Pack 10: Maintenance eDocs

£85.00 (plus VAT)

An effective maintenance system ensures that the product is safe and consistent. It also reduces the likelihood of breakdown which minimises the impact on customer orders.

This section of the standard looks at equipment, general maintenance controls, planned preventive maintenance (PPM) and change control.

This pack has been written to meet the following sections of the Standards:

Food Safety
Issue 8
Issue 6
Agents & Brokers
Issue 2
Storage & Distribution
Issue 4
4.6 Equipment

4.7 Maintenance

4.6 Equipment

4.7 Maintenance

Not applicable.6.1 Equipment

6.2 Maintenance

Written by the experts…

Planned preventative maintenance (PPM)

Maintenance of current and new equipment must be managed through one or a combination of planned serviced-based tasks and condition-based monitoring. This pack identifies the key steps in a PPM system.

Hand-back procedure

Hand-back procedure

The hand-back procedure and records must ensure that engineering equipment, tools and parts are removed and there’s formal acceptance before restart. This pack includes a hand-back record for you to adapt and implement.

Product contact certificate

Product contact certification

Equipment which is in direct contact with food or food contact packaging must be suitable for food contact use and meet legal requirements, to prevent product contamination. The pack explains how this must be achieved.


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