ONORM EN 1974 : 2010
Withdrawn
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.
View Superseded by
FOOD PROCESSING MACHINERY - SLICING MACHINES - SAFETY AND HYGIENE REQUIREMENTS
18-03-2021
12-01-2013
Foreword
0 Introduction
1 Scope
2 Normative references
3 Definitions and description
3.1 Definitions
3.2 Machine description (see Figures 1 and 2)
3.3 Operating conditions
4 List of hazards
4.1 Mechanical hazards
4.2 Electrical hazards
4.3 Loss of stability hazards
4.4 Hazards from neglecting hygiene principles
4.5 Hazards from neglecting ergonomic principles
4.6 Noise and vibration hazards
5 Safety requirements and/or measures
5.1 Mechanical hazards
5.2 Electrical hazards
5.3 Stability
5.4 Hygiene
5.5 Ergonomics
5.6 Noise and vibration
6 Verification of safety requirements and/or measures
5.1 Mechanical hazards
5.2 Electrical hazards
5.3 Stability
5.4 Hygiene
5.5 Ergonomics
5.6 Noise and vibration
6 Verification of safety requirements and/or measures
7 Information for use
7.1 General
7.2 Instruction handbook
7.3 Training of operators
7.4 Markings
Annex A (normative) Principles of design to ensure the
cleanability of slicing machines
Annex B (informative) Bibliography
Annex ZA (informative) Clauses of this European Standard
addressing essential requirements or other provisions of
EU Directives
Defines safety and hygiene requirements for designing and manufacturing of slicing machines fitted with power driven circular cutting blade of more than 150 mm in diameter, having a reciprocating feed carriage and are transportable. Intended for use in shops, restaurants, supermarkets, canteens and so on. Does not include industrial slicers, which are normally used in meat and sausage processing plants - non-transportable and in a permanent position.
| Committee |
TC 094
|
| DocumentType |
Standard
|
| PublisherName |
Osterreichisches Normungsinstitut/Austrian Standards
|
| Status |
Withdrawn
|
| SupersededBy |
| Standards | Relationship |
| NF EN 1974 : 1998 + A1 2009 | Identical |
| EN 1974:1998+A1:2009 | Identical |
| NEN EN 1974 : 1998 + A1 2009 | Identical |
| NS EN 1974 : 1998 + A1 2009 | Identical |
| BS EN 1974 : 1998 | Identical |
| UNI EN 1974 : 2009 | Identical |
| NBN EN 1974 : 1998 + A1 2009 | Identical |
| I.S. EN 1974:1998 | Identical |
| DIN EN 1974:2016-06 (Draft) | Identical |
| SN EN 1974 : 1999 + A1 2010 | Identical |
| UNE-EN 1974:1998 | Identical |
| DIN EN 1974:2010-05 | Identical |
| ONORM EN 1672-2 : 2009 | FOOD PROCESSING MACHINERY - BASIC CONCEPTS - PART 2: HYGIENE REQUIREMENTS |
| ONORM EN ISO 13857 : 2008 | SAFETY OF MACHINERY - SAFETY DISTANCES TO PREVENT HAZARD ZONES BEING REACHED BY UPPER AND LOWER LIMBS |
| ONORM EN ISO 13849-1 : 2016 | SAFETY OF MACHINERY - SAFETY-RELATED PARTS OF CONTROL SYSTEMS - PART 1: GENERAL PRINCIPLES FOR DESIGN (ISO 13849-1:2015) |
| ISO 12100-2:2003 | Safety of machinery Basic concepts, general principles for design Part 2: Technical principles |
| ISO 13857:2008 | Safety of machinery Safety distances to prevent hazard zones being reached by upper and lower limbs |
| ISO 12100-1:2003 | Safety of machinery Basic concepts, general principles for design Part 1: Basic terminology, methodology |
| ISO 13849-1:2015 | Safety of machinery — Safety-related parts of control systems — Part 1: General principles for design |
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