Chapter1
Introduction
Page6
Definitions of Terms
Mobile bain marie
SPA/K-2DW | SPA/K-3DW
4330036_A1
1.4
Definitions of Terms
Term
Definition
Authorised specialist
An authorised specialist is a specialist that has been trained by the manufacturer, an
authorised service dealer or a company assigned by the manufacturer.
Cook&Chill Kitchens
"Cook and Chill": Kitchens where warm food after being cooked is chilled as quickly as
possible.
Cook&Serve Kitchens
"Cook and Serve": Kitchens where warm food is served immediately after being
cooked or kept warm until it is consumed.
Specialist
A specialist is a person who can evaluate work assigned and can individually recog-
nise any possible dangers due to professional training, specialist knowledge and
experience as well as knowledge of the respective guidelines.
Gastronorm
Gastronorm is a measurement system applied worldwide, for instance, in food pro-
cessing plants orlarge-scale kitchens. The use of standardised sizes makes it possible
to exchange food pans. The basic size of the Gastronorm (GN) 1/1 is 20.9x12.8''
(530x325 mm). Items are available in different depths.
H1
Hygienic standard (NSF/USDA) for lubricants that are suitable for incidental and
technically unavoidable contact with foodstuffs
HACCP
The HACCP concept is a preventive system that should ensure the safety of foods
and consumers.
Control
Compare with certain conditions and/or characteristics such as damage, leaks, filling
levels, heat.
LMHV
Regulation on the Hygiene of Foodstuffs
Regulation on the requirements concerning hygiene when producing, handling and
placing food on the market
Machine safety
The term of machine safety means all the measures used to avert injury to persons.
The basis for this are national as well as EC-wide valid directives and laws for protect-
ing users of technical devices and systems.
Passive layer
A non-metallic protective layer on a metallic material that prevents or slows down
material corrosion.
Check
Compare with certain values such as weight, torque, content, temperature.
Qualified person,
qualified personnel
Qualified personnel are persons who due to their professional training, experience and
instruction as well as their knowledge of the respective standards, guidelines, accident
prevention regulations and operating conditions have been authorised by a person
responsible for system safety to carry out required activities and can recognise and
prevent any possible danger (definition of specialists according to IEC 364).
Schuko®
The abbreviation of the German term "Protective contact" that indicates a system of
domestic plugs and sockets equipped with protective earthed contacts used in most of
Europe.
Instructed persons
An instructed person is a person who has been instructed on the possible risks result-
ing from improper behaviour when carrying out the assigned task as well as on the
necessary protective equipment and protective measures and trained for this task if
necessary.
