SN EN 14655 : 2005 + A1 2010

Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 List of significant hazards
  4.1 General
  4.2 Mechanical hazards
  4.3 Electrical hazards
  4.4 Lack of hygiene
  4.5 Hazards generated by neglecting ergonomic
      principles
5 Safety and hygiene requirements and/or measures
  5.1 General
  5.2 Mechanical hazards
  5.3 Electrical hazards
  5.4 Hygiene requirements
  5.5 Hazards generated by neglecting ergonomic
      principles
6 Verification of safety and hygiene requirements
  and/or measures
7 Information for use
  7.1 Instruction handbook
  7.2 Marking
  7.3 Noise declaration
Annex A (normative) Noise test code for baguette slicers -
        Grade 2 of accuracy
      A.1 Terms and definitions
      A.2 Installation and mounting conditions
      A.3 Operating conditions
      A.4 Emission sound pressure level determination
      A.5 Measurement uncertainties
      A.6 Information to be recorded
      A.7 Information to be reported
      A.8 Declaration and verification of noise emission values
Annex B (normative) Principles of design to ensure the
        cleanability of baguette slicers
      B.1 Terms and definitions
      B.2 Materials of construction
      B.3 Design
Annex ZA (informative) Relationship between this European
         Standard and the Essential Requirements
         of EU Directive Machinery 98/37/EC
Bibliography

Defines safety and hygiene requirements for the design and manufacture of baguette slicers used in catering by adults, taking account of installation, cleaning, operating, maintenance and decommissioning.