Equipment Standards

We recommend that the processing equipment be designed and constructed to be easy to clean and maintain and to avoid microbial contamination of fresh produce.

1. Equipment Design and Construction

We recommend the following to facilitate cleaning and to help ensure that fresh produce is not contaminated during the processing operation:

• Using smooth, non-absorbent, sealed, and easily cleanable food contact surfaces that are sloped to drain freely and made of durable, non-corrosive, non-toxic materials
  Food contact surfaces include items such as knives, conveyors, belts, chutes, product totes, gloves, tools including shovels and racks, cutting boards, tables, dryers and spinner baskets, and packing scales. We recommend that all food contact surfaces be smoothly bonded (e.g., free of pits, folds, cracks, crevices, open seams, cotter pins, exposed threads, and piano hinges) to avoid harbouring pathogens. Where two food contact surfaces meet, we recommend the use of a cover over the juncture to prevent food debris from collecting in the crevice and creating an area that is difficult to clean.

• Locating catwalks with open grating so they do not pass over areas of exposed fresh or fresh-cut produce or food-contact surfaces

• Designing equipment in the processing area to prevent water collection
  We suggest cautious use of hollow structures, such as catwalk framework, table legs, conveyor rollers, and racks, because they may collect water and debris, and thus, harbour pathogens.

• Elevating food-contact surfaces sufficiently above the floor (with accessibility for cleaning) to prevent contamination from floor splashes

• Installing stationary equipment away from floor drains to allow accessibility to drains for cleaning and to prevent contamination of the equipment

2. Equipment Maintenance

Establishing a preventive maintenance program helps to ensure that all equipment functions as intended. Equipment failure requiring maintenance activities during production may increase the risk of microbial contamination, particularly from L. monocytogenes. Preventive maintenance includes periodic examination and maintenance of equipment such as valves, gaskets, o-rings, pumps, screens, filters, and heat exchanger plates. We recommend that a firm develop appropriate plans of action in case important equipment, such as refrigeration equipment, disinfectant delivery systems, power systems, or alarm systems, malfunctions. We also recommend the following practices:

• Performing maintenance and calibration of equipment by appropriately trained personnel
  We recommend that maintenance personnel who work in the processing or packaging areas comply with the hygiene requirements for production employees.

• Installing, calibrating, and maintaining temperature measuring or recording devices as necessary to ensure accuracy

• Frequently sharpening knives, if used, including retractable knives, and disinfecting before use
  We recommend that knives be replaced if damaged or if they cannot otherwise be maintained in a sanitary condition.

• Frequently inspecting cutting blades and belts during processing operations for damage, product residue build-up, or cleaning needs
  We recommend that blades be removed and cleaned separately, and remaining equipment parts disassembled (if possible) and cleaned on a regular basis.

• Operating metal detectors in accordance with the manufacturer's instructions and checking for proper functioning at least daily to ensure effective detection of metal and removal of the affected product
  We recommend that procedures be in place, such as the use of metal detectors during packaging operations, to minimize the possibility that metal ends up in finished product packages.

• Calibrating safety control devices that are essential for maintaining the proper level and activity of wash water disinfectant, at a frequency recommended by the manufacturer and documenting this activity on the instrument calibration forms/logs

• Examining air filters for both intake air and compressed air and changing at least as often as the manufacturer specifies, or more frequently if a problem is indicated, such as evidence of filter fouling or perforation