с Английским! Personal Hygiene and Good Maintenance Practices for the Servicing of Food Processing Equipment

Food processing equipment, like all industrial plant, is susceptible to failure through breakdown, deterioration in performance owing to wear and tear with time, and to obsolescence due to improvements in technologies. In the past, food manufacturers have resorted to inefficient “breakdown” maintenance, which occurred shortly, or a considerable time, after detection of the failure. Breakdowns usually result in the contamination of foodstuffs with foreign bodies from broken parts, potential microorganisms growing in harborage sites such as cracks, crevices, and pockets, and lubricating fluids from, e.g., broken bearings. As the failure may be detected too late in this type of maintenance, contamination may already have taken place, which may result in food safety problems, inferior product quality, and, finally, costly product recalls. Therefore, food manufacturers now use predictive and preventive maintenance as tools to detect and prevent premature failure. As part of preventive maintenance, the equipment’s overall condition and integrity are assessed, frequently requiring the dismantling of equipment. Subsequent servicing often requires further break-in to the system, with the result that preventive maintenance may in itself become a food contamination hazard. In this chapter, we aimed to provide food manufacturers and maintenance operators with guidance in the implementation of appropriate hygiene procedures during the maintenance of food processing equipment and utilities.

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