PREN 1672-2 : DRAFT 2003

Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 List of significant hazards
5 Hygiene requirements
  5.1 Hygiene risk assessment
      5.1.1 Determination of the limits of the machine
      5.1.2 Hygiene risk estimation
      5.1.3 Hygiene risk evaluation
      5.1.4 Hygiene risk reduction
  5.2 Materials of construction
      5.2.1 General requirements
      5.2.2 Food area
  5.3 Design
      5.3.1 Food area
      5.3.2 Splash area
      5.3.3 Non food area
      5.3.4 Services
6 Verification of hygiene requirements and/or measures
7 Information for use
  7.1 General
  7.2 Instruction handbook
      7.2.1 Information relating to installation
      7.2.2 Information relating to the machine itself
      7.2.3 Information relating to cleaning
      7.2.4 Information relating to maintenance
  7.3 Marking
Annex A (informative) Figures
Annex B (informative) Examples of machinery which may
                       be covered by this standard
Annex C (informative) Guidance for the reduction or
                       elimination of hazards
Annex ZA (informative) Relationship of this document with EC
                       directives
Bibliography

Describes common hygiene requirements for machinery used in preparing and processing food for human and where relevant, animal consumption to eliminate or minimise the risk of infection, illness, contagion or injury arising from this food.