- Production equipment requirements.
- The existence of the instructions for use of equipment.
- Tools can be used according to its function
- Does not endanger food and workers.
- Part equipment that direct contact should be smooth, flat, no cavities, no peeling.
- Prevention of contamination of the bolts, lubricants, fuel and others.
- Tool easily cleaned and disinfected, especially in direct contact with the material / food.
- The equipment is made of durable material, non-toxic (eg stainless steel). Materials will be depending on the type of food or process.
- The layout should facilitate the process equipment, maintenance, washing, cleaning, convenience and safety.
- Equipment should be monitored, inspected, monitored, calibrated.
- Utensils for cooking, heating, cooling, storing or freezing should be such that the temperature is reached.
- Temperature is monitored and controlled equipment.
- For certain tools include regulating humidity, airflow and others.
- Measuring the time required on a particular device.
Figure 23. Processing Equipment
Aspects of sanitation facilities
- The sanitary facilities: clean water supply facilities, disposal of liquid and solid wastes, vehicle washing / cleaning, toilet facilities / latrines and hygiene facilities employees.
- Sanitary appliances wash
- Water supply facilities: water, pipes, water storage.
- Drinking water: quality according Permenkes RI no. 416 / Menkes / Per / IX / 1990.
- Process water in direct contact with the material / food must meet the requirements of drinking water.
- Water is not consumed, no direct contact eg for the production of steam, fire, cooling the system was to be separated (pipe) from process water and no tagging.
Figure 22. Sanitation Equipment