What's New Unreplied Topics Membership About Us Contact Us Privacy Policy
[Ad]

Requirement for Maintenance Logs

Started by , Jul 27 2022 06:43 PM
3 Replies

Hello, 

 

    I am currently at a that makes RTE foods, we are SQF certified but the SQF practitioner left abruptly.  I am slowly going over our program and I am a little stuck with the maintenance for the facility and equipment.  We have a preventative log for each month and it lists all equipment that is being used.  Do we need one for the facility or would a log for that is just for maintenance be sufficient?  I also would like to know what do I need to do for immediate repairs, since it is not technically requested or schedule?  Would I need to make a form for those types of incidents? 

 

Thank you in advance!

 

Share this Topic
Topics you might be interested in
Examples for Food Safety & Quality Culture as per FSSC 22000 V6 requirement FSSC 22000 V6.0 Additional Requirement 2.5.11 d) i Supplier Quality SOP - Requirement for communication timeframe What is the requirement for damaged ingredient bags in dry storage area? Liner Bag Requirement for Packaging Plastic Food Packages
[Ad]

SQF will want to see a temporary/emergency repair form----there should be a placed where someone OTHER than maintenance verifies that the area/equipment is ok to be used again or not

 

The interior and exterior of the facility should each have an inspection report, and a place to add the work order #s or emails and then verify that the issues have been correctly adequately and included the date and initials once the verification is complete

 

your PM schedule should be all the tasks that need done on a REGULAR schedule (daily/weekly/monthly etc) and have a place for the date and initials of the person who completed the tasks

1 Like

F-9.2.1.2 Work Orders.docx   18.44KB   96 downloadsI would go over your maintenance policy and find out what frequencies the previous practitioner had set for all your equipment. From there you would be able to decide if the log you currently have will work properly. 

 

I have created a work order form for all repairs and it has an area where you decide if it is planned, unplanned. See attached form. I have a list of all equipment at defined frequiencies to be serviced, I put date of completion along with W/O number as a reference. It is also important to have a release back to production section that the area is clean, there are no materials, tools and eqipment left behind. Depending on care level of your facility and type of cleaning required you can add to your form. 

 

I also do not have maintenance sign off on the work order, usually someone in QA or myself. I also use this if an outside tech is working on a piece of equipment.

 

 

1 Like1 Thank

Thank you for your responses.

 

I do have a monthly schedule log which does have the PM information, as well as a log that is lists the maintenance required with a projected repair.  

 

 

F-9.2.1.2 Work Orders.docxI would go over your maintenance policy and find out what frequencies the previous practitioner had set for all your equipment. From there you would be able to decide if the log you currently have will work properly. 

 

I have created a work order form for all repairs and it has an area where you decide if it is planned, unplanned. See attached form. I have a list of all equipment at defined frequiencies to be serviced, I put date of completion along with W/O number as a reference. It is also important to have a release back to production section that the area is clean, there are no materials, tools and eqipment left behind. Depending on care level of your facility and type of cleaning required you can add to your form. 

 

I also do not have maintenance sign off on the work order, usually someone in QA or myself. I also use this if an outside tech is working on a piece of equipment.

 

I will definitely look at the work order log to allow it to work for our maintenance program.  


Similar Discussion Topics
Examples for Food Safety & Quality Culture as per FSSC 22000 V6 requirement FSSC 22000 V6.0 Additional Requirement 2.5.11 d) i Supplier Quality SOP - Requirement for communication timeframe What is the requirement for damaged ingredient bags in dry storage area? Liner Bag Requirement for Packaging Plastic Food Packages Requirement of Traded Goods-BRCGS Issue 9 Are there any hygienic design requirement for the dosing and control of MAP gases Toilet Requirement per number of employees Facility specification of cold room as per guideline of EU requirement Do we need to have a sink in the lunch trailer or is the re-entry handwashing requirement sufficient?