625
details should be entered in a computer data sheet which should be programmed in
a way to protect every singular detail of the results entered.
27.11.2 Handling of Non-conforming Products
Non-conforming products are those that are outside the acceptable ranges and
should not be sold at any cost. Depending on severity of the deviation, a decision
can be made to either accept the product with minimal reworking, major reworking
or completely rejecting the product and dispose off. Every detail of the nonconformance should be recorded and documented. At all times, the root causes
should be researched, traced and identified to avid recurrence of the non conformance. Corrective and preventive actions should then be taken on the product and/
or any other item that was or caused the product to be out of conformance.
27.12 Equipment and Maintenance
27.12.1 Equipment Management
Functional food processing facilities need to have a master list of all pieces of equipment and tools available. Equipment should always be in good functioning state. If
one malfunctions, it should immediately be logged in and reported to those in
authority for decisions on checks, service and/or immediate replacement (Mtewa
and Mtewa 2017). The malfunctioning tool should be taken away from the work
station and appropriately stored for remediation. All measuring, monitoring and
testing equipment critical for ensuring quality should be calibrated according to
procedures that should be available on file. The calibration procedure should include
a requirement for a log of all tools and equipment that must be calibrated and a
schedule for calibration for each which should indicate date of calibration and/or
servicing, calibrating and/or servicing body or individuals, date that the calibration
and/or servicing will no longer be valid and the date set for the next calibration and/
or servicing (Lund 1994). Bodies and individuals that calibrate and service your
tools and sets of equipment should be approved professionals. Certificates form
calibration and servicing should be kept chronologically with copies kept by appropriate personnel for easy traceability.
For all major sets of equipment, the facility should have a written maintenance
program in place. This needs to be in two parts; preventive and reparation maintenance plans (Schedule 2012). In the preventive maintenance program, the functional food facility should set deliberate schedules over which machinery and
equipment shall routinely be inspected and checked for functionality and faults, no
matter the status quo. This helps to identify any potential deviations from perfection.
27 Good Manufacturing Practices and Safety Issues in Functional Food Industries
details should be entered in a computer data sheet which should be programmed in
a way to protect every singular detail of the results entered.
27.11.2 Handling of Non-conforming Products
Non-conforming products are those that are outside the acceptable ranges and
should not be sold at any cost. Depending on severity of the deviation, a decision
can be made to either accept the product with minimal reworking, major reworking
or completely rejecting the product and dispose off. Every detail of the nonconformance should be recorded and documented. At all times, the root causes
should be researched, traced and identified to avid recurrence of the non conformance. Corrective and preventive actions should then be taken on the product and/
or any other item that was or caused the product to be out of conformance.
27.12 Equipment and Maintenance
27.12.1 Equipment Management
Functional food processing facilities need to have a master list of all pieces of equipment and tools available. Equipment should always be in good functioning state. If
one malfunctions, it should immediately be logged in and reported to those in
authority for decisions on checks, service and/or immediate replacement (Mtewa
and Mtewa 2017). The malfunctioning tool should be taken away from the work
station and appropriately stored for remediation. All measuring, monitoring and
testing equipment critical for ensuring quality should be calibrated according to
procedures that should be available on file. The calibration procedure should include
a requirement for a log of all tools and equipment that must be calibrated and a
schedule for calibration for each which should indicate date of calibration and/or
servicing, calibrating and/or servicing body or individuals, date that the calibration
and/or servicing will no longer be valid and the date set for the next calibration and/
or servicing (Lund 1994). Bodies and individuals that calibrate and service your
tools and sets of equipment should be approved professionals. Certificates form
calibration and servicing should be kept chronologically with copies kept by appropriate personnel for easy traceability.
For all major sets of equipment, the facility should have a written maintenance
program in place. This needs to be in two parts; preventive and reparation maintenance plans (Schedule 2012). In the preventive maintenance program, the functional food facility should set deliberate schedules over which machinery and
equipment shall routinely be inspected and checked for functionality and faults, no
matter the status quo. This helps to identify any potential deviations from perfection.
27 Good Manufacturing Practices and Safety Issues in Functional Food Industries