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2 October 2017

Hygienic Design of Food Equipment

This course is based on the Health & Safety Executive's LA Guidance OC520/22 Review 2.

"The hygienic design of food machinery:  Supply of Machinery (Safety) Regulations 2008 & Machinery Directive (2006/42/EC)"

This combined Local Authority and HSE Operational Circular (LAC/OC) provides information to inspectors and other local authority officials on the interface between HSE, local authorities and other public bodies concerned with the safety of foodstuffs principally arising from the hygienic design and use of machinery for preparing and processing foodstuffs.

It updates and replaces the previous HSE OC 520/22 published in 2000 on this topic, and describes the action public authorities should take if they have significant concerns about the hygienic design of such machinery. 

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