FOOD PROCESSING MACHINERY - CLIPPING MACHINES - SAFETY AND HYGIENE REQUIREMENTS

Available format(s)

Hardcopy

Published date

01-12-2010

Publisher

Swiss Standards

Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 List of significant hazards
5 Safety and hygiene requirements and/or protective measures
6 Verification of safety and hygiene requirements and/or
  protective measures
7 Information for use
Annex A (normative) Noise test code for clipping machines
                       (grade 2)
Annex B (normative) Design principles to ensure cleanability
                       of clipping machines
Annex C (normative) Common hazards for food processing machines
                       and reduction requirements applicable to
                       clipping machines
Annex ZA (informative) Relationship between this European Standard
                       and the Essential Requirements of EU
                       Directive 98/37/EC
Bibliography
Figures

This European Standard applies to clipping machines This European Standard specifies safety and hygiene requirements to minimise the hazards which can arise during the commissioning, the use and the maintenance of clipping machines for portioning and closing of casings filled with foodstuffs, and intended to be used in butcheries, meat processing factories, main kitchens and other food processing factories.

Committee	INB/NK 2153
DevelopmentNote	2005 Edition Re-Issued in December 2010 & incorporates AMD 1 2010. (02/2011)
DocumentType	Standard
Pages	0
PublisherName	Swiss Standards
Status	Current

Standards	Relationship
ONORM EN 13885 : 2011	Identical
NBN EN 13885 : 2005 + A1 2010	Identical
UNI EN 13885 : 2010	Identical
NF EN 13885 : 2005 + A1 2010	Identical
EN 13885:2005+A1:2010	Identical
I.S. EN 13885:2005	Identical
BS EN 13885 : 2005	Identical
NEN EN 13885 : 2005 + A1 2010	Identical
NS EN 13885 : 2005 + A1 2010	Identical
UNE-EN 13885:2006	Identical
DIN EN 13885:2011-02	Identical

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SN EN 13885+A1:2010

FOOD PROCESSING MACHINERY - CLIPPING MACHINES - SAFETY AND HYGIENE REQUIREMENTS

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