|
PREDSTANDARD
april 2006
Stroji za obdelavo hrane – Stroji za obglavljenje in filetiranje rib – Varnostne
in higienske zahteve
Food processing machinery - Fish heading and filleting machines - Safety and
hygiene requirements
ICS 67.260 Referenčna številka
oSIST prEN 15467:2006(en)
© Standard je založil in izdal Slovenski inštitut za standardizacijo. Razmnoževanje ali kopiranje celote ali delov tega dokumenta ni dovoljeno
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EUROPEAN STANDARD
DRAFT
prEN 15467
NORME EUROPÉENNE
EUROPÄISCHE NORM
February 2006
ICS
English Version
Food processing machinery - Fish heading and filleting
machines - Safety and hygiene requirements
Machines pour les produits alimentaires - Machines à
étêter et à fileter le poisson - Prescriptions relatives à la
sécurité et à l'hygiène
This draft European Standard is submitted to CEN members for enquiry. It has been drawn up by the Technical Committee CEN/TC 153.
If this draft becomes a European Standard, CEN members are bound to comply with the CEN/CENELEC Internal Regulations which
stipulate the conditions for giving this European Standard the status of a national standard without any alteration.
This draft European Standard was established by CEN in three official versions (English, French, German). A version in any other language
made by translation under the responsibility of a CEN member into its own language and notified to the Management Centre has the same
status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France,
Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania,
Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
Recipients of this draft are invited to submit, with their comments, notification of any relevant patent rights of which they are aware and to
provide supporting documentation.
Warning : This document is not a European Standard. It is distributed for review and comments. It is subject to change without notice and
shall not be referred to as a European Standard.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36 B-1050 Brussels
© 2006 CEN All rights of exploitation in any form and by any means reserved Ref. No. prEN 15467:2006: E
worldwide for CEN national Members.
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prEN 15467:2006 (E)
Contents Page
Foreword.4
Introduction .5
1 Scope.5
2 Normative references.5
3 Terms and definitions .6
4 List of hazards.13
4.1 Tray in-feed machines – Specific mechanical hazards .13
4.2 Belt in-feed machines – Specific mechanical hazards .13
4.3 Saddle filleting machines – Specific mechanical hazards .14
4.4 Heading machine – Specific mechanical hazards.14
4.5 Tail clamp machines – Specific mechanical hazards .15
4.6 Electric hazards.16
4.7 Hazard generated by noise .16
4.8 Hazards from non-compliance with ergonomic principles .16
4.9 Hazards from non-compliance with hygienic principles .16
4.10 Hazards from loss of stability.16
4.11 Fall hazards.17
5 Requirements.17
5.1 General mechanical requirements.17
5.2 Tray in-feed machines.18
5.3 Belt in-feed machines.19
5.4 Saddle type machines .20
5.5 Heading machines.21
5.6 Tail clamp machines.22
5.7 Electricity.23
5.8 Noise.23
5.9 Compliance with ergonomic principles.23
5.10 Compliance with hygienic principles.23
5.11 Fall.23
6 Marking.24
7 Information for use .24
7.1 Information for mounting and dismounting of the knife .24
7.2 Information of assembling.24
8 Verification of the safety requirements and/or measures .25
Annex A (normative) Noise test code for fish filleting machines – grade of accuracy 2 and 3.26
Annex ZA (informative) Relationship between this European Standard and the Essential
Requirements of EU Directive Machinery 98/37/EC .31
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Figures
Figure 1 — Example of a tray in-feed machine.8
Figure 1.1 — Tray fed machine – Hazard areas.8
Figure 2 — Example of a belt fed machine .9
Figure 2.1 — Belt in-feed machines – Hazard areas shown without guards.9
Figure 3 — Example of a saddle filleting machine.10
Figure 3.2 — Saddle filleting machines – Hazard areas .10
Figure 3.1 — Saddle and saddle turning.10
Figure 4 — Example of a heading machine .11
Figure 4.1 — Header – Hazard areas .11
Figure 5 — Example of a tail clamp machine .12
Figure 6 — Tail-clamp machines – Hazard areas.12
Tables
Table A.1 — Specification of K (based on K ).27
3 2
Table A.2 — Typical workstations for the determination of the emission sound pressure level and
operating conditions for all noise emission measurements .28
Table A.3 — Expected standard deviations of reproducibility σσσσ .28
R
Table A.4 — Uncertainties expected .29
Table A.5 — Example of a noise emission declaration (The values in this table are examples) .30
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prEN 15467:2006 (E)
Foreword
This document (prEN 15467:2006) has been prepared by Technical Committee CEN/TC 153 “Food
processing machinery — Safety and hygiene specifications”, the secretariat of which is held by DIN.
This document is currently submitted to the CEN Enquiry.
This document has been prepared under a mandate given to CEN by the European Commission and the
European Free Trade Association, and supports essential requirements of EU Directive(s).
For relationship with EU Directive(s), see informative Annex ZA, which is an integral part of this document.
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prEN 15467:2006 (E)
Introduction
The machines concerned and the hazards covered are indicated in the scope of this standard.
1 Scope
This European Standard specifies the safety and hygiene requirements for the design and construction of Fish
Heading and Fish Filleting Machines. The standard applies to machinery and equipment for the heading and
filleting of fish in the fish processing industries and aboard fishing vessels. The standard covers different types
of fish to be defined. The standard covers all significant hazards for such machines.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated
references, only the edition cited applies. For undated references, the latest edition of the referenced
document (including any amendments) applies.
EN 294:1992, Safety of machinery — Safety distances to prevent danger zones being reached by the upper
limbs
EN 349:1994, Safety of machinery — Minimum gaps to avoid crushing of parts of the human body
EN 418:1994, Safety of machinery — Emergency stop equipment, functional aspects — Principles for design
EN 953:1997, Safety of machinery — Guards — General requirements for the design and construction of fixed
and movable guards
EN 999:2000, Safety of machinery — The positioning of protective equipment in respect of approach speeds
of parts of the human body
EN 1050:1996, Safety of machinery — Risk assessment
EN 1088:1998, Safety of machinery — Interlocking devices associated with guards — Principles for design
and selection
EN 1672-2:1997, Food processing machinery — Basic concepts — Part 2: Hygiene requirements
EN 60204-1:1998, Safety of machinery — Electrical equipment of machines — Part 1: General requirements
EN ISO 3744:1995, Acoustics — Determination of sound power levels of noise sources using sound
pressure — Engineering method in an essentially free field over a reflecting plane (ISO 3744:1994)
EN ISO 3746:1995, Acoustics — Determination of sound power levels of noise sources using sound
pressure — Survey method using an enveloping measurement surface over a reflecting plane
(ISO 3746:1995)
EN ISO 3747:2000, Acoustics — Determination of sound power levels of noise sources using sound
pressure — Comparison method for use in situ (ISO 3747:2000)
EN ISO 4871:1996, Acoustics — Declaration and verification of noise emission values of machinery and
equipment (ISO 4871:1996)
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prEN 15467:2006 (E)
EN ISO 9614-2:1996, Acoustics — Determination of sound power levels of noise sources using sound
intensity — Part 2: Measurement by scanning (ISO 9614-2:1996)
EN ISO 11201:1995, Acoustics — Noise emitted by machinery and equipment — Measurement of emission
sound pressure levels at a work station and at other specified positions — Engineering and survey methods
applying environmental corrections (ISO 11201:1995)
EN ISO 11202:1995, Acoustics — Noise emitted by machinery and equipment — Measurement of emission
sound pressure levels at a work station and at other specified positions — Survey method in situ
(ISO 11202:1995)
EN ISO 11204:1995, Acoustics — Noise emitted by machinery and equipment — Measurement of emission
sound pressure levels at a work station and at other specified positions — Method requiring environmental
corrections (ISO 11204:1995)
EN ISO 12100-1:2003, Safety of machinery — Basic concepts, general principles for design — Part 1: Basic
terminology, methodology (ISO 12100-1:2003)
EN ISO 12100-2:2003, Safety of machinery — Basic concepts, general principles for design — Part 2:
Technical principles (ISO 12100-2:2003)
EN ISO 14122-1:2001, Safety of machinery — Permanent means of access to machinery — Part 1: Choice of
fixed means of access between two levels (ISO 14122-1:2001)
EN ISO 14122-2:2001, Safety of machinery — Permanent means of access to machinery — Part 2: Working
platforms and walkways (ISO 14122-2:2001)
EN ISO 14122-3:2001, Safety of machinery — Permanent means of access to machinery — Part 3: Stairs,
stepladders and guard-rails (ISO 14122-3:2001)
EN ISO 14122-4:2004, Safety of machinery — Permanent means of access to machinery — Part 4: Fixed
ladders (ISO 14122-4:2004)
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1.1
filleting
process comprises removal of spine/spinal cord and/or collar bones from fish
3.1.2
splitting
cutting of fish into fillets with the spine on one of the filets, or the spine divided on both fillets
3.1.3
heading
deheading process includes V-cutting, flat-cutting, round-cutting, and guillotine-cutting and gutting
3.1.4
nobbing
cutting off the head and pulling out the intestines
3.1.5
gutting
removal of the intestines from fish
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3.1.6
cutting tool
tool applying the cut to the product, i. e. knife, water jets or saw blade
3.1.7
in-feed
part of the machine where the product is placed and subsequently fed to the machine
3.1.8
hazard zone
any space in which a person is exposed to at least one hazard during processing, cleaning or maintenance,
adjusting or change of tools
3.1.9
knife
a cutting tool with a sharp firm or corrugated cutting edge, intended for cutting of meat, bone and similar parts
of a fish.
The knife may be:
Stationary;
Reciprocating;
rotating circular;
or an endless blade
3.1.10
knife-holder (blade removing device)
device to make the knife safe to grasp during mounting and dismounting.
The knife-holder may be an integrated part of the knife or detachable
3.1.11
knife-edge guard
device guarding the knife-edge during the mounting and dismounting of the knife. A knife-edge guard may be
a detachable or an integral part of the machine
3.1.12
knife-carrier
A device that protects the operator and guards the knife during transport and storage
3.1.13
processing
processing covers one or more of the terms: Filleting, splitting, heading, nobbing, gutting and similar handling
3.1.14
offal
in this standard the term offal is applied to the part of the internal organs of fish, head, fins, guts etc. which are
not the main production of the machine
3.2
tray infeed machine
a processing machine usually with one or two endless chains mounted with fixed trays transporting and
positioning the fish through the processing. The fish may be placed manually or automatically in the fixed trays
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3.2.1
tray infeed machines
a) one or two chains with fixed trays;
b) handling unit (deheading, filleting, nobbing, gutting, etc.);
c) transfer or discharge;
d) operators platform
Figure 1 — Example of a tray in-feed machine Figure 1.1 — Tray fed machine – Hazard areas
3.2.2
tray in-fed machines – Hazard areas
The specific hazard areas dealt with on this type of machine are as follows;
a) in-feed area: The area where the fish is placed in the tray, either manual or by a feeding machine;
b) entrance to processing area: The area where the tray-chain and fish moves into the processing area;
c) processing area: The area where the deheading, filleting, nobbing, gutting etc is performed;
d) transfer and / or discharge area: The area where the processed fish and the offal leaves the machine
3.3
belt in-feed machine
a processing machine usually with two parallel endless belts. The fish is placed between the belts and is fed
to the machine. A belt in-feed machine may have the following elements:
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Key
A In-fed slide
B Parallel belts
C Cutting area
D Transfer or discharge end
Figure 2 — Example of a belt fed machine Figure 2.1 — Belt in-feed machines – Hazard areas
shown without guards
3.3.2
belt in-feed machines – Hazard areas
The specific hazard areas dealt with on this type of machine are as follows;
a) in-feed area: the area where the fish manually is placed between the feeding belts;
b) entrance to processing area: the area where the feeding belts and fish moves into the processing area;
c) processing area: the area where the deheading, filleting, nobbing, gutting etc. is performed;
d) transfer and/or discharge area: the area where the processed fish and the offal leaves the machine
3.4
saddle filleting machines
machine compromising an endless chain of saddles, the saddles are used to transport the fish trough the
machine. Saddle filleting machines may have the following elements:
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Key
A Tray for fish to be processed D Operators platform
B Handling unit, chain with moving saddles E Discharge unit (End of chain with moving saddles)
C Processing unit (measuring, positioning, filleting, F Machine frame
scraping, etc.)
G Discharge unit for offal
Figure 3 — Example of a saddle filleting machine Figure 3.2 — Saddle filleting machines – Hazard
areas
3.4.2
saddle
a saddle is a device for the positioning ad carrying the fish through the processing.
Key
1 Direction of movement
Figure 3.1 — Saddle and saddle turning
3.4.3
saddle filleting machines – Hazard areas
The specific hazard areas dealt with on this type of machine are as follows;
a) saddle turning area: the area where the chain with saddles moves up to the feeding area or downward for
return;
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b) in-feed area: the area where the fish manually is placed on a saddle;
c) entrance to processing area. the area where the feeding belts and fish move into the processing area;
d) processing area: the area where measuring, positioning, cutting, scraping etc takes place;
e) transfer discharge area: the area where the product is delivered to further operations and the saddles turn
downwards and return to the saddle turning area A;
f) operators position
3.5
header
header is a machine for deheading of fish. The fish is manually positioned between feed belts, which hold and
move the fish through a cutting device. Heading machine may have the following elements:
Key
A Cutting device D Table and cover for transmissions
B A trip device E Guide plate(s)
C Feed belt(s) F Operators position
Figure 4 — Example of a heading machine Figure 4.1 — Header – Hazard areas
3.5.2
header – Hazard areas
the specific hazard areas dealt with on this type of machine are as follows;
a) knife area: the area where the rotating knives and stationary knifes are situated;
b) cutting area: the area where the de-heading is performed by means of the belts movement of the fish
towards the cutting knives;
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c) in-feed area: the area where the fish is moved forwards by the fed belt. The in-feed area starts at the fish
insert opening and ends at the knives;
d) transmission area: gears, belt drives, shafts etc.;
e) fish insert area: the opening where the fish manually is positioned to the in-feed area;
f) operators workplace: the area in front of the header, where the operator stands for normal operation
3.6
tail clamp machine
tail clamp machine is a processing machine where the fish is placed by the tail in a clamp designed to draw
the fish through the machine. Tail clamp machine may have the following elements:
3.6.1
clamp.
clamps are series of holding devices mounted in an endless chain, witch moves the fish horizontally through
the processing by the tail
Key Key
A Tray for fishes to be processed a In-feed area: The area where the fish-tail is positioned
in the clamps
B Feeding area, for manual positioning of the fish
b Entrance to processing area. The area where the
C Processing unit (positioning, measuring, cutting,
feeding belts and fish moves into the processing area
cleaning)
c Processing area: The area where measuring,
D Operators place
positioning, cutting, scraping etc takes place
E Discharge unit
d Discharge area
F Machine frame
e Discharge area for offal
G Discharge for offal
Figure 5 — Example of a tail clamp machine Figure 6 — Tail-clamp machines – Hazard areas
3.6.4
tail clamp machines – Hazard areas
The specific hazard areas dealt with on this type of machine are as follows;
The machine can be divided in the following hazard areas
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4 List of hazards
4.1 Tray in-feed machines – Specific mechanical hazards
4.1.1 In-feed area.
See fig. 1.1
Entanglement, drawing in or trapping hazard by moving trays;
crushing or shearing hazard between two trays;
hazards generated by unhealthy body postures;
thermal hazards caused by surface temperature of the machine.
4.1.2 Entrance to processing area
Drawing-in or trapping hazard by the moving trays.
4.1.3 Processing area
Cutting, shearing or crushing hazard by rotating Knives, rotating wheels etc.
4.1.4 Transfer or discharge area
Crushing and drawing-in hazard between two trays, belt drive or transport chain;
stabbing or puncture hazard by belts and transport chains with sharp nails;
cutting hazard by knives.
4.2 Belt in-feed machines – Specific mechanical hazards
4.2.1 In-feed area
Drawing-in hazard between belts and pulleys and belt supports.
4.2.2 Entrance to processing area
Drawing-in hazard by moving belts.
4.2.3 Processing area
Cutting hazard during processing;
cutting hazard at cleaning and replacement of knives;
drawing-in hazard between a belt and its supports.
4.2.4 Transfer and discharge area
Drawing-in hazard between a belt and driving wheel, between belt and supports, and between two belts.
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4.3 Saddle filleting machines – Specific mechanical hazards
4.3.1 Saddle turning area.
See fig. 2.1
Drawing-in hazard by the moving saddles;
crushing hazard between a saddle and machine parts, and between two closing chain/saddle parts.
4.3.2 In-feed area
Hazards generated by unhealthy body postures;
slip and fall on slippery ground.
4.3.3 Entrance to cutting area
Drawing-in hazard by a saddle;
squeezing hazard between a saddle and fixed machine parts.
4.3.4 Processing area
Cutting, severing and Crushing hazards by the rotating knives and wheels during processing;
cutting hazard on knives during cleaning and replacement;
puncture hazard by belts and chains with sharp nails;
ejection of liquid and remains of meat.
4.3.5 Transfer/discharge area
Drawing-in hazard by the moving saddles;
shearing and crushing hazards by running belts and pulleys and chains;
ejection of liquid and remains of meat;
puncture hazard by sharp nails on belts and chains.
4.4 Heading machine – Specific mechanical hazards
See fig. 9.
4.4.1 Knife area-
Cutting hazard by rotating knives, stationary knives, replacement of knives;
entanglement and drawing-in hazard by rotating shafts.
4.4.2 Cutting area
Cutting hazard by rotating and stationary knives.
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4.4.3 Infeed area
Drawing-in hazard by moving feeding belts;
stabling/Puncture hazard by spiked bets;
crushing hazard by V-belt drives and chain drives.
4.4.4 Transmission area
Crushing hazard by V-belt drives, gears and chain-drives;
stabbing/Puncture hazard by spiked belts.
4.4.5 Fish insert area
Drawing-in hazard by moving feeding belts;
stabbing/Puncture hazard by spiked belts.
4.4.6 Operators workplace
Slip and fall hazard by slippery ground.– Hazards generated by unhealthy body postures.
4.5 Tail clamp machines – Specific mechanical hazards
4.5.1 In-feed area
Crushing hazard by the moving table.
4.5.2 Entrance to processing area
Drawing-in hazard by the tail clamps.
4.5.3 Processing area
Cutting hazard by rotating knifes;
entanglement and drawing-in hazard by running chains, rotating wheels and moving tools.
4.5.4 Discharge area
Drawing-in hazard between belt and rotating roll;
crushing between belt and support, and between fish and cover.
4.5.5 Discharge area for offal
Impact hazard by hitting frame and cover during cleaning.
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4.6 Electric hazards
4.6.1 Direct or indirect contact with live parts
Electric hazard from contact with live electric parts.
4.6.2 Electrical components with an insufficient level of safety
4.6.3 Failure in the control system.
Hazard due to failure or malfunction of the control system
4.7 Hazard generated by noise
Heading and filleting machines may generate noise, which may result in tinnitus, permanent loss of
hearing, stress,
communication hazard due to noise interference with speech and noise interference with the perception
of acoustic signals.
4.8 Hazards from non-compliance with ergonomic principles
Unhealthy posture or excessive physical effort;
inadequate consideration of human anatomy of hand/arm or foot/leg during machine design;
hazard of physical damage.
4.9 Hazards from non-compliance with hygienic principles
Microbiological causes:
hazard of damage to health of the consumer from entrapped items originating from raw materials,
machine parts or other sources causing harm to consumer (food poisoning).
Chemical causes:
contamination of foodstuff through residues of cleaning and disinfecting agents causing harm to
consumer.
Zoonosis:
(Zoonosis is not a machine specific hazard, other than indirect when the operator shall wear gloves).
Microbiological effects on the operator:
(Microbiological causes are normally not machine specific hazards, other than when the operator has to be in
contact with contaminated parts of the machine).
Mycobacterium marinum (balnei) hazard for skin ulceration (akvariumgranulom) on hands and arms in
contact with fish.
Erysiprlotrix rhusiopathiae insidiosa for Erysipelas infection by contact with slime from infected fish.
4.10 Hazards from loss of stability
Fall hazard from an elevated standing platform.
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4.11 Fall hazards
Fall from an elevated working platform;
slip hazard from wet or contaminated floor.
5 Requirements
5.1 General mechanical requirements
All moveable parts representing a hazard shall be safeguarded, or equipped with protective devices providing
the same safety. A safeguard shall not hinder cleaning or hygiene. Guards shall comply with EN 953.
The safeguarding shall provide appropriate safety for the operators, the cleaning staff and the service
pe
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