NBN EN 13885 : 2005 + A1 2010
Current
The latest, up-to-date edition.
FOOD PROCESSING MACHINERY - CLIPPING MACHINES - SAFETY AND HYGIENE REQUIREMENTS
12-01-2013
Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 List of significant hazards
5 Safety and hygiene requirements and/or protective measures
6 Verification of safety and hygiene requirements and/or
protective measures
7 Information for use
Annex A (normative) Noise test code for clipping machines
(grade 2)
Annex B (normative) Design principles to ensure cleanability
of clipping machines
Annex C (normative) Common hazards for food processing machines
and reduction requirements applicable to
clipping machines
Annex ZA (informative) Relationship between this European Standard
and the Essential Requirements of EU
Directive 98/37/EC
Bibliography
Figures
Describes safety and hygiene requirements to minimize the hazards which can arise during the commissioning, the use and the maintenance of clipping machines for portioning and closing of casings filled with foodstuffs, and intended to be used in butcheries, meat processing factories, main kitchens and other food processing factories.
| DevelopmentNote |
2005 Edition Re-issued in September 2010 & incorporates AMD 1 2010. (12/2010)
|
| DocumentType |
Standard
|
| PublisherName |
Belgian Standards
|
| Status |
Current
|
| Standards | Relationship |
| UNI EN 13885 : 2010 | Identical |
| EN 13885:2005+A1:2010 | Identical |
| BS EN 13885 : 2005 | Identical |
| ONORM EN 13885 : 2011 | Identical |
| I.S. EN 13885:2005 | Identical |
| DIN EN 13885:2011-02 | Identical |
| SN EN 13885+A1:2010 | Identical |
| NF EN 13885 : 2005 + A1 2010 | Identical |
| UNE-EN 13885:2006 | Identical |
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