• SAFETY
PRACTICES IN
THE EPERATION
OF EQUIPMENT
1.)INSTALLATION
• Location: Equipment should be installed in
areas that allow for easy and safe cleaning and
servicing.
• Accessibility: The location should make it
convenient to maintain and repair the
equipment.
2.)EQUIPMENT DESIGN
• Cleanability: Equipment should be designed
with features that allow for thorough and easy
cleaning.
• Selection and Placement: Equipment should
be carefully chosen and positioned to minimize
the effort required for transporting and moving it.
3.)CALIBRATION
• Regular Calibration: Tools and devices that
require calibration must be routinely
calibrated to ensure accuracy.
• Record Keeping: A detailed record of all
calibration procedures must be kept for future
reference.
4.)EQUIPMENT MAINTENANCE
• Service Records: Detailed records
should be maintained for each piece
of equipment, documenting its
serviceability, repair history, and any
defects.
5.)MANUFACTURER’S INSTRUCTIONS
• Read Carefully: Always carefully
read the manufacturer’s specifications
to ensure the correct and safe
operation of the equipment.
Overall, these guidelines emphasize the
importance of safety, efficiency, and
proper maintenance in the use of
equipment.
Following these principles can help to prevent
accidents, extend the lifespan of equipment,
and ensure reliable performance.
1.)Food-contact surfaces of
equipment should be constructed of
suitable materials, free of cracks,
crevices, rust and drips of paint.
• Food-contact surfaces should be made of materials
that are non-toxic, corrosion-resistant, and easy to
clean.
• Always choose materials that are specifically designed
for food contact to prevent contamination.
2.)It should be made of
materials that can be
easily cleaned.
• Smooth, non-porous surfaces are easier to clean
and sanitize.
• Consider using materials like stainless steel or
plastic that are known for their ease of cleaning.
3.)It should be designed to
achieve the required food
temperature should be easily
monitored and controlled.
• Temperature control is crucial for food safety, as it
helps prevent the growth of harmful bacteria.
• Look for equipment with built-in temperature sensors
and controls to ensure accurate and consistent
temperature maintenance.
4.)Properly place levers, hand
wheels so operator can
manipulate them with the least
change of position.
• Ergonomic design minimizes strain and fatigue
for the operator, reducing the risk of injuries.
• Ensure that levers and controls are positioned
within easy reach and are comfortable to
operate.
5.)To protect against electrical
hazards, do not immerse lid or
any part of the machine cord
or plug in water.
• Water and electricity are a dangerous
combination, and it’s crucial to avoid contact
between them.
• Always unplug the equipment before cleaning
or performing any maintenance.
6.) Do not touch hot
surfaces. Allow to cool
before putting on or taking
off parts.
• Hot surfaces can cause burns, so it’s essential to
allow them to cool down before touching them.
• Use heat-resistant gloves or tools when handling
hot surfaces.
- Lubricants: The image emphasizes the importance of using high-
quality lubricants in these machines.
- Can Sealers and Vacuum Packers: These are essential pieces of
equipment in food processing, used to seal and package food products.
- Quality: The instruction highlights that the lubricants must be of good
quality to ensure proper functioning of the machines.
- Bearings and Gears: These are components within the machines that
require lubrication to reduce friction and wear.
- Direct Contact with Food: The instruction clarifies that bearings or
gears that do not come into direct contact with food during processing can
use prescribed lubricants and [Link] is because these lubricants are not
intended for direct food contact and may contain substances that are not
safe for consumption.
And that’s
all thank
you !
