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• 11. Equipment

11. Equipment

Assume everything entering the factory is contaminated

• Use separate equipment for raw and processed product, including:

bins crates

knives conveyors

tables cleaning equipment

tools

• All equipment should be easy to clean, and made of non-absorbent material;

*stainless steel (with hygienic welds that are ground and polished)

*no hollow box sections that can trap food residues and contaminants

*no sandwiched surfaces

*free draining pipes and sections.

• Conveyor belts have proven to be ideal places for Listeria to sit and grow, especially belts with absorbent material, such as nylon reinforcing on the lower surface or running through the middle of the fabric.

Conveyor belts should be:

*made of hygienic, easily cleaned material

*well above the floor

*never allowed to touch the floor

*made of non-absorbent material.

• Rollers are frequently made of hollow cylinders with separate ends attached. Water may penetrate the join between the cylinder and its ends. This can be a major source of Listeria.

It is recommended that only rollers that are completely sealed are used in critical hygiene areas.

• Most equipment has not been designed for easy cleaning and disinfection. Some equipment will need to be dismantled each day, so that each surface can be adequately cleaned and sanitised.
• Ensure that all new equipment is designed so that effective cleaning can be easily carried out.
• Bolt holes and rivets will allow liquids to pass from one surface to another. Their positioning needs to be carefully considered when equipment is designed and built. It is recommended that rivets are not used in critical hygiene areas as they cannot be effectively cleaned. Ensure that bolts/bolt-holes are not positioned on or above any product contact surface.
• Hand-washing facilities should include a dedicated sink, warm water, soap and suitable hand drying materials (e.g., paper towels). These facilities should be maintained in a clean and tidy condition.