Table of Contents
Foreword
Collaboratingorganizations
1General
2Normativereferences
3Definitions
4Materialsofconstruction
5Designandconstruction
6Instructionhandbook,maintenance,andcleaning
AnnexA(informative)TableA1-Categorizationofequipment
andassociatedequipmentforintendeduse
AnnexB(informative)Examplesofgoodandbadhygienicdesign
features
AnnexC(informative)Bibliography
AnnexD(informative)Optionalmetalalloys
AnnexE(informative)Schematicriskassessmentprocedure
AnnexF(informative)Hazards
AnnexG(informative)Strategyforselectinghygienemeasures
AnnexH(informative)Verificationofhygienemeasuresand
testmethods
AnnexI(informative)Additionalinformation(limitationsofuse) Abstract
Applicable to equipment intended for use in the slaughter, processing, and packaging of meat and poultry products, excluding hand held tools and mechanical belt conveyors.
