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CONTROL NO. II. CLEANLINESS AND CONDITION OF FOOD CONTACT SURFACES
A. Objectives
B. Procedures
1. To ensure that all food contact surfaces are made of appropriate materials, can withstand
repeated cleaning and sanitation and are free from pitting, cracks or crevices.
2. To ensure that food contact surfaces of equipment are properly cleaned and sanitized and free
of chemical, microbiological and physical residues and or visible contaminants.
1. Inspection of condition of food contact surfaces and equipment: Materials of all food contact
surfaces and equipment should be smooth, non-corrosive, non-absorbent and non-toxic. The
condition of equipment is checked daily by QC personnel and recorded in numbers 2.1a to d of
the Daily Sanitation Inspection Checklist, Record No.1, Appendix C. Condition of equipment is
audited monthly or as often as necessary by Engineering personnel. The results are recorded in
numbers A.1 and A.2 of the Plant Audit Report, Record No. 5, Appendix K.
2. Repair of equipment: If the equipment used is found to be defective, QC will evaluate the
defect together with engineering and recommend corrective action to prevent product quality
deterioration. Processing may have to be stopped and if it does, QC should ensure that products
are properly handled and stored to prevent spoilage. The QC report on the defect is given to
Engineering for repair of the defect, through the Communication Slip, Record No. 3, Appendix
H. Operations will resume only when the equipment is returned to good working condition.
Repair activities should be scheduled by Production personnel so as not to affect processing
activities or adjacent areas and equipment. Repair activities are recorded by Engineering in the
Equipment History Record per equipment, a sample of which is shown in Record No. 6,
Appendix L.
3. Cleaning of equipment and utensils: Equipment and utensils are cleaned at a frequency
following an established schedule determined by the type and frequency of use of the item. All
utensils and equipment are cleaned and sanitized daily at the end of every operation. Equipment
Cleaning and Sanitizing Procedure for equipment used in the manufacture of vitamin A fortified
peanut butter are shown in Appendixes M-1 and M-2.
4. Inspection and recording: QC personnel inspect the equipment and utensils for cleanliness at the
following times: (a) prior to the start of a working day, (b) once per shift or after any work
interruption during which the equipment or utensil may have become contaminated, and/or (c)
after the scheduled cleaning operations. The QC personnel ensure that workers re-wash any
equipment or utensil that drop on the floor or get in contact with dirty material. The results of
inspection are recorded in numbers 2.1a to d of the Daily Sanitation Inspection Checklist, Record
No. 1, Appendix C.
5. Corrective action: If results of inspection are not satisfactory, the operations will not commence
or will be stopped if it is on-going, until cleaning, sanitizing and drying of particular equipment or
utensils are satisfactorily carried out. The results of inspection are recorded in the Remarks
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