NBN EN 13390 : 2002 + A1 2010

Foreword
0 Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 List of significant hazards
   4.1 Mechanical hazards
   4.2 Electrical hazards
   4.3 Thermal hazard
   4.4 Hazards generated by neglecting hygienic design
        principles
   4.5 Hazards generated by neglecting ergonomic
        principles
   4.6 Hazards generated by noise
5 Safety and hygiene requirements and/or protective
   measures
   5.1 Mechanical hazards
   5.2 Electrical hazards
   5.3 Thermal hazards
   5.4 Hygienic requirements
   5.5 Ergonomics
   5.6 Noise reduction
6 Verification of safety requirements and/or measures
7 Information for use
   7.1 Instruction handbook
   7.2 Marking
Annex A (normative) Principle of design to ensure the
        cleanability of pie and tart machines
   A.1 Terms and definitions
   A.2 Materials of construction
   A.3 Design
Annex B (normative) Noise test code - Grade 2 accuracy
   B.1 Terms and definitions
   B.2 Installation and mounting conditions
   B.3 Operating conditions
   B.4 Emission sound pressure level determination
   B.5 Measurement uncertainties
   B.6 Information to be recorded
   B.7 Information to be reported
   B.8 Declaration and verification of noise emission
        values
Annex ZA (informative) Relationship of this document with
         EC Directives
Bibliography

Defines safety and hygienic design requirements for the manufacture of machines used for the production of pies, tarts, pasties, en croute products and other such items where the pastry cases are formed by the closing under pressure of one or more forming heads. It is applicable to machines where operators hands enter hazard zone 1 at each cycle; machines which are loaded outside hazard zone 1 and to automatic machines.