EN 1672-2:2005 is a European Standard that outlines hygiene requirements for food processing machinery, similar to its predecessor EN 1672-2:1997. The standard is a part of the EN 1672 series and provides guidelines for the design, construction, and cleaning of machinery used in the food processing industry to ensure food safety and prevent contamination.

Key aspects covered by EN 1672-2:2005 include:

1. Materials and Surfaces: Just like the earlier version, this standard emphasizes the importance of selecting materials that are safe for contact with food and that can withstand the rigors of cleaning and sanitization processes. The goal is to prevent materials from leaching harmful substances into the food products.

2. Design and Construction: EN 1672-2:2005 provides detailed guidelines for designing machinery in a way that minimizes the risk of contamination. This includes aspects such as smooth and cleanable surfaces, avoiding areas where dirt and debris can accumulate, and ensuring that machinery can be easily disassembled for thorough cleaning.

3. Accessibility for Cleaning: The standard underscores the necessity of designing machinery to facilitate effective cleaning and sanitation. This involves considerations for accessibility to all parts of the machinery that come into contact with food, including those that might be harder to reach.

4. Cleaning Procedures and Validation: Like the previous version, this standard offers guidance on cleaning procedures and methods, as well as the validation of cleaning processes to ensure their effectiveness. This involves verifying that cleaning procedures are able to remove all potential contaminants and prevent their buildup.

5. Documentation and Instructions: Manufacturers are encouraged to provide clear and comprehensive documentation and instructions for cleaning, maintenance, and operation. This assists operators in following proper procedures to maintain food safety.