All materials, tools and equipment used in food production and in contact with food are of great importance for food hygiene and hygiene. These equipment must be safe from the risk of contamination. In order to prevent the contamination of microorganisms in food production stages, the hygiene of the tools and equipment used is as important as the hygiene of the employees. In this respect, equipment hygiene is one of the main responsibilities of food companies.
If this is followed, the existing or potential dangers are prevented as well as compliance with the existing legal regulations, customer complaints are reduced, regular inspections are ensured to ensure the controlled work of the employees, it is easier to follow the hygiene development of the enterprise and all these developments are audited with an objective eye.
During the equipment hygiene examination, critical points and equipment that pose a risk to the operation are selected and the most appropriate method of hygiene is determined. Equipment hygiene inspection is carried out in the form of determination of organic pollution by on-the-spot measurements or by sampling and various analyzes and techniques.
Equipment Hygiene Examination How?
The Food Hygiene Regulation was issued by the Ministry of Food, Agriculture and Livestock in 2011. The purpose of this regulation is to ensure the protection of consumers in terms of food safety and to explain the general rules for food hygiene and hygiene from the production of food to consumers.
In this context, the regulation also specifies the principles of equipment hygiene. Accordingly, all materials, tools and equipment that come into contact with food must be strongly cleaned and, where necessary, disinfected. In addition, these cleaning and disinfection procedures should be repeated at intervals required to prevent the risk of contamination.
According to the Regulation, all materials, tools and equipment that come into contact with food must be designed to minimize the risk of contamination and be made of materials suitable for this purpose. They should also be in working condition, well maintained and kept in good condition.
In addition, all equipment, except irreversible transport containers and packaging materials, must be designed and manufactured from materials suitable for this purpose, allowing cleaning and disinfection when necessary.
According to the regulation, the equipment in question and the surrounding area should be placed in such a way that it can be cleaned easily.
The Food Hygiene Regulation also states that control devices can be placed on the equipment in order to achieve the specified objectives.
In the meantime, if chemicals are required to prevent wear on equipment and transport containers, they must be used in accordance with good practice principles.
Today, most of the organizations providing test and inspection services perform hygiene and sanitation examinations in accordance with national and international standards and with an impartial approach. These organizations are accredited in accordance with the standards of TS EN ISO / IEC 17020 General Criteria for the Operation of Various Types of Inspection Organizations and carry out their activities within the scope of accreditation.
In the test and inspection works, the principles of Food Hygiene Regulation and TS 2003 Food Production Facilities Hygiene and Sanitation - General Rules published in 13027 are complied with.
Generally, food producing companies, companies producing food contact materials, food stores, food outlets, markets, cafes, restaurants, catering companies and kiosks request equipment hygiene examination.
our organization TÜRCERT Technical Control and Certification Inc.is also operating on the basis of the authority it receives from national and international accreditation bodies. It provides equipment hygiene inspection services to enterprises with a competent manager and employee staff and a strong infrastructure.