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FOOD PROCESSING MACHINERY - BAGUETTE SLICERS - SAFETY AND HYGIENE REQUIREMENTS
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Published date: 12-01-2013
Publisher: Belgian Standards
ForewordIntroduction1 Scope2 Normative references3 Terms and definitions4 List of significant hazards 4.1 General 4.2 Mechanical hazards 4.3 Electrical hazards 4.4 Lack of hygiene 4.5 Hazards generated by neglecting ergonomic principles5 Safety and hygiene requirements and/or measures 5.1 General 5.2 Mechanical hazards 5.3 Electrical hazards 5.4 Hygiene requirements 5.5 Hazards generated by neglecting ergonomic principles6 Verification of safety and hygiene requirements and/or measures7 Information for use 7.1 Instruction handbook 7.2 Marking 7.3 Noise declarationAnnex A (normative) Noise test code for baguette slicers - Grade 2 of accuracy A.1 Terms and definitions A.2 Installation and mounting conditions A.3 Operating conditions A.4 Emission sound pressure level determination A.5 Measurement uncertainties A.6 Information to be recorded A.7 Information to be reported A.8 Declaration and verification of noise emission valuesAnnex B (normative) Principles of design to ensure the cleanability of baguette slicers B.1 Terms and definitions B.2 Materials of construction B.3 DesignAnnex ZA (informative) Relationship between this European Standard and the Essential Requirements of EU Directive Machinery 98/37/ECBibliography
Defines safety and hygiene requirements for the design and manufacture of baguette slicers used in catering by adults, taking account of installation, cleaning, operating, maintenance and decommissioning.
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