Scribd
Upload
233 views18 pages

Inspecting and Checking Condition of Equipment and Machine

Uploaded by

Mary Cris Cardines
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
233 views18 pages

Inspecting and Checking Condition of Equipment and Machine

Uploaded by

Mary Cris Cardines
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 18

INSPECTING AND

CHECKING
CONDITION OF
EQUIPMENT AND
MACHINE
Why is it important to
checked first any
equipment or machine
before used it?
Before any equipment or
machine is used, it must
first be checked:(A) to
make sure that it is very
functional and in good
condition.
(B)It will guarantee
that all their parts are
in tact and that no
parts is missing or
defective.
(C.) It also assures that
electrical plugs and wirings are
not defective and will not in
anyway cause problems on
short circuits, electrocution or
any form of accident
CHECKING AND
INSPECTING
EQUIPMENT OR
MACHINE WILL
FACILITATE
PREVENTIVE
Preventive maintenance which include
checking the following:
1. Machine temperature
2. Hydraulic fluid
3.Wear and surface condition
4.Crack
5. Leak detection
6.Vibration
7.corrosion
8.Electric insulation
Performing pre-operation activities ensures
that all the tools, equipment and utensils
assembled,checked, inspected, sanitized,readied
and stowed after use the appropriate in
processing the food based on the method of
processing that will be undertaken like
salting,curing, smoking,
fermentationpickling,canning,
Bottling, processing using sugar,
drying and dehydration or artificial
drying. Doing this will prevent the use
of inappropriate devices as well the
occurrence of accidents due to the use
of faulty or defective tools,equipment
and utensils.
Sanitizing and disinfecting the
tools, equipment and utensils
will destroy all germs and
microorganisms which were
not removed after washing
with soap and water.
Proper cleaning and disinfecting leads to:
1.Minimizing product
rejection, return and complaints due
to defects resulting from the use of
defective or inappropriate
tools,equipment and utensils.
2.Lengthening product shelf life due
to the reduction of contamination
resulting from the use of properly
sanitized and disinfected tools, utensils
and equipment .
3. Reduction of the risk on food
poisoning due to the use of unsanitized
tools, equipment and utensils.
4. Facilitating preventive
maintenance which include
checking the machine temperature,
hydraulic fluid, wear and surface
condition, crack, leak
detection,vibration,corrosion,and
electric insulation.
Cleaning and
sanitizing
Equipment and
Instrument
Cleaning alone by washing will not be
capable of totally eradicating microbes,
germs and viruses, hence the need to use
sanitizing agents. Chlorine is one of the
cheapest and most easily available
sanitizers in the market. It is popular used
in the treatment of water for both
household and plant. Likewise,chlorine is
also used to sanitize processing equipment.
Procedure in cleaning Equipment and
Instrument:
a. wash all the equipment and
instruments with soap
b. Rinse with clean water
c. sanitize by dipping into approved
sanitizer solution.
d. remove from the solution
e. Allow to air dry
Procedure in Sanitizing:
1. Prepare all the materials needed
2. Measure a certain amount of chlorine
and water
3. mix and dip the
equipment/instruments in the mixture
4. Remove from the sanitizing solution
5.Dry thoroughly

You might also like