Reference number  
DRS  340: 2017 
© RBS yyyy 
© RSB 2017  
 RWANDA 
STANDARD  DRS  
340 
 
1st edition  
2017 -mm-dd 
 
Food processing machinery  — 
Specification  
 DRS 340: 2017  
©RSB 2017  All rights reserved                  ii 
 
 In order to match with technological development and to keep continuous progress in industries, 
Standards are subject to periodic review. Users shall ascerta in that they are in possession of the latest 
edition  
 
 
 
 
 
 
 
 
 
 
© RSB 2017  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopy ing and microfilm, without 
prior written permission from R SB. 
Requests for permission to reproduce this document should be addressed to  
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
Tel. +250 252 586103/ 582945  
E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw  DRS 340: 2017  
iii                 ©RSB 2017  All rights reserved  
 
 Contents  Page  
 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Significant hazards to be considered  ................................ ................................ ................................ .. 4 
5 Requirement s ................................ ................................ ................................ ................................ .........  5 
5.1 Hygiene requirements  ................................ ................................ ................................ ...........................  5 
5.1.1  Hygiene risk assessment  ................................ ................................ ................................ .....................  5 
5.2 Materials of construction  ................................ ................................ ................................ ......................  6 
5.2.1  General requirements  ................................ ................................ ................................ ...........................  6 
5.2.2  Requirements for specific types of materials  ................................ ................................ ....................  7 
5.3 Construction requirements  ................................ ................................ ................................ ..................  9 
5.3.1  Food area  ................................ ................................ ................................ ................................ ...............  9 
5.3.2  Splash  area ................................ ................................ ................................ ................................ ..........  12 
5.3.3  Non food  area ................................ ................................ ................................ ................................ ...... 13 
5.3.4  Services  ................................ ................................ ................................ ................................ ................  13 
6 Information for use  ................................ ................................ ................................ ..............................  13 
6.1 General  ................................ ................................ ................................ ................................ .................  13 
6.2 Instruction handbook  ................................ ................................ ................................ ..........................  13 
6.3 Marking  ................................ ................................ ................................ ................................ .................  14 
 
 
 
 
 DRS 340: 2017  
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 Foreword  
Rwanda Standard s are prepared by Technical Committees and approved by Rwanda Standards Board (RSB) 
Board of Directors in  accordance with the procedures of RSB,  in compliance with Annex 3 of the WTO/TBT 
agreement on the pr eparation, adoption and application of standards.  
The main task of technical committees is to prepare national standards. Final Draft Rwanda Standards 
adopted by Technical committees are ratified by members of RSB Board of Directors for publication and 
gazettment as Rwanda Standards.  
DRS  340 was prepared by Technical Committee RSB/TC 023, Mechanical engineering and metallurgy . 
In the preparation of this standard, reference was made to the following standard s: 
1) BS EN 1672 -2:2005  Food processing machinery – Basic concepts ― Part 2: Hygiene requirements  
2) NSF/ANS 2 -2014 Food equipments  
3) ANSI/NSF 51 -1997 Food equipment materials  
The assistance de rived from the above source is hereby acknowledged with thanks.  
Committee membership  
The following organizations were represented on th e Technical Committee on Mechanical Engineering and 
Metallurgy (RSB/TC 023) in the preparation of this standard.  
ABEM  
AKAGERA BUSINESS GROUP  
AQUASAN  
Catholic University of Kabgayi  (ICK)  
Chillington Rwanda  
Integrated Polytechnic Regional Centre (IPRC -Kigali ) 
Nikil&Associates  
Rwanda Agriculture Board (RAB)  
Rwanda Environment Management Authority (REMA)  
Rwanda Utility Regulation Authority (RURA)  
RWANDAIR  
SAFINTRA  
SULFO  
TKEA  
University of Rwanda – College of Science and Technology (UR -CST)  
Rwanda  Standards Board (RSB) – Secretariat  DRS 340:2017  
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 Food processing machinery — Specifications  
1 Scope  
This Standard establishes minimum public health and sanitation requirements for materials used in the 
construction of commercial food equipment. The requirements of this standard are intended to ensure that the 
composition and surface finish of food equipment materials are such that a material shall not contaminate food 
nor render food equipment difficult to clean and sanitize. It defines basic materials requirements for all 
equipment used in food processing and it is intended to ensure that material is not formulated such that it may 
impart deleterious substances to food in its intended end use application.  
This Standard does not define specific extraction test methods or acceptance c riteria to be used to assess the 
extent of chemical migration from food contact surfaces to food.  
This Standard is applicable to the materials and finishes used in the manufacture of food equipment (e.g., 
broiler, beverage dispenser, cutting board, stock p ot). The Standard is also applicable to components such as 
tubing, sealants, gaskets, valves, and other items intended for various food equipment applications.  
This standard does not deal  with the hygiene related risks to personnel arising from the use of the machine . 
2 Normative references  
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (includ ing any amendments) applies.  
ISO 4288, Geometrical product specifications (GPS) — Surface texture: Profile method — Rules and 
procedures for the assessment of surface textur e 
ISO 12100 , Safety of machinery — General principles for design — Risk assessment and risk reduction   
ASTM B 117, Standard practice for operating salt spray  (Fog) apparatus  
ASTM B 916, Standard test method for adherence of porcelain enamel coatings to sheet metal  
ASTM D 2794,  Standard Test Method for resistance of organic coatings to th e effects of rapid deformation  
(impact)  
3 Terms and definitions  
For the purposes of this standard, the follow ing terms and definitions apply.   
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 3.1 
food  
any product, ingredient or material intended to be orally consumed by human or animal  
3.2 
food hygiene  
taking of all measures  during the preparation and processing of food to ensure that it is fit for human or animal  
consumption  
3.3 
adverse influence  
effect which gives a significant reduction of the fitness for consumption of a food. A food can be adversely  
influenced, in particular by microbial pathogens or other unwanted micro -organisms, toxins, vermin and other  
contaminants  
3.4 
food area  
machinery surfaces which are exposed to the food and from which the food or other materials can drain, drip,  
diffuse or be drawn into (self returned) the food or food container  
3.5 
splash area  
area composed of surfaces on which part of the food may splash or flow along under intended conditions of 
use and does not return into the food  
3.6 
non food area  
any area other than th ose specified above  
3.7 
cleanable  
designed and constructed so that soils are removed by recommended cleaning methods  DRS 340:2017  
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 3.8 
corrosion resistant material  
material resistant to normally occurring action of chemical or electrochemical nature. It includes food 
processing, cleaning and disinfection according to the instructions for use  
3.9 
crevice  
surface defect e.g. crack, fissure, which adversely affects cleanability  
3.10 
dead space  
space wherein a product, ingredient, cleaning or disinfecting agents or soils ma y be trapped, retained or not  
completely removed during operation of cleaning  
3.11 
disinfection  
inactivation of all pathogens and a wide range of other micro -organisms to a level consistent with hygienic  
application of the equipment  
3.12 
durable  
ability o f a surface to withstand the intended conditions of use, for example: to resist to damage caused by the  
action of the process, contact with the food being processed, thermal actions, handling and contact with any  
cleaning or disinfecting agents specified  
3.13 
non absorbent material  
material which, under intended conditions of use, does not retain substances with which it comes into contact 
so that it has no adverse influence on food  
3.14 
non toxic material  
material which does not produce or release substanc es injurious to health under intended conditions of use   
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 3.14 
seal 
closing of an aperture so as to effectively prevent the unwanted entry or passage of any matter  
3.15 
self draining  
design and construction of the shape and surface finish so as to prevent li quid from being retained  
3.16 
smooth  
condition of a surface which satisfies operational and hygienic requirements  
3.17 
soil 
any unwanted matter, including product residues, micro -organisms, residual detergent or disinfecting agents  
3.18 
corrosion resistant  
capable of maintaining original surface characteristics under prolonged contact with the intended end use 
environment and exposure to appropriate cleaning compounds and sanitizing solutions  
3.19 
food zone  
equipment surfaces intended to be in direct contac t with food and equipment surfaces that food may contact 
and then drain drip, or splash back into food or onto surfaces that are intended to be in direct contact with food  
4 Significant hazards to be considered  
4.1 The significant hazards can arise from the  following causes:  
a) biological causes such as pathogens, spoilage micro organisms, toxins or vermin;  
b) chemical causes including those from cleaning, disinfecting agents and lubricant substances;  and 
c) foreign bodies arising from raw materials, machinery or oth er sources.  
4.2 For each of these hazards there can be a risk of contamination of the food and/or risks to the health of 
the consumer.  DRS 340:2017  
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 4.3 During the design of a machine, designer shall consider the implications of any of the hazards and the 
measures nece ssary to eliminate or reduce the hazards.  
5 Requirements  
5.1 Hygiene requirements  
5.1.1  Hygiene risk assessment  
5.1.1.1  General  
5.1.1.1.1  The hazards shall be eliminated or the associated risks reduced by ensuring machinery is 
properly designed, constructed and capable of be ing properly installed, operated, cleaned and maintained.  
5.1.1.1.2  The hygiene requirements of the different areas of the equipment depend upon the functions of 
the area, the type of food to be processed and the nature of hazards to the food.  
5.1.1.1.3  In applying the design and construction criteria the primary objective shall be to eliminate or 
reduce the risks to an acceptable level . 
5.1.1.2  Determination  of the limits of the machine  
Risk assessment shall take into account the following:  
a) phases of machine life;  
b) limits of the machine including the intended use (both the correct use and operation of the machinery 
as well as the consequences of reasonably foreseeable misuse or malfunction) in accordance with 
ISO 12100;  
c) full range of foreseeable uses of the machiner y by persons identified by sex, age, dominant hand 
usage, or limiting physical abilities;  and 
d) anticipated level of training, experience or ability of  the foreseeable users.  
5.1.1.3  Hygiene  risk estimation  
5.1.1.3.1  The estimation of the hygiene risk by the manufac turer shall be related to the three significant 
hazards defined in clause 4 and restricted to the hazards caused by the intended use of the machine, as 
defined in ISO 12100.  
5.1.1.3.2  The following shall be taken into account for risk estimation:  
a) estimate the severity of the possible harm from the considered hazard;  and 
b) estimate the probability of the occurrence of that harm from the considered hazard  
5.1.1.4  Hygiene risk evaluation  
5.1.1.4.1  After hygiene risk estimation, hygiene risk evaluation shall be carried o ut to determine if hygiene 
risk reduction is required or whether food safety has been achieved by reducing risks to an acceptable level.   
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 5.1.1.4.2  If hygiene risk reduction is required, then appropriate food safety measures shall be selected and 
applied, and the procedure repeated.  
5.1.1.4.3  During this iterative process, the designer shall check whether additional hazards are created 
when new food safety measures are applied.  
5.1.1.4.4  If additional hazards are identified, they shall be added to the lis t of identified hazards.  
5.1.1.4.5  The achievement of the hygiene risk reduction objectives and a favourable outcome of risk 
comparison give confirmation that the machinery is safe.  
5.1.1.5  Hygiene risk reduction  
Achievement of the following conditions shall indic ate the satisfactory hygiene risk reduction process:  
a) the hazard has been eliminated or the hygiene risk reduced by:  
1) design or by the substitution of less hazardous materials and substances;  and 
2) safeguarding the hygienic conditions;  
b) the information on the intended use of the machinery is sufficiently clear , when:  
1) operating procedures for the use of the machinery are consistent with the ability of personnel 
who use the machinery or other persons who can  introduce hazards to the food;  
2) recommended hygienic working practices for the use of the machinery and the related training 
requirements have been adequately described;  
3) user is sufficiently informed about hazards occurring during the different phases of the life of the 
machinery;  and 
4) use of personal protective equipment is recommended, the need for such equipme nt and the 
training requirements for its use have been adequately described.  
5.2 Materials  of construction  
5.2.1  General  requirements  
5.2.1.1  Materials shall be suitable for intended use, be smooth and easily cleanable  and shall be 
corrosion resistant; non toxic; n on absorbent. Testing for corrosion resistance shall be done according to 
ASTM 117  
5.2.1.2  There shall be no visible evidence of base metal corrosion or corrosion of the coated surface, 
such as blistering, peeling, or cracking on any sample.  DRS 340:2017  
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 5.2.1.3  There  shall be no visible evidence of red corrosion products (red rust) on the surface of any 
sample. White corrosion products shall be limited to 5% or less of the total exposed surface area of any 
sample  
5.2.1.4  Surfaces of materials and coatings shall be dur able, cleanable and where required capable of being 
disinfected, without breaks, resistant to cracking, chipping, flaking and abrasion and prevent penetration of 
unwanted matter under intended use.  
5.2.1.5  Food zone materials shall not contain lead, arseni c, cadmium, or mercury as intentional ingredients. 
Except where brass and bronze materials are specifically permitted for use as indicated in 5.2.2.3.2.   
5.2.1.6  The materials shall not transfer undesirable odours, colours or taint to the food;  not contrib ute 
either to the contamination of food or have any adverse influence on the food.   
5.2.1.7  Fluoropolymer coatings and other non -stick coatings used on heated food zones shall be exempt 
from impact resistance, abrasion resistance, adhesion ability, and hea t resistance performance tests.  
5.2.1.8  Coatings containing lead as an intentional ingredient shall not be used on food equipment surfaces, 
including splash zones and non food zones. Coatings with an unintentional lead content (lead impurity) 
greater than 0.06% shall not be used.  
5.2.1.9  Solder containing lead as an intentional ingredient shall not be used in a food zone or splash 
zone.  
5.2.1.10  Equipment shall be designed and manufactured to prevent the harborage of vermin and the 
accumulation of dirt and debris, and to permit the inspection, maintenance, servicing, and cleaning of the 
equipment and its components.  
5.2.1.11  The manufacturer shall provide written instructions for the cleaning and sanitizing of all food zone 
surfaces for which in -place cleani ng is intended.  
5.2.1.12  Impact resistance of coating shall be evaluated per ASTM D 2794 using  three coated test plaques 
that represent the finished product.  The samples shall not exhibit any cracking, fractures, chipping, or peeling 
at the impact site.  
5.2.1.13  The surface finish of the materials shall be smooth and edges shall not show any sharp edge  
5.2.2  Requirements for specific types of materials  
All materials shall conform to the general requirements in 5.1 and 5.2.1  and to the additional material -specific  
requirements given in this section  
5.2.2.1  Stainless steel  
Stainless steel used in food equipment shall be of one of the following type:  
a) SAE  200 series alloys;  
b) SAE 300 series alloys; and    
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 c) SAE 400 series alloys.  
When used in a food zone, stainless steel shall h ave a minimum chromium content of 16%. Stainless steel 
with a chromium content of less than 16% may be used for cutlery, blades, and similar applications requiring a 
sharp edge, provided that the alloy has been hardened or tempered by an appropriate post -heat treatment 
process.  
5.2.2.2  Aluminum alloys  
When used in a food zone, aluminum alloys shall have one of the following Aluminum Association  alloy 
designations or equivalent:  
a) Wrought  alloys  
1) 1xxx series alloys ; 
2) 3xxx series alloys ; 
3) 4xxx series alloys ; 
4) 5xxx series alloys ; and  
5) 6xxx series alloys  
b) Casting alloys  
1) 218.x ; 
2) 308.0 ; 
3) 319.0 ; 
4) 332.0 ; 
5) 356.0 ; 
6) 360.0 ; 
7) 413.0 ; 
8) B443.0 ; 
9) 514.0 ; 
10) 520.0 ; and  DRS 340:2017  
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 11) 713.0  
5.2.2.3  Copper and copper alloys  
5.2.2.3.1  Copper and copper alloys shall not be used in a food zone or splash zone except where rendered  
corrosion resistant or where exposure to food is limited to potable, non -carbonated water under constant 
service pressure.  
5.2.2.3.2  Copper -nickel alloys may be used in a food zone or splash zone only where rendered corrosion 
resistant or where exposure  to food is clearly and specifically limited to non -acidic foods and beverages (i. e., 
food and beverages with a pH of 6.0 or greater).  When used, the lead content of brass and bronze 
components shall not exceed 8.0%.  
5.2.2.4  Glass and glass -like materials  
5.2.2.4 .1 Glass and glass -like materials, including porcelain, porcelain enamels, and ceramic coatings, 
shall not be used on surfaces intended for direct food contact that are also subject to impact by hard objects 
during use (e.g., countertops, tabletops, cuttin g boards, cooking surfaces) except as permitted in 5.3.2.4.2.  
5.2.2.4.2  Glass and glass -like materials may be used on grated cooking surfaces.  
5.2.2.4.3  When used on splash zone and food zone non -direct food contact surfaces that may be subject to 
impact b y hard objects during use, glass and glass -like coatings shall not exhibit any fractures during impact 
resistance test according to ASTM B 117.  
5.2.2.4.4  When used on direct food contact surfaces that are not subject to impact, glass and glass -like 
coating s shall not exhibit any fractures during impact resistance test. Glass -like coatings shall yield an 
adherence rating of 3 or better when tested according to ASTM B 916.  
5.2.2.5  Wood  
5.2.2.5.1  Wood  shall not be used in a food zone, except where its use allow compli ance with hygiene and 
safety requirements given in 5.1 and 5.2.1  
5.2.2.5.2  When used for non -decorative purposes (i.e., structural), wood shall be totally encapsulated so as 
not to be exposed.  
5.2.2.5.3  When used for decorative  purposes, wood shall be sand ed smooth and sealed with a sealant 
meeting the requirements of the zone of intended use. Decorative wood shall not be used on surfaces 
exposed to moisture or wear.  
5.3 Construction requirements  
5.3.1  Food area  
5.3.1.1  Surfaces  
5.2.1.1.1  Surface finish shall be suitable for  intended use.   
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 5.3.1.1.2  Surfaces shall be cleanable and where required capable of being disinfected. For this purpose , 
they shall be smooth, continuous or sealed.  
5.3.1.1.3  The surface design and finish shall be such that the product is prevented as far a s possible from 
becoming accidentally separated from the food area and from returning to it, if that return would cause a 
hazard to the processed food.  
5.3.1.1.4  Surfaces shall have a finish so that no particle of product becomes trapped in small crevices,  thus 
becoming difficult to dislodge and so introduce a contamination hazard.  
5.3.1.1.5  These above requirements also apply to dismountable parts, which are removable for cleaning.  
5.3.1.1.6   Additional requirements for surface finish can be found in some machinery specific type 
standards.  
5.3.1.1.7  Zinc coatings shall not be used in a food zone  
5.3.1.2  Joints  
5.3.1.2.1  Permanent joints  
5.3.1.2.1.1  Joints shall be sealed and hygienic. Recesses, gaps, crevices, protruding ledges, inside 
shoulders and dead spaces shall be avoi ded.  
5.3.1.2.1.2  If technically impossible, adequate solutions (e.g. cleaning, disinfection, instructions, etc.) 
shall be given.  
5.3.1.2.2  Dismountable joints  
Dismountable joints shall present a true and hygienic fit.  
5.3.1.3  Fasteners and insulation  
5.3.1.3.1  Fasteners sh all be avoided in food zone.  
5.3.1.3.2  If technically impossible adequate solutions (e.g. cleaning, disinfection, instructions, etc.) shall be 
given.  
5.3.1.3.3  Insulated spaces in the food and splash zones shall be sealed. Insulated spaces in the nonfood 
zone shall be closed.  
5.3.1.4  Drainage  
It shall be ensured that the machinery is  preferably self draining, or that the residual liquid can be removed by 
other means.  DRS 340:2017  
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 5.3.1.5  Angles  and corners  
5.3.1.5.1  Internal angles  and corners shall be so constructed that they are effe ctively cleanable and where 
required capable of being disinfected.  
5.3.1.5.2  Internal angles and corners shall comply with technical requirements which are given in 
machinery specification catalogue . 
5.3.1.5.3  Exposed external angles and corners in a food zone shall be sealed and smooth  
5.3.1.6  Dead spaces  
5.3.1.6.1  Dead spaces shall be avoided unless technically impossible in the design, construction and 
installation of the machinery.  
5.3.1.6.2  Dead spaces, which are unavoidable, shall be constructed in such a way  that they are 
drainable/cleanable and capable  of being disinfected, where required.  
5.3.1.7  Bearings and shaft entry points  
5.3.1.7.1  Bearings shall be either located outside of the food area except where this is technically 
unavoidable, or designed for and lubri cated with food grade lubricant, cleanable and where required capable 
of being disinfected.  
5.3.1.7.2  Shaft seals and moving shafts in the food area shall be self (or product) -lubricated or should be 
designed for and lubricated with food grade lubricant, c leanable and, where required, capable of being 
disinfected.  
5.3.1.8  Panels, covers, doors  
5.3.1.8.1  Panels, covers and doors shall be so designed that they avoid any adverse influence (e.g. entry 
and/or accumulation of any soil) and shall be cleanable and, where r equired, capable of being disinfected.  
5.3.1.8.2  Doors shall be sized to fit their openings and shall close properly. Sliding doors shall slide freely 
and shall be readily removable.  
5.3.1.8.3  Exposed channel sections on single panel doors shall be inverte d or easily cleanable.  
5.3.1.8.4  Exposed edges of glass doors shall be protected by tight fitting channels, stripping materials, or 
other means such as rounding the edges of tempered glass to protect against chipping.  
5.3.1.8.5  Exposed  surfaces of door g askets shall be easily cleanable. Hollow sections of door gaskets shall 
be sealed.  
5.3.1.8.6  Gaskets shall be capable of being removed and reinstalled by hand or with the use of simple 
tools. Staples, pop rivets, nails, adhesives , and other similar items t hat cannot be reattached easily shall not 
be used to secure door gaskets.   
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 5.3.1.8.7  Retaining  grooves and other devices for holding readily removable gaskets shall be easily 
cleanable.  
5.3.1.8.8  Covers protecting a food zone shall overlap the opening and s hall be sloped to provide drainage 
from the cover surface. Covers shall be readily removable and easily cleanable.  
5.3.1.8.9  Sliding covers and hinged covers protecting a food zone shall be designed and manufactured to 
prevent accumulation of liquid or deb ris on the covers and contamination of the food zone during opening or 
closing.  
5.3.1.9  Legs and feet  
5.3.1.9.1  Legs and feet shall be fastened to the body of the machine and shaped at their floor or counter 
contacts to minimize the accumulation of dirt.  
5.3.1.9.2  Legs and feet shall be sufficiently rigid to support the machine with a minimum of cross bracing  
5.3.1.9.3  Hollow sections between leg and foot shall be closed. Legs and feet shall have no exposed 
threads at the maximum  adjustment.  
5.3.1.9.4  Gussets shall  be assembled to the equipment and shall be easily cleanable and designed to 
prevent dirt.  
5.3.1.10  Control devices  
5.3.1.10.1  If there is no manual contact with the food, these items or areas of machinery  which are handled 
for control reasons by the operator, shal l be considered as non food areas.   
5.3.1.10.2  In case of manual contact with the food, where cross contamination can occur these areas or 
items shall be covered by the definition of a food area.  
5.3.2  Splash  area 
5.3.2.1  The splash  area shall be designed and c onstructed following the same principles for the food 
area (mention the clause on food area).  
5.3.2.2  As the food does not return to the food area, the technical design criteria may be less  stringent 
than in the food area in areas such as the following pr ovided that there is no adverse effect on the food:  
a) internal angles and corners may be of smaller radius, provided they are still cleanable and, where 
required, capable of being disinfected;  
b) bearings, seals, moving shafts located in a splash area, may be l ubricated by non -food grade 
lubricants, provided there is no adverse influence on the food.  
5.3.2.3  Splash zone surfaces shall be accessible and easily cleanable.  DRS 340:2017  
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 5.3.3  Non food  area 
5.3.3.1  In addition to the general requirements exposed surfaces used in the no n-food area shall be 
made of corrosion resistant material or material that is treated (coated or painted) so as to be corrosion 
resistant.  
5.3.3.2  These surfaces shall be cleanable and, where required, capable of being disinfected an d shall not 
contaminate  or have any adverse influence on the food . 
5.3.3.3  Equipment s shall be designed and constructed in such a manner to prevent the retention of 
moisture, ingress and harbourage of vermin and accumulation of soils, and to facilitate inspection, servicing, 
maintenance, cleaning and, where required, disinfection.  
5.3.3.4  Tubular framing shall be totally closed or effectively sealed . 
5.3.3.5  Water and waste piping and fittings attached to the equipment shall comply with the material 
requirements for the applicabl e zones.  
5.3.3.6  Electrical parts associated with the machine shall comply with their relevant standards.  
5.3.3.7  Motors shall be located to be protected against splash, spillage, and debris, or be otherwise 
protected and shall comply with their relevant standards  
5.3.4  Services  
5.3.4.1  Services, pipes, connections and related devices forming an integral part of the machinery s hall meet 
the requirements of this standard , according to the area where they are situated, and not introduce any hazard 
as defined in clause 4 . 
5.3.4.2  All personnel attending services should adhere to safety and hygienic requirements  
6 Information for use  
6.1 General  
6.1.1  The intended use of the food machinery and its limits shall be specified in the information for use 
provided by the manuf acturer.  
6.1.2  In relation to risks that cannot be eliminated, users shall be informed of any measures that they shall 
comply with, including the need for any particular training.  
6.1.3  Information for use shall meet the requirements of ISO 12100.  
6.2 Instruc tion handbook  
6.2.1  An instruction handbook shall be provided by the manufacturer and meet the requirements and advice 
of ISO 12100 . It shall include specific additional information related to the following points:   
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 a) information relating to installation  
1) spac e needed for use and maintenance, for example measures to be taken when installing 
machinery. Care shall be taken to ensure that there is adequate access for servicing machinery 
and cleaning service systems and their adjacent areas so that the required lev el of hygiene can 
be maintained;  and 
2) permissible environmental operating conditions and in addition, where required, measures to be 
taken so that the food is not adversely influenced by for example air currents, dust or liquids 
derived from leakage, conden sation or aerosols.  
b) information relating to the machine itself  
c) information relating to cleaning and disinfection ; and  
1) instruction handbook shall indicate the recommended cleaning and disinfecting agents and 
instructions for dismantling (if necessary), clea ning, disinfection, rinsing and inspection for 
cleanliness.  
2) method and frequency of cleaning various surfaces including dismountable parts is dependent  
on the food product processed and the associated relevant hazard.  
d) Information relating to maintenance  
1) scheme shall comprise a system of measures to ensure required level of hygiene is maintained 
for food machinery  within specified intervals ; and  
2) if food grade lubricants are required they shall be specified  
6.2.2  Specific instructions for the intended use shall be included.  
6.3 Marking  
6.3.1  All machine  shall be marked with the following information : 
a) manufacturer's name and address;  
b) capacity;  
c) batch number;  
d) power rating of the motor ;  
e) frequency and voltage of the motor;  
f) manufacturing date ; and 
g) hazard marking  
6.3.2 The marking shall be permanent  
 DRS  340: 2017  
ICS 67.230 
 
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