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1、| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | BRITISH STANDARD BS EN 12571:1999 The Euro
2、pean Standard EN 12571:1998 has the status of a British Standard ICS 67.250 NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAW Materials and articles in contact with foodstuffs Transport units for catering containers containing prepared foodstuffs Thermal and hygienic requirement
3、s and testing Licensed Copy: sheffieldun sheffieldun, na, Sat Oct 28 08:46:28 GMT+00:00 2006, Uncontrolled Copy, (c) BSI This British Standard, having been prepared under the direction of the Consumer Products and Services Sector Committee, was published under the authority of the Standards Committe
4、e and comes into effect on 15 May 1999 BSI 05-1999 ISBN 0 580 32101 0 BS EN 12571:1999 Amendments issued since publication Amd. No.DateText affected National foreword This British Standard is the English language version of EN 12571:1998. The UK participation in its preparation was entrusted to Tech
5、nical Committee CW/9, Cooking and catering containers, which has the responsibility to: aid enquirers to understand the text; present to the responsible European committee any enquiries on the interpretation, or proposals for change, and keep the UK interests informed; monitor related international
6、and European developments and promulgate them in the UK. A list of organizations represented on this committee can be obtained on request to its secretary. Cross-references The British Standards which implement international or European publications referred to in this document may be found in the B
7、SI Standards Catalogue under the section entitled International Standards Correspondence Index, or by using the Find facility of the BSI Standards Electronic Catalogue. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsib
8、le for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, the EN title page, pages 2 to 6, an inside back cover and a back cover. Licensed Copy: sheffi
9、eldun sheffieldun, na, Sat Oct 28 08:46:28 GMT+00:00 2006, Uncontrolled Copy, (c) BSI CEN European Committee for Standardization Comite Europe en de Normalisation Europa isches Komitee fu r Normung Central Secretariat: rue de Stassart 36, B-1050 Brussels 1998 CEN All rights of exploitation in any fo
10、rm and by any means reserved worldwide for CEN national Members. Ref. No. EN 12571:1998 E EUROPEAN STANDARDEN 12571 NORME EUROPE ENNE EUROPA ISCHE NORM December 1998 ICS 67.250 Descriptors: kitchen utensils, foodstuffs transport, food-container contact, containers, definitions, specifications, mater
11、ials, hygiene, hygiene conditions, food products, temperature, tests, temperature measurements, technical notices, instructions, marking English version Materials and articles in contact with foodstuffs Transport units for catering containers containing prepared foodstuffs Thermal and hygienic requi
12、rements and testing Mate riaux et articles en contact avec les denre es alimentaires Conteneurs pour le transport de bacs contenant des denre es alimentaires pre pare es Prescriptions thermiques et dhygie ne et me thodes dessai Werkstoffe und Gegensta nde in Kontakt mit Lebensmitteln Transporteinhei
13、ten fu r fertige Speisen in Speisenbeha ltern Thermische und hygienische Anforderungen und Pru fverfahren This European Standard was approved by CEN on 29 November 1998. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
14、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 Central Secretariat or to any CEN member. This European Standard exists in three official versions (English, Fre
15、nch, 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 Central Secretariat has the same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Czech Republic, De
16、nmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and United Kingdom. Licensed Copy: sheffieldun sheffieldun, na, Sat Oct 28 08:46:28 GMT+00:00 2006, Uncontrolled Copy, (c) BSI Page 2 EN 12571:1998 BSI 05-1999 Fore
17、word This European Standard has been prepared by Technical Committee CEN/TC 194, Utensils in contact with food, the Secretariat of which is held by BSI. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the lates
18、t by June 1999, and conflicting national standards shall be withdrawn at the latest by June 1999. According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Czech Republic, Denmar
19、k, Finland, France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and the United Kingdom. Contents Page Foreword2 Introduction3 1Scope3 2Normative references3 3Definitions3 3.1transport unit3 3.2local and short-time transportation3 3.
20、3food area3 3.4splash area3 3.5non-food area3 3.6cleanable3 3.7disinfection3 4Requirements3 4.1Materials3 4.2Design and construction3 4.3Thermal characteristics4 5Test of thermal characteristics4 5.1Test conditions4 5.2Preparation4 5.3Measurement4 6Verification of hygiene requirements5 7Operating in
21、structions5 8Marking5 Annex A (informative) Hazards6 Annex B (informative) Bibliography6 Licensed Copy: sheffieldun sheffieldun, na, Sat Oct 28 08:46:28 GMT+00:00 2006, Uncontrolled Copy, (c) BSI Page 3 EN 12571:1998 BSI 05-1999 Introduction This standard deals with transport units used for local an
22、d short-time transportation of prepared foodstuffs. It is intended to guarantee consumer protection, minimize the hygienic and toxicological risks (see annex A) and avoid reduction of food quality. 1 Scope This European Standard specifies the thermal and hygienic requirements and test methods for tr
23、ansport units used for short-time transportation of catering containers. Foodstuffs are packaged in these catering containers, complying with EN 631-1, which are fitted with a cover (e.g. lid) to prevent spillage. This standard is applicable for local and short-time delivery only. NOTEAttention is d
24、rawn to the EU-directives mentioned in annex B. 2 Normative references This European Standard incorporates by dated or undated reference provisions from other publications. These normative references are cited at the appropriate places in the text and the publications are listed hereafter. For dated
25、 references, subsequent amendments to or revisions of any of these publications apply to this European Standard only when incorporated in it by amendment or revision. For undated references the latest edition of the publication referred to applies. ISO 4287:1997, Geometrical Product Specifications (
26、GPS) Surface texture: Profile method Terms, definitions and surface texture parameters ISO 4288:1996, Geometrical Product Specifications (GPS) Surface texture: Profile method Rules and procedures for the assessment of surface texture 3 Definitions For the purposes of this standard the following defi
27、nitions apply. 3.1 transport unit movable equipment with or without additional thermal maintenance to hold catering containers in order to transport them 3.2 local and short-time transportation movement of a transport unit from the preparation area to the consumer area within 3 hours 3.3 food area a
28、rea composed of surfaces in contact with foodstuff NOTE 1The food area also includes the surfaces with which part of the foodstuffs may come into contact under intended conditions of use, after which they may return into the foodstuffs. NOTE 2The catering container, covered with a tight lid, is a fo
29、od area. 3.4 splash area area composed of surfaces on or along which parts of foodstuffs may splash or flow under intended conditions of use and do not return into the foodstuffs NOTEAn example is the inside area of the transport unit when the lid or door is shut with the catering containers removed
30、. 3.5 non-food area any area which is not intended to come into contact with foodstuffs and is not a splash area 3.6 cleanable designed and constructed so that soils are removed by recommended cleaning methods 3.7 disinfection inactivation of pathogens and other micro-organisms to achieve hygienic c
31、onditions 4 Requirements 4.1 Materials Materials shall be resistant to foodstuffs and normal wear and tear. Surfaces of materials and coatings shall be durable, cleanable and, if necessary, shall be capable of being disinfected. They shall be in a sound condition (e.g. have no breaks, cracks, or str
32、ikes) and be resistant to cracking, chipping, flaking and abrasion and prevent penetration of unwanted matter under intended use. The materials shall be resistant to appropriate cleaning substances and disinfecting agents. The materials: shall not transfer undesirable odours, taste, colours or taint
33、 to the foodstuffs; shall not contribute to the contamination of foodstuffs or have any adverse influence on the foodstuffs. 4.2 Design and construction 4.2.1 General All surfaces including all removable parts, when fitted, shall be accessible for cleaning and disinfection. Moreover, their assembly
34、shall allow liquids to drain off completely from the outside of the transport unit (in an inclined position, if necessary); if this is impracticable due to weight restrictions, an effective drainage system shall be provided. Licensed Copy: sheffieldun sheffieldun, na, Sat Oct 28 08:46:28 GMT+00:00 2
35、006, Uncontrolled Copy, (c) BSI Page 4 EN 12571:1998 BSI 05-1999 4.2.2 Surfaces of the splash area All surfaces shall present surface roughness Ra, as defined in ISO 4287 and measured according to ISO 4288, not greater than 6,3 mm. The arrangement of the surfaces shall be such that no product partic
36、les (foodstuffs or cleaning product) can become trapped in small crevices becoming difficult to dislodge and so introducing a contamination hazard. Adjacent continuous, inner surfaces and corners shall have a minimum radius of 2 mm. Joints between inner surfaces (e.g. side and base) shall be made in
37、 the vertical sides at a suitable distance from the base radius. The joints shall be continuous, smooth and free of crevices. 4.2.3 Non-food area All equipment shall be designed and constructed in such a manner as to prevent the retention of moisture, ingress and harbourage of vermin and soils and t
38、o facilitate inspection, servicing, maintenance, cleaning, handling and transportation. Tubular framing shall be totally closed, effectively tightened or sealed. 4.3 Thermal characteristics Transport units shall meet the following thermal requirements independent of their materials and design and re
39、gardless of the way in which maintenance of the inner temperature is achieved. During and after 3 h transport at the ambient temperature stated in 5.1, the temperature of the contents of each catering container shall comply with the values given in Table 1. Table 1 Thermal class ConditionBehaviour o
40、f temperature AHot# 10 K decrease BCold# 4 K increase CDeep frozen# 4 K increase For the cold condition, the temperature of the contents shall remain within +3 8C and +7 8C. These requirements shall be verified by use of the tests described in clause 5. 5 Test of thermal characteristics 5.1 Test con
41、ditions Transport units shall be preconditioned at an average ambient temperature of (250,5) 8C, with a maximum dispersion of 2 8C. This temperature is the arithmetic mean of the temperatures of two probes located at 0,10 m from the geometric centre of the inner surfaces of two external adjacent wal
42、ls of the transport unit; it shall be placed at least 0,20 m from the ground. The tests shall be carried out in still air defined by a stirring up rate between 10/h and 20/h. NOTEStirring-up rate = air flow (m3/h)/volume of the test room (m3), measured in normal atmospheric conditions. For insulated
43、 transport units with additional thermal maintenance, the additional thermal maintenance means shall be fitted in accordance with the manufacturers requirements as given in the instruction handbook before starting the measurement. 5.2 Preparation The transport unit shall be loaded in such a way that
44、 the ratio between the volume of the test load and the inner volume of the transport unit is equal to (505) %. If not otherwise stated, the test medium shall be water. For the test load, a minimum number of catering containers made of stainless steel shall be used. The containers shall have the same
45、 size and the test load shall be distributed equally. The catering containers filled with the test medium and their lids shall be preconditioned at a temperature of: a) 2 8C higher than the initial reference temperature (see 5.3), with a maximum dispersion of 1 8C, for hot conditions; b) 2 8C lower
46、than the initial reference temperature (see 5.3), with a maximum dispersion of 0,5 8C, for cold conditions and for deep frozen conditions. The measuring test points shall be located at the geometrical centre of the test load of each catering container. Immediately prior to the measurement, the trans
47、port unit shall be closed. 5.3 Measurement The measuring points shall be located at the geometrical centre of the test load of each catering container. The accuracy of the temperature measurement instruments shall be # 0,5 K. The lids and doors of the transport unit shall be kept closed during the t
48、est. a) Hot conditions Initial reference temperature: 75 8C Final reference temperature: 65 8C b) Cold conditions Initial reference temperature: 3 8C Final reference temperature: 7 8C c) Deep frozen condition The tests shall be carried out with diluted glycol (50 % glycol, 50 % water) instead of wat
49、er. Initial reference temperature: 222 8C Final reference temperature: 218 8C The test results are positive if the temperatures of the contents of all catering containers remain within the indicated values (see 4.3) during the test time of 3 h. Licensed Copy: sheffieldun sheffieldun, na, Sat Oct 28 08:46:28 GMT+00:00 2006, Uncontrolled Copy, (c) BSI Page 5 EN 12571:1998 BSI 05-1999 1) Such marking is a claim of compliance with EN 12571:1998 but does not imply CEN approval of the product; the accuracy of this