Example Equipment Monitoring Procedure

XYZ Food Facility

Equipment Monitoring Procedure

Written By: S. Hampton

Code: SOP P9.4.1 Revision Date: Nov. 12, 2008

Who:

Designated trained maintenance personnel

When:

Monthly

What:

  1. Before production begins in the morning, inspect all equipment and utensils in the facility. Using a flash light if necessary, inspect all parts of the equipment (underside, inside, on top etc.). Disassemble the equipment if necessary to see all surfaces. Look for:
  2. Corrosion (e.g. rust), peeling paint
  3. Signs that surfaces are absorbing any substances (e.g. discolouration)
  4. Rough, cracked or pitted surfaces (e.g. welds)
  5. Any other damage or degradation (e.g. worn or thinning surfaces)
  6. Exposed wood (e.g. handles)
  7. Inaccessible areas of the equipment that either cannot be clearly inspected, cannot be well-drained and/or could trap food and dirt (e.g. open tubular legs, crevices between moving parts)
  8. While inspecting equipment, confirm that:
  9. There is enough room around equipment to easily manoeuvre around it while performing production tasks (e.g. employees can fit past the mixer while carrying bins).
  10. There is an intact screen on the bulk tank and it can be removed for inspection and cleaning.
  1. For any new equipment or utensils (new since the last Equipment Monitoring), check that “SOP P9.4.2 Approving New Equipment” was followed and the new equipment was added to the RCD P9.4.1 Equipment Monitoring Record.
  2. On RCD P9.4.1 Equipment Monitoring Record, record a “” for all items found to be satisfactory and an “X” for all items found to be unsatisfactory or “N/A” for items that do not apply to a particular utensil or equipment. Record N/A also, if there are no new utensils or equipment. All “X”s indicate a deviation. Record all deviations and corrective actions and work order # if necessary. Print your name, then sign and date the record.
  3. When complete, file all records in the Environment binder under the “Equipment” tab according to date. The Environment binder is stored in the maintenance office.

Deviations:

/

Corrective Actions:

Any items found unsatisfactory / Put in work order to have item repaired, if necessary.
Inform the Food Safety Coordinator and transfer the record to him/her.
The Food Safety Coordinator will record all Corrective Actions taken.
Food safety may have been compromised / Inform Supervisor.
Follow Hold Procedure SOP P3.2.1.
If deviation is recurring / Inform Supervisor who will ensure a root-cause analysis is performed.

Records:

RCD P9.4.1 Equipment Monitoring Record

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