Following are the guidelines for maintaining GMP's for equipments in bakery plant
Adequate equipment layout avoiding congestion
Glass handling procedures records and Inspection
Engineers/Technician trained in hygiene
Pre Cleaning of product containers
Condition of equipment ,no corrosion, loose paints and frayed belt
Use of food grade material
Control of foreign objects -Documentation of machine parts
Maintenance programs - Gaskets/no temporary repairs
Temperature control
Safety guards does not hinder cleaning
Adequate equipment layout avoiding congestion
Glass handling procedures records and Inspection
Engineers/Technician trained in hygiene
Pre Cleaning of product containers
Condition of equipment ,no corrosion, loose paints and frayed belt
Use of food grade material
Control of foreign objects -Documentation of machine parts
Maintenance programs - Gaskets/no temporary repairs
Temperature control
Safety guards does not hinder cleaning
Excellent read. I like your style...have a good one!/Nice blog! Keep it up!
ReplyDeleteIndustrial kitchen Equipments
thanks felcy for your comment
ReplyDeleteNice Post..!
ReplyDeletegmp certificaat