FOOD PROCESSING MACHINERY - HAND-HELD BLENDERS AND WHISKS - SAFETY AND HYGIENE REQUIREMENTS

Published date

12-01-2013

Publisher

Describes the safety and hygiene requirements for the design and manufacture of hand-held blenders and whisks used in the commercial and institutional catering and in food shops, designed to process up to 100l of food in one operation.

Committee	TC 15
DevelopmentNote	2004 Edition Re-issued in July 2010 & incorporates AMD 1 2010. (08/2010)
DocumentType	Standard
PublisherName	Polish Committee for Standardization
Status	Current

Standards	Relationship
EN 12853:2001+A1:2010/AC:2010	Identical

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PN EN 12853 : 2004 AC 2011

FOOD PROCESSING MACHINERY - HAND-HELD BLENDERS AND WHISKS - SAFETY AND HYGIENE REQUIREMENTS

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