GB 22747-2008Food processing machinery -- Basic concepts -- Hygiene requirements (English PDF)

Foreword

The clause 1, clause 2, clause 3, Appendix A, Appendix B, Appendix C of this

standard are recommended, the rest is mandatory.

This standard, through revision, adopts the European standard EN 1672-

Introduction

Mechanical safety standard series of structures are.

- Type A standard (basic safety standards), giving the basic concepts, design

principles and characteristics which are applicable to all machinery;

- Type B standard (general safety standard), involving a safety feature of the

machine or a wide range of use of a class of safety devices.

a) Type B1, specific safety characteristics (such as safety distance,

surface temperature, noise) standards;

b) Type B2, safety devices (such as two-handed control device,

interlocking device, pressure-sensitive devices, guards) standards.

- Type C standard (machine safety standard), giving detailed safety

requirements for a specific machine or a group of machines.

This standard belongs to the type C standard.

The relevant machinery and hazards, dangerous accidents are also included in

the scope of this standard.

This standard describes the differences between the hazards to operators and

the risks to foods (it refers to mechanically processed foods) during food

processing.

This standard addresses those hazards of all (or most) food processing

machinery (as covered by different technical specifications). The hazard

conditions as proposed here shall be included in the scope of this standard.

In almost all hazardous situations, at least one risk reducing design, safety

protection or other safety measures can be adopted. These measures shall

satisfy the basic requirements for safety and hygiene, AND completely control

the risks. Even the hygiene risk or safety risk is not significant, it shall also

satisfy the safety and hygiene requirements, it shall take the corresponding

measures to minimize risk.

The first choice is to select a design method which removes both hygiene and

safety risks through design; if the risk is not within the scope of design of the

technical process, it shall use the protective measures to remove the hygiene

and safety risks; if there is residual risk after taking the design measures and

protective measures, it shall notice or guide the user to take measures to avoid

or minimize risk. The assessment against safety and hygiene risk can reflect

Food processing machinery -

Basic concepts - Hygiene requirements

1 Scope

This standard specifies the hygiene requirements for the machinery used in

preparing and processing food for human and animal consumption, analyzes

the possible hazards when using this type of machinery, AND proposes the

requirements for design measures and use information.

This standard does not deal with the hygiene related risks to personnel arising

from the use of machine.

This standard applies to food processing machinery and device, including food

processing complete machinery and device. Appendix B provides the

information of the food processing machinery and device applicable to this

standard.

The basic concepts involved in this standard apply to food processing

machinery and device with similar risks.

This standard does not apply to the machinery and device manufactured before

the release and implementation of this standard.

NOTE. Examples of hygiene risks and solutions are given in Appendix A.

2 Normative references

The provisions in following documents become the provisions of this Standard

through reference in this Standard. For the dated references, the subsequent

amendments (excluding corrections) or revisions do not apply to this Standard;

however, parties who reach an agreement based on this Standard are

encouraged to study if the latest versions of these documents are applicable.

For undated references, the latest edition of the referenced document applies.

GB/T 1031 Geometrical product specifications(GPS) - Surface texture.

Profile method - Surface roughness parameters and their values

GB/T 10610 Geometrical product specifications(GPS) - Surface texture.

Profile method - Rules and procedures for the assessment of surface texture

(GB/T 10610-1998, eqv ISO 4288.1996)

3.4.1

Food area

Area composed of surfaces in contact with food, through which the food or

other materials may enter into the food or food container in such forms as

inflow, dripping in, infiltration, or inhalation (automatic backflow) (SEE Figure

A.1).

3.4.2

Splash area

Area composed of surfaces on which part of the food may splash or flow

along under intended conditions of use and does not return into the product

(SEE Figure A.1).

3.4.3

Non food area

Any area other than those specified above (SEE Figure A.1).

3.5

Cleaning

Removal of soils.

3.6

Contamination

Presence of soils.

3.7

Corrosion resistant material

Material resistant to normally occurring action of chemical or electrochemical

nature. It includes food processing, cleaning and disinfection in accordance

with the instructions for use.

3.8

Crevice

An obvious surface defect such as crack which adversely affects cleanability.

The surface design and finish shall be such that the product is prevented as far

as possible from becoming accidentally separated from the food area and from

returning to it, if that return would cause a hazard to the processed food.

Surfaces shall have a finish so that no particle of product becomes trapped in

small crevices, thus becoming difficult to dislodge and so introduce a

contamination hazard.

Note. Surface finish in accordance with GB/T 10610 shall comply with technical

requirements, limited to measuring methods Rz and Ra, given in the machinery

specific C standard.