{"id":264894,"date":"2024-10-19T17:39:56","date_gmt":"2024-10-19T17:39:56","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-1672-12014\/"},"modified":"2024-10-25T13:34:15","modified_gmt":"2024-10-25T13:34:15","slug":"bs-en-1672-12014","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-1672-12014\/","title":{"rendered":"BS EN 1672-1:2014"},"content":{"rendered":"<p>This European Standard deals with the significant hazards, hazardous situations and events relevant to commercial and industrial food processing machines as defined in <span class=\"xref\">Clause&nbsp;3<\/span> when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see <span class=\"xref\">Clause&nbsp;4<\/span>).<\/p>\n<p>This European Standard deals with the significant hazards, hazardous situations and events that occur during transport, assembly and installation, commissioning, setting, teaching, programming, process changeover, operation, cleaning, fault finding and maintenance.<\/p>\n<p>This European Standard deals with those risks which occur commonly in food processing machines and for which common technical requirements can be set which can be applied at all (or most) machines which have that particular hazard.<\/p>\n<p>Exclusions:<\/p>\n<p>This European Standard is not applicable to the following machines:<\/p>\n<ul>\n<li>\n<p>food processing machines intended for domestic use;<\/p>\n<\/li>\n<li>\n<p>food processing machines covered by the machine-specific standards listed in <span class=\"xref\">Annex&nbsp;C<\/span>;<\/p>\n<\/li>\n<li>\n<p>packaging machines;<\/p>\n<\/li>\n<li>\n<p>machines used in the agricultural and animal rearing sectors.<\/p>\n<\/li>\n<\/ul>\n<p>This European Standard does not deal with the hygiene risks to the consumer of the food product handled in the food processing machine. These risks are dealt with in <span class=\"std\"> <span class=\"std-ref\">EN&nbsp;1672\u20112:2005+A1:2009<\/span> <\/span>.<\/p>\n<p>This European Standard is not applicable to food processing machines that were manufactured before the date of its publication as a European Standard.<\/p>\n<h4>PDF Catalog<\/h4>\n<table border=\"1px\" class=\"des-table\">\n<tr>\n<th>PDF Pages<\/th>\n<th>PDF Title<\/th>\n<\/tr>\n<tr>\n<td><b>4<b><\/td>\n<td>Contents Page  <\/td>\n<\/tr>\n<tr>\n<td><b>9<b><\/td>\n<td>1 Scope <br \/> 2 Normative references  <\/td>\n<\/tr>\n<tr>\n<td><b>11<b><\/td>\n<td>3 Terms and definitions  <\/td>\n<\/tr>\n<tr>\n<td><b>12<b><\/td>\n<td>4 List of significant hazards <br \/> 4.1 General  <\/td>\n<\/tr>\n<tr>\n<td><b>13<b><\/td>\n<td>4.2 Mechanical hazards <br \/> 4.2.1 Moving parts <br \/> 4.2.1.1 General <br \/> 4.2.1.2 Risks arising from frequent operator intervention  <\/td>\n<\/tr>\n<tr>\n<td><b>14<b><\/td>\n<td>4.2.1.3 Risks which may arise from hygienic design features <br \/> 4.2.1.4 Quick release fixings <br \/> 4.2.1.5 Cleaning space under machines <br \/> 4.2.1.6 Spillage trays <br \/> 4.2.2 Hazards caused by high pressure fluids  <\/td>\n<\/tr>\n<tr>\n<td><b>15<b><\/td>\n<td>4.2.3 Stored energy <br \/> 4.2.4 Slip, trip and fall hazards resulting from the design of the machine <br \/> 4.2.4.1 Slip hazards <br \/> 4.2.4.2 Trip hazards <br \/> 4.2.4.3 Hazard of falling from a height <br \/> 4.2.5 Loss of stability <br \/> 4.3 Electrical Hazards <br \/> 4.3.1 Electrical equipment  <\/td>\n<\/tr>\n<tr>\n<td><b>16<b><\/td>\n<td>4.3.2 Electrostatic phenomena <br \/> 4.4 Thermal hazards <br \/> 4.5 Noise <br \/> 4.6 Hazards generated by vibration <br \/> 4.7 Hazards generated by radiation  <\/td>\n<\/tr>\n<tr>\n<td><b>17<b><\/td>\n<td>4.8 Hazards generated by materials and substances <br \/> 4.8.1 Food products <br \/> 4.8.2 Hazards from cleaning media  <\/td>\n<\/tr>\n<tr>\n<td><b>18<b><\/td>\n<td>4.8.3 Hazards from operating machines in potentially explosive atmospheres <br \/> 4.9 Hazards generated by neglecting ergonomic principles in machine design <br \/> 4.9.1 General  <\/td>\n<\/tr>\n<tr>\n<td><b>19<b><\/td>\n<td>4.9.2 Human error <br \/> 4.10 Hazards due to position, identification and operation of controls <br \/> 4.10.1 General <br \/> 4.10.2 Inability to stop movement <br \/> 4.10.3 Failure to isolate <br \/> 4.11 Hazards caused by failures on the machine  <\/td>\n<\/tr>\n<tr>\n<td><b>20<b><\/td>\n<td>4.12 Hazards due to missing or wrongly adjusted guards and protective devices <br \/> 4.13 Hazards due to the linking of machines and processes <br \/> 4.14 Hazards created by common mechanisms on food processing machines <br \/> 4.14.1 Feed hoppers <br \/> 4.14.1.1 General  <\/td>\n<\/tr>\n<tr>\n<td><b>21<b><\/td>\n<td>4.14.1.2 Mechanical hazards <br \/> 4.14.1.3 Slip and fall hazards <br \/> 4.14.1.4 Stability hazards <br \/> 4.14.1.5 Ergonomic hazards <br \/> 4.14.2 Cutting devices <br \/> 4.14.3 Conveyors  <\/td>\n<\/tr>\n<tr>\n<td><b>22<b><\/td>\n<td>5 Safety requirements and protective measures <br \/> 5.1 General <br \/> 5.2 Requirements to eliminate mechanical hazards <br \/> 5.2.1 Safeguarding of moving parts <br \/> 5.2.1.1 General <br \/> 5.2.1.2 Safety by design <br \/> 5.2.1.3 Fixed and interlocked guards  <\/td>\n<\/tr>\n<tr>\n<td><b>23<b><\/td>\n<td>5.2.1.4 Openings in guards <br \/> 5.2.1.5 Interlocking devices associated with guards <br \/> 5.2.2 Safety requirements for hygienic design features <br \/> 5.2.2.1 Quick release fixings <br \/> 5.2.2.2 Guarding under machines  <\/td>\n<\/tr>\n<tr>\n<td><b>24<b><\/td>\n<td>5.2.2.3 Spillage trays  <\/td>\n<\/tr>\n<tr>\n<td><b>25<b><\/td>\n<td>5.2.3 Safety requirements for high pressure fluids <br \/> 5.2.4 Stored energy <br \/> 5.2.5 Requirements to prevent slip, trip and falling hazards <br \/> 5.2.5.1 Design to avoid slipping  <\/td>\n<\/tr>\n<tr>\n<td><b>26<b><\/td>\n<td>5.2.5.2 Design to avoid tripping <br \/> 5.2.5.3 High level access <br \/> 5.2.6 Stability of machines <br \/> 5.2.6.1 Stability during operation  <\/td>\n<\/tr>\n<tr>\n<td><b>27<b><\/td>\n<td>5.2.6.2 Stability while being moved <br \/> 5.3 Requirements to prevent electrical hazards <br \/> 5.3.1 Electrical equipment <br \/> 5.3.1.1 General <br \/> 5.3.1.2 Supply disconnecting device <br \/> 5.3.1.3 Excepted circuits <br \/> 5.3.1.4 Prevention of unexpected start up  <\/td>\n<\/tr>\n<tr>\n<td><b>28<b><\/td>\n<td>5.3.1.5 Protection against electric shock <br \/> 5.3.1.6 Degree of protection <br \/> 5.3.1.7 Emergency stop <br \/> 5.3.1.8 Cables in wire trays  <\/td>\n<\/tr>\n<tr>\n<td><b>29<b><\/td>\n<td>5.3.2 Electrostatic phenomena <br \/> 5.4 Thermal hazards <br \/> 5.5 Noise reduction  <\/td>\n<\/tr>\n<tr>\n<td><b>30<b><\/td>\n<td>5.6 Vibration <br \/> 5.7 Radiation <br \/> 5.8 Food products, materials and substances <br \/> 5.8.1 Food products  <\/td>\n<\/tr>\n<tr>\n<td><b>31<b><\/td>\n<td>5.8.2 Cleaning media <br \/> 5.8.3 Requirements for machines used in potentially explosive atmospheres  <\/td>\n<\/tr>\n<tr>\n<td><b>32<b><\/td>\n<td>5.9 Ergonomic design principles <br \/> 5.9.1 General <br \/> 5.9.2 Operating the machine <br \/> 5.9.3 Loading product into the feed hopper <br \/> 5.9.4 Cleaning the machine <br \/> 5.9.5 Maintenance <br \/> 5.9.6 Moving the machine <br \/> 5.10 Controls <br \/> 5.10.1 General <br \/> 5.10.2 Stop Function  <\/td>\n<\/tr>\n<tr>\n<td><b>33<b><\/td>\n<td>5.10.3 Emergency stop devices on large machines <br \/> 5.10.4 Means of isolation of energy supplies <br \/> 5.11 Requirements to prevent failures  <\/td>\n<\/tr>\n<tr>\n<td><b>34<b><\/td>\n<td>5.12 Requirements to prevent hazards due to missing or wrongly adjusted guards and protective devices  <\/td>\n<\/tr>\n<tr>\n<td><b>35<b><\/td>\n<td>5.13 Requirements for machines and processes that are linked together <br \/> 5.14 Requirements for common mechanisms on food processing machines <br \/> 5.14.1 Safety requirements for feed hoppers <br \/> 5.14.1.1 General  <\/td>\n<\/tr>\n<tr>\n<td><b>36<b><\/td>\n<td>5.14.1.2 Safeguarding moving parts in feed hoppers  <\/td>\n<\/tr>\n<tr>\n<td><b>40<b><\/td>\n<td>5.14.2 Cutting devices <br \/> 5.14.2.1 General <br \/> 5.14.2.2 Requirements to avoid injury when installing or removing the cutting device <br \/> 5.14.2.3 Requirements to avoid injury when carrying or storing the cutting device <br \/> 5.14.3 Conveyors  <\/td>\n<\/tr>\n<tr>\n<td><b>41<b><\/td>\n<td>6 Verification <br \/> 6.1 Introduction  <\/td>\n<\/tr>\n<tr>\n<td><b>42<b><\/td>\n<td>6.2 Visual inspections <br \/> 6.2.1 Mechanical parts <br \/> 6.2.2 Guards <br \/> 6.3 Functional tests <br \/> 6.3.1 Interlocking and protective devices <br \/> 6.3.2 Stopping functions <br \/> 6.4 Measurements <br \/> 6.4.1 Measurements with machine stopped <br \/> 6.4.1.1 Guards <br \/> 6.4.1.2 Electrical testing  <\/td>\n<\/tr>\n<tr>\n<td><b>43<b><\/td>\n<td>6.4.2 Measurements with machine running <br \/> 6.4.2.1 Noise emission <br \/> 6.4.2.2 Temperature <br \/> 6.5 Design verification <br \/> 6.5.1 Guards <br \/> 6.5.2 Pneumatic systems <br \/> 6.5.3 Hydraulic systems <br \/> 6.5.4 Electrical equipment <br \/> 6.6 Hazardous-product- and cleaning-media-related requirements <br \/> 7 Information for use <br \/> 7.1 General <br \/> 7.2 Signal and warning devices  <\/td>\n<\/tr>\n<tr>\n<td><b>44<b><\/td>\n<td>7.3 Accompanying documents  <\/td>\n<\/tr>\n<tr>\n<td><b>45<b><\/td>\n<td>7.4 Marking  <\/td>\n<\/tr>\n<tr>\n<td><b>47<b><\/td>\n<td>Annex\u00a0A (normative)Noise measurement <br \/> A.1 Scope <br \/> A.2 Terms and definitions <br \/> A.3 Determination of emission sound pressure level <br \/> A.4 Sound power level determination  <\/td>\n<\/tr>\n<tr>\n<td><b>48<b><\/td>\n<td>A.5 Installation and mounting conditions <br \/> A.6 Operating conditions <br \/> A.7 Measurement uncertainties  <\/td>\n<\/tr>\n<tr>\n<td><b>49<b><\/td>\n<td>A.8 Information to be recorded <br \/> A.9 Information to be reported <br \/> A.10 Declaration and verification of noise emission values  <\/td>\n<\/tr>\n<tr>\n<td><b>51<b><\/td>\n<td>Annex\u00a0B (normative)Alternative methods of safeguarding medium-sized openings in guards  <\/td>\n<\/tr>\n<tr>\n<td><b>52<b><\/td>\n<td>Annex\u00a0C (normative)Relationship to machine-specific food processing machine standards  <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p><b>Food processing machinery. Basic concepts &#8211; Safety requirements<\/b><\/p>\n<table class=\"shortdes-table\" style=\"width: 100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td>Published By<\/td>\n<td>Publication Date<\/td>\n<td>Number of Pages<\/td>\n<\/tr>\n<tr>\n<td><a href=\"https:\/\/pdfstandards.shop\/product-category\/publishers\/bsi\/\"><b>BSI<\/b><\/a><\/td>\n<td>2014<\/td>\n<td>60<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":264899,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[2641],"product_tag":[],"class_list":{"0":"post-264894","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-bsi","8":"first","9":"instock","10":"sold-individually","11":"shipping-taxable","12":"purchasable","13":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/264894","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/264899"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=264894"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=264894"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=264894"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}