13 Questions
What is established for each equipment prior to purchasing?
A purchase specification addressing hygienic design and legal requirements
What is determined based on the outcome of the equipment risk assessment?
The hygienic design principles
What is required to be provided prior to installation of new equipment?
Evidence of meeting the purchase specifications
What is reviewed and maintained by the organization?
The evidence and/or documents
What is applied to existing equipment that undergoes major changes affecting food safety?
The same procedure as for new equipment
Which principle is essential for ensuring that food processing equipment can be effectively cleaned?
Cleanability
What specific standards are referred to for evaluating hygienic design?
ISO 14159 and EN 1672-2
What must be provided if the hygienic design of the equipment cannot eliminate food safety risks?
Instructional manual for safe operation
Which principle involves ensuring that materials used in food processing equipment are compatible with each other?
Material Compatibility
What is required from suppliers to demonstrate compliance with hygienic criteria?
Certification by authorized bodies
When the organization buys second-hand equipment, how must it be treated in terms of hygienic design?
As if it were brand new
Which principle ensures that different areas or processes are kept apart to prevent cross-contamination?
Segregation
Which principle discusses the ease with which food processing equipment can be visually inspected?
Accessibility
Study Notes
Equipment Purchase Specification
- The organization establishes a purchase specification for each equipment prior to purchasing, considering hygienic design, legal and customer requirements, intended use, and product handled.
- This specification also applies to existing equipment undergoing major changes that affect food safety.
- The equipment purchase specification is documented on the Equipment Purchase Specification Sheet.
Developing Equipment Purchase Specification
- The development process includes conducting an equipment risk assessment.
- The risk assessment outcome determines the hygienic design principles.
- The organization and supplier have a service-level agreement, ensuring the equipment meets purchase specifications and requirements.
- Evidence of compliance, including documents, is reviewed and maintained prior to installation.
Principles of Food Processing Equipment Design
- A set of principles is widely accepted as the foundation for designing and building food processing equipment to ensure food safety and minimize contamination risks.
Equipment Selection and Verification
- The organization identifies and lists all equipment to be purchased or modified, referencing the Equipment Register.
- Equipment must meet specific hygienic design parameters, including:
- Accessibility
- Cleanability
- Drainability
- Material Compatibility
- Segregation
- Surface and Geometry
Supplier Compliance and Certification
- Suppliers must provide evidence of compliance with hygienic design criteria, certified by recognized bodies (e.g. European Hygienic Engineering & Design Group-procedures).
- Suppliers must evaluate equipment hygienic design based on ISO 14159 and/or EN 1672-2 requirements.
Hygienic Safe Operation and Maintenance
- When equipment design cannot eliminate food safety risks, suppliers must provide instructional manuals covering:
- Operational use limitations
- Technical measures (e.g. control or inspection devices)
- Disassembly for inspection, cleaning, and maintenance
Second-Hand and Custom-Made Equipment
- Hygienic design must be established for second-hand equipment, treating it as new equipment.
- For changes to existing equipment or custom-made equipment, specifications are written by the Food Safety Team.
Interdepartmental Collaboration
- The Food Safety Team, comprising experts from various departments, develops specifications for equipment changes and custom-made equipment.
This quiz covers the important factors to consider when purchasing new equipment for food handling and processing, including hygienic design, legal requirements, and product handling. It also applies to existing equipment undergoing major changes that affect food safety. Ensure you understand the key elements of a purchase specification.
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