BS EN 15467:2014
$167.15
Food processing machinery. Fish heading and filleting machines. Safety and hygiene requirements
| Published By | Publication Date | Number of Pages |
| BSI | 2014 | 38 |
This European Standard specifies the safety and hygiene requirements for the design and construction of automatic fish heading and fish filleting machines, and using knives.
This European Standard applies to machinery and equipment for the heading and filleting of fish in the fish processing industry. This European Standard deals with all significant hazards, hazardous situations, and events relevant to fish heading and filleting machines when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4). It deals with the hazards during the following phases of the intended use: assembly and installation, commissioning, setting and adjusting, operation, cleaning, fault finding, and maintenance.
When drawing up this European Standard, the following assumptions were made:
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only trained adult persons operate the machines;
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the machines are used in workplaces with an illumination level that can be reasonably expected in such places.
This European Standard is not applicable to fish heading and filleting machines that are manufactured before the date of its publication as an EN.
PDF Catalog
| PDF Pages | PDF Title |
|---|---|
| 4 | Contents Page |
| 6 | Foreword |
| 7 | Introduction |
| 8 | 1 Scope 2 Normative references |
| 10 | 3 Terms and definitions 3.1 General |
| 15 | 4 List of significant hazards 4.1 General 4.2 Tray in-feed machines – Specific mechanical hazards 4.2.1 In-feed area |
| 16 | 4.2.2 Entrance to processing area 4.2.3 Processing area 4.2.4 Transfer or discharge area 4.3 Belt in-feed machines – specific mechanical hazards 4.3.1 In-feed area 4.3.2 Entrance to processing area 4.3.3 Processing area 4.3.4 Transfer and discharge area 4.4 Saddle filleting machines – specific mechanical hazards 4.4.1 Saddle turning area 4.4.2 In-feed area |
| 17 | 4.4.3 Entrance to cutting area 4.4.4 Processing area 4.4.5 Transfer/discharge area 4.5 Heading machine – specific mechanical hazards 4.5.1 Knife area 4.5.2 Cutting area 4.5.3 In-feed area 4.5.4 Transmission area |
| 18 | 4.5.5 Fish insert area 4.5.6 Operator’s workplace 4.6 Tail clamp machines – specific mechanical hazards 4.6.1 In-feed area 4.6.2 Entrance to processing area 4.6.3 Processing area 4.6.4 Discharge area 4.6.5 Discharge area for offal 4.7 Electric hazards 4.8 Hazard generated by noise 4.9 Hazards from non-compliance with ergonomic principles |
| 19 | 4.10 Hazards from non-compliance with hygienic principles 4.11 Hazards from loss of stability 4.12 Fall hazards 4.13 Failure of the control system 4.14 Failure of the power supply 4.15 Hydraulic and pneumatic hazards 4.16 Hazards during interventions |
| 20 | 4.17 List of significant hazards |
| 21 | 5 Safety requirements and / or protective measures 5.1 General 5.2 General requirements 5.2.1 General 5.2.2 Guards 5.2.3 Protective devices 5.2.4 Control systems 5.2.4.1 General |
| 22 | 5.2.4.2 Mode selection 5.2.4.3 Safety-related parts of the control system 5.2.4.4 Emergency stop 5.2.4.5 Pneumatic and hydraulic systems 5.2.5 Safety requirements related to electromagnetic phenomena 5.2.6 Failure of the power supply |
| 23 | 5.2.7 Handling of the machines and machine parts 5.2.8 Supply disconnecting devices 5.2.9 Knife handling 5.2.9.1 Knife-edge guard 5.2.9.2 Knife-holder 5.2.9.3 Knife-carrier |
| 24 | 5.3 Specific mechanical requirements for tray in-feed machines 5.3.1 Moving trays 5.3.2 Danger points in the tray turning zone 5.3.3 Entrance to the processing area 5.3.4 Processing area 5.3.5 Discharge or transfer area 5.4 Specific mechanical requirements for belt in-feed machines 5.4.1 General requirements |
| 25 | 5.4.2 Feeding area 5.4.3 Entrance to the processing area 5.4.4 Processing area 5.4.5 Transfer and/or discharge area 5.5 Specific mechanical requirements for saddle type machines 5.5.1 Saddle turning area |
| 26 | 5.5.2 Feeding area 5.5.3 Entrance to processing area 5.5.4 Processing area 5.5.5 Transfer or discharge area 5.6 Specific mechanical requirements for heading machines 5.6.1 Knife area 5.6.2 Cutting area |
| 27 | 5.6.3 In-feed area 5.6.4 Transmission area 5.6.5 Fish insert area 5.7 Specific mechanical requirements for tail clamp machines 5.7.1 Feeding area 5.7.2 Processing area |
| 28 | 5.7.3 Discharge area 5.8 Electric hazards 5.9 Noise reduction 5.10 Compliance with ergonomic principles 5.10.1 General |
| 29 | 5.10.2 Heading machines 5.11 Compliance with hygienic principles 5.12 Fall hazards |
| 30 | 6 Verification of safety requirements and/or measures 7 Information for use 7.1 General 7.2 Signal and warning devices |
| 31 | 7.3 Instruction handbook 7.3.1 General 7.3.2 Information for mounting and dismounting of the knife 7.3.3 Information on assembling 7.3.4 Safety during interventions such as setting, troubleshooting and maintenance 7.3.5 Additional information |
| 32 | 7.4 Marking |
| 33 | Annex A (normative) Noise test code for fish filleting machines (grade 2) A.1 Emission sound pressure level determination A.2 Installation and mounting conditions A.3 Operating conditions A.4 Measurement A.5 Information to be recorded |
| 34 | A.6 Information to be reported A.7 Declaration and verification of the noise emission values |
| 35 | Annex ZA (informative) Relationship between this European Standard and the Essential Requirements of EU Directive 2006/42/EC |
| 36 | Bibliography |
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