Hi kconf,
I have outlined the key requirements you need to meet to comply with the BRCGS Global Standard Food Safety Issue 9 section 4.7 Maintenance (there is an expectation for you to have documents and/or records appropriate to these requirements):
4.7.1
There shall be a planned preventive maintenance schedule or condition monitoring system which includes all plant, processing equipment and mobile equipment.
The maintenance requirements shall be defined when commissioning new equipment and reviewed after repairing existing equipment.
4.7.2
In addition to any planned maintenance programme, where there is a risk of product contamination by foreign bodies arising from equipment damage, the equipment shall be inspected at predetermined intervals, the inspection results documented and appropriate action taken.
4.7.3
Requirements for control of temporary repairs
4.7.4
The site shall ensure that the safety or legality of products is not jeopardised during maintenance and subsequent cleaning operations.
Maintenance work shall be followed by a documented hygiene clearance procedure.
Equipment and machinery shall be inspected by an authorised member of staff to confirm the removal of contamination hazards, before being accepted back into operation.
4.7.5
Materials and parts used for equipment and plant maintenance shall be of an appropriate grade or quality…
4.7.6
Requirements for control of engineering workshop
There are additional requirements for high-risk/high-care. I mention this in case you are making chocolate confectionary. ‘Examples of processes that require an ambient high-care processing area include the manufacture of chocolate from raw cocoa beans’. In this case section 8.3 Equipment and maintenance in high-risk and high-care zones is also applicable.
Kind regards,
Tony
Edited by Tony-C, 29 July 2024 - 04:21 AM.