Some added info that may be of help
Equipment is designed, constructed and installed to ensure that:
• It meets regulatory and program requirements;
• It is capable of delivering the requirements of the process and the sanitation
program;
• It is accessible for cleaning, sanitizing, maintenance and inspection and is easily
disassembled for those purposes;
• Contamination of the product and food contact surfaces is prevented during
operations;
• It permits proper drainage and where appropriate, it is connected directly to
drains;
• It is smooth, non-corrosive, non-absorbent, non-toxic, free from pitting, cracks
and crevices where there are food contact surfaces;
• It is, where necessary, exhausted to the outside to prevent condensation.
The follow up with a new equipment record detailing how the new equipment meets your standards. You may also want to ask vendors for disassembly instructions prior to purchase to ensure that your sanitation staff are able to sanitize the new peice correctly and in a time sensitive way