I.S. EN 1672-2:2005
Withdrawn
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.
View Superseded by
FOOD PROCESSING MACHINERY - BASIC CONCEPTS - HYGIENE REQUIREMENTS
Hardcopy , PDF
30-06-2021
English
01-01-2005
For Harmonized Standards, check the EU site to confirm that the Standard is cited in the Official Journal.
Only cited Standards give presumption of conformance to New Approach Directives/Regulations.
Dates of withdrawal of national standards are available from NSAI.
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Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 List of significant hazards
5 Hygiene requirements
5.1 Hygiene risk assessment
5.1.1 General
5.1.2 Determination of the limits of the machine
5.1.3 Hygiene risk estimation
5.1.4 Hygiene risk evaluation
5.1.5 Hygiene risk reduction
5.2 Materials of construction
5.2.1 General requirements
5.2.2 Food area
5.3 Design
5.3.1 Food area
5.3.2 Splash area
5.3.3 Non food area
5.3.4 Services
6 Verification of hygiene requirements and/or measures
7 Information for use
7.1 General
7.2 Instruction handbook
7.2.1 General
7.2.2 Information relating to installation
7.2.3 Information relating to the machine itself
7.2.4 Information relating to cleaning and disinfection
7.2.5 Information relating to maintenance
7.3 Marking
Annex A (informative) Figures
Annex B (informative) Examples of machinery which may be
covered by this document
Annex C (informative) Summary of main hygiene aspects for
food processing machinery
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 EC
Directive 2006/42/EC
Bibliography
Provides common hygiene requirements for machinery used in preparing and processing food for human and, where relevant, animal consumption to eliminate or minimise the risk of infection, illness, contagion or injury arising from this food.
| DevelopmentNote |
2005 Edition Re-Issued in April 2009 & incorporates AMD 1 2009. (05/2009)
|
| DocumentType |
Standard
|
| Pages |
43
|
| PublisherName |
National Standards Authority of Ireland
|
| Status |
Withdrawn
|
| SupersededBy | |
| Supersedes |
| Standards | Relationship |
| ONORM EN 1672-2 : 2009 | Identical |
| EN 1672-2:2005+A1:2009 | Identical |
| NEN EN 1672-2 : 2005 + A1 2009 | Identical |
| UNE-EN 1672-2:2006 | Identical |
| SN EN 1672-2 : 2005 + A1 2009 | Identical |
| BS EN 1672-2 : 2005 | Identical |
| DIN EN 1672-2:2009-07 | Identical |
| UNI EN 1672-2 : 2009 | Identical |
| NBN EN 1672-2 : 2005 + A1 2009 | Identical |
| NF EN 1672-2 : 2005 + A1 2009 | Identical |
| NS EN 1672-2 : 2005 + A1 2009 | Identical |
| ISO 4287:1997 | Geometrical Product Specifications (GPS) — Surface texture: Profile method — Terms, definitions and surface texture parameters |
| EN ISO 4288:1997 | Geometrical product specifications (GPS) - Surface texture: Profile method - Rules and procedures for the assessment of surface texture (ISO 4288:1996) |
| EN 1050 : 1996 | SAFETY OF MACHINERY - PRINCIPLES FOR RISK ASSESSMENT |
| 1973/23/EEC : 1973 | COUNCIL DIRECTIVE OF 19 FEBRUARY 1973 ON THE HARMONIZATION OF THE LAWS OF MEMBER STATES RELATING TO ELECTRICAL EQUIPMENT DESIGNED FOR USE WITHIN CERTAIN VOLTAGE LIMITS |
| EN ISO 14159:2008 | Safety of machinery - Hygiene requirements for the design of machinery (ISO 14159:2002) |
| ISO 14159:2002 | Safety of machinery — Hygiene requirements for the design of machinery |
| ISO 12100-2:2003 | 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 |
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