DIN 10531:2011-06

This standard specifies hygiene requirements which establish prerequisites for production of hot beverages, such as, for example, coffee and coffee specialities, tea, cocoa and dairy beverages from hot beverage appliances for commercial and household use in conformity with the food hygiene regulations and for placing on the market. Appliances for self-service are within the scope of this standard. For this purpose, the standard specifies general hygienic requirements for the construction, material and operation of the appliances concerned. It contains, in particular, requirements for hygienic and professional operation, for cleaning, disinfection and descaling as well as requirements for a migration test. This standard does not deal with any requirements relevant to work safety. This standard deals neither with electrical safety nor with performance requirements. Standards DIN EN 60335-2-15 and DIN EN 60335-2-75 shall be used for commercially used appliances. Methods for measuring the performance of electric household coffee makers are provided in DIN EN 60661. Consumer health protection is the most important aim of this standard. Tests of the official control of foodstuffs have shown that increased amounts of dangerous substances, such as lead and nickel, can be transferred from appliances to drinks. Using the migration test specified in this standard, appliance manufacturers can carry out the appropriate type tests on newly developed appliances in order to check compliance with limit values for special material transfers from materials to the beverage or to trace weaknesses, regarding the issue during the selection of material and construction. Also regarding the official control of foodstuffs, the standard is a good instrument to reveal hygiene shortcomings, if appropriate, and to be able to assess how far the appliances comply with the legal hygiene requirements. In addition to the appliance manufacturers and control authorities, the standard is also directed at users, as special requirements shall be met during operation, amongst others, in order to meet applicable hygiene requirements (given in the standard under bibliography). It contains normative references to terminology (DIN 10503), temperature requirements for foodstuffs (DIN 10508), cleaning and disinfection (DIN 10516) and an informative reference to DIN 10528 on the selection of materials used in contact with foodstuffs, amongst others. The document has been prepared by the Food and Agricultural Products Standards Committee (NAL), Working Group NA 057-02-01-25 AK "Getränkebereiter" ("Beverage Appliances") of Working Committee NA 057-02-01 AA "Lebensmittelhygiene" ("Food hygiene"). On decision of Working Committee "Food hygiene", the text is published in German and English.