Hi anfrias1
You will need to ensure that the SQF Food Safety Code Edition 9 requirements in section 11.1.7 Equipment and Utensils are covered. Here is a summary but you should refer to the whole section yourself:
1 Specifications for equipment and utensils and procedures for purchasing equipment
2 Equipment designed, constructed, installed, operated, and maintained to meet any applicable regulatory requirements and to not pose a contamination threat to products
3 Food contact equipment segregated from non-food contact equipment. Equipment storage rooms allow for the hygienic storage of equipment
4 Product contact surfaces constructed of materials that will not contribute to a food safety risk
5 Hygienically designed and located for appropriate cleaning. Equipment surfaces shall be smooth, impervious, and free from cracks or crevices
6 Equipment and utensils cleaned after use or at a set and validated frequency. Hygienic equipment storage
These are the main areas I would be looking to address:
Purchasing
Approval by all relevant Management
New equipment is purchased with a certificate of conformity or specification confirming that the equipment (including food contact surfaces) complies with any relevant legislation, meets legal requirements and the supplier understands and has agreed the purpose and the intended use of the equipment and the type of materials/products that the equipment will be handling
Food Safety
Inspection prior to use to ensure that chemical. microbiological and foreign body hazards including metal, glass & plastic are controlled
Included the HACCP plan
Validation and Verification of Equipment Cleaning
Location facilitates good hygienic practices and maintained in a hygienic condition
Development
Specification for Equipment/Product Capabilities
Design approval
Production Trials
Shelf Life
Validation of Equipment
Production
Manufacturer’s Instructions
Training provided
Procedures/Records
Cleaning Procedures/Records
Storage of spare parts
Maintenance
Equipment made from suitable material
Lubricants food grade when there is a risk
Manufacturer’s Instructions
Procedures/Records
Preventative maintenance schedule
Training provided
Health & Safety
Inspection on installation and regular checks
Approved by Health & Safety Manager
Training provided
Kind regards,
Tony