Pipes, ducts, conducts, wiring audit checklist
This is a checklist that is applied for HACCP standard.
Applied area: Pipes, ducts, conducts, wiring
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Pipes, ducts, conducts, wiring audit checklist
1. There are no open drainage pipes nor opening for the cleaning of drainage pipes inside food premises
2. Food conveyors located inside ducts or similar spaces can be accessed easily for inspection, cleaning, and the control of vermin
3. The internal walls of ducts through which conveyors run meet the requirements specified for walls
4. Fixtures, pipes, ducts, conduits and wirings are not suspended over working areas in such a manner that drip or condensate may contaminate foods, raw materials, or food contact surfaces
5. There are no wooden fixtures, fittings nor equipment
6. Work surfaces which come into frequent contact with liquids are made of stainless steel
7. Legs and brackets on equipment is made of a smooth, corrosion resistant material and are closed sealed. Brackets with hollow are not used
8. Legs and brackets are securely fixed to the equipment to prevent the lodgment of dirt, dust or grease
9. Legs and brackets create a space of 150 mm between the floor and the bottom of the equipment to enable efficient cleaning
10. Brackets are sealed to their contact surfaces
11. Shelves are sealed or fixed at least 40 mm clear of adjacent vertical surfaces
12. Shelves that form part of a shelving unit are at least 150 mm above the floor
13. Motors and compressors are positioned so that they cannot contaminate food
14. Aisles and working spaces between equipment or between equipment and walls are sufficiently wide to permit employees to perform their normal duties without contamination of food or food contact surfaces with clothing or personnel contact
15. Thermometers and other temperature measuring devices are accurate, effective, and of sufficient number
16. Equipment is constructed of materials that are impervious to water, durable, non-toxic, and corrosion resistant
17. Equipment does not contain cracks or crevices
18. Equipment can be easily cleaned
19. Equipment is in a state of good repair
20. Equipment excludes vermin (e.g. there are lids on vats / tanks)
21. Equipment is positioned so that all surfaces adjacent to it can be easily cleaned
22. Equipment weighing more than 16 Kg is either sealed to the adjacent surfaces, or mounted on wheels to make cleaning easy
23. Bolts and screws used to bolt equipment to any vertical surface are flush with the vertical surfaces or counter-sunk
24. Plinths (the lower square of columns) have a smooth, level surface, are at least 10 mm above the floor, and are rounded / bull nosed at edges and corners
25. Pipes, ducts, conduits and wirings are located on the exterior surface of walls or concealed in walls, floors or ceilings where practical
26. If the above is not practical, there is at least a 16 mm gap between pipes, ducts, conduits, wirings and adjacent surfaces to enable cleaning and inspection
27. Pipes, ducts, conduits and wirings are not installed in the junction of floors and any vertical surfaces nor beneath fixtures and equipment if this makes them difficult to clean
28. The gaps around pipes, ducts, conduits and wiring which pass through ceiling, walls, or floors are sealed
29. The gaps around steam pipes which pass through ceiling, walls, or floors are large enough to allow the pipe to be cleaned
Ref source: Elsmar Cove
Related docs to HACCP
• HACCP checklist
• HACCP standard
• HACCP certification
• HACCP training
• HACCP services
• HACCP books and templates
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This entry was posted
on Tuesday, September 22nd, 2009 at 6:16 am and is filed under HACCP audit.
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