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Preventative and planned maintenance in bakery

maintenance bakery BRC

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#1 dr. Humaid Khan

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Posted 03 February 2016 - 11:35 PM

Hi

 

  I have developed and implemented Registers or preventative and planned maintenance. Would like some help in writing a procedure for conducting the maintenance.

 

Regards

Humaid Khan 


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#2 RMAV

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Posted 04 February 2016 - 04:30 PM

Some basic elements I put in place for both preventative maintenance and for urgent repairs:

 

-whether the work poses a contamination risk to the area on which work is done or to adjacent areas (protect the area as needed)

-follow chemical and lubricant policy and use only approved materials

-guidelines for temporary repair (no duct tape, cloth ties, material that can cause or harbor contamination, etc.)

-tool and material accountability

-whether or not the equipment requires cleaning following the work (trained person completes the cleaning step with approved cleaners/sanitizers)

-inspection of the area and equipment following work (no wires left on the floor, no nuts/bolts, tools left out, etc) - QA and maint personnel complete inspection

-positive release of the area/equipment following inspection


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#3 Charles.C

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Posted 04 February 2016 - 05:58 PM

Some basic elements I put in place for both preventative maintenance and for urgent repairs:

 

-whether the work poses a contamination risk to the area on which work is done or to adjacent areas (protect the area as needed)

-follow chemical and lubricant policy and use only approved materials

-guidelines for temporary repair (no duct tape, cloth ties, material that can cause or harbor contamination, etc.)

-tool and material accountability

-whether or not the equipment requires cleaning following the work (trained person completes the cleaning step with approved cleaners/sanitizers)

-inspection of the area and equipment following work (no wires left on the floor, no nuts/bolts, tools left out, etc) - QA and maint personnel complete inspection

-positive release of the area/equipment following inspection

 

Hi RMAV,

 

thks for above.

 

Is this a generic menu or specifically targeted for bakeries ?.

 

Not my area but based on some recent posts, i would have added to maintain a vigilance for aluminium shavings due degrad(ed)ing tray/shelving alignments.


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Kind Regards,

 

Charles.C


#4 RMAV

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Posted 04 February 2016 - 06:41 PM

Apologies, Charles.C, I usually add a disclaimer. I provided a generic list of what I look for but I don't have experience in Bakery or BRC.

 

That's a good point with the shavings.  Something to watch for in preventative maintenance or repairs is will there be any cutting, drilling, filing, etc., where will the work occur, etc...


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#5 Charles.C

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Posted 04 February 2016 - 07:02 PM

Hi RMAV,

 

No problem, I was just curious. The more, the merrier. :smile:

 

I agree that many of the necessities are undoubtedly groupable.


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Kind Regards,

 

Charles.C






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