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Subscription pricing is determined by: Proceed to Checkout Continue Shopping. General principles for design. This document does not deal with the hygiene related risks to personnel arising from the use of the machine.
Examples of such groups of food processing machinery are given in the informative. Standards Subsctiption may be the 11672-2 solution. Risk assessment and risk reduction BS EN You may delete a document from your Alert Profile at any time. Please first verify your email before subscribing to alerts.
If the document is revised or amended, you will be notified by email. Examples of hygiene risks and acceptable solutions are given in the informative Annex A. 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 applies to food processing machines. In addition, the principles contained in this document can be applied to other machinery and wn usedto process food where similar risks apply.
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Safety distances to prevent hazard zones being reached by upper and lower limbs. We have no amendments or corrections for this standard.
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Accept and continue Learn more about the 16722- we use and how to change your settings. Click to learn more. This standard is not included in any packages. This Standard 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.
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Food manufacturing equipment, Catering equipment, Food technology, Hygiene, Safety measures, Accident prevention, Cleaning, Hazards, Verification, Design, Joints, Instructions for use, Food fit for human consumption, Animal feed, Communicable diseases. Add to Alert PDF.