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UNI EN 13208 : 2010

Current

Current

The latest, up-to-date edition.

FOOD PROCESSING MACHINERY - VEGETABLE PEELERS - SAFETY AND HYGIENE REQUIREMENTS

Published date

07-01-2010

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PREMESSA
INTRODUZIONE
1 SCOPO E CAMPO DI APPLICAZIONE
2 RIFERIMENTI NORMATIVI
3 TERMINI E DEFINIZIONI - DESCRIZIONE
4 ELENCO DEI PERICOLI SIGNIFICATIVI
5 REQUISITI E/O MISURE DI SICUREZZA E DI IGIENE
6 VERIFICA DEI REQUISITI E/O MISURE DI SICUREZZA E DI IGIENE
7 NFORMAZIONI PER L'USO
APPENDICE A (normativa) - PROCEDURA PER PROVE DI RUMOROSITA
  PER PELAVERDURE (ACCURATEZZA DI CLASSE 2)
APPENDICE B (normativa) - PRINCIPI DI PROGETTAZIONE PER
  GARANTIRE LA PULIBILITA DEI PELAVERDURE
APPENDICE ZA (informativa) - RAPPORTO FRA LA PRESENTE NORMA
  EUROPEA E I REQUISITI ESSENZIALI DELLA DIRETTIVA UE
  2006/42/CE
BIBLIOGRAFIA

Describes the safety and hygiene requirements for the design and manufacture of vegetable peelers used in the commercial and institutional catering industry, and in food shops.

Committee
CT 3
DocumentType
Standard
ProductNote
Italian version of this standard is now available.
PublisherName
Ente Nazionale Italiano di Unificazione (UNI)
Status
Current
Supersedes

ISO 4871:1996 Acoustics — Declaration and verification of noise emission values of machinery and equipment
CEN/TR 15623:2008 Food processing machinery - Route map - Materials for food area
ISO 4287:1997 Geometrical Product Specifications (GPS) — Surface texture: Profile method — Terms, definitions and surface texture parameters
EN 1088:1995+A2:2008 Safety of machinery - Interlocking devices associated with guards - Principles for design and selection
EN ISO 14121-1:2007 Safety of machinery - Risk assessment - Part 1: Principles (ISO 14121-1:2007)
IEC 60204-1:2016 Safety of machinery - Electrical equipment of machines - Part 1: General requirements
EN 614-1:2006+A1:2009 Safety of machinery - Ergonomic design principles - Part 1: Terminology and general principles
EN ISO 13857:2008 Safety of machinery - Safety distances to prevent hazard zones being reached by upper and lower limbs (ISO 13857:2008)
ISO 14121-1:2007 Safety of machinery Risk assessment Part 1: Principles
EN ISO 11201:2010 Acoustics - Noise emitted by machinery and equipment - Determination of emission sound pressure levels at a work station and at other specified positions in an essentially free field over a reflecting plane with negligible environmental corrections (ISO 11201:2010)
EN 1672-2:2005+A1:2009 Food processing machinery - Basic concepts - Part 2: Hygiene requirements
IEC 60529:1989+AMD1:1999+AMD2:2013 CSV Degrees of protection provided by enclosures (IP Code)
EN 953:1997+A1:2009 Safety of machinery - Guards - General requirements for the design and construction of fixed and movable guards
EN 12355:2003+A1:2010 Food processing machinery - Derinding-, skinning- and membrane removal machines - Safety and hygiene requirements
ISO 12100-2:2003 Safety of machinery Basic concepts, general principles for design Part 2: Technical principles
ISO 13857:2008 Safety of machinery Safety distances to prevent hazard zones being reached by upper and lower limbs
ISO 12100-1:2003 Safety of machinery Basic concepts, general principles for design Part 1: Basic terminology, methodology
EN ISO 13849-1:2015 Safety of machinery - Safety-related parts of control systems - Part 1: General principles for design (ISO 13849-1:2015)
EN ISO 4871:2009 Acoustics - Declaration and verification of noise emission values of machinery and equipment (ISO 4871:1996)
EN 60529:1991/AC:2016-12 DEGREES OF PROTECTION PROVIDED BY ENCLOSURES (IP CODE) (IEC 60529 EDITION 2.2 CORRIGENDUM 2:2015)
ISO 13849-1:2015 Safety of machinery — Safety-related parts of control systems — Part 1: General principles for design
ISO 11201:2010 Acoustics Noise emitted by machinery and equipment Determination of emission sound pressure levels at a work station and at other specified positions in an essentially free field over a reflecting plane with negligible environmental corrections
EN 60204-1 : 2006 COR 2010 SAFETY OF MACHINERY - ELECTRICAL EQUIPMENT OF MACHINES - PART 1: GENERAL REQUIREMENTS

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