GUIDELINES FOR IMPLEMTING GMP IN FOOD PROCESSING 3. Process Equipment/Machinery 3. 1 Adequate equipment layout avoiding congestion 3.1.1 The design and layout of the factory and equipment must ensure efficient production of safe products and allow access for adequate cleaning and pest control Auditors recommendations Look At. Look For: Equipment Design Equipment suitable and fit for purpose Factory Layout/Plant Factory Plans and Design Specifications Design/ Product Flow Product Flow and Process flow HACCP&Process Control HACCP System and Process Control Charts and Records Cleaning Schedules Cleaning Plans Records 3.1.2 Food processing equipment and test equipment must be properly designed for its purpose. The quipment must be easy to dismantle for cleaning and inspection purposes Auditors Recommendations Look At Look For Equipment Design Equipment Roster and Design Specifications Cleaning Systems Cleaning Methods and Records Inspection and Calibration Inspection and Calibration Records 3.1.3 Equipment must be positioned at least 50cm away from the wall and off the fioor Auditors recommendations ook At Look For Factory Design and Equipment position and flow diagrams Product Flow 3.1.4 Designated pedestrian gangways must be available to avoid congestion and ultimately accidents Auditors Recommendations: Look At. Look For. Factory and Plant Design Product, Process and Personnel Flow 3.2 Glass handling procedures, register and inspection 3.2.1 Glass is strictly prohibited in food production and storage areas unless it is the primary packaging medium. a glass breakage procedure should be in placeGUIDELINES FOR IMPLEMTING GMP IN FOOD PROCESSING 3. Process Equipment/Machinery 3.1 Adequate equipment layout avoiding congestion 3.1.1 The design and layout of the factory and equipment must ensure efficient production of safe products and allow access for adequate cleaning and pest control. Auditor’s Recommendations: Look At: Look For: Equipment Design Factory Layout / Plant Design / Product Flow HACCP & Process Control Cleaning Schedules Equipment suitable and fit for purpose Factory Plans and Design Specifications Product Flow and Process Flow HACCP System and Process Control Charts and Records Cleaning Plans Records 3.1.2 Food processing equipment and test equipment must be properly designed for its purpose. The equipment must be easy to dismantle for cleaning and inspection purposes. Auditor’s Recommendations: Look At: Look For: Equipment Design Cleaning Systems Inspection and Calibration Equipment Roster and Design Specifications Cleaning Methods and Records Inspection and Calibration Records 3.1.3 Equipment must be positioned at least 50cm away from the wall and off the floor. Auditor’s Recommendations: Look At: Look For: Factory Design and Product Flow Equipment position and flow diagrams 3.1.4 Designated pedestrian gangways must be available to avoid congestion and ultimately accidents. Auditor’s Recommendations: Look At: Look For: Factory and Plant Design Product, Process and Personnel Flow 3.2 Glass handling procedures, register and inspection 3.2.1 Glass is strictly prohibited in food production and storage areas unless it is the primary packaging medium. A glass breakage procedure should be in place