ISO 21469:2006
Current
The latest, up-to-date edition.
Safety of machinery Lubricants with incidental product contact Hygiene requirements
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
English, French
09-02-2006
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ISO 21469:2006 specifies hygiene requirements for the formulation, manufacture, use and handling of lubricants which, during manufacture and processing, can come into incidental contact (e.g. through heat transfer, load transmission, lubrication or the corrosion protection of machinery) with products and packaging used in the food, food-processing, cosmetics, pharmaceutical, tobacco or animal-feeding-stuffs industries. It is not applicable to substances used as product additives or to those in direct product contact, but confines itself to hygiene without addressing occupational health and safety matters.
| DevelopmentNote |
Supersedes ISO/DIS 21469 (02/2006)
|
| DocumentType |
Standard
|
| Pages |
7
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Standards | Relationship |
| NF EN ISO 21469 : 2006 | Identical |
| NBN EN ISO 21469 : 2006 | Identical |
| NEN EN ISO 21469 : 2006 | Identical |
| NS EN ISO 21469 : 1ED 2006 | Identical |
| I.S. EN ISO 21469:2006 | Identical |
| PN EN ISO 21469 : 2006 | Identical |
| SN EN ISO 21469 : 2006 | Identical |
| UNI EN ISO 21469 : 2006 | Identical |
| SS-EN ISO 21469:2006 | Identical |
| IS 16912 : 2018 | Identical |
| UNE-EN ISO 21469:2006 | Identical |
| BS EN ISO 21469:2006 | Identical |
| EN ISO 21469:2006 | Identical |
| DIN EN ISO 21469:2006-05 | Identical |
| ANSI B11.0 : 2015 | SAFETY OF MACHINERY - GENERAL REQUIREMENTS AND RISK ASSESSMENT |
| ISO 18665:2015 | Traditional Chinese medicine Herbal decoction apparatus |
| 15/30281259 DC : 0 | BS ISO 18665 - TRADITIONAL CHINESE MEDICINE - HERBAL DECOCTION APPARATUS |
| BS ISO 18665:2015 | Traditional Chinese medicine. Herbal decoction apparatus |
| UNI ISO/TS 22002-2 : 2013 | PREREQUISITE PROGRAMMES ON FOOD SAFETY - PART 2: CATERING |
| ISO/TS 22002-2:2013 | Prerequisite programmes on food safety — Part 2: Catering |
| PD ISO/TS 22002-2:2013 | Prerequisite programmes on food safety Catering |
| ISO 14159:2002 | Safety of machinery — Hygiene requirements for the design of machinery |
| ISO 12100-1:2003 | Safety of machinery Basic concepts, general principles for design Part 1: Basic terminology, methodology |
| ISO/IEC Guide 65:1996 | General requirements for bodies operating product certification systems |
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