Home Health Food protection and security: preventing and mitigating contamination during food processing and production
LEGISLATION, STANDARDS AND GUIDELINES COVERING HYGIENIC DESIGN
Food processing equipment intended to be sold in European countries and designing operations in food factories must comply with the European Machinery Legislation, consisting of the Machine Directives 2006/42/EC and 98/37/EC, and an endorsing guidance document published by the Industry and Enterprise Department of the European Commission with the title: “Guide to application of the Machine Directive 2006/42/EC” (European Commission, 2010). Annex I of the Machine Directive 98/37/EC (formerly 89/392/EEC and its amendments 91/368/EEC and 93/44/EEC), and Annex V of Council
Directive 93/43/EEC on the Hygiene of Foodstuffs require that all equipment used to handle food should be hygienically designed.
European Standards and Guidelines for Liquid Food Processing Equipment
The Comitee Europeen de Normalization technical committee CEN/TC 153 has developed two Harmonized European standards with respect to food machinery: prEN1672-1 and EN1672-2. With respect to hygienic design, the most important is EN 1672-2, which sets design principles for both safety and hygiene objectives.
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