1、November 2008DEUTSCHE NORM Translation by DIN-Sprachendienst.English price group 6No part of this translation may be reproduced without prior permission ofDIN Deutsches Institut fr Normung e. V., Berlin. Beuth Verlag GmbH, 10772 Berlin, Germany,has the exclusive right of sale for German Standards (D
2、IN-Normen).ICS 67.260!$V,n“1510975www.din.deDDIN 6650-7Dispense systems for draught beverages systemsGetrnkeschankanlagen Teil 7: Hygienische Anforderungen an die Errichtung von GetrnkeschankanlagenSupersedesDIN 6650-7:2006-04www.beuth.deDocument comprises 8 pagesIn case of doubt, the German-languag
3、e original should be consulted as the authoritative text.Part 7: Hygiene requirements for the installation of beverage dispenseDIN 6650-7:2008-11 2 Contents Page Foreword3 1 Scope.4 2 Normative references.4 3 Terminology4 4 General requirements 4 5 Requirements for store-rooms and storage areas4 5.1
4、 Walk-in store-rooms and storage areas.4 5.2 Store-rooms and storage areas which cannot normally be walked into5 6 Requirements for counters, including tapping units and glass-washing equipment.5 7 Requirements for the design and installation of the beverage/syrup side of beverage dispense systems.6
5、 8 Inspection and testing .6 9 Documentation .7 Bibliography8 DIN 6650-7:2008-11 3 Foreword This standard has been prepared by Joint Committee NA 012-00-04 GA Gemeinschaftsarbeitsausschuss FNCA/NAL: Getrnkeschankanlagen of the Normenausschuss Chemischer Apparatebau (FNCA) (Process Engineering Standa
6、rds Committee) and the Normenausschuss Lebensmittel und landwirtschaftliche Pro-dukte (NAL) (Food and Agricultural Products Standards Committee). Within NAL the standardization work was co-ordinated in Technical Committee NA 057-02-01 AA Lebensmittelhygiene. The standard was pre-pared in cooperation
7、 with Study Group Getrnkeschankanlagen of the Berufsgenossenschaft Nahrungsmit-tel und Gaststtten (Food and Restaurant Employers Liability Insurance Association). Publication of a new edition of this standard was deemed necessary for the following reasons: The requirement stated in subclause 6.4 of
8、the previous edition that “suitable cleaning equipment with an adequate hot and cold water supply is to be available” covered all glasswashing facilities. In practice this meant that not only was the supply of hot and cold water required when washing dishes by hand with two adjacent basins, but that
9、 glasswashing machines were also required to be provided with a hot and cold wa-ter supply. This requirement was not justified by general hygiene legislation as laid down in European Regulation 852/2004 1. Acccording to the relevant hygiene regulations, the operator is to ensure that the provisions
10、of the regulation are met. In other words, he is required to ensure that the cleaning objective (see DIN 10511) is achieved. How the cleaning objective is achieved is the responsibility of the operator and should not be specified in the standard. The DIN 6650 series Dispense systems for draught beve
11、rages comprises the following parts: Part 1: General requirements Part 2: Requirements for materials Part 3: Safety requirements for system components Part 4: Hygiene requirements for system components Part 5: Testing Part 6: Requirements for cleaning and disinfection Part 7: Hygiene requirements fo
12、r the installation of beverage dispense systems Part 8: Point of use (in preparation) Part 9: Watercoolers (in preparation) Amendments This standard differs from DIN 6650-7:2006-04 as follows: a) In 6.4, the first sentence “Suitable cleaning equipment with an adequate hot and cold water supply is to
13、 be available in order to ensure the drinking vessels can be cleaned quickly and efficiently.” has been deleted (see also the explanatory information in the Foreword), and a requirement relating to the speci-fication of parameters relevant to the cleaning effect and a note on cold-water rinsing have
14、 been incor-porated. b) European Regulation 852/2004 on food hygiene has been included in the Bibliography. c) The standard has been editorially revised. Previous editions DIN 6650-7: 2006-04 DIN 6650-7:2008-11 4 1 Scope This standard specifies the general hygiene requirements for the installation o
15、f dispense systems for draught beverages. The requirements have been specified to take into account all risk factors known to date. NOTE The DIN 6650 series of standards also specifies particular hygiene requirements for special beverage dispense systems. 2 Normative references The following referen
16、ced documents are indispensable for the application of this document. For dated ref-erences, only the edition cited applies. For undated references, the latest edition of the referenced docu-ment (including any amendments) applies. DIN 6650-1, Dispense systems for draught beverages Part 1: General r
17、equirements DIN 6650-6, Dispense systems for draught beverages Part 6: Requirements for cleaning and disinfection DIN 10511, Commercial glass washing using glass washing machines Hygiene requirements and testing 3 Terminology For the purposes of this standard, the terms and definitions in DIN 6650-1
18、 and the following apply. 3.1 walk-in store-room room which can be entered by persons and in which the syrup and/or beverage containers to which the dispense system is connected are kept 3.2 walk-in storage area space within which a person can walk and which is inside a room in which the syrup and/o
19、r beverage containers to which the dispense system is connected are kept 4 General requirements Beverage dispense systems shall be operated in accordance with valid legislation applicable to foodstuffs and with the state of the art. 5 Requirements for store-rooms and storage areas 5.1 Walk-in store-
20、rooms and storage areas 5.1.1 Store-rooms and storage areas shall be designed and constructed in accordance with the valid legislation applicable to foodstuffs. 5.1.2 The floors of store-rooms and storage areas shall be impermeable to water and easy to clean. Localized collection of liquids shall be
21、 prevented (e.g. by a floor drain (drain hole) and suitably sloped floors). The floor drain shall be connected to a waste water drain and safely prevent odours and vermin from entering the respective spaces and ensure that there is no backflow or accumulations of liquids. In order to permit cleaning
22、, it shall be possible to remove the cover and solid waste trap without the aid of tools. DIN 6650-7:2008-11 5 5.1.3 A mains water tap shall be installed in the store-rooms and storage areas. If this is not possible for technical reasons, a mains water tap shall be installed in the immediate vicinit
23、y of the store-room or storage area. 5.1.4 Store-rooms and storage areas shall be protected against adverse effects, particularly against heat, vibration (on ships), dust and odours. The maximum temperature in the store-rooms should not exceed the product-specific storage temperature. 5.2 Store-room
24、s and storage areas which cannot normally be walked into 5.2.1 Storage spaces not normally accessible to persons (e.g. refrigerated furniture) shall be designed so that they are easy to clean and easy to keep clean. 5.2.2 Pipes, tubing and electrical cables shall enter the storage spaces in such a w
25、ay that it is not pos-sible for liquids to enter or escape through the openings through which the pipes, tubing and/or cables pass. 5.2.3 In order to ensure hygiene, storage spaces which cannot be walked into shall be sufficiently illu-minated (also see BGR 228). 6 Requirements for counters, includi
26、ng tapping units and glass-washing equipment 6.1 The counter (bar), including tapping units and glass-washing equipment, shall be designed and con-structed of suitable material and in such a way that all parts, including the beverage/syrup tubing is easy to clean. 6.2 The counter shall have depressi
27、ons/trays for catching drippings. These shall a) be easy to clean and b) have a drain connected to the waste-water drain system via an odour trap. A drain is not necessary for free-standing or easily-removable drip trays. 6.3 The tapping unit shall be installed in a location where the beverage is no
28、t exposed to adverse effects of other installations or equipment (e.g. grills or deep-frying equipment). 6.4 Drinking vessels shall be cleaned in such a way that there are no adverse effects on the beverages served in them. This objective can be achieved by suitable cleaning equipment and agents (e.
29、g. glass washing machines as specified in DIN 10511). Parameters relevant to the cleaning effect (temperature, cleaning and/or disinfection agent, mechanical requirements and time factors) shall be specified individually for the cleaning situation at hand (e.g. type of glass contamination). NOTE If
30、drinking vessels are cleaned using cold water, the quantity and/or strength of cleaning and disinfection agent required is increased, and a higher mechanical cleaning effort is necessary. Glass-washing at higher tempera-tures means the use of less cleaning and disinfection agents and shorter cleanin
31、g operation times. 6.5 Cleaning equipment as described in 6.4 is not required if only disposable, single-use-only drinking vessels are to be used. Furthermore, cleaning equipment in the immediate vicinity of a self-service beverage dispense system is not required if such equipment is installed in a
32、neighbouring room. DIN 6650-7:2008-11 6 7 Requirements for the design and installation of the beverage/syrup side of beverage dispense systems 7.1 Tubes and piping shall be marked systematically both in the store-room and at the tapping unit in order to prevent them being confused. 7.2 The entity in
33、stalling the system shall provide information on the cleaning method and cleaning agents to be used (see DIN 6650-1 and DIN 6650-6). 7.3 Beverage and syrup tubes shall be installed without kinks, flattened cross-sections and twisting. Sagged tube sections (where liquid may collect) shall be avoided.
34、 Piping and tubing shall be connected securely to the other dispense system components by joints which do not leak. Valves, fittings, screw-connections and connectors shall be connected to the tubes in such a way that no technically avoidable dead spaces occur. Unprotected tubes shall not be laid on
35、 floors. Where tubing is installed in walls or passed through building ceilings, it shall be enclosed by protective pipes or conduits and installed in such a way that it can be easily replaced. The end faces of the insulation of beverage piping systems shall be designed in such a way that no liquids
36、 (including condensation) can enter the system. 7.4 Joints are only permitted where they are absolutely unavoidable for technical reasons. 7.5 The tubing shall be of a uniform nominal diameter from the tubing connector to the tapping unit. This does not apply to tubes in systems whose technical oper
37、ating and cleaning conditions do not require a uni-form nominal diameter. 7.6 If tubing of different nominal diameters is to be installed, it shall be ensured that the material with the largest nominal diameter is used in at least two sections. This does not apply to tubes in systems whose technical
38、 operating and cleaning conditions do not require a uniform nominal diameter. 7.7 Where beverage containers containing the same beverage are connected in series, the respective approved tubing connectors shall be used. The entity installing the system shall inform the users of the par-ticular hygien
39、e risks involved. 8 Inspection and testing 8.1 Before commissioning the system, it shall be inspected, preferably by the entity that installed it, to verify that: a) the beverage dispense system conforms to the requirements of the present standard and other appli-cable standards and complies with th
40、e respective statutory regulations and the state of the art; b) the beverage system is equipped and installed correctly and conforms to hygiene requirements; c) the store-room for beverages and/or syrup conforms to hygiene requirements; d) the counter, the tapping unit and the washing equipment conf
41、orm to hygiene requirements. 8.2 The person carrying out the inspection shall record the results of the inspection, state the date and cer-tify the inspection. DIN 6650-7:2008-11 7 9 Documentation After the beverage dispense system has been installed, at least the following information shall be docu
42、-mented: a) manufacturer or entity installing the system; b) date of manufacture; c) system description; d) notes on any non-standard system components; e) notes on cleaning and disinfection of system and components; f) notes on maintenance/service intervals; g) initial thorough cleaning after final
43、 assembly and installation. DIN 6650-7:2008-11 8 Bibliography 1 Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs, OJ L 226, pp. 321 2 BetrSichV:2002-09-27, Verordnung ber Sicherheit und den Gesundheitsschutz bei der Bereitstel-lu
44、ng von Arbeitsmitteln und deren Benutzung bei der Arbeit, die Sicherheit beim Betrieb berwa-chungsbedrftiger Anlagen und ber die Organisation des betrieblichen Arbeitsschutzes (Betriebs-sicherheitsverordnung) (German law on occupational safety and protection of health at workplaces). BGBl. (German F
45、ederal Law Gazette) I, 2002, No 70, pp. 37773816 3 LFGB:2006-04-26, Lebensmittel-, Bedarfsgegenstnde- und Futtermittelgesetzbuch (Lebensmittel- und Futtermittelgesetzbuch) (German Food, Commodities and Feed Code). BGBl. (German Federal Law Gazette) I, 2006, No 20, pp. 945980 4 BGR 228:2006-01, BG-Re
46、gel Errichtung und Betrieb von Getrnkeschankanlagen (Regulation 228 of the German Employers Liability Insurance Association concerning the installation and operation of beverage dispense systems), published by the Deutsche Gesetzliche Unfallversicherung (DGVU German Social Accident Insurance) 5 Web pages of the bodies involved in compiling this standard: www.fnca.din.de www.nal.din.de www.bgn.de
