FSQA Snippets: Preventative Maintenance

Preventative maintenance is critical in food safety because it minimizes the risk of equipment failure that could lead to contamination, ensures compliance with food safety regulations/auditing standards, and maintains consistent product quality.

Preventative Maintenance (PM) supports high standards in food production by not only preventing physical contamination of product through the degradation of equipment, but damaged surfaces can also harbor bacteria compromising food safety and quality.  By routinely inspecting and servicing equipment, facilities eliminate potential contamination.

Food safety standards and regulations, such as those from the FDA, USDA, and GFSI-based Audits, require documented maintenance programs to ensure that the equipment and the facility remain sanitary, functional and structurally sound.

Best Practices include a scheduled maintenance plan, routine inspections and training of staff.  Next level programs, such as performing Failure Mode and Effects Analysis (FMEA), can go a long way toward the prevention of equipment failure that can lead to the contamination of food products.

Beyond safety, preventative maintenance reduces unexpected downtime improving operational efficiency and cost reduction.

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