Anlegg og utstyr for næringsmiddelindustrien

Komité: CEN/TC 153 (Machinery intended for use with foodstuffs and feed)
Opprinnelse:
Sluttdato: 4. jul 2019
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This document specifies the safety and hygiene requirements for the design and construction of automatic fish heading and fish filleting machines (defined in Clause 3), using knives and auxiliary equipment (only knife, knife holders and nobbing equipment). This document applies to machinery and equipment for the heading and filleting of fish in the fish processing industry. This document deals with all significant hazards, hazardous situations, and events relevant to fish heading and filleting machines when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4). It deals with the hazards during the following phases of the intended use: assembly and installation, commissioning, setting and adjusting, operation, cleaning, fault finding, and maintenance. This document is not applicable to fish heading and filleting machines that are manufactured before the date of its publication as an EN.
Komité: CEN/TC 153 (Machinery intended for use with foodstuffs and feed)
Opprinnelse:
Sluttdato: 18. jul 2019
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This document specifies 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. 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 of 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 an informative Annex of this standard. 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 an informative Annex in this standard.