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CRC - TFE1196 - TOXINS IN FOOD Organization: CRC
Date: 2004-11-15
Description: It discusses toxic substances that may be generated in food during processing, packaging, and storage, and includes information on food allergies and the medical consequences of toxins in food.
WILEY - PLASTIC PACKAGING: INTERA - PLASTIC PACKAGING: INTERACTIONS WITH FOOD AND PHARMACEUTICALS 2ND COMPLETELY REVISED EDITION COMPLETE DOCUMENT Organization: WILEY
Date: 2008-01-01
Description: This successful book, now in its second edition, covers all the important aspects of plastic packaging materials and the interdisciplinary knowledge needed by food chemists, pharmaceutical chemists, food technologists, materials scientists, process engineers, and product developers alike.
DSF/FPREN 1672-1 - FOOD PROCESSING MACHINERY - BASIC CONCEPTS - PART 1: SAFETY REQUIREMENTS Organization: DS
Description: This European Standard deals with the significant hazards, hazardous situations and events that occur during transport, assembly and installation, commissioning, setting, teaching, programming, process changeover, operation, cleaning, fault finding and maintenance. This European Standard deals with those risks which occur commonly in food processing machines and for which common technical requirements can be set which can be applied at all (or most) machines which have that particular hazard.
NEN-EN 1672-1 - FOOD PROCESSING MACHINERY - BASIC CONCEPTS - PART 1: SAFETY REQUIREMENTS Organization: NEN
Date: 2014-10-01
Description: This European Standard deals with the significant hazards, hazardous situations and events that occur during transport, assembly and installation, commissioning, setting, teaching, programming, process changeover, operation, cleaning, fault finding and maintenance. This European Standard deals with those risks which occur commonly in food processing machines and for which common technical requirements can be set which can be applied at all (or most) machines which have that particular hazard.
DIN EN 1672-1 - FOOD PROCESSING MACHINERY - BASIC CONCEPTS - PART 1: SAFETY REQUIREMENTS Organization: DIN
Date: 2014-12-01
Description: This European Standard deals with the significant hazards, hazardous situations and events relevant to commercial and industrial food processing machines as defined in Clause 3 when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer This European Standard deals with the significant hazards, hazardous situations and events that occur during transport, assembly and installation, commissioning, setting, teaching, programming, process changeover, operation, cleaning, fault finding and maintenance. This European Standard deals with those risks which occur commonly in food processing machines and for which common technical requirements can be set which can be applied at all (or most) machines which have that particular hazard.
CEN - EN 1672-1 - FOOD PROCESSING MACHINERY - BASIC CONCEPTS - PART 1: SAFETY REQUIREMENTS Organization: CEN
Date: 2014-10-01
Description: This European Standard deals with the significant hazards, hazardous situations and events that occur during transport, assembly and installation, commissioning, setting, teaching, programming, process changeover, operation, cleaning, fault finding and maintenance. This European Standard deals with those risks which occur commonly in food processing machines and for which common technical requirements can be set which can be applied at all (or most) machines which have that particular hazard.
TSE - TS EN 1672-1 - FOOD PROCESSING MACHINERY - BASIC CONCEPTS - PART 1: SAFETY REQUIREMENTS Organization: TSE
Date: 2014-12-24
Description: ThisEuropean Standard deals with the significant hazards, hazardoussituations and events that occur during transport, assembly andinstallation, commissioning, setting, teaching, programming,process changeover, operation, cleaning, fault finding andmaintenance. This European Standard deals with those risks whichoccur commonly in food processing machines and for which commontechnical requirements can be set which can be applied at all (ormost) machines which have that particular hazard.
SNV - SN EN 13885+A1 - FOOD PROCESSING MACHINERY - CLIPPING MACHINES - SAFETY AND HYGIENE REQUIREMENTS Organization: SNV
Date: 2010-12-01
Description: This European Standard applies to clipping machines This European Standard specifies safety and hygiene requirements to minimise the hazards which can arise during the commissioning, the use and the maintenance of clipping machines for portioning and closing of casings filled with foodstuffs, and intended to be used in butcheries, meat processing factories, main kitchens and other food processing factories. This European Standard deals with all significant hazards, hazardous situations and events relevant to clipping machines, when they are used !
CEN - EN 13885 - FOOD PROCESSING MACHINERY - CLIPPING MACHINES - SAFETY AND HYGIENE REQUIREMENTS - INCORPORATES AMENDMENT A1: 2010 Organization: CEN
Date: 2005-06-01
Description: This European Standard applies to clipping machines This European Standard specifies safety and hygiene requirements to minimise the hazards which can arise during the commissioning, the use and the maintenance of clipping machines for portioning and closing of casings filled with foodstuffs, and intended to be used in butcheries, meat processing factories, main kitchens and other food processing factories. This European Standard deals with all significant hazards, hazardous situations and events relevant to clipping machines, when they are used !
NEN-EN 15593 - PACKAGING - MANAGEMENT OF HYGIENE IN THE PRODUCTION OF PACKAGING FOR FOODSTUFFS - REQUIREMENTS Organization: NEN
Date: 2008-03-01
Description: This European Standard specifies requirements for a hygiene management system for manufacturers and suppliers of food packaging including storage and transportation. This European Standard enables an organization to: - plan, design, implement, operate, maintain and update a hazard analysis and risk assessment system that ensures the production of food packaging materials conforming with the hygiene requirements; - demonstrate conformity with agreed customers' hygiene requirements; - demonstrate the effectiveness of the system; - help food manufacturers to provide adequate evidence to compliance with food and packaging safety regulations; - ensure that it complies with its stated hygiene policy; - demonstrate such compliance to other interested parties; - seek registration or certification of its food packaging hygiene management system by an external organization.
DS/EN 15593 - PACKAGING - MANAGEMENT OF HYGIENE IN THE PRODUCTION OF PACKAGING FOR FOODSTUFFS - REQUIREMENTS Organization: DS
Date: 2008-04-21
Description: This European Standard specifies requirements for a hygiene management system for manufacturers and suppliers of food packaging including storage and transportation. This European Standard enables an organization to:- plan, design, implement, operate, maintain and update a hazard analysis and risk assessment system that ensures the production of food packaging materials conforming with the hygiene requirements;- demonstrate conformity with agreed customers" hygiene requirements;- demonstrate the effectiveness of the system;- help food manufacturers to provide adequate evidence to compliance with food and packaging safety regulations;- ensure that it complies with its stated hygiene policy;- demonstrate such compliance to other interested parties;- seek registration or certification of its food packaging hygiene management system by an external organization.
DS/EN 14885 - CHEMICAL DISINFECTANTS AND ANTISEPTICS - APPLICATION OF EUROPEAN STANDARDS FOR CHEMICAL DISINFECTANTS AND ANTISEPTICS Organization: DS
Date: 2015-09-11
Description: It is also applicable to products for all public areas where disinfection is not medically indicated (homes, catering, schools, nurseries, transports, hotels, offices etc.) and products used in packaging, biotechnology, pharmaceutical, cosmetic etc. industries. This European Standard is also applicable to active substances and products under development for which no area of application has yet been specified.
DIN EN 14885 - CHEMICAL DISINFECTANTS AND ANTISEPTICS - APPLICATION OF EUROPEAN STANDARDS FOR CHEMICAL DISINFECTANTS AND ANTISEPTICS Organization: DIN
Date: 2015-11-01
Description: It is also applicable to products for all public areas where disinfection is not medically indicated (homes, catering, schools, nurseries, transports, hotels, offices etc.) and products used in packaging, biotechnology, pharmaceutical, cosmetic etc. industries. This European Standard is also applicable to active substances and products under development for which no area of application has yet been specified.
CEN - EN 14885 - CHEMICAL DISINFECTANTS AND ANTISEPTICS - APPLICATION OF EUROPEAN STANDARDS FOR CHEMICAL DISINFECTANTS AND ANTISEPTICS Organization: CEN
Date: 2015-08-01
Description: It is also applicable to products for all public areas where disinfection is not medically indicated (homes, catering, schools, nurseries, transports, hotels, offices etc.) and products used in packaging, biotechnology, pharmaceutical, cosmetic etc. industries. This European Standard is also applicable to active substances and products under development for which no area of application has yet been specified.
NEN-EN 14885 - CHEMICAL DISINFECTANTS AND ANTISEPTICS - APPLICATION OF EUROPEAN STANDARDS FOR CHEMICAL DISINFECTANTS AND ANTISEPTICS Organization: NEN
Date: 2015-09-01
Description: It is also applicable to products for all public areas where disinfection is not medically indicated (homes, catering, schools, nurseries, transports, hotels, offices etc.) and products used in packaging, biotechnology, pharmaceutical, cosmetic etc. industries. This European Standard is also applicable to active substances and products under development for which no area of application has yet been specified.
CRC - E9166 - INTELLIGENT AND ACTIVE PACKAGING FOR FRUITS AND VEGETABLES Organization: CRC
Date: 2007-07-18
Description: The book contains a chapter on the trends, opportunities, and challenges of RFID temperature monitoring in food packaging. It also considers the interaction between container and food product, as well as the use of non-toxic insect repellent plastics.
DIN EN 13885 - FOOD PROCESSING MACHINERY - CLIPPING MACHINES - SAFETY AND HYGIENE REQUIREMENTS (INCLUDES AMENDMENT A1:2010) Organization: DIN
Date: 2011-02-01
Description: This European Standard applies to clipping machines This European Standard specifies safety and hygiene requirements to minimise the hazards which can arise during the commissioning, the use and the maintenance of clipping machines for portioning and closing of casings filled with foodstuffs, and intended to be used in butcheries, meat processing factories, main kitchens and other food processing factories. This European Standard deals with all significant hazards, hazardous situations and events relevant to clipping machines, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
NEN-EN 14233 - MATERIALS AND ARTICLES IN CONTACT WITH FOODSTUFFS - PLASTICS - TEMPERATURE AT THE PLASTICS/FOOD INTERFACE - DETERMINATION OF TEMPERATURE OF PLASTICS MATERIALS AND ARTICLES AT THE PLASTICS/FOOD INTERFACE DURING MICROWAVE AND CONVENTIONAL OVEN HEATING IN ORDER TO SELECT THE APPROPRIATE TEMPERATURE FOR MIGRATION TESTING Organization: NEN
Date: 2002-10-01
Description: This includes pre-packaged foods such as ready meals which will be heated in the packaging, and for foods which need some pre-preparation but which include the cooking container in the pack, e.g. cake mixes.
DSF/FPREN 13704 - CHEMICAL DISINFECTANTS – QUANTITATIVE SUSPENSION TEST FOR THE EVALUATION OF SPORICIDAL ACTIVITY OF CHEMICAL DISINFECTANTS USED IN FOOD, INDUSTRIAL, DOMESTIC AND INSTITUTIONAL AREAS – TEST METHOD AND REQUIREMENTS (PHASE 2, STEP 1) Organization: DS
Description: This document specifies a test method (phase 2/step 1) and the minimum requirements for sporicidal activity of chemical disinfectant products that form a homogeneous, physically stable preparation in hard water and that are used in food, industrial, domestic and institutional areas, excluding areas and situations where disinfection is medically indicated and excluding products used on living tissues except those for hand hygiene in the above considered areas.
DS/EN 13697 - CHEMICAL DISINFECTANTS AND ANTISEPTICS - QUANTITATIVE NON-POROUS SURFACE TEST FOR THE EVALUATION OF BACTERICIDAL AND/OR FUNGICIDAL ACTIVITY OF CHEMICAL DISINFECTANTS USED IN FOOD, INDUSTRIAL, DOMESTIC AND INSTITUTIONAL AREAS - TEST METHOD AND REQUIREMENTS WITHOUT MECHANICAL ACTION (PHASE 2, STEP 2) Organization: DS
Date: 2015-04-15
Description: This European Standard specifies a test method (phase 2/step 2) and the minimum requirements for bactericidal and/or fungicidal or yeasticidal activity of chemical disinfectants that form a homogeneous physically stable preparation in hard water or - in the case of ready-to-use products - with water in food, industrial, domestic and institutional areas, excluding areas and situations where disinfection is medically indicated and excluding products used on living tissues.

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