7.1 - DESIGN AND CONSTRUCTION OF EQUIPMENT (BASE)

  • All equipment must be designed and constructed to enable hygienic cleaning and maintenance

  • It must be maintained in a good condition to prevent foreign body risks

  • The layout must not pose a risk of contamination

  • WGLL - angles, corners and dead spaces are eliminated

  • WGLL - Equipment is not located too close to sinks, waste units, allergen production, washing etc

7.1.1 - EQUIPMENT - OUT OF SERVICE (BASE)

  • Equipment which is out of service must be suitably identified and stored in a manner that does not pose a risk of injury to persons and / or risk to product. (E.g. Left with small parts around the area or in an unhygienic condition).

7.2 - RISK ASSESSMENT (BASE)

  • All equipment must be properly specified, commissioned and risk assessed for food safety prior to use

7.3 - CONSTRUCTION (BASE)

  • All surfaces including welds and joints must be smooth and impervious

  • WGLL - food contact surfaces have continuous welds, be free of inaccessible crevices, excessive scratches and pitting to prevent the trapping of food debris

7.4 - CONSTRUCTION (BASE)

  • Equipment must be constructed from materials that are not susceptible to damage under normal usage and cleaning

7.5 - CONSTRUCTION (BASE)

  • Parts susceptible to wearing on mechanical equipment e.g. Belts, brushes and scrapers that come into contact with food, must be of a contrasting colour to the food and be regularly inspected / monitored for wear and damage

7.5.1 - CONSTRUCTION (BASE)

  • All new food contact materials e.g. Work in progress packaging / trays, production belts, chopping boards, food contact utensils etc must comply with legislation for 'materials and articles intended to come in contact with food' Regulations (EC) 1935/2004 or equivalent; as applied in the country of manufacturer.

  • A written declaration of compliance must be available from the equipment manufacturer

7.5.2 - CONSTRUCTION (HIGH)

  • Equipment in high care / high risk must be designed to allow easy and quick strip down for detailed cleaning

  • Electrical cabling and air pressure lines must be considered

  • WGLL - Quick release mechanisms for belts

  • WGLL - Good access for inspection and manual cleaning inside equipment

7.6 - LOCATION (BASE)

  • Equipment must be sited to give access under, inside and around to allow cleaning and servicing

  • Equipment must be sited away from potential risks of contamination (e.g. Not to close to a hand wash sink)

7.7 - MOBILE EQUIPMENT (BASE)

  • Mobile equipment e.g forklift trucks, Pallet trucks, scissor lifts and ladders must be cleaned, maintained and stored in a suitable area when not in use

  • WGLL - mobile equipment is stored away from packaging and food ingredients, when not in use

7.7.1 - MOBILE EQUIPMENT (MEDIUM)

  • Battery charging equipment must not be stored in open food areas

  • Mobile equipment e.g. Forklift trucks and pallet trucks that are used in open food areas must not be used outside

  • WGLL - Equipment with maintenance free batteries may be charged in these areas, provided they are stored away from open food processes

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