NS EN 12853 : 2001 AMD 2010
Current
The latest, up-to-date edition.
FOOD PROCESSING MACHINERY - HAND-HELD BLENDERS AND WHISKS - SAFETY AND HYGIENE REQUIREMENTS
12-01-2013
Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions - Description
4 List of hazards
5 Safety and hygiene requirements and/or measures
6 Verification of safety and hygiene requirements and/or
measures
7 Information for use
Annex A (normative) Noise test code for hand-held
blenders and whisks (Grade 2 of accuracy)
Annex B (normative) Principles of design to ensure the
cleanability of hand-held blenders and whisks
Annex ZA (informative) Relationship of this document with
the EC Directives
Bibliography
Defines the safety and hygiene requirements for the design and manufacture of hand-held blenders and whisks used in the commercial and institutional catering, and in food shops.
| DevelopmentNote |
2001 Edition Re-Issued in August 2010 & incorporates AMD 1 2010. (08/2010)
|
| DocumentType |
Standard
|
| PublisherName |
Norwegian Standards (Norges Standardiseringsforbund)
|
| Status |
Current
|
| Standards | Relationship |
| I.S. EN 12853:2001 | Identical |
| UNE-EN 12853:2002 | Identical |
| BS EN 12853 : 2001 | Identical |
| DIN EN 12853:2012-02 | Identical |
| NF EN 12853 : 2001 + A1 2010 | Identical |