1、BRITISH STANDARD Food processing machinery Basic concepts Part 2: Hygiene requirements ICS 67.260 BS EN 1672-2:2005 +A1:2009BS EN 1672-2:2005 This British Standard, was published under the authority of the Standards Policy and Strategy Committee on 3 May 2005 BSI 2009 National foreword The UK partic
2、ipation in its preparation was entrusted by Technical Committee MCE/3, Safeguarding of machinery, to Subcommittee MCE/3/5, Food industry machines. A list of organizations represented on this subcommittee can be obtained on request to its secretary. This publication does not purport to include all th
3、e necessary provisions of a contract. Users are responsible for its correct application. Amendments/corrigenda issued since publication This British Standard is the UK implementation of EN 1672-2:2005+A1:2009. It supersedes BS EN 1672-2:2005 which is The start and finish of text introduced or altere
4、d by amendment is indicated in the text by tags. Tags indicating changes to CEN text carry the number of the CEN amendment. For example, text altered by CEN amendment A1 is indicated by . ab Compliance with a British Standard cannot confer immunity from legal obligations. +A1:2009 Date Comments Impl
5、ementation of CEN amendment A1:2009 ISBN 978 0 580 62378 3withdrawn. 31 May 2009 EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 1672-2:2005+A1 March 2009 ICS 67.260 Supersedes EN 1672-2:2005 English Version Food processing machinery - Basic concepts - Part 2: Hygiene requirements Machines pour
6、 les produits alimentaires - Notions fondamentales - Partie 2: Prescriptions relatives lhygineNahrungsmittelmaschinen - Allgemeine Gestaltungsleitstze - Teil 2: Hygieneanforderungen This European Standard was approved by CEN on 14 February 2005 and includes Amendment 1 approved by CEN on 29 December
7、 2008. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtain
8、ed on application to the CEN Management Centre or to any CEN member. This European Standard exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the CEN Manageme
9、nt Centre has the same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway
10、, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG Management Centre: Avenue Marnix 17, B-1000 Brussels 2009 CEN All rights of exploitation in any form an
11、d by any means reserved worldwide for CEN national Members. Ref. No. EN 1672-2:2005+A1:2009: EEN 1672-2:2005+A1:2009 (E) 2 Contents Page Foreword 3 Introduction . 4 1 Scope 5 2 Normative references 5 3 Terms and definitions . 5 4 List of significant hazards 7 5 Hygiene requirements . 8 5.1 Hygiene r
12、isk assessment 8 5.1.1 General 8 5.1.2 Determination of the limits of the machine . 10 5.1.3 Hygiene risk estimation 10 5.1.4 Hygiene risk evaluation . 11 5.1.5 Hygiene risk reduction 11 5.2 Materials of construction 11 5.2.1 General requirements 11 5.2.2 Food area 11 5.3 Design . 12 5.3.1 Food area
13、 12 5.3.2 Splash area . 13 5.3.3 Non food area . 13 5.3.4 Services 14 6 Verification of hygiene requirements and/or measures 14 7 Information for use 15 7.1 General 15 7.2 Instruction handbook 15 7.2.1 General 15 7.2.2 Information relating to installation. 15 7.2.3 Information relating to the machin
14、e itself . 15 7.2.4 Information relating to cleaning and disinfection . . 16 7.2.5 Information relating to maintenance 16 7.3 Marking . 16 Annex A (informative) Figures . 17 Annex B (informative) Examples of machinery which may be covered by this document . 37 Annex C (informative) Summary of main h
15、ygiene aspects for food processing machinery . 38 Annex ZA (informative) Relationship between this European Standard and the Essential Requirements of EU Directive 98/37/EC 39 Annex ZB (informative) ! ! ! !Relationship between this European Standard and the Essential Requirements of EC Directive 200
16、6/42/EC“ “ “ “ . 40 Bibliography 41 BS EN 1672-2:2005+A1:2009EN 1672-2:2005+A1:2009 (E) 3 Foreword This document (EN 1672-2:2005+A1:2009) has been prepared by Technical Committee CEN/TC 153 “Machinery intended for use with foodstuffs and feed”, the secretariat of which is held by DIN. This European
17、Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by September 2009, and conflicting national standards shall be withdrawn at the latest by December 2009. This document includes Amendment 1, approved by CEN on 2008-
18、12-29. This document supersedes !EN 1672-2:2005“. The start and finish of text introduced or altered by amendment is indicated in the text by tags ! “. This document has been prepared under a mandate given to CEN by the European Commission and the European Free Trade Association, and supports essent
19、ial requirements of EU Directive(s). !For relationship with the EU Directive(s), see informative Annexes ZA and ZB, which are integral parts of this document.“ This document is complemented by prCEN/TR 1672-1 which deals with safety rules to protect operators. This document includes a Bibliography.
20、According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy,
21、Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. BS EN 1672-2:2005+A1:2009 EN 1672-2:2005+A1:2009 (E) 4 Introduction This document is a type C standard as stated in EN ISO 12100-1. The machinery c
22、oncerned and the extent to which hazards, hazardous situations and events are covered are indicated in the scope of this document. Here it has to be distinguished between the hazards to the operator and the risks to the food (the product processed by the machinery). This document addresses only thos
23、e hazards which are commonly occurring on food processing machines and for which technical specifications can be set which will apply to all (or most) of the classes of machines within the scope of the standard which have that hazard. In almost all cases at least one of the different methods of desi
24、gn, safeguarding or other safety measures can be chosen which will meet both safety and hygiene essential requirements and adequately control both risks. The option to satisfy both hygiene and safety risks may not be the most obvious option which would have been adopted had the risk only been to saf
25、ety or to hygiene, but will have to be the one chosen to meet both. The first choice is to select a design method which removes both hygiene and safety risks: if this is not within the state of the art then safeguarding options for both, or if not, one of the risks should be selected. Where no desig
26、n or safeguarding options are within the state of the art to adequately control both hygiene and safety risks then one of the risks, or both, would have to be dealt with by safety measures, including instructions to the user. The assessment of the respective safety and hygiene risks will indicate th
27、eir relative significance and the higher level of protection (i.e. safeguarding) should be implemented to deal with the severest risk and safety measures for the lesser risk. The technical requirements given in the prCEN/TR 1672-1 and in this document permit both objectives to be met for those signi
28、ficant and common risks identified as justifying common requirements in this document. Other hazards, for which such common requirements can not be set, remain to be covered in machinery specific type C standard and/or by reference to EN ISO 12100-2 and type A and type B standards. When provisions o
29、f this type C standard are different from those which are stated in type A or B standards, the provisions of this type C standard take precedence over the provisions of the other standards, for machines that have been designed and built according to the provisions of this type C standard. NOTE The e
30、ssential requirements of the Machinery Directive should met in respect of both safety risks to the operator of the machinery and hygiene risks to the food (product processed by the machinery). The Directive requirements and the safety and hygiene risks identified by the risk assessment process requi
31、red by EN 1050 can each usually equally well be met by a range of safeguarding or hygiene design options. BS EN 1672-2:2005+A1:2009EN 1672-2:2005+A1:2009 (E) 5 1 Scope This document specifies common hygiene requirements for machinery used in preparing and processing food for human and, where relevan
32、t, animal consumption to eliminate or minimise the risk of contagion, infection, illness or injury arising from this food. It 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 o
33、f these risks. This document does not deal with the hygiene related risks to personnel arising from the use of the machine. This document applies to food processing machines Examples of such groups of food processing machinery are given in the informative Annex B. NOTE Separate hygiene requirements
34、are contained in other EU Directives (see Bibliography). In addition, the principles contained in this document can be applied to other machinery and equipment used to process food where similar risks apply. Examples of hygiene risks and acceptable solutions are given in the informative Annex A. Thi
35、s document is not applicable to machines manufactured before the date of publication of this document by CEN. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references
36、, the latest edition of the referenced document (including any amendments) applies. EN ISO 4288, Geometrical product specifications (GPS) Surface texture: Profile method Rules and procedures for the assessment of surface texture (ISO 4288:1996) EN ISO 12100-1:2003, Safety of machinery Basic concepts
37、, general principles for design Part 1: Basic terminology, methodology (ISO 12100-1:2003) EN ISO 12100-2:2003, Safety of machinery Basic concepts, general principles for design Part 2: Technical principles (ISO 12100-2:2003) 3 Terms and definitions For the purposes of this document, the terms and de
38、finitions given EN ISO 12100-1:2003 and the following apply. 3.1 food any product, ingredient or material intended to be orally consumed by human or animal 3.2 food hygiene taking of all measures during the preparation and processing of food to ensure that it is fit for human or animal consumption 3
39、.3 adverse influence effect which gives a significant reduction of the fitness for consumption of a food. A food can be adversely influenced, in particular by microbial pathogens or other unwanted micro-organisms, toxins, vermin and other contaminants BS EN 1672-2:2005+A1:2009EN 1672-2:2005+A1:2009
40、(E) 6 3.4 areas of equipment NOTE These areas are not to be confused with any others amongst those defined in other standards (e.g. electro-technical standards). 3.4.1 food area machinery surfaces which are exposed to the food and from which the food or other materials can drain, drip, diffuse or be
41、 drawn into (self returned) the food or food container (see Figure A.1) 3.4.2 splash area area composed of surfaces on which part of the food may splash or flow along under intended conditions of use and does not return into the food (see Figure A.1) 3.4.3 non food area any area other than those spe
42、cified above (see Figure A.1) 3.5 cleaning removal of soils cleanable designed and constructed so that soils are removed by recommended cleaning methods (see 7.2.4) 3.6 contamination presence of soils 3.7 corrosion resistant material material resistant to normally occurring action of chemical or ele
43、ctrochemical nature. It includes food processing, cleaning and disinfection according to the instructions for use 3.8 crevice surface defect e.g. crack, fissure, which adversely affects cleanability 3.9 dead space space wherein a product, ingredient, cleaning or disinfecting agents or soils may be t
44、rapped, retained or not completely removed during operation of cleaning (see Figures A.15 and A.16) 3.10 disinfection inactivation of all pathogens and a wide range of other micro-organisms to a level consistent with hygienic application of the equipment 3.11 durable ability of a surface to withstan
45、d the intended conditions of use, for example: to resist to damage caused by the action of the process, contact with the food being processed, thermal actions, handling and contact with any cleaning or disinfecting agents specified 3.12 joint junction of two or more pieces of material BS EN 1672-2:2
46、005+A1:2009EN 1672-2:2005+A1:2009 (E) 7 3.13 non absorbent material material which, under intended conditions of use, does not retain substances with which it comes into contact so that it has no adverse influence on food 3.14 non toxic material material which does not produce or release substances
47、injurious to health under intended conditions of use 3.15 seal closing of an aperture so as to effectively prevent the unwanted entry or passage of any matter 3.16 self draining design and construction of the shape and surface finish so as to prevent liquid from being retained 3.17 smooth condition
48、of a surface which satisfies operational and hygienic requirements 3.18 soil any unwanted matter, including product residues, micro-organisms, residual detergent or disinfecting agents 3.19 vermin animals (including mammals, birds, reptiles and insects) which may adversely influence the food 4 List
49、of significant hazards The significant hazards can arise from: biological causes such as pathogens, spoilage micro organisms, toxins or vermin; chemical causes including those from cleaning, disinfecting agents and lubricant substances; foreign bodies arising from raw materials, machinery or other sources. For each of these hazards there can be a risk of contamination of the food and/or risks to the health of the consumer. Microbiological hazards can cause spoilage of the food, food poi
