DIN EN 12851:2010-10

Foreword
Introduction
1 Scope
2 Normative references
3 Terms, definitions and description
  3.1 Terms and definitions
  3.2 Description
4 List of significant hazards
  4.1 General
  4.2 Mechanical hazards
  4.3 Incorrect assembly and fitting
  4.4 Handling, cleaning and storage of cutting devices
  4.5 Hazards generated by neglecting hygiene principles
      in the attachment design
  4.6 Hazards generated by neglecting ergonomic principles
      in attachment design
  4.7 Compatibility of the attachment with the driving
      machine
5 Safety and hygiene requirements and/or measures
  5.1 General
  5.2 Mechanical hazards
  5.3 Incorrect assembly and fitting
  5.4 Handling, cleaning and storage of cutting devices
  5.5 Hygiene
  5.6 Ergonomics
  5.7 Compatibility between the attachment and the driving
      machine
6 Verification of the safety and hygiene requirements and/or
  measures
7 Information for use
  7.1 General
  7.2 Instruction handbook
  7.3 Marking
Annex A (normative) Principles of design to ensure the
         cleanability of catering attachments
Annex ZA (informative) Relationship between this European
         Standard and the Essential Requirements
         of EU Directive 98/37/EC
Bibliography

Describes the safety and hygiene requirements for the design and manufacture of the following catering attachments intended to be connected to an auxiliary drive hub of machines used in catering (mainly but not exclusively planetary mixers) and to be used in the commercial and institutional catering industry: - vegetable cutters and cheese graters; - worm type attachments: - fruit squeezers; - meat mincers; - pasta extruders; - coffee grinder; - strip cutters; - planetary mixers and whippers; - potato-mashers.