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BS EN 1672-2:2020 Food processing machinery. Basic concepts - Hygiene and cleanability requirements, 2021
- undefined
- 1 Scope
- 2 Normative references
- 3 Terms and definitions
- 4 List of significant hazards
- 5 Hygiene and cleanability requirements [Go to Page]
- 5.1 Iterative hygiene risk reduction process [Go to Page]
- 5.1.1 General
- 5.1.2 Hygiene risk assessment (see Figure 2, Item 27) [Go to Page]
- 5.1.2.1 General
- 5.1.2.2 Hygiene risk analysis (see Figure 2, Item 26)
- 5.1.2.3 Hygiene risk evaluation (see Figure 2, Item 5)
- 5.1.2.4 Question: “Has the hygiene risk been adequately reduced?” (see Figure 2, Item 6)
- 5.1.3 Hygiene risk reduction process (see Figure 2, Item 28) [Go to Page]
- 5.1.3.1 General
- 5.1.3.2 Removal of the hygiene hazard or hygiene risk reduction by hygienic design
- 5.1.4 Other elements of the iterative hygiene risk reduction process [Go to Page]
- 5.1.4.1 Question: “Are elements of the hygiene risk assessment changed?” (see Figure 2, Item 14)
- 5.1.4.2 Question: “Are other hygiene hazards generated?” (see Figure 2, Item 22)
- 5.1.4.3 Question: “Is there a conflict between hygiene and safety?” (see Figure 2, Item 23)
- 5.1.4.4 Documentation (see Figure 2, Item 25)
- 5.2 Materials of construction [Go to Page]
- 5.2.1 General requirements
- 5.2.2 Food area
- 5.2.3 Splash area
- 5.2.4 Non-food area
- 5.3 Design [Go to Page]
- 5.3.1 General design
- 5.3.2 Food area design [Go to Page]
- 5.3.2.1 Surfaces for food area
- 5.3.2.2 Joints for food area
- 5.3.2.3 Fasteners for food area
- 5.3.2.4 Drainage for food area
- 5.3.2.5 Dead spaces in the food area
- 5.3.2.6 Bearings for food area
- 5.3.2.7 Shaft entry with dynamic sealing (e.g. shaft sealing) for food area
- 5.3.2.8 Lubricants and other hazardous substances for food area
- 5.3.2.9 Lubrication for food area
- 5.3.2.10 Instrumentation and sampling devices for food area
- 5.3.2.11 Panels, covers, doors, guards and their fixing systems for food area
- 5.3.2.12 Control cabinet and junction box in food area
- 5.3.2.13 Insulation in the food area
- 5.3.3 Splash area design [Go to Page]
- 5.3.3.1 General
- 5.3.3.2 Surfaces for splash area
- 5.3.3.3 Connections of surfaces inside the splash area
- 5.3.3.4 Surface assemblies and overlaps for splash area
- 5.3.3.5 Fasteners for splash area
- 5.3.3.6 Lubricants for splash area
- 5.3.4 Non-food area design
- 5.3.5 Clearance and accessibility for cleaning [Go to Page]
- 5.3.5.1 General requirements
- 5.3.5.2 Cleaning underside of the machines
- 5.3.6 Services [Go to Page]
- 5.3.6.1 General
- 5.3.6.2 Motors
- 5.3.6.3 Supply systems
- 5.3.6.4 Routing of cables and pipes
- 5.3.6.5 Ventilation openings
- 5.3.6.6 Hinges for guarding, doors and product covers
- 6 Information for use [Go to Page]
- 6.1 General
- 6.2 Instruction handbook [Go to Page]
- 6.2.1 General
- 6.2.2 Information relating to the intended use
- 6.2.3 Information relating to residual hygiene risks
- 6.2.4 Information relating to hygienic installation
- 6.2.5 Information relating to operator instructions
- 6.2.6 Information relating to disposable parts
- 6.2.7 Information relating to cleaning, disinfection, rinsing and inspection for cleanliness [Go to Page]
- 6.2.7.1 General
- 6.2.7.2 Information relating to cleaning and disinfection agents
- 6.2.7.3 Information relating to cleaning and disinfection
- 6.2.7.4 Information to utensils and supplies for cleaning
- 6.2.8 Information relating to maintenance
- 6.3 Marking
- Annex A (informative)Examples of machinery which can be covered by this document
- Annex B (informative)Examples of hygiene risks and acceptable solutions [Go to Page]
