This guide explains how you can control dust, fumes and temperature when undergoing repair or maintenance work in a 'live' food production facility.
Factory maintenance is inevitable, however it isn't always feasible to shut down the whole factory while the works are in progress. Factories can remain live, providing that the contamination risk has been suitably managed.
During maintenance works & shutdowns, here are some of the challenges you need to be mindful of:
- Being aware of the Food Hygiene Regulation for Manufacturers and how maintenance & repair activities can pose a risk of food contamination.
- Being aware of the specialist operations found in meat, fish, poultry, dairy, grain-mill, bakery, fruit, vegetables, confectionery, sugar, oils, and drinks manufacturing facilities and how this might have an impact on how you carry out your scheduled maintenance work.
- Preventing dust & fumes from migrating into ‘live’ food processing or production areas. If suitable extraction and containment systems are not put in place, there could be a risk of contamination.
- Sealing off work areas or particularly noisy activities with acoustic barriers and enclosures.
- Maintaining suitable temperatures when fixed LEV systems are maintained/ replaced; this is especially important for food and drinks manufacturers as some areas may need to remain cooler than others.
- Ensuring that maintenance engineers, production line workers and other people on site, are protected from the activities that are being undertaken.
Download a copy of our guide to ensure you are fully equipped to handle whatever your next pharmaceuticals project throws at you!
We process your information in accordance with our Privacy Policy and Terms of Service.
