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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 ascertain 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 photocopying and microfilm, without prior written permission from RSB.

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: [email protected]

Website: www.rsb.gov.rw

mailto:[email protected]

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 Requirements ......................................................................................................................................... 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

©RSB 2017 All rights reserved iv

Foreword

Rwanda Standards 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 preparation, 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 standards:

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 derived from the above source is hereby acknowledged with thanks.

Committee membership

The following organizations were represented on the 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

1 ©RSB 2017 All rights reserved

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 criteria 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 pot). 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 (including any amendments) applies.

ISO 4288, Geometrical product specifications (GPS) — Surface texture: Profile method — Rules and procedures for the assessment of surface texture

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 the effects of rapid deformation (impact)

3 Terms and definitions

For the purposes of this standard, the following terms and definitions apply.

©RSB 2017 All rights reserved 2

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 those specified above

3.7

cleanable

designed and constructed so that soils are removed by recommended cleaning methods

DRS 340:2017


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 may 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 of 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 substances injurious to health under intended conditions of use


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 liquid 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 contact 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 other 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


4.3 During the design of a machine, designer shall consider the implications of any of the hazards and the measures necessary 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 being 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 machinery 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 manufacturer 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 out to determine if hygiene risk reduction is required or whether food safety has been achieved by reducing risks to an acceptable level.


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 list 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 indicate 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 equipment 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; non 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


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 durable, 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, arsenic, 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 shallnot transfer undesirable odours, colours or taint to the food; not contribute 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 heat 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 cleaning 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


c) SAE 400 series alloys.

When used in a food zone, stainless steel shall have 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;



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


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, cutting 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 by 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 coatings 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 compliance 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 sanded 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.


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 as 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 avoided.

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 shall 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


5.3.1.5 Angles and corners

5.3.1.5.1 Internal angles and corners shall be so constructed that they are effectively 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 lubricated 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, cleanable 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 required, 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 inverted 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 gaskets 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 that cannot be reattached easily shall not be used to secure door gaskets.


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 shall 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 debris 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, shall 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 constructed 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 provided 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 lubricated 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


5.3.3 Non food area

5.3.3.1 In addition to the general requirements exposed surfaces used in the non-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 and shall not contaminate or have any adverse influence on the food.

5.3.3.3 Equipments 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 applicable 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 shall 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 manufacturer.

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 Instruction 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:


a) information relating to installation

1) space 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 level 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, condensation 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), cleaning, 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

rwanda standard 340 - punto · pdf filerwanda standard 340 drs ... bs en 1672-2:2005 food...

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