Regulations, food safety
Hygienic design of equipment in the food industry: how to meet the requirements of quality standards?
19
Apr
Published on : 19/04/2024
In the new versions of the BRCGS Food, IFS Food and FSSC 22000 quality standards, requirements concerning equipment have changed: companies are now required to ensure that their equipment is properly designed. To meet these requirements, the CTCPA is offering a distance learning course on September 11 and 12, to help you identify the criteria for hygienic design of equipment, and carry out a risk assessment based on the equipment. This training course is available at the exceptional price of €450 excluding VAT / participant!
For example, BRCGS Food version 9 requires :
The new requirement 2.5.15 of version 6 of FSSC 22000 calls for documented purchasing specifications for equipment, taking into account, among other things, their hygienic design, and that there is a risk-based change management process for equipment.
IFS version 8 refers to validation of compliance with food safety, quality, legality, product and customer authenticity requirements for all new equipment.
To go further, take the hygienic design June 20 and 21.
For example, BRCGS Food version 9 requires :
- 4.6.1 "[...] detail the site requirements for this equipment."
- 4.6.2: "Equipment design and construction must be based on risk assessment [...]".
- 4.6.3: "The design and layout of equipment must ensure efficient cleaning and maintenance."
The new requirement 2.5.15 of version 6 of FSSC 22000 calls for documented purchasing specifications for equipment, taking into account, among other things, their hygienic design, and that there is a risk-based change management process for equipment.
IFS version 8 refers to validation of compliance with food safety, quality, legality, product and customer authenticity requirements for all new equipment.
To go further, take the hygienic design June 20 and 21.
