EN 1672-1 Food processing machinery Testo dei requisiti
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EN 1672-1:2009 Food processing machinery: Safety requirements Testo dei requisiti
La norma tratta i pericoli significativi, le situazioni e gli eventi pericolosi relativi alle macchine per l'industria alimentare e commerciale, quando utilizzate conformemente allo scopo e nelle condizioni previste dal fabbricante, compreso l'uso scorretto ragionevolmente prevedibile.
Testo requisiti
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This European Standard deals with the significant hazards, hazardous situations and events relevant to commercial and industrial food processing machines as defined in Clause 3 when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
This European Standard deals with the significant hazards, hazardous situations and events that occur during transport, assembly and installation, commissioning, setting, teaching, programming , process changeover, operation, cleaning, fault finding and maintenance.
This European Standard deals with those risks which occur commonly in food processing machines and for which common technical requirements can be set which can be applied at all (or most) machines which have that particular hazard.
Exclusions:
This European Standard is not applicable to the following machines:
- food processing machines intended for domestic use;
- food processing machines covered by the machine-specific standards listed in Annex C;
- packaging machines;
- machines used in the agricultural and animal rearing sectors.
This European Standard does not deal with the hygiene risks to the consumer of the food product handled in the food processing machine. These risks are dealt with in EN 1672-2:2005+A 1 :2009.
This European Standard is not applicable to food processing machines that were manufactured before the date of its publication as a European Standard.
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Elaborato Certifico S.r.l. 2018
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La norma completa in EN è acquistabile al sito di UNI:
http://store.uni.com/catalogo/index.php/uni-en-1672-1-2014.html
