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HYGIENE REQUIREMENTS FOR THE DESIGN OF MECHANICAL BELT CONVEYORS USED IN MEAT AND POULTRY PROCESSING EQUIPMENT
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Available format(s): Hardcopy, PDF
Superseded date: 01-10-2019
Language(s): English
Published date: 04-01-2010
Publisher: NSF International
Foreword1 General2 Normative references3 Definitions4 Materials of construction5 Design and construction6 Assessment for cleanability of belting materials7 Instruction handbook, maintenance, and cleaningAnnex A (informative) Test ApparatusAnnex B (informative) Optional metal alloysAnnex C (informative) Strategy for selecting hygiene measuresAnnex D (informative) HazardsAnnex E (informative) Additional information (limitations of use)Annex F (informative) Verification of hygiene measures and test methodsAnnex G (informative) Table G1 - Categorization of equipment and associated equipment for intended use
Applicable to exposed product mechanical belt conveyors, either singularly or as a component of equipment, intended for use in the slaughter, processing, and packaging of meat and poultry products.
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