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NBN
NBN EN 13885 : 2005 + A1 2010

NBN EN 13885 : 2005 + A1 2010

Current

Current

The latest, up-to-date edition.

FOOD PROCESSING MACHINERY - CLIPPING MACHINES - SAFETY AND HYGIENE REQUIREMENTS

Published date

12-01-2013

Publisher

Belgian Standards

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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