- It’s not just about serial numbered equipment items either. The BRCGS Food Safety Standard states that cleaning equipment must be ‘hygienically designed and fit for purpose’, and also, ‘suitably identified for intended use’.1 Similarly, the FSSC states, ‘tools and equipment shall be of hygienic design and maintained in a condition which does not present a potential source of extraneous matter.’2
- So it’s time to ditch the make-do-and-mend utensils that may have crept in and ensure they are replaced with food grade, colour-coded and compliant equipment. And make sure you have the required Declarations of Compliance on file to prove it.
Order in the next for despatch .*
