Podcast
Questions and Answers
What is established for each equipment prior to purchasing?
What is established for each equipment prior to purchasing?
What is determined based on the outcome of the equipment risk assessment?
What is determined based on the outcome of the equipment risk assessment?
What is required to be provided prior to installation of new equipment?
What is required to be provided prior to installation of new equipment?
What is reviewed and maintained by the organization?
What is reviewed and maintained by the organization?
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What is applied to existing equipment that undergoes major changes affecting food safety?
What is applied to existing equipment that undergoes major changes affecting food safety?
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Which principle is essential for ensuring that food processing equipment can be effectively cleaned?
Which principle is essential for ensuring that food processing equipment can be effectively cleaned?
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What specific standards are referred to for evaluating hygienic design?
What specific standards are referred to for evaluating hygienic design?
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What must be provided if the hygienic design of the equipment cannot eliminate food safety risks?
What must be provided if the hygienic design of the equipment cannot eliminate food safety risks?
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Which principle involves ensuring that materials used in food processing equipment are compatible with each other?
Which principle involves ensuring that materials used in food processing equipment are compatible with each other?
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What is required from suppliers to demonstrate compliance with hygienic criteria?
What is required from suppliers to demonstrate compliance with hygienic criteria?
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When the organization buys second-hand equipment, how must it be treated in terms of hygienic design?
When the organization buys second-hand equipment, how must it be treated in terms of hygienic design?
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Which principle ensures that different areas or processes are kept apart to prevent cross-contamination?
Which principle ensures that different areas or processes are kept apart to prevent cross-contamination?
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Which principle discusses the ease with which food processing equipment can be visually inspected?
Which principle discusses the ease with which food processing equipment can be visually inspected?
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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.
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Description
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.
