Equipment Description

Hello everybody!

Currently going through stage 1 of the audit and wanted to see if anybody had any tips or feedback in regards to equipment description?

Please and thank you!

Hi MP_INC,

:welcome:

Welcome to the IFSQN forums

I presume that you are referring to ISO 22000 Clause 8.5.1.5.3 Description of processes and process environment:

The food safety team shall describe, to the extent needed to conduct the hazard analysis:

a) the layout of premises, including food and non-food handling areas;

b) processing equipment and contact materials, processing aids and flow of materials;

Normally you should have a specification and a manual for equipment that would help with that description.

If not, that wouldn’t be ideal but it is necessary to describe the equipment to the level of detail required by the hazard analysis, for example a Pasteuriser:

Enclosed food grade stainless steel plant including a plate heat exchanger that heats 5,000L of cold raw product per hour to 75°C and maintains it at that temperature for 30 seconds before cooling to 1 - 5°C.

Heating section supplied with food grade steam. Cooling section serviced by treated Chilled Water.

Kind regards,

Tony