BRCGS 4.6.4 V9 - Static Equipment Replacement: Food Safety Implications

According to BRCGS 4.6.4 V9, it states: A procedure shall be in place to manage the movement of static equipment in production areas, to ensure that food safety is managed and the integrity of the equipment is maintained.

At my company, there are some people that believe that if we're replacing static equipment with the same equipment, then this procedure would not apply. For example, replacing a bread divider with a newer bread divider. 

I disagree as there could still be food safety concerns when removing a usually static piece of equipment and putting in a new one. Am I interpreting this incorrectly?

Thank you!

You are correct.

Thank you! @SQFconsultant! 

Hi jbaus,

As you are installing new equipment, this isn’t so much about managing the movement of static equipment, you aren’t moving it you are removing it. Obviously you need to manage food safety during the removal but your main focus here should be on purchasing and installing the new equipment.

If we look at the BRCGS Global Standard for Food Safety Issue 9 Section 4.6 Equipment, first of all clause 4.6.1 requires a documented purchase specification for any new equipment detailing the site requirements for the equipment.

Clause 4.6.2 requires that the design and construction of equipment shall be based on risk, to prevent product contamination. For example, the use of the correct seals, impervious surfaces or smooth welds and joints, …..

The need for further controls is covered in clause 4.6.3 which requires:

A documented, risk-based commissioning procedure shall be in place to ensure that food safety and integrity is maintained during the installation of new equipment to site.

Installation work shall be followed by a documented hygiene clearance procedure.

New equipment to site shall be inspected by an authorised member of staff before being accepted into operation.

The commissioning procedure shall include the update of any other site procedures that are affected by the new equipment, for example, training, operating procedures, cleaning, environmental monitoring, maintenance schedules or internal audits.

Kind regards,

Tony

All new equipment should be reviewed through a food safety lens IDEALLY prior to purchasing for sanitary design and new/different hazards

How can you possibly effectively review your HACCP plan without doing this?