Please note: All interim revisions for this edition available at time of your purchase will be included.

These requirements cover hygienic design, construction and test methods for equipment that handles, processes and packages meat or poultry products or ingredients thereof.

These requirements do not cover the risk of fire, electric shock or personal injury as a result of the operation of machinery otherwise covered by this Standard.

Equipment that contains features, characteristics, components, materials, or systems new or different from those covered by the requirements in this Standard, and that involves a hygienic risk, shall be evaluated using the appropriate additional component and end-equipment requirements as determined necessary to maintain the acceptable level of cleanliness as originally anticipated by the intent of this Standard. Equipment whose features, characteristics, components, materials, or systems conflict with specific requirements or provisions of this Standard cannot be judged to comply with this Standard. Where considered appropriate, revision of requirements shall be proposed and adopted in conformance with the methods employed for development, revision, and implementation of this Standard.