Hi Fychan,
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Welcome to the IFSQN forums
First of all, you need to assess the risk associated with new equipment and/or changes to existing equipment. The level of risk will determine the extent to which you need to manage the change.
For major changes such as new filling equipment it is likely that strict control of the process from purchasing, installation, commissioning, training, product trials, validation of product & shelf life and ongoing verification is required.
Whereas, a new pressure washer for cleaning cages in the yard will not require the same degree of scrutiny. This is what is meant by risk-based change management, it also means you focus resources on matters that are important to food safety and quality.
Kind regards,
Tony