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Hygienic Equipment Design Audit Checklist

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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?

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?

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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