BSI 15/30322676 DC:2015 Edition
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BS EN 16881. Food processing machinery. Pasteurizers, vats and cream cookers. Safety and hygiene requirements
| Published By | Publication Date | Number of Pages |
| BSI | 2015 | 46 |
PDF Catalog
| PDF Pages | PDF Title |
|---|---|
| 6 | Foreword |
| 7 | Introduction |
| 8 | 1 Scope 2 Normative references |
| 9 | 3 Terms and definitions and description of machines 3.1 Terms and definitions |
| 10 | 3.2 Description of machines 3.2.1 Pasteurizers Figure 1 — Typical layout of pasteurizers |
| 11 | 3.2.2 Ageing Vats Figure 2 — Typical layout of vats 3.2.3 Cream cookers |
| 12 | Figure 3 — Typical layout of cream cookers 4 List of significant hazards 4.1 General 4.2 Mechanical hazards |
| 13 | Figure 4 — Danger zones 4.3 Electrical hazards 4.4 Thermal hazards |
| 14 | 4.5 Hazards generated by noise 4.6 Hazard generated by neglecting ergonomic principles 4.7 Hazard generated by neglecting hygienic principles 4.8 Hazards generated by loss of stability or tipping 5 Safety and hygiene requirements and/or protective measures 5.1 General 5.2 Mechanical hazards 5.2.1 Elimination of hazards by design |
| 15 | 5.2.2 Zone 1 – Access to trapping points between the lid and the hopper/tank 5.2.3 Zone 2 – Access to the rotating devices through the feed opening 5.2.4 Zone 3 – Loss of stability of machine/access to areas adjacent to the machine 5.2.5 Zone 4 – Access to high temperature surfaces 5.2.6 Zone 5 – Access to the rotating parts through the draw-off opening 5.3 Electrical hazards 5.3.1 General 5.3.2 Safety requirements relating to electromagnetic phenomena 5.3.3 Protection against electric shock |
| 16 | 5.3.4 Power circuits 5.3.5 Earth faults 5.3.6 Emergency stop 5.3.7 Degrees of protection of external enclosures of electrical equipment (see EN 60529) 5.3.8 Start function 5.3.9 Unexpected start-up 5.3.10 Motor enclosures 5.3.11 Electrical requirements of controls 5.4 Thermal hazards 5.5 Noise control |
| 17 | 5.6 Ergonomic design principles 5.7 Hygiene requirements 5.7.1 General 5.7.1.1 Introduction 5.7.1.2 Food area 5.7.1.3 Splash area 5.7.1.4 Non-food area 5.7.2 Heating |
| 18 | 5.7.3 Refrigeration |
| 19 | Figure 5 — Hygiene areas of pasteurizers, vats and cream cookers |
| 20 | 5.8 Harmful substance 6 Verification of safety and hygiene requirements and/or protective measures Table 1 — Methods of the verification of the compliance with the safety requirements 7 Information of use 7.1 General 7.2 Instruction handbook |
| 22 | 7.3 Service manual 7.4 Cleaning 7.5 Marking |
| 23 | Annex A (normative) Noise test code (Grade 2 of accuracy) A.1 Terms and definitions A.2 Installation and mounting conditions A.3 Operating conditions A.4 Emission sound pressure level determination |
| 24 | A.5 Measurement uncertainties A.6 Information to be recorded A.7 Information to be reported A.8 Declaration and verification of noise emission values |
| 25 | Annex B (normative) Principles of design to ensure the cleanability of the machinery B.1 Terms and definitions B.2 Material of construction B.2.1 Type of materials B.2.2 Surface conditions |
| 26 | Table B.1 — Surface conditions for food area Table B.2 — Surface conditions for splash area B.3 Design B.3.1 Connection of internal surfaces B.3.1.1 General B.3.1.2 Connections of internal surfaces for food area |
| 27 | Figure B.1 — Design of two surfaces connection Figure B.2 — Design of two surfaces connection |
| 28 | Figure B.3 — Internal angle of two surfaces connection ≥ 135 |
| 29 | Figure B.4 — Dimension between two bends B.3.1.3 Connections of internal surfaces for splash area Figure B.5 — Design of two perpendicular surfaces |
| 30 | Figure B.6 — Design of the internal angle Figure B.7 — Weld for two perpendicular surfaces B.3.1.4 Connections of internal surfaces for non-food area B.3.2 Surface assemblies and overlaps B.3.2.1 General |
| 31 | B.3.2.2 Surface assemblies and overlaps for food area B.3.2.2.1 Surface assembly Figure B.8 — Assembled surfaces by a continuous weld Figure B.9 — Assembled surfaces by a continuous sealed and flushed joint B.3.2.2.2 Surface overlapping |
| 32 | Figure B.10 — Surface overlapping Figure B.11 — Surface connections |
| 33 | Figure B.12 — Surface connections by continuous sealed and flush jointing B.3.2.3 Surface assemblies and overlaps for splash area Figure B.13 — Surface assemblies and overlaps for splash area by means of a profile |
| 34 | Figure B.14 — Surface assemblies and overlaps for splash area by flush bonding Figure B.15 — Surface for splash area with overlapping distance B.3.2.4 Surface assemblies and overlaps for non-food area |
| 35 | B.3.3 Fasteners B.3.3.1 Fasteners for food area B.3.3.1.1 General B.3.3.1.2 Spot-facing Figure B.16 — Surface assemblies and overlaps for non-food area B.3.3.1.3 Pin drive systems B.3.3.2 Fasteners for splash area |
| 36 | Figure B.17 — Fasteners for splash area B.3.3.3 Fasteners for non-food area B.3.4 Feet, support and bases for cleaning the machines underneath B.3.4.1 Table-top machines Table B.3 — Minimum height of the feet related to the access distance |
| 37 | Figure B.18 — Table-top machines jointing with feet ≥ 150 mm |
| 38 | B.3.4.2 Machines on the floor B.3.4.2.1 Fixed machines with or without a base Figure B.19 — Table-top machines jointing with feet ≥ 150 mm Figure B.20 — Table-top machines jointing with feet < 150 mm |
| 39 | Figure B.21 — Table-top machines jointing with foot surface > 1 dm2 B.3.4.2.2 Mobile machines Figure B.22 — Example of castor |
| 40 | B.3.5 Ventilation openings B.3.5.1 Ventilation openings for non-food area B.3.5.2 Ventilation openings for splash area Figure B.23 — Ventilation openings guards B.3.6 Hinges |
| 41 | Figure B.24 — Hinges B.3.7 Control panel B.3.7.1 Control panel in the non-food area B.3.7.2 Control panel in the splash area |
| 42 | Figure B.25 — Control panel elements with distance ≥ 20 mm Figure B.26 — Control panel elements with distance ≥ 12,5 mm Figure B.27 — Protected control panel elements |
| 43 | Annex C (normative) Testing Disinfection of Pasteurizers, Vats Machines C.1 Testing disinfection by cleaning C.1.1 General C.1.2 Disinfectants C.1.3 Conducting the machine and process testing C.1.4 Evaluation of the machine and process testing C.2 Testing of the pasteurization process C.2.1 General C.2.2 Conducting the machine and process testing |
| 44 | C.2.3 Evaluation of the machine and pasteurization process testing C.3 Testing during cream production C.3.1 Microbiological criteria for cream production Table C.1 — Process hygiene criteria C.3.2 Verifying the cleaning and disinfection effect C.3.2.1 General C.3.2.2 Biuret method C.3.2.3 Swabbing C.3.2.4 ATP method |
| 45 | Annex ZA (informative) Relationship between this European Standard and the Essential Requirements of EU Directive 2006/42/EC |
| 46 | Bibliography |
