INTERNAL AUDIT CHECKLIST - MAINTENANCE (AU-001-AB)
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Equipment Design and Storage WSEP 12.1 Equipment design; CFMSR V2 21.1 Equipment and Facilities ; WSEP 12.1.2; Equipment Approval; WSEP 12.2 Equipment Storage
All equipment used to process, pack, or cool product must be:
• Suitable for the use in which it is employed.
• Designed and accessible to facilitate effective cleaning.
• Maintained and frequently assessed to ensure it is in good condition.
• Part of a planned preventative maintenance plan.
• Specified before purchase, commissioned after delivery and validated before commercial use ( whether new or reconditioned).
• Subjected to a documented approval system by suitably qualified members of the sites HACCP team;
Maintenance shall include documented methods for quick strip down of equipment for detailed cleaning, e.g. with quick release belts, etc.
Ease of access. All walkways or steps over production equipment shall have back plates and enclosed sides to prevent contamination of items adjacent or underneath.
The maintenance requirements must be defined when commissioning new equipment.
Pipes and tanks shall be inspected to ensure there are no dead spots, any changes in the pipe flow must be reassessed for the presence of dead spots.
New equipment shall not be taken into the area until the cleaning method can be validated and the risk assessment completed
A system must be in place to prioritise repairs that may impact food safety, legality, and quality. All repairs must be completed in agreed timeframes.
The conveyor shall be designed such that full access is available for cleaning and that there are no areas where access is restricted.
Equipment must be stored in a clean and safe manner.
Equipment which is out of use or unsuitable for use must be tagged or labelled as such.
Equipment must be stored in a clean condition and placed where it is protected from contamination and pests.
Equipment must be cleaned and disinfected upon recommissioning.
Food containers must not be used to store chemicals, equipment, parts or tools.
Equipment in food processing areas must be stored off the floor on clean racking, shelving, or shadow boards.
If shadow boards are used, the equipment must be stored as high as practicable from the floor.
Preventative Maintenance Program, Servicing and Maintenance Scheduling CFMSR 21.2,21.3 Preventative Maintenance and Records; WSEP 12.3 Maintenance Scheduling; BRC 4.7.1; Export Control Orders S4 C3.4, S4 C4.2; WSEP 12.4. Equipment Practices; CFMSR V2 21.6, 21.7 Maintenance; BRC 4.7.4 Maintenance; WSEP 12.4.2 Post Maintenance Activities; WSEP 12.4.3 Cleaning; CFMSR V2 21.13.1 Permit to Work (MEDIUM AREAS); CFMSR V2 21.14 Line Clearance
A planned Preventative Maintenance (PM) program must cover all equipment critical to safety, legality, and quality.
A log of all equipment must be developed and maintained. Multiple pieces of the same equipment on site, must be individually identified.
The maintenance schedule must include equipment condition inspection as well as physical maintenance requirements.
A system must be in place to record all maintenance work requested and PMs conducted. Records must be signed on completion of the work by maintenance and production / storage personnel. Work must be completed in the agreed time frames.
Procedures must be in place to manage work not completed within agreed timeframes.
An effective maintenance process must be documented and implemented to ensure:
Tools, equipment and materials used or byproducts of maintenance are identified and removed prior to recommencement of manufacture.
A physical count /reconciliation of all tools equipment and materials used is undertaken and all items are accounted for prior to recommencement of manufacture.
MEDIUM AREA - A permit to work system must be in operation if the maintenance work required poses a potential risk to product (e.g. welding, cutting, etc.) or entry of individuals (e.g. into confined spaces such as tanks or machines)
