Equipment Management in FSSC 22000 and the Role of Hygienic Design
A technical overview of equipment management, hygienic design, multidisciplinary assessment and risk analysis under FSSC 22000 Version 6.
According to GFSI, equipment is defined as: machinery and equipment, including parts and components necessary for connection and operation, as well as utensils essential for operation; food and feed transport systems; storage structures; and display units intended for processing and commercialization of food, feed and packaging materials within GFSI-recognized scopes.
The requirement was incorporated into the FSSC 22000 Version 6 scheme to ensure that hygienic design is considered when acquiring new equipment and that risks associated with the introduction or modification of equipment are assessed within the organization’s Food Safety Management System (FSMS). Hygienic design aims to reduce as much as possible the likelihood of microbiological, chemical and physical contamination of food.
The main points to observe in the hygienic design of equipment include:
accessibility: equipment should allow easy access for inspection and maintenance
cleanability: surfaces designed for complete cleaning
efficient drainage: avoiding accumulation of liquids and residues
material compatibility: use of suitable and safe materials
segregation: prevention of cross-contamination
appropriate surfaces and geometry: smooth, without cracks or corners that can accumulate dirt
Some international institutions provide support and technical references for applying good hygienic design practices, including:
EHEDG, European Hygienic Engineering and Design Group
CEN, European Committee for Standardization
NAMI, North American Meat Institute
3-A SSI, 3-A Sanitary Standards, Inc.
The organization must perform the following actions, as appropriate, when changes related to equipment are planned:
update the hazard analysis
update the cleaning and sanitation program, including procedures, cleaning schedule and records, and determine whether outsourced services are necessary or whether cleaning and sanitation can be performed internally
update the maintenance program, including procedures, maintenance schedules and equipment checks, and determine whether outsourced services are necessary or whether maintenance and servicing can be performed internally
update production records if necessary
review and update the monitoring program
review and update the allergen management program, if applicable
review and update the training program and train employees involved in the updated procedures
update other verification activities
determine whether additional resources are necessary and whether they will be available in case of equipment failure or malfunction
It is also important for the organization to establish a multidisciplinary team to assess hygienic design and the risk assessment of new equipment. The team should be competent in:
food safety and quality, including specialization in microbiology and allergens
hygienic design requirements and principles for equipment and facilities
hygienic engineering and maintenance
product and process requirements and conditions
operational and functional considerations that may affect hygienic design, such as cleaning method, operating conditions and possible future uses
interpretation of engineering technical drawings and PI&D
legal requirements and industry standards
hazard analysis and risk assessment methods
cleaning and disinfection
Source: GUIDANCE DOCUMENT: EQUIPMENT MANAGEMENT, FSSC 22000 VERSION 6
