GB 22747-2008 Translated English of Chinese Standard. GB22747-2008: Food processing machinery - Basic concepts - Hygiene requirementsThis standard specifies the hygiene requirements for the machinery used in preparing and processing food for human and animal consumption, analyzes the possible hazards when using this type of machinery, AND proposes the requirements for design measures and use information. |
Contents
Foreword | 3 |
List of major hazards | 10 |
Verification of hygiene requirements and measures | 18 |
Appendix B Informative Examples of machinery which may be covered by this | 38 |
Common terms and phrases
5.3.2 Splash area accordance with GB/T adverse influence angles and corners Appendix area Area composed articles intended Basic concepts Bearing and shaft cause cleanable contact with food Corrosion resistant Material crevices Dead space defined in clause Determine machinery limit disinfecting agents Dismountable joints eliminate or reduce equipment area Fasteners Figure A.1 Figure A.22 food area food grade lubricants food processing machinery Geometrical product specifications(GPS hazard being considered hygiene requirements Hygiene risk assessment hygiene risk Qualified inspection in accordance installation instructions intended conditions Internal angles lubricated by food machinery and device machinery specific manufactured material Material materials and articles Medium medium Non-food area O-rings Permanent joints practical test processed food protective measures recommended required capable residual safety and hygiene safety risk safety standard sampling device Seal shaft entry point specific C standards specification or practical Surface finish Surface texture technically unavoidable terms and definitions test for materials type C standards Welding