BSI 16/30338566 DC:2016 Edition
$13.70
BS EN 13379. Pasta processing plant. Spreader, stripping and cutting machine, stick return conveyor. Safety and hygiene requirements
| Published By | Publication Date | Number of Pages |
| BSI | 2016 | 49 |
PDF Catalog
| PDF Pages | PDF Title |
|---|---|
| 8 | 1 Scope 2 Normative references |
| 10 | 3 Terms and definitions |
| 11 | 4 Descriptions 4.1 Spreader |
| 12 | 4.2 Stripping and cutting machine |
| 13 | 4.3 Stick return conveyor |
| 14 | 5 List of hazards 5.1 General 5.2 Mechanical hazards 5.2.1 General 5.2.2 Mechanical hazards at the spreader |
| 15 | 5.2.3 Mechanical hazards on the stripping and cutting machine 5.2.4 Mechanical hazards at the stick return conveyor |
| 16 | 5.2.5 Fluid ejection hazards 5.2.6 Hazards due to unexpected start-up 5.3 Electrical hazards 5.4 Thermal hazards 5.5 Noise hazards 5.6 Hazards due to slip, trip and fall |
| 17 | 5.7 Hazards due to neglecting of hygienic principles 5.8 Hazards generated by neglecting ergonomic principles 6 Safety requirements and/or protective measures 6.1 General 6.2 Mechanical hazards 6.2.1 General 6.2.2 Spreader |
| 18 | 6.2.3 Stripping and cutting machine 6.2.4 Stick return conveyor 6.2.5 Fluid ejection |
| 19 | 6.2.6 Unexpected start-up 6.2.6.1 General 6.2.6.2 Supply disconnecting device 6.2.6.3 Emergency stop device 6.2.6.4 Control circuits and control functions of normal stop device 6.2.6.5 Safety-related parts of control systems 6.2.6.6 Automatic start warning |
| 20 | 6.2.6.7 Interlocking system of guards 6.2.6.8 Controls for maintenance operations 6.3 Electrical hazards 6.3.1 General 6.3.2 Protection against shock 6.3.2.1 Direct contact 6.3.2.2 Indirect contact |
| 21 | 6.3.3 Degrees of protection 6.3.4 Cable selection and colours 6.3.5 Safety requirements related to electromagnetic phenomena 6.4 Thermal hazards 6.5 Noise reduction |
| 22 | 6.6 Protective measures against slip, trip and fall 6.7 Protective measures against hazards due to neglecting of hygienic principles 6.7.1 General 6.7.2 Food area 6.7.3 Splash area 6.7.4 Non-food area |
| 25 | 6.8 Ergonomic design principles 7 Verification of safety requirements and/or measures |
| 27 | 8 Information for use 8.1 Technical information |
| 28 | 8.2 Indicators 8.2.1 General 8.2.2 Warning signs for residual hazards 8.3 Marking |
