10. Maintenance
Project management
Management of changes and commissioning trials using project management.
The standards
Commissioning, change management and project management is a requirement in the standards and has been written to meet the following sections of the standards:
| BRCGS Food Safety Issue 9 | 4.3.6 Temporary structures 4.6.1 Equipment specifications 4.6.2 Equipment in direct contact with food 4.6.3 Equipment design and construction 4.6.4 Static equipment 4.7.1 Documented maintenance schedule |
| BRCGS Packaging Issue 6 | 4.6.1 Equipment design 4.6.2 New equipment 4.7.4 Equipment checks |
| BRCGS Agents & Brokers Issue 3 | Not applicable |
| BRCGS Storage & Distribution Issue 4 | 4.3.9 Temporary structures 6.1.3 XD Diesel equipment 6.1.4 X Mechanical equipment 6.2.1 X Planned maintenance schedule |
| FSSC22000 Version 5.1 | 6.3 Planning of changes 8.2.4e) Equipment and maintenance |
| IFS Food Version 7 | 4.16 Maintenance and repair 4.17 Equipment 4.17.5 Equipment change control |
| SQF Edition 9 | 11.2.1 Repairs and Maintenance 11.2.2 Maintenance Staff and Contractors |
The requirements
Project management
The project management system must be applied, to ensure that changes to the facility and equipment do not pose a risk to the product.
Risk assessment
A risk assessment must be completed for each change, to establish the risks and put controls in place to mitigate them.
The risk assessment must consider:
- Assessment of materials which come into direct contact with food and food packaging.
- Hygienic equipment design, appropriate to the equipment’s use.
- The design to allow effective cleaning and maintenance.
- The equipment’s capability to consistently meet the product or service specification.
- Security of digital information.
- The placement of equipment allows it to be effectively cleaned and maintained.
- Whether validation or revalidation is required.
Equipment specifications
The controls identified through the risk assessment must be agreed with the supplier in an equipment specification.
Commissioning
Prior to commissioning equipment, a plan must be agreed with the supplier, which includes site acceptance testing criteria.
Digital information
Digital information must be secure to prevent unauthorised access.
New installations
Schematic plans and user manuals must be received from suppliers when equipment is installed. Where changes are made, this documentation must be updated.
Structural changes
Where a change to the structure of the building is required, this must be controlled in a hygienic manner and to prevent pest entry.
What’s changed for Issue 9?
All new equipment to be controlled through the use of an agreed and verified equipment specification.
A risk assessment must be completed to define the design requirements for new equipment.
A commissioning procedure to be in place, which includes risk assessment to define the controls needed.
When moving equipment which is normally fixed in position, there must be defined controls.
Project management
The last in this series is project management, which explains how to manage small changes and large projects in compliance with the standards. This includes commissioning which is now a requirement in BRCGS Food Safety Issue 9. It’s designed for staff who are going to be accountable or responsible for changes and projects.
The training in this series is role-based, which means it can be tailored to meet the learners needs. If you’d like to discuss your requirements, we can help to identify which mini trainings meet your requirements. Please email Kassy on kassy.marsh@techni-k.co.uk for more information.
Thank you for the information Cassy! I am always unsure what to cover in my risk assessments now I have a guideline.