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

    Foreword
    1 Scope
    2 Normative references
    3 Terms and Definitions
    4 Materials
      4.1 Material requirements for food equipment
      4.2 Materials for marine equipment
      4.3 Materials for commercial cooking, rethermalization
           (regeneration), and powered hot food holding and
           transport equipment
      4.4 Materials for commercial refrigerators and freezers
    5 Design and construction
      5.1 General sanitation
      5.2 Design and construction for food equipment provided
           with a security package
      5.3 Design and construction for marine food equipment
      5.4 Design and construction for commercial cooking,
           rethermalization (regeneration), and powered hot food
           holding and transport equipment
      5.5 Design and construction for dispensing freezers
      5.6 Design and construction for commercial refrigerators
           and freezers
      5.7 Design and construction for commercial powered food
           preparation equipment
      5.8 Design and construction for automatic ice making equipment
      5.9 Design and construction for manual food and beverage
           dispensing equipment
      5.10 Design and construction for commercial bulk milk
           products dispensing equipment
      5.11 Design and construction for vending machines for
           food and beverages
      5.12 Design and construction for mobile food carts
    6 Performance
      6.1 General
      6.2 Performance for wood top bakers tables
      6.3 Performance for commercial cooking, rethermalization
           (regeneration) and powered hot food holding and
           transport equipment
      6.4 Dispensing freezers
      6.5 Commercial powered food preparation equipment
      6.6 Automatic ice making equipment
      6.7 Manual food and beverage dispensing equipment
      6.8 Vending machines for food and beverages
      6.9 Performance for mobile food carts
    7 Labelling and literature
      7.1 Food equipment provided with a security package
      7.2 Cleaning instructions
    Annex A (normative) European Legislations
    Annex B (normative) Standards specification for common metallic
            coating processes
    Annex C (normative) Performance for commercial cooking,
            rethermalization (regeneration) and powered hot food
            holding and transport equipment - Cleaning in place
            (CIP) and sanitization test method
          C.1 Summary
          C.2 Equipment
          C.3 Microorganism
          C.4 Supplies
          C.5 Reagents
          C.6 Safety precautions and hazards
          C.7 Growth medium
          C.8 Culture of E. coli
    Annex D (normative) Dispensing freezers - Cleaning in place
            (CIP) and sanitization test method
          D.1 Summary
          D.2 Equipment
          D.3 Microorganism
          D.4 Supplies
          D.5 Reagents
          D.6 Safety precautions and hazards
          D.7 Growth medium
          D.8 Culture of E. coli
    Annex E (normative) Automatic ice making equipment - Cleaning
            in place (CIP) and sanitization test method
          E.1 Summary
          E.2 Equipment
          E.3 Microorganism
          E.4 Supplies
          E.5 Reagents
          E.6 Safety precautions and hazards
          E.7 Growth medium
          E.8 Culture of P. fluorescens
    Annex F (informative) Additional information
    Bibliography

    Abstract - (Show below) - (Hide below)

    Presents requirements for materials and finishes used in the manufacture of food equipment (e.g., broiler, beverage dispenser, cutting board, stock pot). These are also applicable to components such as tubing, sealants, gaskets, valves, and other items intended for various food equipment applications.

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

    Document Type Standard
    Publisher National Standards Authority of Ireland
    Status Withdrawn

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

    ASSE 1001 : 2017 PERFORMANCE REQUIREMENTS FOR ATMOSPHERIC TYPE VACUUM BREAKERS
    EN 12331:2015 Food processing machinery - Mincing machines - Safety and hygiene requirements
    EN 12267:2003+A1:2010 Food processing machinery - Circular saw machines - Safety and hygiene requirements
    EN 12268:2014 Food processing machinery - Band saw machines - Safety and hygiene requirements
    NSF 20 : 2016 COMMERCIAL BULK MILK DISPENSING EQUIPMENT
    NSF 42 : 2016 DRINKING WATER TREATMENT UNITS - AESTHETIC EFFECTS
    NSF 58 : 2016 REVERSE OSMOSIS DRINKING WATER TREATMENT SYSTEMS
    NSF 170 : 2015 GLOSSARY OF FOOD EQUIPMENT TERMINOLOGY
    NSF 53 : 2016 DRINKING WATER TREATMENT UNITS - HEALTH EFFECTS
    EN 12852:2001+A1:2010 Food processing machinery - Food processors and blenders - Safety and hygiene requirements
    EN 1005-2:2003+A1:2008 Safety of machinery - Human physical performance - Part 2: Manual handling of machinery and component parts of machinery
    ASSE 1022 : 2017 PERFORMANCE REQUIREMENTS FOR BACKFLOW PREVENTER FOR BEVERAGE DISPENSING EQUIPMENT
    EN 1717:2000 Protection against pollution of potable water in water installations and general requirements of devices to prevent pollution by backflow
    NSF 25 : 2017 VENDING MACHINES FOR FOOD BEVERAGES
    EN 13208:2003+A1:2010 Food processing machinery - Vegetable peelers - Safety and hygiene requirements
    EN ISO 14159:2008 Safety of machinery - Hygiene requirements for the design of machinery (ISO 14159:2002)
    NSF 18:2016 MANUAL FOOD AND BEVERAGE DISPENSING EQUIPMENT
    ISO 14159:2002 Safety of machinery — Hygiene requirements for the design of machinery
    EN 1672-2:2005+A1:2009 Food processing machinery - Basic concepts - Part 2: Hygiene requirements
    NSF 7 : 2016 COMMERCIAL REFRIGERATORS AND FREEZERS
    NSF 4 : 2016 COMMERCIAL COOKING, RETHERMALIZATION, AND POWERED HOT FOOD HOLDING AND TRANSPORTATION EQUIPMENT
    NSF 6 : 2016 DISPENSING FREEZERS
    NSF 8 : 2017 COMMERCIAL POWERED FOOD PREPARATION EQUIPMENT
    ISO 6272-1:2011 Paints and varnishes — Rapid-deformation (impact resistance) tests — Part 1: Falling-weight test, large-area indenter
    ASTM D 2794 : 1993 TEST METHOD FOR RESISTANCE OF ORGANIC COATINGS TO THE EFFECTS OF RAPID DEFORMATION (IMPACT)
    ASSE 1024 : 2004 PERFORMANCE REQUIREMENTS FOR DUAL CHECK BACKFLOW PREVENTERS
    NSF 12 : 2017 AUTOMATIC ICE MAKING EQUIPMENT
    EN 12851:2005+A1:2010 Food processing machinery - Catering attachments for machines having an auxiliary drive hub - Safety and hygiene requirements
    NSF 59 : 2017 MOBILE FOOD CARTS
    EN 13389:2005+A1:2009 Food processing machinery - Mixers with horizontal shafts - Safety and hygiene requirements
    EN 60335-1:2012/A13:2017 HOUSEHOLD AND SIMILAR ELECTRICAL APPLIANCES - SAFETY - PART 1: GENERAL REQUIREMENTS (IEC 60335-1:2010, MODIFIED)
    NSF 51 : 2014 FOOD EQUIPMENT MATERIALS
    NSF 2 : 2015 FOOD EQUIPMENT
    IEC 61770:2008+AMD1:2015 CSV Electric appliances connected to the water mains - Avoidance ofbacksiphonage and failure of hose-sets
    EN 1678:1998+A1:2010 Food processing machinery - Vegetable cutting machines - Safety and hygiene requirements
    ASSE 1020 : 2004 ERRATA 2008 PERFORMANCE REQUIREMENTS FOR PRESSURE VACUUM BREAKER ASSEMBLY
    ASSE 1032 : 2004(R2011) PERFORMANCE REQUIREMENTS FOR DUAL CHECK VALVE TYPE BACKFLOW PREVENTERS FOR CARBONATED BEVERAGE DISPENSERS - POST MIX TYPE
    ASTM D 3359 : 2017 : REDLINE Standard Test Methods for Rating Adhesion by Tape Test
    IEC 60335-2-49:2002+AMD1:2008+AMD2:2017 CSV Household and similar electrical appliances - Safety - Part 2-49: Particular requirements for commercial electric appliances for keeping food and crockery warm
    EN ISO 6272-1:2011 Paints and varnishes - Rapid-deformation (impact resistance) tests - Part 1: Falling-weight test, large-area indenter (ISO 6272-1:2011)
    EN 60335-2-49:2003/A11:2012 HOUSEHOLD AND SIMILAR ELECTRICAL APPLIANCES - SAFETY - PART 2-49: PARTICULAR REQUIREMENTS FOR COMMERCIAL ELECTRIC APPLIANCES FOR KEEPING FOOD AND CROCKERY WARM (IEC 60335-2-49:2002)
    EN 10088-1:2014 Stainless steels - Part 1: List of stainless steels
    View more information

    • Access your standards online with a subscription

      Features

      • Simple online access to standards, technical information and regulations
      • Critical updates of standards and customisable alerts and notifications
      • Multi - user online standards collection: secure, flexibile and cost effective