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Equipment and Utensils

These requirements are a part of the Current Good Manufacturing Practices that relates to Equipment and Utensils You can see the full guide to cGMPs here

Equipment Requirements

  • Equipment and utensils must be designed to be cleanable and maintained to avoid contamination.

  • Equipment and utensils must not contaminate food with lubricants, metal fragments, water, etc.

  • Equipment must be installed in a way that they can be cleaned and maintained.

  • Equipment kept in food areas must be constructed so it can be kept clean -- even if it doesn’t contact food.

  • Machinery must be designed in a way that can be kept clean

  • Each freezer and refrigerator must have a thermometer in it.

  • pH meters, thermometers, and other measuring devices must be accurate.

  • Compressed air must be treated in a way that it does not contaminate food.


Food Contact Surface Requirements

  • Food-contact surfaces must be corrosion-resistant.

  • Food-contact surfaces must be non-toxic

  • Food-contact surfaces must be maintained to protect food from allergen cross-contact

  • Seams on food-contact surfaces must be seamless to minimize accumulation of particles.


References

Guide to Current Good Manufacturing Practices (117 Subpart B)

Guide to Current Good Manufacturing Practices (117 Subpart B)

 
 

This Article is For You if…

∆ Your business is regulated by the FDA

∆ You manage a facility that makes, holds, or packs food.

∆ You use equipment and utensils in your operation


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