Food Safety Command Center 11 items
Hygienic Equipment Design Audit Checklist
Evaluate food-processing equipment for hygienic design principles that prevent product contamination and support effective cleaning.
21 CFR 1173-A Sanitary Standards
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Materials and Surfaces
- Are food-contact surfaces corrosion-resistant, nonabsorbent, nontoxic, and adequately maintainable? *
- Are food-contact surfaces smooth and free of pits, cracks, and crevices that could harbor soil or microbes? *
- Are seams on food-contact surfaces smoothly bonded or maintained to minimize accumulation of food particles? *
- Are lubricants, coolants, and other materials that may contact food food-grade?
Cleanability and Accessibility
- Is equipment designed to be readily disassembled or accessible for cleaning and inspection? *
- Are hollow bodies, frames, and dead legs eliminated or sealed to prevent ingress of water and product? *
- Are surfaces self-draining with no areas where water or product can pool? *
- Are fasteners, threads, and hard-to-clean points minimized on product-contact areas?
Installation and Maintenance
- Is equipment installed to allow cleaning of the equipment and surrounding floors and walls? *
- Is equipment maintained in a manner that protects food from contamination such as chipped paint, rust, or worn parts? *
- Are seals, gaskets, and belts inspected and replaced before they degrade into product? *
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