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LEGAL DISCLAIMER
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Any guidelines given in The GMA Equipment Design Checklist for Low Moisture Foods are recommendations only. Those involved in managing food manufacturing and storage facilities are advised to become familiar with all local, state and federal regulations. Recommendations contained herein are not to be construed as a guarantee that they are sufficient to prevent damage, loss, or regulatory actions resulting from use of this information. Further, the study and use of this publication by any person or company is not an assurance that a person or company is proficient in the application of the principles contained in this publication. The use of the statements, recommendations, or suggestions contained herein is not to be considered as creating any responsibility on the part of GMA or any organization for damage, loss, or regulatory actions resulting from such use.
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Summary: This guide is the GMA Equipment Design Checklist for Low Moisture Foods to evaluate compliance with the GMA Sanitary Design Principles for low moisture foods.
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Definition of Sanitary Design: Sanitary Design is the application of design techniques which allow the timely and effective cleaning of the entire manufacturing asset.
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Purpose of sanitary design: The purpose of a sanitary design is to improve cleanability, access for cleaning and inspection, and consistency of cleaning, thereby assuring effectiveness of the cleaning process.
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The GMA Sanitation Working Group has written the Equipment Design Checklist to support and identify specifics of each of ten principles of sanitary design for food processing equipment. Using this tool will assist designers with identification of problem areas and potential design flaws that limit the effectiveness of cleaning and / or operational sanitation concerns.
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Three classifications are used in the checklist: Satisfactory, Marginal, and Unsatisfactory.
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Satisfactory: Design is acceptable and is easily cleanable to a predetermined level.
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Marginal: Design is marginally acceptable, and an enhanced design would improve the probability that the equipment can be routinely cleaned to a chemical, physical and microbiological level (HACCP).
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Unsatisfactory: Design is unsatisfactory and the equipment will need to be redesigned before a manufacturer should consider the purchase.
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User capabilities: Much of the workbook is protected to prevent unauthorized changes to the material. The user however may enter comments as necessary on the "Checklist" worksheet in the column marked "Comments" as well as adjust column widths and row heights. The user may also sort, insert hyperlinks into the cells in the "Comments" column, and use autofilters as needed.
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