What's New Unreplied Topics Membership About Us Contact Us Privacy Policy
[Ad]
Forums Blogs Store Members Gallery Directory

Sign In Register

TS 22002-1 Section 8 Equipment suitability, cleaning and maintenance

Started by , Dec 11 2022 06:23 PM
Reply to this Topic
2 Replies

Hi

 

I require help to understand interpretation of Section 8 in TS 22002-1 which defined requirements for Equipment suitability, cleaning and maintenance.

 

Can anyone share the SOP for Equipment suitability, cleaning and maintenance ?

 

Thanks

Share this Topic
Topics you might be interested in
ISO 22002 2025 Change Summary - Food Manufacturing BRCGS 4.6.1 - What items are classed as equipment? New ISO 22002 Changes for Food Packaging Manufacturers Cleaning & Sanitizing Bucket System Does anyone have a guide for cleaning electric plugs and cords in a bakery?
[Ad]

Hi Roshni,

 

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.

 

Kind regards,

 

Tony

Thanks Tony for the summary. Requirements are understood. Would you have any SOP template for Equipment suitability?

Reply to this Topic

Similar Discussion Topics
ISO 22002 2025 Change Summary - Food Manufacturing BRCGS 4.6.1 - What items are classed as equipment? New ISO 22002 Changes for Food Packaging Manufacturers Cleaning & Sanitizing Bucket System Does anyone have a guide for cleaning electric plugs and cords in a bakery? Need a Specialized Tool for Cleaning Gridded Mezzanine Floors – Any Recommendations? Internal audit checklist for the ISO/TS 22002-4:2013 Standard? ISO 22002-1:2025 Revision – Changes Needed Preparing Gap Analysis for New ISO TS 22002:100 and 22002:1 Cleaning Aluminum Mixing Paddles – Preventing Allergen Residue
About us

IFSQN is an international networking group for food safety professionals. We connect those interested in food safety to information and to each other. The purpose of the website is to share knowledge, experiences and ideas to make food safer.

All content © Copyright 2021 IFSQN