Implementing a preventative maintenance program in your food business helps to keep your equipment and production running. But what elements should you include? In this post, discover six (6) key elements that every successful maintenance program includes.
Identification of potential hazards
Potential hazards relating to maintenance activities should be identified and assessed to avoid any food safety issues. Hazards can relate to machinery chemicals and lubricants, foreign matter like metal swarfs, cable ties and cut wires, personal hygiene and faulty or damaged equipment.
Every maintenance program should include a maintenance schedule. The maintenance schedule outlines what equipment, machinery or assets require maintenance, the frequency of maintenance, who is responsible for completing maintenance activities and how the maintenance activities will be carried out.
Production Handback procedures
It is essential that procedures are in place on how the maintenance department deems that a piece of equipment, machinery or production area is suitable to commence food production activities. An inspection of the area that has undergone maintenance is undertaken to ensure that there is not potential for contamination.
Maintenance Program Records
Any activity relating to the implementation of your maintenance program should be supported with adequate record keeping. Maintenance program records can include:
- Completed work orders
- Inspections of equipment post-maintenance
- Acknowledgement of handback from maintenance to production
- Machinery shut-downs
- Corrective actions
The chemicals used as part of the maintenance process can be a potential allergen or chemical hazard. Ensure that effective chemical handling practices are implemented. A full risk assessment to determine the likelihood that the chemicals used contain allergens should also be undertaken.
Staff and contractor training
Any person or contractor employed to undertake maintenance activities needs to be trained. Any training provided should focus on good personal hygiene, safe handling practices, allergen management, food safety and security and controlling potential maintenance hazards.
Share your Knowledge
Let the HACCP Mentor community know what else you would include in your maintenance program. Share your comments and insights below this post. Did you know that HACCP Mentor now has HACCP training which is accredited by the International HACCP Alliance? Click here to learn more.
8 thoughts on “What you should include in your Maintenance Program”
Amanda – You have such an efficient way of explaining what is needed for food safety and why. Please keep it up and thank you.
Thanks Kathy. I appreciate you and your feedback 🙂
Preventive maintenance program also need to include all devises used to monitor and control food safety hazards.
I like your posts, please continue
Thanks Kenneth 🙂
Hi Amanda! Being new to the Food Safety side of things, I really value your posts. It’s great that you explain the ‘why’ of doing things rather than just saying this is what you have to do – this allows me to grasp the concepts as well as the practicalities!
Thanks Sarah! A pleasure as always.
Very knowledgeable document.
Pls continue Post thanks.
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