SIST EN 15467:2015
(Main)Food processing machinery - Fish heading and filleting machines - Safety and hygiene requirements
Food processing machinery - Fish heading and filleting machines - Safety and hygiene requirements
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:
- only trained adult persons operate the machines;
- 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.
Nahrungsmittelmaschinen - Fischköpf- und -filetiermaschinen - Sicherheits- und Hygieneanforderungen
Diese Europäische Norm legt die Sicherheits- und Hygieneanforderungen für die Konstruktion und Herstellung von automatischen Fischköpf- und -filetiermaschinen und für die Verwendung von Messern fest.
Diese Europäische Norm gilt für Maschinen und Ausrüstungen für das Köpfen und Filetieren von Fisch in der Fisch verarbeitenden Industrie. Diese Europäische Norm behandelt alle signifikanten Gefährdungen, Gefähr-dungssituationen und Gefährdungsereignisse, die auf Maschinen zum Köpfen und Filetieren von Fisch zutreffen, wenn sie bestimmungsgemäß und unter Bedingungen von durch den Hersteller vernünftigerweise vorhersehbaren Fehlanwendungen verwendet werden (siehe Abschnitt 4). Behandelt werden Gefährdungen während der folgenden Phasen des bestimmungsgemäßen Gebrauchs: Montage und Installation, Inbetrieb¬nahme, Einrichtung und Einstellung, Betrieb, Reinigung, Fehlersuche und Wartung.
Bei Erarbeitung dieser Europäischen Norm wurden folgende Annahmen getroffen:
- die Maschinen werden ausschließlich von geschulten Erwachsenen bedient;
- die Maschinen werden an Arbeitsplätzen mit einer für diesen Arbeitsbereich angemessenen Beleuchtung verwendet.
Diese Europäische Norm gilt nicht für Fischköpf- und -filetiermaschinen, die vor dem Datum der Veröffentlichung als EN hergestellt wurden.
Machines pour les produits alimentaires - Machines à étêter et à fileter le poisson - Prescriptions relatives à la sécurité et à l'hygiène
La présente Norme européenne spécifie les prescriptions de sécurité et d’hygiène relatives à la conception et à la construction de machines à étêter et à fileter automatiquement le poisson, ainsi qu'à l'utilisation des couteaux.
La présente Norme européenne s’applique aux machines et aux appareils destinés à étêter et à fileter le poisson dans les industries de traitement du poisson. La présente Norme européenne traite de tous les phénomènes dangereux significatifs, situations et événements dangereux spécifiques aux machines destinées à étêter et à fileter le poisson, lorsque celles-ci sont utilisées normalement et dans des conditions de mauvais usage raisonnablement prévisibles par le fabricant (voir Article 4). Il traite des phénomènes dangereux lors des phases d’utilisation normale suivantes : assemblage et installation, mise en service, réglage et ajustement, fonctionnement, nettoyage, recherche de panne et maintenance.
La rédaction de la présente Norme européenne repose sur les hypothèses suivantes :
- seuls des adultes formés manipulent les machines ;
- les machines sont utilisées dans des lieux de travail bénéficiant du niveau d'éclairage auquel on peut raisonnablement s'attendre dans de tels lieux.
La présente Norme européenne ne s'applique pas aux machines à étêter et fileter les poissons fabriquées avant sa date de publication en tant que Norme EN.
Stroji za predelavo hrane - Stroji za odstranjevanje ribjih glav in filetiranje rib - Varnostne in higienske zahteve
Ta evropski standard določa varnostne in higienske zahteve za načrtovanje in konstrukcijo strojev za odstranjevanje ribjih glav in filetiranje rib, pri katerih se uporabljajo noži.
Ta evropski standard velja za stroje in opremo za odstranjevanje ribjih glav in filetiranje rib v ribiški predelovalni industriji. Ta dokument opisuje vsa večja tveganja, nevarne situacije in nevarne dogodke v zvezi s stroji za odstranjevanje ribjih glav in filetiranje rib, kadar se uporabljajo v skladu z njihovim namenom in pod pogoji pričakovane nepravilne uporabe, ki jih določa proizvajalec (glej točko 4). Opisuje nevarnosti v naslednjih fazah predvidene uporabe: sestavljanje in nameščanje, začetek obratovanja, nastavitev in prilagoditev, delovanje, čiščenje, iskanje okvar in vzdrževanje.
Pri pripravi tega evropskega standarda so bile uporabljene naslednje predpostavke:
– stroje upravljajo le usposobljene odrasle osebe;
– stroji se uporabljajo na delovnih mestih z ravnjo osvetljenosti, ki se lahko smiselno pričakuje na takih mestih.
Ta evropski standard se ne uporablja za stroje za odstranjevanje ribjih glav in filetiranje rib, ki so bili izdelani pred datumom objave dokumenta kot standarda EN.
General Information
Relations
Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Stroji za predelavo hrane - Stroji za odstranjevanje ribjih glav in filetiranje rib - Varnostne in higienske zahteveNahrungsmittelmaschinen - Fischköpf- und -filetiermaschinen - Sicherheits- und HygieneanforderungenMachines pour les produits alimentaires - Machines à étêter et à fileter le poisson - Prescriptions relatives à la sécurité et à l'hygièneFood processing machinery - Fish heading and filleting machines - Safety and hygiene requirements67.260Tovarne in oprema za živilsko industrijoPlants and equipment for the food industryICS:Ta slovenski standard je istoveten z:EN 15467:2014SIST EN 15467:2015en,fr,de01-marec-2015SIST EN 15467:2015SLOVENSKI
STANDARD
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 15467
December 2014 ICS 67.260 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
Nahrungsmittelmaschinen - Fischköpf- und -filetiermaschinen - Sicherheits- und HygieneanforderungenThis European Standard was approved by CEN on 25 October 2014.
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, Former Yugoslav Republic of Macedonia, 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
CEN-CENELEC Management Centre:
Avenue Marnix 17,
B-1000 Brussels © 2014 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 15467:2014 ESIST EN 15467:2015
Noise test code for fish filleting machines (grade 2) . 31 A.1 Emission sound pressure level determination . 31 SIST EN 15467:2015
Relationship between this European Standard and the Essential Requirements of EU Directive 2006/42/EC . 33 Bibliography . 34
EN ISO 3744, Acoustics - Determination of sound power levels and sound energy levels of noise sources using sound pressure - Engineering methods for an essentially free field over a reflecting plane (ISO 3744) SIST EN 15467:2015
1) This document is impacted by the amendment EN ISO 14122-2:2001/A1:2010. SIST EN 15467:2015
The knife may be: – stationary, – reciprocating, – rotating circular, – or an endless blade. 3.1.8 knife-holder (blade removing device) device to make the knife safe to grasp during mounting and dismounting Note 1 to entry:
The knife-holder may be an integrated part of the knife or detachable. 3.1.9 knife-edge guard device guarding the knife-edge during the mounting and dismounting of the knife
Note 1 to entry: A knife-edge guard may be a detachable or an integral part of the machine. SIST EN 15467:2015
Note 1 to entry: The fish may be placed manually or automatically in the fixed trays.
Key Key 1 one or two chains with fixed trays 1 in-feed area: The area where the fish is placed in the tray, either manual or by a feeding machine 2 processing unit (de-heading, filleting, nobbing, gutting, etc.) 2 entrance to processing area: The area where the tray-chain and fish moves into the processing area 3 transfer or discharge 3 processing area 4 operator's platform 4 transfer and/or discharge area: The area where the processed fish and the offal leaves the machine a) Example of a tray in-feed machine b) Tray-fed machine – Hazard areas Figure 1 — Tray in-feed machine SIST EN 15467:2015
Note 1 to entry: The fish is placed between the belts and is fed to the machine.
Key Key 1 in-fed slide 1 in-feed area: the area where the fish manually is placed between the feeding belts 2 parallel belts 2 entrance to processing area: the area where the feeding belts and fish moves into the processing area 3 processing area 3 processing area 4 transfer or discharge end 4 transfer and/or discharge area: the area where the processed fish and the offal leaves the machine a) Example of a belt-fed machine b) Belt in-feed machines – Hazard areas shown without guards Figure 2 — Belt in-feed machine SIST EN 15467:2015
Note 1 to entry: The saddles are used to transport the fish through the machine.
Key Key 1 tray for fish to be processed 1 saddle turning area: the area where the chain with saddles moves up to the feeding area or downward for return 2 handling unit, chain with moving saddles 2 in-feed area: the area where the fish manually is placed on a saddle 3 processing unit (measuring, positioning, filleting, scraping, etc.) 3 entrance to processing area: the area where the feeding belts and fish move into the processing area 4 operators platform 4 processing area 5 discharge unit (end of chain with moving saddles) 5 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 1 6 machine frame 6 operator’s position 7 discharge unit for offal
a) Example of a saddle type machine b) Saddle type machines – Hazard areas Figure 3 — Saddle type machines SIST EN 15467:2015
Note 1 to entry: The fish is manually positioned between feed belts, which hold and move the fish through a cutting device.
Key Key 1 cutting device 1 knife area: the area where the rotating knives and stationary knifes are situated 2 a trip device 2 processing area 3 feed belt(s) 3 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 4 table and cover for transmissions 4 transmission area: gears, belt drives, shafts etc. 5 guide plate(s) 5 fish insert area: the opening where the fish manually is positioned to the in-feed area 6 operators position 6 operator's workplace: the area in front of the header, where the operator stands for normal operation a) Example of a heading machine b) Header – Hazard areas Figure 4 — Header SIST EN 15467:2015
Note 1 to entry: Tail clamp machine may have the following elements:
Key Key 1 tray for fishes to be processed 1 in-feed area: the area where the fish-tail is positioned in the clamps 2 feeding area, for manual positioning of the fish 2 entrance to processing area. the area where the feeding belts and fish moves into the processing area 3 processing unit (positioning, measuring, cutting, cleaning) 3 processing area: the area where measuring, positioning, cutting, scraping etc. takes place 4 operator’s place 4 discharge area 5 discharge unit 5 discharge area for offal 6 machine frame
7 discharge for offal
a) Example of a tail clamp machine b) Tail-clamp machines – Hazard areas Figure 5 — Tail clamp machine 4 List of significant hazards 4.1 General Clause 4 contains all the significant hazards, hazardous situations and events, identified by risk assessment as significant for this type of machinery and which require action to eliminate or reduce the risk. 4.2 Tray in-feed machines – Specific mechanical hazards 4.2.1 In-feed area — Entanglement, drawing in or trapping hazard by moving trays; — crushing or shearing hazard between two trays. SIST EN 15467:2015
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