UNI EN 1672-2 : 2009

Foreword
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 General
      5.1.2 Determination of the limits of the machine
      5.1.3 Hygiene risk estimation
      5.1.4 Hygiene risk evaluation
      5.1.5 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 General
      7.2.2 Information relating to installation
      7.2.3 Information relating to the machine itself
      7.2.4 Information relating to cleaning and
            disinfection
      7.2.5 Information relating to maintenance
  7.3 Marking
Annex A (informative) Figures
Annex B (informative) Examples of machinery which may be
        covered by this document
Annex C (informative) Summary of main hygiene aspects for
        food processing machinery
Annex ZA (informative) Relationship between this
         European Standard and the Essential Requirements
         of EU Directive 98/37/EC
Annex ZB (informative) Relationship between this European
         Standard and the Essential Requirements of EC
         Directive 2006/42/EC
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 contagion, infection, illness or injury arising from this food. Also identifies the hazards which are relevant to the use of such food processing machinery and describes design methods and information for use for the elimination or reduction of these risks.