Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 List of hazards
5 Hygiene: safety requirements and measures
5.1 Materials
5.2 Design - Food areas
5.3 Design - Non-food areas
5.4 Auxiliary liquids, barriers and lubricants
5.5 Guards and shrouds
5.6 Legs
6 Verification of hygiene measures
6.1 Inspection of documentation
6.2 Inspection of the assembled pump or pump unit
6.3 Materials
6.4 Level of cleanability
6.5 Surface roughness test
7 Information for use
7.1 General
7.2 Instruction for use - Instruction handbook
Annex A (informative) Materials in contact with foodstuffs
(EU regulations)
A.1 Metallic materials in contact with foodstuffs
A.2 Elastomeric materials in contact with foodstuffs
A.3 Plastic materials in contact with foodstuffs
Annex B (informative) Surface roughness
Annex C (informative) Design practices
Annex D (informative) Hygienic risk associated with types of
pump inlet and outlet connections
D.1 Hazards sources
D.2 Criteria to be taken into account
Annex E (informative) Hygienic risk linked to the choice of shaft
sealing system and to the characteristics of the pumped
product
Annex ZA (informative) Relationship of this document with EC
Directives
Bibliography