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Field guide8 Curing Problems: How to Diagnose, Fix, and Prevent Them
Equipment

Equipment Disassembly, Cleaning Access and Drainability

Food-contact surfaces must be reachable by disassembly or an effective validated cleaning system. Covers, guards, shafts, seals and product paths should expose the areas where residue can collect.

Parts should be removable safely and repeatably without damage or improvised tools. Identification, orientation and assembly checks prevent incorrect reinstallation that creates gaps or metal contact.

Blind holes, hollow rollers, overlapping joints, cracked gaskets and product trapped behind seals can become persistent contamination niches. Smooth external surfaces do not prove the internal design is hygienic.

Equipment and pipes should drain rather than retain pools after cleaning. Residual water dilutes sanitiser, supports microbial survival and can carry soil back into the next batch.

Visual inspection, disassembly checks, swabs or other suitable verification should target the difficult locations identified by design and history. Easy surfaces alone are a weak verification plan.

New seals, weld repairs, replacement parts and modified covers can change cleanability. Maintenance release should confirm material suitability, correct assembly, drainage and cleanliness before production.

Related in the Codex

References

  • SRC-0009
  • SRC-0010
  • SRC-0039
  • SRC-0044
  • FDA Food Code 2022