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R. F. STIER, Consulting Food Scientists, 627 Cherry Ave., Sonoma, CA 95476 Preventive maintenance is one area that has been established as a pre-requisite program for HACCP (Hazard Analysis, Critical Control Point). The importance of this is highlighted in both regulations mandating HACCP and in the prominence that it is given in third party audits. Food processors need to understand that preventive maintenance programs are not only a means to help ensure food safety, but they are also programs that will help processors to not only save economize operations, but will also provide a system for more intelligent purchases. In-plant programs should be designed to ensure all equipment, especially those units that assure food safety, is properly maintained and functional. To garner the maximum benefits of a PM program, processors need to document that the units are being maintained as they should and that needed repairs are being done. It is this data that will provide a tool for intelligent decision making in purchasing and continual improvement.
Session 93, Integrating preventative maintenance into HACCP
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |