Preventive maintenance critical to safety management system.The production of safe food products requires that companies develop a food safety management system that builds safety into the manufacturing process. HACCP--the hazard analysis A hazard analysis is a process used to characterize the elements of risk. The results of a hazard analysis is the identification of unacceptable risks and the selection of means of controlling or eliminating them. and critical control point program--provides the framework to accomplish this objective. During the past 40 years, HACCP HACCP hazard analysis critical control points. has evolved from four basic principles to the current definition that encompasses five preliminary steps and seven principles, built on a foundation of prerequisite programs. The International Organization for Standardization International Organization for Standardization (ISO) Organization for determining standards in most technical and nontechnical fields. Founded in Geneva in 1947, its membership includes more than 100 countries. , national standards organizations A standards organization, also sometimes referred to as a standards body, a standards development organization or SDO (depending on what is being referenced), is any entity whose primary activities are developing, coordinating, promulgating, revising, amending, and non-governmental organizations “NGO” redirects here. For other uses, see NGO (disambiguation). A non-governmental organization (NGO) is a legally constituted organization created by private persons or organizations with no participation or representation of any government. have developed a number of standards to be used when auditing food safety management systems. These standards require that several areas be addressed: optimizing the extent of management responsibilities and commitment; the provision of resources to support a food safety system; the development, implementation and operation of the system, including the prerequisite programs and the HACCP system; and the validation, verification and update of the safety system. Preventive maintenance The routine checking of hardware that is performed by a field engineer on a regularly scheduled basis. See remedial maintenance. preventive maintenance - (PM) To bring down a machine for inspection or test purposes. See provocative maintenance, scratch monkey. is a critical component of the food processing Food processing is the set of methods and techniques used to transform raw ingredients into food for consumption by humans or animals. The food processing industry utilises these processes. system. The proper maintenance of equipment ensures that production lines will properly operate during scheduled production. To accomplish this, the preventive maintenance system must be properly designed. In addition, to assure that the maintenance process is operating correctly, management must develop appropriate verification or monitoring activities. Statistical process control can be a useful tool when analyzing preventive maintenance activities to ensure that the program is in control and to identify opportunities to improve the system. Preventive maintenance is integral to both ensuring high quality and a safe food product. Essentially, preventive maintenance can be a cost savings center for the food processor. Further information. John Surak, Surak and Associates 108 Lakeview Circle, Clemson, SC 29831; phone: 864 654 6734; fax: 864 654 6743; email: jgsurak@yahoo.com. |
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