EN 15861:2012
(Main)Food processing machinery - Smokehouses - Safety and hygiene requirements
Food processing machinery - Smokehouses - Safety and hygiene requirements
1.1 Requirements
This European Standard specifies safety and hygiene requirements for the design and manufacture of smokehouses for commercial use.
The machines covered by this standard are used for the smoking of foodstuffs, especially meat, fish or similar products, as well as the connected heating and cooling processes.
Smokehouses consist of the following elements:
- Smoke chamber with equipment;
- Air handling system;
- Smoke generator;
- Pipes and ducts;
- Cleaning systems.
This European Standard deals with all significant hazards, hazardous situations and events and hygiene requirements relevant to smokehouses when they are used as intended and under reasonably foreseeable conditions of misuse.
This European Standard deals with the hazards which can arise during the whole life of smokehouses.
This document is not applicable to smokehouses which are manufactured before the date of publication of this document by CEN.
1.2 Types
This European Standard covers the following types of smokehouses and installations:
- Smokehouses with friction smoke generator;
- Smokehouses with steam smoke generator;
- Smokehouses with liquid smoke generator;
- Smokehouses with saw dust and wood chip smoke generators;
- Smokehouses with one or several smoke chambers for batch production;
- Smokehouses for continous production.
This European Standard does not cover automatic production.
Nahrungsmittelmaschinen - Räucheranlagen - Sicherheits- und Hygieneanforderungen
Diese Europäische Norm legt die Sicherheits und Hygieneanforderungen an die Gestaltung und die Herstellung von Räucheranlagen zur kommerziellen Verwendung fest.
Die von dieser Norm erfassten Räucheranlagen werden für das Räuchern von Lebensmitteln, insbesondere Fleisch, Fisch oder ähnlichen Produkten sowie für die damit verbundenen Wärme und Kälteprozesse verwen-det.
Räucheranlagen bestehen aus:
- Räucherkammer mit Einbauten;
- Luftaufbereitungsanlage;
- Raucherzeuger;
- Rohrleitungen und Kanäle;
- Reinigungssysteme.
Diese Europäische Norm behandelt alle signifikanten Gefährdungen, Gefährdungssituationen, Gefährdungs-ereignisse und Hygieneanforderungen, die bei bestimmungsgemäßer Verwendung und unter vernünftiger-weise vorhersehbarem Missbrauch auf Räucheranlagen zutreffen.
Diese Europäische Norm behandelt Gefährdungen, welche während der gesamten Lebensdauer von Räucheranlagen auftreten können.
Dieses Dokument gilt nicht für Räucheranlagen, die hergestellt wurden, bevor CEN das vorliegende Dokument veröffentlichte.
1.2 Arten
Diese Europäische Norm umfasst folgende Bauarten von Räucheranlagen und Anbauten:
- Räucheranlagen mit Reibraucherzeuger;
- Räucheranlagen mit Dampfraucherzeuger;
- Räucheranlagen mit Flüssigrauch Ausstattung;
- Räucheranlagen mit Sägemehl- und Hackschnitzelraucherzeuger;
- Räucheranlage mit einer oder mehreren Räucherkammern für die Chargenfertigung;
- Räucheranlagen für die fortlaufende Produktion.
Diese Europäische Norm gilt nicht für die automatische Produktion.
Machines pour les produits alimentaires - Fumoirs - Prescriptions relatives à la sécurité et à l'hygiène
1.1 Prescriptions
La présente norme Européenne spécifie les exigences en matière d’hygiène et de sécurité pour la conception et la commercialisation des fumoirs à usage commercial.
Les machines couvertes par la présente norme, ainsi que les processus de chauffage et de réfrigération associés, sont utilisées pour fumer des produits alimentaires, en particulier, la viande, le poisson ou d’autres produits similaires.
Les fumoirs comprennent les éléments suivants :
- chambre de fumage avec équipement ;
- système de traitement de l’air ;
- générateur de fumée ;
- tuyauterie ;
- systèmes de nettoyage.
La présente norme Européenne traite de tous les phénomènes dangereux, situations et évènements dangereux significatifs ainsi que des prescriptions relatives à l’hygiène spécifiques aux fumoirs lorsqu’ils sont utilisés normalement et dans des conditions de mauvaise utilisation raisonnablement prévisibles.
La présente norme Européenne traite des phénomènes dangereux qui peuvent survenir durant la durée de vie des fumoirs.
Le présent document ne s’applique pas aux fumoirs qui ont été fabriqués avant la date de publication de ce document par le CEN.
1.2 Types
La présente norme couvre les catégories suivantes de fumoirs et d’installations :
- fumoirs avec générateur de fumée par friction ;
- fumoirs avec générateur de fumée à vapeur ;
- fumoirs avec générateur de fumée à liquide ;
- fumoirs avec générateur de fumée par de copeaux de bois ou sciure ;
- fumoirs avec une ou plusieurs chambres de combustion pour production par lot ;
- fumoirs pour production en continu.
La présente norme Européenne ne couvre pas la production automatisée.
Stroji za predelavo hrane - Dimnice - Varnostne in higienske zahteve
Ta evropski standard določa varnostne in higienske zahteve za načrtovanje in izdelavo dimnic za komercialno uporabo. Stroji, ki jih obravnava ta standard, se uporabljajo za dimljenje živil, še posebej mesa, rib ali podobnih izdelkov, in s tem povezanih procesov segrevanja in ohlajevanja. Dimnice so sestavljene iz naštetih elementov: – Dimna komora z opremo; – Sistem za uravnavanje zraka; – Generator dima; – Cevi in vodi; – Čistilni sistemi. Ta evropski standard opisuje vsa večja tveganja, nevarne situacije in dogodke ter higienske zahteve v zvezi z dimnicami, kadar se uporabljajo v skladu z njihovim namenom in pod pogoji pričakovane nepravilne uporabe. Ta evropski standard opisuje nevarne situacije, do katerih lahko pride med celotno življenjsko dobo dimnic. Ta dokument ne velja za dimnice, izdelane preden je CEN izdal ta dokument.
General Information
- Status
- Published
- Publication Date
- 26-Jun-2012
- Withdrawal Date
- 30-Dec-2012
- Technical Committee
- CEN/TC 153 - Food processing machinery - Safety and hygiene specifications
- Drafting Committee
- CEN/TC 153/WG 2 - Meat processing machinery
- Current Stage
- 9060 - Closure of 2 Year Review Enquiry - Review Enquiry
- Start Date
- 02-Dec-2017
- Completion Date
- 02-Dec-2017
- Directive
- 98/37/EC - Machinery
Overview
EN 15861:2012 - Food processing machinery - Smokehouses - Safety and hygiene requirements is a European (CEN) type C standard that specifies safety and hygiene requirements for the design and manufacture of commercial smokehouses. It covers smoke chambers, air handling systems, smoke generators, pipes/ducts and cleaning systems used for smoking foodstuffs (especially meat and fish) and associated heating/cooling processes. The standard addresses hazards throughout the whole life of the equipment and applies to new smokehouses manufactured after its publication.
Key topics
- Scope and types covered: friction, steam, liquid, sawdust/wood‑chip smoke generators; batch and continuous production smokehouses. (Automatic production lines are excluded.)
- Hazard identification: comprehensive list including mechanical, electrical, hydraulic/pneumatic, thermal (hot surfaces and steam), noise, explosion, chemical contamination, slipping/tripping, ergonomic risks and enclosure hazards.
- Safety requirements and protective measures:
- Mechanical installation and guarding, danger‑zone measures
- Electrical installation principles, emergency stop design and protection against water ingress
- Hydraulic/pneumatic safety, stability measures, and noise reduction
- Measures against high temperature, hot steam and explosion risks depending on generator/system type
- Hygiene and cleaning:
- Design for hygienic surfaces, designated food/splash/non‑food areas
- Surface condition, cleaning and disinfecting provisions and cleaning systems
- Verification and documentation:
- Tests, noise measurement code (Annex A), verification of protective measures
- Information for use, manuals, marking and alignment with EU Directive 2006/42/EC (see Annex ZA)
- Referenced standards: integrates related EN/ISO standards (e.g., EN 1672‑2 on hygiene principles, EN 60204‑1 for electrical equipment, EN ISO 12100 for risk assessment).
Applications
EN 15861:2012 is used to:
- Guide design and manufacture of safe, hygienic smokehouses for food processors and OEMs
- Define requirements for selection and installation of smoke generators, air handling and cleaning systems
- Support risk assessments, CE conformity and compliance with machinery and food‑safety regulations
- Inform maintenance, cleaning protocols and operator manuals to reduce contamination and accident risk
Who should use it
- Smokehouse and food‑processing machinery manufacturers
- Food industry safety and hygiene managers
- Plant designers, mechanical/electrical engineers and installers
- Conformity assessors, auditors and regulatory bodies
- Maintenance and training personnel
Related standards (examples)
- EN 1672‑2 - Food processing machinery: hygiene requirements
- EN 60204‑1 - Safety of machinery: electrical equipment of machines
- EN ISO 12100 - Safety of machinery: risk assessment and risk reduction
Keywords: EN 15861:2012, smokehouses, food processing machinery, safety and hygiene requirements, smoke generator, air handling, cleaning systems, risk assessment, CE compliance.
Frequently Asked Questions
EN 15861:2012 is a standard published by the European Committee for Standardization (CEN). Its full title is "Food processing machinery - Smokehouses - Safety and hygiene requirements". This standard covers: 1.1 Requirements This European Standard specifies safety and hygiene requirements for the design and manufacture of smokehouses for commercial use. The machines covered by this standard are used for the smoking of foodstuffs, especially meat, fish or similar products, as well as the connected heating and cooling processes. Smokehouses consist of the following elements: - Smoke chamber with equipment; - Air handling system; - Smoke generator; - Pipes and ducts; - Cleaning systems. This European Standard deals with all significant hazards, hazardous situations and events and hygiene requirements relevant to smokehouses when they are used as intended and under reasonably foreseeable conditions of misuse. This European Standard deals with the hazards which can arise during the whole life of smokehouses. This document is not applicable to smokehouses which are manufactured before the date of publication of this document by CEN. 1.2 Types This European Standard covers the following types of smokehouses and installations: - Smokehouses with friction smoke generator; - Smokehouses with steam smoke generator; - Smokehouses with liquid smoke generator; - Smokehouses with saw dust and wood chip smoke generators; - Smokehouses with one or several smoke chambers for batch production; - Smokehouses for continous production. This European Standard does not cover automatic production.
1.1 Requirements This European Standard specifies safety and hygiene requirements for the design and manufacture of smokehouses for commercial use. The machines covered by this standard are used for the smoking of foodstuffs, especially meat, fish or similar products, as well as the connected heating and cooling processes. Smokehouses consist of the following elements: - Smoke chamber with equipment; - Air handling system; - Smoke generator; - Pipes and ducts; - Cleaning systems. This European Standard deals with all significant hazards, hazardous situations and events and hygiene requirements relevant to smokehouses when they are used as intended and under reasonably foreseeable conditions of misuse. This European Standard deals with the hazards which can arise during the whole life of smokehouses. This document is not applicable to smokehouses which are manufactured before the date of publication of this document by CEN. 1.2 Types This European Standard covers the following types of smokehouses and installations: - Smokehouses with friction smoke generator; - Smokehouses with steam smoke generator; - Smokehouses with liquid smoke generator; - Smokehouses with saw dust and wood chip smoke generators; - Smokehouses with one or several smoke chambers for batch production; - Smokehouses for continous production. This European Standard does not cover automatic production.
EN 15861:2012 is classified under the following ICS (International Classification for Standards) categories: 67.260 - Plants and equipment for the food industry. The ICS classification helps identify the subject area and facilitates finding related standards.
EN 15861:2012 is associated with the following European legislation: EU Directives/Regulations: 2006/42/EC, 98/13/EC, 98/37/EC; Standardization Mandates: M/079, M/396. When a standard is cited in the Official Journal of the European Union, products manufactured in conformity with it benefit from a presumption of conformity with the essential requirements of the corresponding EU directive or regulation.
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Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Stroji za predelavo hrane - Dimnice - Varnostne in higienske zahteveNahrungsmittelmaschinen - Räucheranlagen - Sicherheits- und HygieneanforderungenMachines pour les produits alimentaires - Installations de fumage - Prescriptions relatives à la sécurité et à l'hygièneFood processing machinery - Smokehouses - Safety and hygiene requirements67.260Tovarne in oprema za živilsko industrijoPlants and equipment for the food industryICS:Ta slovenski standard je istoveten z:EN 15861:2012SIST EN 15861:2012en,fr,de01-december-2012SIST EN 15861:2012SLOVENSKI
STANDARD
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 15861
June 2012 ICS 67.260 English Version
Food processing machinery - Smokehouses - Safety and hygiene requirements
Machines pour les produits alimentaires - Fumoirs - Prescriptions relatives à la sécurité et à l'hygiène
Nahrungsmittelmaschinen - Räucheranlagen - Sicherheits-und Hygieneanforderungen This European Standard was approved by CEN on 10 May 2012.
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. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN member.
This European Standard exists 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 CEN-CENELEC Management Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, 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, Turkey and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre:
Avenue Marnix 17,
B-1000 Brussels © 2012 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 15861:2012: ESIST EN 15861:2012
Noise test code for smokehouses (grade 2) . 23A.1 Determination of the emission sound pressure level . 23A.2 Installation and mounting conditions . 23A.3 Operating conditions . 23A.4 Measurement . 23A.5 Measurement uncertainty . 24A.6 Information to be recorded . 24A.7 Information to be reported. 24A.8 Declaration and verification of the noise emission values . 25Annex ZA (informative)
Relationship between this European Standard and the Essential Requirements of EU Directive 2006/42/EC . 26Bibliography . 27
Figure Figure 1 — Danger zones of smokehouses . 10Figure 2 — Hygiene areas on smokehouses . 16Table Table 1 . 20
Introduction This document is a type C standard as stated in EN ISO 12100:2010. This European Standard is concerned with types of machinery referred to as “smokehouses”. The extent to which hazards, hazardous situations and events are covered is indicated in the scope of this document. When provisions of this type C standard differ from those which are stated in type A or B standards, the provisions of this type C standard take precedence over the provisions of the other standards.
1 Scope 1.1 Requirements This European Standard specifies safety and hygiene requirements for the design and manufacture of smokehouses for commercial use. The machines covered by this standard are used for the smoking of foodstuffs, especially meat, fish or similar products, as well as the connected heating and cooling processes. Smokehouses consist of the following elements: Smoke chamber with equipment; Air handling system; Smoke generator; Pipes and ducts; Cleaning systems. This European Standard deals with all significant hazards, hazardous situations and events and hygiene requirements relevant to smokehouses when they are used as intended and under reasonably foreseeable conditions of misuse. This European Standard deals with the hazards which can arise during the whole life of smokehouses. This document is not applicable to smokehouses which are manufactured before the date of publication of this document by CEN. 1.2 Types This European Standard covers the following types of smokehouses and installations: Smokehouses with friction smoke generator; Smokehouses with steam smoke generator; Smokehouses with liquid smoke generator; Smokehouses with saw dust and wood chip smoke generators; Smokehouses with one or several smoke chambers for batch production; Smokehouses for continous production. This European Standard does not cover automatic production. SIST EN 15861:2012
Note 1 to entry: The re-circulated smoke will then be used either
exclusively as a smouldering volume for generating fresh smoke; or only for transportation of the high concentrated smoke from the smouldering place, which means that the re-circulated smoke is not involved in the smoke generating process; or as partial volume (part of the smouldering volume) for the generation of smoke. SIST EN 15861:2012
Key Zone 1 processing room and equipment (smoke chamber) Zone 2 doors Zone 3 trolleys and racks Zone 4 drives (motors) Zone 5 fans (ventilators) Zone 6 dampers Zone 7 smoke generator Figure 1 — Danger zones of smokehouses
Zone 1: Processing room and equipment (smoke chamber) Hazard of crushing and/or shearing of lower limbs between fixed and movable parts. Zone 2: Doors Hazard of crushing of limbs between doors and gates and the smoke chamber. Zone 3: Trolleys and racks Hazard of impact, crushing and/or shearing of upper limbs by pushing or pulling of trolleys or racks between the trolley or the rack and the smoke chamber. Zone 4: Drives Hazard of trapping and drawing in of limbs at places where chains run on gearwheels as well as at running in places from chains or rollers and the fixed frame of conveyers. SIST EN 15861:2012
4.6 Noise hazard Smokehouses can generate noise which might result in hearing damage and accidents caused by lack of speech communication and acoustic signals. 4.7 Hazards from non-compliance with ergonomic principles during construction Physiological hazards can result from:
excessive lifting, pushing and pulling; an unhealthy posture of body due loading and unloading as well as maintaining and cleaning of the smokehouses. SIST EN 15861:2012
...
La norme EN 15861:2012, intitulée "Machinerie de transformation des aliments - Fumoirs - Exigences de sécurité et d’hygiène", établit des exigences essentielles pour la conception et la fabrication de fumoirs à usage commercial. Cette norme est cruciale pour garantir la sécurité et l'hygiène dans le processus de fumage des aliments, notamment la viande, le poisson et des produits similaires. L'étendue de la norme couvre tous les éléments clés d'un fumoir, y compris la chambre de fumage, le système de traitement de l'air, le générateur de fumée, les tuyaux et conduits, ainsi que les systèmes de nettoyage. Cela montre une approche exhaustive qui aborde non seulement la sécurité des machines, mais aussi la propreté essentielle à la prévention de la contamination des aliments. Les points forts de cette norme comprennent son attention détaillée aux risques significatifs et aux situations dangereuses qui peuvent survenir pendant toute la durée de vie des fumoirs. En traitant les exigences de sécurité et d'hygiène dans des conditions raisonnablement prévisibles de mauvaise utilisation, la norme assure une protection efficace des opérateurs et des consommateurs. La diversité des types de fumoirs couverts par cette norme, y compris ceux équipés de générateurs de fumée par friction, vapeur, liquide, ou à partir de sciure et de copeaux de bois, démontre également sa pertinence pour différents modes de production. Il est important de noter que la norme ne s'applique pas aux fumoirs fabriqués avant la date de publication par le CEN, ce qui garantit que seules les installations conformes aux dernières exigences de sécurité et d'hygiène sont prises en compte. En somme, la norme EN 15861:2012 est essentielle pour les fabricants de fumoirs, car elle fixe des standards clairs et rigoureux qui favorisent non seulement la sécurité et l'hygiène, mais également une production alimentaire de qualité.
Die Norm EN 15861:2012 legt spezifische Sicherheits- und Hygieneanforderungen für die Konstruktion und Herstellung von Räucheranlagen für den gewerblichen Einsatz fest. Der Anwendungsbereich dieser europäischen Norm umfasst die wesentlichen Aspekte der Sicherheit und Hygiene, die für das Räuchern von Lebensmitteln, insbesondere von Fleisch, Fisch und ähnlichen Produkten erforderlich sind, sowie die damit verbundenen Heiz- und Kühlprozesse. Ein herausragendes Merkmal dieser Norm ist ihre umfassende Betrachtung aller signifikanten Gefahren, gefährlichen Situationen und Ereignisse im Zusammenhang mit Räucheranlagen, die unter vorhersehbaren Nutzungsbedingungen verwendet werden. Dadurch wird sichergestellt, dass die Sicherheitsanforderungen in jeder Phase des Lebenszyklus der Räucheranlagen berücksichtigt werden. Die Norm differenziert zudem zwischen verschiedenen Typen von Räucheranlagen, darunter solche mit Reibungsrauchgeneratoren, Dampfrauchgeneratoren, Flüssigrauchgeneratoren und solchen, die mit Sägemehl- und Holzspanrauchgeneratoren ausgestattet sind. Diese präzise Kategorisierung unterstützt Hersteller dabei, die für ihre spezifischen Produkte geltenden Anforderungen zu identifizieren und korrekte Implementierungen vorzunehmen. Besonders relevant ist auch die Einbeziehung von Reinigungs- und Luftführungssystemen sowie der Rauchkammer, die essenzielle Komponenten einer jeden Räucheranlage darstellen. Diese Aspekte tragen wesentlich zur Gewährleistung der Hygiene bei, was in der Lebensmittelverarbeitung von höchster Bedeutung ist. Die Norm gilt nicht für Räucheranlagen, die vor dem Veröffentlichungsdatum erstellt wurden, was ihr eine klare zeitliche Relevanz verleiht und sicherstellt, dass alle neuen Produkte den aktuellen Sicherheitsstandards entsprechen. Zusammenfassend bietet die EN 15861:2012 durch ihre klaren Anforderungen und deren Anwendbarkeit auf verschiedene Räuchertypen eine essenzielle Grundlage für Hersteller und Betreiber, um Sicherheit und Hygiene im Bereich der Lebensmittelverarbeitung zu garantieren.
SIST EN 15861:2012는 상업용 훈제기를 위한 안전 및 위생 요구사항을 명확하게 규정하는 유럽 표준입니다. 이 표준의 주요 범위는 훈제기 설계 및 제조와 관련된 요소들로 구성되어 있으며, 고기, 생선 및 유사 제품의 훈제를 위한 기계의 안전성 및 위생 상태를 보장합니다. 이 표준의 강점은 모든 중요한 위험 요소와 위험한 상황, 그리고 예상되는 오용 조건에서의 위생 요구사항을 다룬다는 점입니다. 이는 소비자의 안전을 최우선으로 고려한 설계 원칙을 반영하며, 훈제기 사용 시 발생할 수 있는 모든 위험 요소를 종합적으로 분석하고 있습니다. 이러한 포괄적인 접근 방식은 훈제기와 관련된 사고를 예방하는 데 기여하며, 안전한 식품 가공 환경을 조성합니다. 또한, SIST EN 15861:2012는 다양한 유형의 훈제기를 다루고 있어, 마찰 연기 생성기, 증기 연기 생성기, 액체 연기 생성기, 톱밥 및 우드 칩 연기 생성기 등 다양한 기술적 요구사항을 충족할 수 있습니다. 이는 사용자가 자신에게 맞는 최적의 훈제기 선택을 가능하게 하며, 생산 방식의 다양성에 대한 필요도 충족합니다. 또한, 이 표준은 훈제기의 전체 수명 동안 발생할 수 있는 모든 위험에 대해 철저하게 다루어지기 때문에, 사용자와 제조자 모두에게 중요한 참고자료가 됩니다. 훈제기의 설계 및 운영에 있어 높은 안전성과 위생 기준을 제공함으로써, 이 문서는 업계의 질적 수준을 높이는데 기여합니다. 결론적으로, SIST EN 15861:2012는 상업용 훈제기의 안전성과 위생을 보장하기 위한 필수적인 기준으로, 훈제기 관련 산업에서의 표준화를 통해 제품의 품질과 소비자 신뢰를 높이는 데 중대한 역할을 다할 것입니다.
標準 EN 15861:2012 は、商業用の燻製機械に関する安全性および衛生要件を規定しています。この標準は、特に肉、魚、または同様の製品の燻製に使用される機械の設計と製造に重点を置いています。煙突、空気処理システム、煙生成器、配管およびダクト、清掃システムなど、煙製造機の主要な要素を包括的に取り扱っており、商業的用途における実践的なガイドラインを提供しています。 この標準の強みは、多様な燻製機のタイプをカバーしている点です。フリクション煙生成器やスチーム煙生成器、液体煙生成器を使用する燻製機から、バッチ生産および連続生産向けの燻製機まで、さまざまなニーズに対応可能です。これにより、異なる生産環境や要求に応じた柔軟な製品の設計が促進されます。 また、EN 15861:2012 は、燻製機が意図された通りに使用される場合や、予見可能な誤用の条件下で発生する可能性のある重要な危険や衛生要件についても詳細に取り扱っています。この包括的なアプローチにより、製品安全性が保証され、製造者と消費者の両方にとって高い安心感を提供します。 さらに、この標準は燻製器のライフサイクル全般におけるリスクを考慮しており、使用の初期段階から廃棄までの全ての段階で適用可能な指針を示しています。このように、EN 15861:2012 は燻製機械のデザインおよび運用における重要な基準として、業界の安全性と衛生の向上に寄与していることが明確です。
The standard EN 15861:2012 focuses on establishing essential safety and hygiene requirements for the design and manufacture of smokehouses used in commercial settings for food processing, particularly targeting the smoking of meat, fish, and similar products. One of the key strengths of this standard lies in its comprehensive scope, which covers not just the smoke chamber where food is processed, but also critical components like the air handling system, smoke generator, pipes and ducts, and cleaning systems. These elements are vital in ensuring both the effectiveness and safety of the smoking process. A significant aspect of EN 15861:2012 is its proactive approach to addressing safety hazards associated with smokehouses. The standard meticulously identifies and evaluates all significant hazards, hazardous situations, and hygiene requirements pertinent to the operation of smokehouses under intended as well as foreseeable misuse conditions. This thorough risk assessment ensures that all phases of the smokehouse life cycle are considered, which is crucial for manufacturers and operators aiming to mitigate risk and enhance food safety. Furthermore, the standard categorizes smokehouses based on different types of smoke generation techniques, including friction, steam, liquid, and solid smoke generators. This classification aids manufacturers in understanding the specific safety requirements applicable to their type of smokehouse, whether for batch or continuous production. Notably, the standard specifies that it is not applicable to smokehouses manufactured prior to its publication, reinforcing the commitment to modern safety and hygiene practices in the food processing industry. Overall, EN 15861:2012 stands as a vital standard within the food processing machinery sector, particularly for smokehouses, highlighting key aspects of product safety, hygiene compliance, and operational efficiency. Its relevance is underscored by the increasing emphasis on food safety standards across Europe, making it an essential reference for manufacturers and operators in the commercial food smoking industry.
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