GENERAL INSPECTION CRITERIA FOR DAIRY PLANT … · CHAPTER 16 - EQUIPMENT TASKS Dairy Establishment...

January 2010 16-1b

CHAPTER 16 - EQUIPMENT TASKS Dairy Establishment Inspection Manual

GENERAL INSPECTION CRITERIA FOR DAIRY PLANT EQUIPMENT

Inspection Criteria (A) DESIGN

(1) Facilitate cleaning, sanitizing and maintenance

Product contact surfaces- Self draining; no dead ends - Free of impediments to product flow and sites where

contamination may build up - In contact with circulating cleaning solutions - Visible for inspection when assembled or readily

disassembled - Allows C.I.P. where possible

Adequate space within and around equipment

(2) Protection from Contamination

Covers; close fitting, downward lip

Protection from draining or dripping

No open gratings or stairs over processing equipment

(3) Specific Areas of Interest

Seams and joints- Permanent welds; smooth; flush; resistant to stress

Seals and gaskets- Removable or bonded - Non-toxic; non absorbent; non-extruding

C.I.P. spray balls- Designed to allow inspection and removal of debris

Conveyor belt- Endless; no metal stitching or lacing

Inspection Criteria (B) CONSTRUCTION

Able to withstand repeated cleaning and sanitizing

(1) Product contact surfaces

Stainless steel or corrosion resistant- inert; non-toxic; non-absorbent

Smooth; free of imperfections

(2) Non Product Contact Surfaces

Corrosion resistant or painted- paint; non-absorbent, durable, cleanable

Smooth surfaces

Inspection Criteria (C) CLEAN

No residues; product, cleaners or others

No leaking lubricants

Free of flaking material; paint and rust


January 2010 16-2b

CHURNS

Task Inspection Criteria

1.16.0.3101 Churns (HS=2)

(A) General Inspection Criteria for Dairy Plant Equipment

(B) Specific areas to examine include: (1) Conventional Churns

- door gasket - buttermilk valve - vent - cream inlet fitting - pitting and corrosion on interior of churn

(2) Continuous Churns - cream inlet and its fittings - hollow interior of the beater - screens used for buttermilk removal - buttermilk outlet - couplings of working augers - dosing ports for injection of salt slurry - look for dead ends, open seams, exposed threads or bolted

joints on beaters - product accumulation in-between working and header plates - butter residue in the chamber

BUTTERMILK EQUIPMENT (HOLDING TANKS, DRAIN PAN, PUMP AND PIPELINES, LOADING AREA)


1.16.0.3102 Buttermilk equipment

(HS=3)


(B) Specific areas to examine include: - holding tanks - drain pan - pump - pipelines - loading area

(C) Operation - look for appropriate end use of buttermilk and cooling and/or

processing after churning


January 2010 16-3b

PRINTERS


1.16.0.3103 Printers (HS=2)


(B) Specific areas to examine include: - pistons - augers - covers - wrapper handlers/holders - coders - conveyors - belts

REWORKER


1.16.0.3104 Reworker

(HS=2)


(B) Specific areas to examine include: - indicating thermometer probes - product contact surfaces - framework

FOREWARMER


1.16.0.3105 Forewarmer

(HS=3)


(B) Specific areas to examine include: - sanitary seals - vat liner - coils - valves and fittings - centreboard - covers


January 2010 16-4b

CHEESE VATS OPEN AND ENCLOSED VATS (AGITATORS AND CURD KNIVES)


1.16.3203 Cheese Vats

(HS=2)


(B) Specific areas to examine include: - interior and exterior of vats - sanitary type outlet valve - spray balls - curd knives

CURD KNIVES


1.16.0.3205 Curd Knives

(HS=2)


(B) Specific areas to examine include: - condition of wires - welds (silver solder) - quality of repairs - storage conditions when not in use

DRAIN TABLES


1.16.0.3206 Drain Tables

(HS=2)


(B) Specific areas to examine include: - gaskets - perforated drain plates - framework

CURD SCREENS AND SIFTERS


1.16.0.3207 Curd Screens and

Sifters (HS=2)


(B) Specific areas to examine include: - screens - gaskets - outlets - cloths used for straining


January 2010 16-5b

AGITATOR CARRIAGES CURD FORKERS, CARRIAGES


1.16.0.3208 Agitator Carriages

(HS=2)


(B) Specific areas to examine include: - curd forkers (and nylon tips) - carriages (enclosed type, free of dust, debris, flaking material) - maintenance and operation of agitator assembly (examine for

oil leaks, flaking material, motor and belt covers)

Note: Agitators used within other pieces of equipment are evaluated with that particular equipment task.

CURD MILL


1.16.0.3209 Curd Mill (HS=2)


(B) Specific Areas to examine include: - hopper - chamber - plunger - knives - maintenance and operation (examine for metal to metal

rubbing, product accumulations, flaking material, dirt or grease from motor and drive mechanism)

WASH WATER TANK AND FILTER


1.16.0.3210 Wash Water Tank

and Filter (HS=2)


(B) Specific areas to examine include: - filters (for location - refer to 1.10.01.09 Water Quality) - potable water used - flaking material in tank and pipeline - water heated by culinary steam


January 2010 16-6b

HOOP FILLER


1.16.0.3211 Hoop Filler

(HS=2)


(B) Specific areas to examine include: - cleanliness and condition

CHEESE HOOPS AND MOULDS


1.16.0.3212 Cheese Hoops and

Moulds (HS=2)

(A) Specific areas to examine include: - cleanliness and condition

HOOP/RACK WASHER


1.16.0.3213 Hoop/Rack Washer

(HS=3)

(A) Specific areas to examine include: - location of washing areas (appropriate precautions taken if

not isolated from processing room) - vapours exhaust - maintenance of cleaning equipment - handling of clean hoops - in the case of automatic washers look for length of cycle,

water velocity, wash solution strength, temperature

PRESSES


1.16.0.3214 Presses (HS=4)


(B) Specific areas to examine include: - drain trough and rails - press head; no oil leaks - outlet valve for press drippings - framework


January 2010 16-7b

PRESS CLOTHS


1.16.0.3215 Press Cloths

(HS=2)

(A) Specific areas to examine include: - handling procedures for reusable cloths - storage conditions of wet cloths (containers, saline solution quality

and frequency of changing) - storage condition of dry cloths (airborne contamination, dust, other

contaminants)

MOISTURE PROBES


1.16.0.3216 Moisture Probes

(HS=2)


(B) Specific areas to examine include: - components of the probe system - attachments (metal clamps) of flexible hoses to stainless steel

stub ends - whey discharge lines and vessels

CHILL TANK


1.16.0.3217 Chill Tank

(HS=2)


(B) Specific areas to examine include: - an evaluation of the water (potable, microbiologically tested,

changed or treated as required) - condition of tank - exterior of tank

MOLDING EQUIPMENT


1.16.0.3218 Molding Equipment

(HS=2)


(B) Specific areas to examine include: - cleanliness and condition of product contact surfaces - external framework

Note: Hand molding of cheeses is to be evaluated under 1.10.04.03 - Hygiene and Health. Utensils used for hand molding are evaluated under task 1.16.0.2117-Supplementary Utensils.


January 2010 16-8b

VACUUM CHAMBER


1.16.0.3219 Vacuum Chamber

(HS=3)


(B) Specific areas to examine include: - cleanliness and condition of interior surfaces of chamber,

racks, wooden pallets etc.

BRINE TANKS


1.16.0.3222 Brine Tanks

(HS=3)


(B) Specific areas to examine include: - condition of tank (leaks or cracks, flaking material) - cleanliness of exterior and surrounding area

Note: Although the frequency of cleaning the brine tank is evaluated with this task, the frequency of changing the brine is evaluated under task 1.15.0.3223 Brine control

DRAINING RACKS


1.16.0.3224 Draining Racks

(HS=2)


(B) Specific areas to examine include: - design and condition of racks

CUTTING EQUIPMENT MANUAL AND AUTOMATIC EQUIPMENT


1.16.0.3225 Cutting Equipment

(HS=2,3)


(B) Specific areas to examine include: - design (stainless steel or corrosion resistant material) - condition and maintenance of equipment (oil leaks, excessive

lubrication) - odours and product build up


January 2010 16-9b

WAXING TANK


1.16.0.3226 Waxing Tank

(HS=3)

(A) Specific areas to include: - waxing procedure (temperature of waxing, cheese well

covered with wax) - condition and storage of wax (clean, protected from

contamination, not burnt) - condition and location of tank (cleanliness, covered when not

in use)

CHEESE SMOKEHOUSE


1.16.0.3227 Cheese

Smokehouse (HS=3)


(B) Specific areas to examine include: - constructed of a material that is not a source of contamination - ventilation - drainage - wood chips

SURGE TANK


1.16.0.3301 Surge Tank

(HS=2,3)


(B) Specific areas to examine include: - inside surfaces of tank - sanitary inlets - float assembly - cover - discharge pipe

WHEY CRYSTALLIZING TANK


1.16.0.3302 Whey Crystallizing

Tank (HS=2)


(B) Specific Areas to examine include: - indicating thermometer - agitator - inlet and outlet valve - spray balls - manhole gasket


January 2010 16-10b

HIGH PRESSURE PUMP


1.16.0.3303 High Pressure

Pump (HS=2)


(B) Specific areas to examine include: - piston - piston seal assemblies - gaskets - dead ends - exterior surfaces - no leaks during operation

DRYING CHAMBER CHEESE, MILK POWDERS


1.16.0.3304 Drying Chamber

(HS=2)


(B) Specific areas to examine include: - cleanliness and condition of the chamber - product contact surfaces stainless steel or corrosion resistant

material - joints and seams are smooth with no powder accumulation - valves and shut off plates on ducts

COLLECTORS


1.16.0.3305 Collectors

(HS=3)


(B) Specific areas to examine include: (1) Bag type filters

- condition and cleanliness (2) Cyclone type

- condition and cleanliness - door/manhole gasket - interior surface

(3) Wet collectors - condition and cleanliness (level control, spray pipes, heater,

etc.) - control of foam - water/milk quality monitored and controlled if redried


January 2010 6-11b

REDRYER VIBRATING AND OTHER TYPES


1.16.0.3306 Redryer (HS=2)


(B) Specific areas to examine include: - quality of air going into the dryer (filtered) - condition of product contact surfaces - doors - gasket joints - accessories

POWDER COOLING SYSTEM


1.16.0.3307 Powder Cooling

System (HS=2)


(B) Specific areas to examine include: - air supply (filtered, no unfiltered air leaks, condition of filters) - cooling equipment (water or mechanical) - moisture condensation on product contact surfaces - unpleasant odours - proper design

STORAGE BINS


1.16.0.3308 Storage Bins

(HS=2)


(B) Specific areas to examine include: - construction - cleanliness and condition - gasketed air tight fitting - suitable filter on the bins which are equipped with a vent

EXHAUST STACK


1.16.0.3309 Exhaust Stack

(HS=3)

(A) Specific areas to examine include: - cleanliness - self closing cover - access provided to self-closing cover


January 2010 16-12b

COOLING TOWER


1.16.0.3310 Cooling Tower

(HS=4)

(A) Specific areas to examine include: - cleanliness and condition of tanks - drains and shutters - area around cooling tower - if non-potable water used, water lines are separate with no

cross-connections to potable water lines

VACUUM CLEANER


1.16.0.3311 Vacuum Cleaner

(HS=4)

(A) Specific areas to examine include: - no risk of contaminating product in the drying or packaging

areas - daily removal of collection bag - disposal of collected material - if central vacuum system, exhaust vent is

outside of plant away from air intake and central collector is outside the processing room

VIBRATING SIFTER AND SCREEN


1.16.0.3312 Vibrating Sifter and

Screen (HS=2)


(B) Specific areas to examine include: - effectiveness of the dry cleaning - condition, design (prompt discharge of coarse material,

proper gasketing) and cleanliness of the screen

HOPPER


1.16.0.3314 Hopper (HS=2,3)


(B) Specific areas to examine include: - condition of product contact surfaces (free of rough welds,

seams, no exposed threads) - appropriate gaskets - condition of framework (free of flaking material) - maximum residence times for product determined by

microbiological monitoring by the establishment to control the risk of contamination


January 2010 16-13b

AGGLOMERATOR


1.16.0.3315 Agglomerator

(HS=2)


(B) Specific areas to examine include: - condition of the agglomerate (re-drying, cooling, quick

removal) as defined by the manufacturer - condition and cleanliness of product contact surfaces

SIZING ROLLS


1.16.0.3316 Sizing Rolls

(HS=2)


(B) Specific areas to examine include: - design, cleanliness and condition

SHAKER TABLE


1.16.0.3317 Shaker Table

(HS=2)


(B) Specific areas to examine include: - design and condition of gaskets, fine-mesh screens,

framework - sanitary handling of tailings as defined by the manufacturer

HOTWELL


1.16.0.3401 Hotwell (HS=2)


(B) Specific areas to examine include: - design (inlet located below milk level or downpipe, enclosed

or covered, exhaust ducts) - if direct steam injection culinary steam requirements met


January 2010 6-14b

EVAPORATOR


1.16.0.3402 Evaporator

(HS=2,3)


(B) Specific Areas to examine include: - design (free of open seams) - cleanliness and condition - tube chests or heating plates - plates, baffles, vacuum separator devices - vapour ells - control valves - manhole and sight glass gaskets - dead ends - non product contact surfaces

CASE WASHING ROOM case conveyor, case stacker and unstacker, and case washer


1.16.0.3504 Case Washing Room

(HS=4)

(A) Specific Areas to examine include: - cleanliness and maintenance (including chain lubricant

contamination) - location (away from processing area) - dirt and debris accumulation around and under case stacker,

conveyor chain and sub floor pits - interior of washer and its jets - ventilation (odours and humidity) - cleaning solution (strength, temperature, condition)

CASE CONDITION AND HANDLING


1.16.0.3505 Case Condition and

Handling (HS=4)

(A) Specific areas to examine include: - handling of cases prior to washing (washed prior to entering

processing room) - location of storage of unwashed cases (not in manufacturing

room) - not a source of contamination - mechanical condition of equipment - free of oil and grease

LIQUID SUGAR TANK


1.16.0.3601 Liquid Sugar Tank

(HS=3)


(B) Specific areas to examine include: - temperature control - air supply not a source of contamination (filtered, UV light treated)


January 2010 16-15b

FLAVOUR TANKS


1.16.0.3602 Flavour Tanks

(HS=2)


(B) Specific areas to examine include: - cleanliness and condition of product contact surfaces, covers,

outlet valve and agitator - tanks covered during operation

FREEZERS


1.16.0.3603 Freezers (HS= 2)


(B) Specific areas to examine include: - cleanliness and condition of shaft seal, air intake, blades,

barrel(s), pumps and product contact surfaces

Note: Air quality supplied to the freezer will be evaluated under task 1.10.03.02 Air Quality.

MIXING VAT


1.16.0.3604 Mixing Vat

(HS= 2)


(B) Specific areas to examine include: - cleanliness, condition and maintenance of sanitary seals,

valves, inlet and outlet fittings, vents, agitator - CIP cleaning does not pose a cross-connection with product - product contact surfaces - product accumulations absent - covered during operation - if indicating thermometer and recording thermometer are

present, must be functional and tested for accuracy


January 2010 16-16b

FRUIT FEEDERS


1.16.0.3605 Fruit Feeders

(HS=2)


(B) Specific areas to examine include: - connection between freezer discharge and fruit feeder - cleanliness of product contact surfaces - covered during operation - well maintained

RIPPLE PUMP AND EQUIPMENT


1.16.0.3606 Ripple Pump and

Equipment (HS=2)


(B) Specific areas to examine include: - connection between freezer discharge and ripple pump (food

grade tubing, removable stainless steel fittings) - cleanliness of product contact surfaces - covered during operation - well maintained

NOVELTY EQUIPMENT


1.16.0.3607 Novelty Equipment

(HS=2)


(B) Specific areas to examine include: - equipment maintained and operated in sanitary manner

(overhead shielding provided for product and packaging, deflector shields to avoid product condensate and mix contaminating product, minimal product residues)

- brine (food grade type and microbiological safety and acceptability, procedures to prevent cross contamination of products with brine)

- molds tested as per manufacturer=s program (recommend at least once per year)

- level between rim of mold and cooling medium monitored and controlled

- air quality (filtered, sanitary check valve) - hopper filler valves, Tygon hose assembly, mold filler nozzles,

molds, wrappers, conveying chute - product and non-product surfaces - water glaze - pH controlled or pasteurized, minimize product

accumulation - records kept by manufacturer on the control of pinholes and

cracks, cooling medium acceptability and safety and any other monitoring activities to ensure product safety


January 2010 16-17b

GRINDERS/GRATERS


1.16.0.3702 Grinders/Graters

(HS=2,3)


(B) Specific areas to examine include: - cleanliness, maintenance and operation

WEIGH TANK


1.16.0.3703 Weigh Tank

(HS=3)


(B) Specific areas to examine include: - cleanliness and condition - not a source of contamination

PREMIX EQUIPMENT


1.16.0.3704 Premix Equipment

(HS=2,3)


(B) Specific areas to examine include: - cleanliness and condition of product contact surfaces,

agitator, pumps and pipelines

EXTRUDER


1.16.0.3706 Extruder (HS=2)


(B) Specific areas to examine include: - cleanliness of extruder between uses, location and installation

to protect product from contamination


January 2010 16-18b

VACUUM TREATMENT EQUIPMENT


1.16.0.3707 Vacuum Treatment

Equipment (HS=4)


(B) Specific areas to examine include: - culinary steam supply - process does not contaminate and adulterate product

MILK METERING SYSTEM DEAERATOR, AIR ELIMINATOR, METER AND FILTERS


1.16.0.3801 Milk Metering

Equipment (HS=3)


(B) Specific areas to examine include: - system is acceptable and meets requirements of the

responsible agency (e.g. approved and calibrated) - cleanliness and condition of impellar (ebonite), gaskets, air

vents, deaerator, filters

MECHANICAL SAMPLER


1.16.0.3802 Mechanical Sampler

(HS=3)

(A) Specific areas to examine include: - installed as per manufacturer's instructions - cleanliness - does not cause contamination of incoming milk

CANS STAINLESS STEEL CANS AND PLASTIC PAILS


1.16.0.3805 Cans

(HS=3)

(A) Specific areas to examine include: - cleanliness and condition (rust, dents, broken seams, broken lids)

Note: Inspect a representative sample to determine adequacy of the lot.

CAN WASHER AND STEAMER


1.16.0.3806 Can Washer and

Steamer (HS=4)

(A) Specific areas to examine include: - condition of can washer and steamer - screens, no excessive scale build up, no plugged jet holes, air

used for drying cans is filtered (filter changed regularly) - steamer is constructed of stainless steel or corrosion resistant

material


January 2010 16-19b

INDICATING THERMOMETER


1.16.0.2104 Indicating

Thermometer (HS=2,3)

(A) Specific areas to examine include: - cleanliness and condition of thermometer - fit for purpose - accuracy and reliability - easy to read - records on file to support the establishment=s calibration program

(as per manufacturer=s specifications, procedures schedule of frequencies) and is effective, satisfactory follow up on out of specification findings and documentation of actions taken

RECORDING THERMOMETER


1.16.0.2105 Recording

Thermometer (HS=3)

(A) Specific areas to examine include: - cleanliness and condition of thermometer - protected against damage at 105oC (220oF) - moisture proof and electronically operated - positive drive mechanism (equipped with a pin to puncture the

chart - fit for purpose - accuracy and reliability - easy to read - records on file to support the establishment=s calibration program

(as per manufacturer=s specifications, procedures schedule of frequencies) and is effective, satisfactory follow up on out of specification findings and documentation of actions taken

STORAGE TANKS


1.16.0.2106 Storage Tanks

(HS=2,3)


(B) Specific areas to examine include: - cleanliness, condition and maintenance - meets the establishment=s design criteria with respect to

indicating thermometer, agitator, insulation and/or refrigeration as required

- inlet and outlet valve - air intakes - level indicators; overflow pipes - sample cocks - agitator; shafts and seals - indicating thermometers - spray balls - sight glass - gaskets - product handled in a sanitary manner (e.g. leaking product,

temperature control)


January 2010 16-20b

PUMPS


1.16.0.2107 Pumps

(HS=2,3)


(B) Specific areas to examine include: - design (stainless steel or corrosion material, self-draining,

rotors easily dismantled, food grade removable seals ) - cleanability (easily dismantled) and cleanliness - maintenance (no pitting, deterioration or cracks), gaskets,

seals, exterior surface (flaking material, rust, paint), leaks

PIPELINES AND VALVES


1.16.0.2108 Pipelines and

Valves (HS=2,3)


(B) Specific areas to examine include: - access points for inspection - design, condition and cleanliness of connections/fittings (stainless

steel preferred, smooth interiors, no rough seams, dead ends, flush interior joints, impervious, sanitary pipe couplings)

- design and condition of gaskets (food grade) - design of clean in place pipelines (rigid, self-draining, supported) - design, condition and cleanliness of valves (close coupled to lines,

no leaks, gaskets, stem and o-rings, disk shaft)

SEPARATOR/CLARIFIER


1.16.0.2109 Separator/Clarifier

(HS=2,3)


(B) Specific areas to examine include: - for conventional enclosed types, cleanliness and condition of bowl,

discs and disc cover, inlet and outlet fittings, miscellaneous parts - for C.I.P. separators cleaning program operated by automatic

cleaning programmer as per manufacturer=s recommendation - manufacturers have a routine inspection program of CIP

separators that should include complete disassembly and inspection for proper cleaning with records of the inspection and findings

- condition and cleanliness of open type separators (crevices, rough finishes on soldered joints on inside of top covers)

- disposal of sludge


January 2010 16-21b

HOMOGENIZER


1.16.0.2110 Homogenizer

(HS=2,3)


(B) Specific areas to examine include: - cleanliness and condition of filters, homogenization valve

assembly, pistons, piston seal assemblies, intake manifold and strainer, pressure gauges and dead ends

PACKAGING & SEALING EQUIPMENT


1.16.0.2112 Packaging & Sealing

Equipment (HS=2)


(B) Specific areas to examine include: - design, maintenance and operation (stainless steel or

corrosion material, smooth, cracks and pitting, belts, seals)

FILLERS


1.16.0.2113 Fillers (HS=2)


(B) Specific areas to examine include: - filler nipples, cylinders, pistons, caps, gaskets, valves, carton

forming area - protective covers in place - filtered air for carton forming - handling practices for the recovery of product from the de-foaming

equipment

BLENDER/TEXTURIZER


1.16.0.2114 Blender/Texturizer

(HS=2,3)


(B) Specific areas to examine include: - construction, maintenance and operation (covers used) - build-up of milk powder or product residues - cleanliness of difficult to clean components (needles, augers,

texturizing plates, etc.) - steam supply (if applicable)


January 2010 16-22b

CONVEYING EQUIPMENT


1.16.0.2115 Conveying Equipment (HS=2,3,4)


(B) Specific areas to examine include: - cleanliness and condition of product contact surfaces

(stainless steel of corrosion material), exterior and surrounding area, use of food grade grease, excessive lubrication, odours, excessive product build-up

- for auger type conveyors look for product accumulation on swept wall or in "dead" space at end of conveyor, condition of bearings, sanitary shaft seal

- for belt, roller, chain type conveyors, look for excess lubrication, slime or residues, good repair, use of covers where appropriate

- for bucket elevators look for no accumulation of product in boot of elevator

- for pneumatic conveyors look for condition and location of air source (prefiltered on suction side, air compressors not located in processing or packaging areas, inlets isolated from dust and sources of water droplets, downstream filter prior to product pick-up, no air bypass or leaks at filter locations) and condition and design of air supply line (stainless steel or corrosion resistant material, inspectable)

- for carts look for cleanliness and condition

SALTING EQUIPMENT


1.165.0.2116 Salting Equipment

(HS=3)


(B) Specific areas to examine include: - salt handling method does not result in addition of extraneous

matter and other contaminants to product - condition of salt container (covered, labelled raised off floor) - for automated equipment (tanks, pumps, tubes) there is proper

agitation, no salt residue build up on external surfaces and is clean and well maintained

Note: Salt scoops will be evaluated under task 1.25.0.2117 - Supplementary Utensils

SUPPLEMENTARY UTENSILS


1.16.0.2117 Supplementary

Utensils (HS=2,3)

(A) Specific areas to examine include: - construction (stainless steel or corrosion resistant material, food

grade plastic) - properly stored - cleanliness and condition (free of flaking material)


January 2010 16-23b

PACKAGING TABLES


1.16.0.2118 Packaging Tables

(HS=2,3)


(B) Specific areas to examine include: - proper design (stainless steel or corrosion material), condition

(smooth, free of crevices and pitting, framework free of flaking material) and cleanliness (fee of contaminating substances)

FILTERS


1.16.0.2120 Filters

(HS=2,3)

(A) Specific areas to examine include: - cleanliness and condition (stainless steel are easily disassembled,

cloth/paper changed daily) - regularly monitored

SCALES


1.16.0.2121 Scales (HS=4)

(A) Specific areas to examine include: - cleanliness and condition of scales (platform stainless steel or

corrosion resistant material, framework free of flaking material) - verification of accuracy as per establishment=s procedures and

records

OTHER EQUIPMENT


1.16.0.2130 Other Equipment

(HS=2,3)


(B) Specific areas to examine include: - cleanliness and condition (stainless steel or corrosion resistant

material, free of contaminating substances, free of flaking material) - fit for purpose

GENERAL INSPECTION CRITERIA FOR DAIRY PLANT … · CHAPTER 16 - EQUIPMENT TASKS Dairy Establishment...

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