What is BS EN 1674-Safety and hygiene requirements for dough sheeters about?
BS EN 1674 is a European standard on food processing machinery that discusses the safety and hygiene requirements for dough sheeters to ensure a safe working environment.
BS EN 1674 specifies safety and hygiene requirements for the design and manufacture of dough sheeters, used in the food industry and craft activities (bread-making, pastry-making, sweet industries, bakeries, confectionery, delicatessens, catering facilities, etc.) for reducing the thickness of a solid mass of dough or pastry by rolling it out.
BS EN 1674 deals with all significant hazards, hazardous situations, and events relevant to the transport, installation, adjustment, operation, cleaning, maintenance, dismantling, disassembling, and scrapping of dough mixers and relevant to dough sheeters when they are used as intended and under the conditions of misuse which are foreseeable by the manufacturer.
Note 1: The following machines are excluded from BS EN 1674
- Experimental and testing machines under development by the manufacturer
- Dough sheeters where the dough is fed to the rollers by gravity (e.g., pizza base dough sheeters)
- Domestic appliances
Note 2: Under BS EN 1674, noise is not considered to be a significant hazard. However, this does not mean that the manufacturer is absolved from reducing noise and making a noise declaration.
Who is BS EN 1674-Safety and hygiene requirements for dough sheeters for?
BS EN 1674 on the safety and hygiene requirements for dough sheeters is useful for:
- Dough sheeters manufacturers
- Dough sheeters designers
- Dough sheeters test personnel
- Occupational health and safety departments
- Risk assessment authorities
- Quality assurance departments
Why should you use BS EN 1674-Safety and hygiene requirements for dough sheeters?
Food safety and hygiene are of utmost importance for businesses, as it helps to protect the health of consumers from foodborne illnesses and food poisoning. Food poisoning occurs when food becomes contaminated by bacteria, viruses, and other germs, making those who consume the contaminated food extremely ill.
BS EN 1674 provides you with a list of significant hazards, safety, and hygiene requirements and/or protective measures, mechanical hazards, electrical hazards, requirements concerning flour dust emission, verification of safety and hygiene requirements and/or measures, and much more.
The requirements provided by BS EN 1674 assist in improving the performance and quality of the dough sheeters and ensure protection against the risk of machinery hazards and reduction in the risk of foodborne illnesses and food poisoning in consumers.
With obedience and compliance to BS EN 1674, you can enhance the efficacy of the dough sheeters and manufacture a standardized high-quality product.
What is changed since the last update?
BS EN 1674:2015 supersedes EN 1674:2000+A1:2009, which is withdrawn. BS EN 1674:2015 has made some technical changes compared to the previous edition EN 1674:2000+A1:2009. These include:
- Normative references were updated
- List of significant hazards and dangers zones for mechanical hazards were specified more detailed
- New sub-clauses: 5.3.5 (Unexpected start-up) and 5.4 (flour duster)
