The requirements are fairly straightforward, the main elements are summarised below, what are you struggling with?
TECHNICAL ISO/TS SPECIFICATION 22002-1 Prerequisite programmes on food safety —
Part 1: Food manufacturing 8 Equipment suitability, cleaning and maintenance:
8.1 General requirements
Food contact equipment shall be designed and constructed to facilitate cleaning, disinfection and maintenance etc.
8.2 Hygienic design
Equipment shall be able to meet established principles of hygienic design, including: … etc.
8.3 Product contact surfaces
Product contact surfaces shall be constructed from materials designed for food use. They shall be impermeable and rust or corrosion free.
8.4 Temperature control and monitoring equipment
Equipment used for thermal processes shall be able to meet the temperature gradient and holding conditions given in relevant product specifications.
Equipment shall provide for the monitoring and control of the temperature.
8.5 Cleaning plant, utensils and equipment
Wet and dry cleaning programmes shall be documented to ensure that all plant, utensils and equipment are cleaned at defined frequencies… etc.
8.6 Preventive and corrective maintenance
A preventive maintenance programme shall be in place.
The preventive maintenance programme shall include all devices used to monitor and/or control food safety hazards.
Corrective maintenance shall be carried out in such a way that production on adjoining lines or equipment is not at risk of contamination.
The procedure for releasing maintained equipment back to production shall include clean up, sanitizing, where specified in process sanitation procedures, and pre-use inspection.
Maintenance personnel shall be trained in the product hazards associated with their activities.