1. Microbiological Level Cleaning: Does the equipment construction ensure efficient and effective cleaning over its entire lifetime? Its design should prevent entry, survival, growth or reproduction of bacteria on the product, as well as non-product contact surfaces.
2. Materials Compatibility: What is the construction material used in the equipment? Is it easy to clean, and compatible with the materials or chemicals used during food processing and sanitation?
3. Accessibility: Does the equipment design allow for cleaning and sanitation systems to easily access every part of the equipment? Does the accessibility aspect extend to ease of maintenance and inspections as well?
4. No Product or Liquid Accumulation: Does the equipment include self-draining capabilities? This is critical to ensure that any liquid that can harbor or promote bacterial growth does not pool or condense on any of its surfaces.
5. Sealing of Hollow Areas: Does the equipment feature any frames or rollers? If yes, are they permanently sealed? Are the brackets, bolts, studs, mounting plates, junction boxes, end caps, and sleeves properly welded to the surfaces? If such components are attached via drilled and taped holes, you may want to think twice about purchasing such equipment.
6. No Niches: Is the equipment free of cracks, gaps, pits, crevices, grooves, protruding ledges, bolt rivets, or open seams? These areas potentially harbor pathogens, and are difficult to sanitize.
7. Sanitary Operational Performance: Does the equipment maintain high standards of sanitation while operational? Well-designed machines will not contribute to bacterial harborage or growth.
8. Well-Designed Maintenance Enclosures: Are the interfaces, such as switches, push buttons, and touchscreens located in a position where product residue or water cannot penetrate or accumulate?
9. Production Line Compatibility: When the equipment is operational, does it ensure hygienic compatibility with other systems in the production line, such as the electricals, hydraulics, drainage, and ducting systems?
10. Validated Cleaning and Sanitizing Protocols: Have the equipment manufacturers provided clearly written, ‘proven-effective’ procedures and protocols for cleaning and sanitation? Such pointers could help you maintain your own documentation and records for the cleaning and sanitization protocols in your production line. This is a critical requirement for FSMA compliance. FDA inspectors review your documentation, and ask additional proof to ascertain that you are carrying out proper machine sanitation.
1. Establish distinct hygienic zones within the production area.
2. Strategically control the movement of personnel and materials to reduce hazards.
3. Control water accumulation inside the facility.
4. Regulate the room temperature and humidity.
5. Monitor and control the room’s air flow and air quality.
6. Ensure that your site elements facilitate sanitary conditions.
7. Let the building envelope facilitate sanitary conditions.
8. Cleverly plan your spatial layout and interior design to promote sanitation.
9. Ensure that the building components and construction simplify sanitation.
10. Design utility systems in a manner that they prevent contamination.
11. Ensure that sanitation is integrated into every aspect of the facility design.
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