626
This is a good proactive way of avoiding machinery or tool malfunctions. Reparative
maintenance on the other hand is the one that is conducted reactively as a response
to a malfunction or a fault.
All maintenance programs need to have details such as particular technicians
who need to undertake a specific task on a set of equipment or machinery. Well
signed records and documents on maintenance should always be stored. If there is
need for any modification on machinery, this has to be stated together with dates,
personnel involved as well as reasons that compelled the modifications
(Schedule 2012).
27.13 Cleaning Procedures
The maintenance of the facility and equipment goes well with an effective cleaning
program. Similarly, there’s a need for a detailed plan for ach and very room, tool and
equipment in the facility. Evidence needs to be available on the safety and effectiveness of all the chemicals and detergents being used in cleaning (Mtewa and Mtewa
2017). Authentic material safety data sheets (MSDS) provide the best safety profiles
of cleaning materials and any other chemical in the facility.
All cleaning materials being used in the facility need to be resistant to corrosion
and non-toxic (Lund 1994). If metals are used in the processing facility, they should
be stainless to avoid contaminating functional foods with scrap-offs from metallic
surfaces. If paint is used for decoration or some reason, care must be taken as well
to avid peel offs from finding their way into the products. It is generally recommended to avoid paint in functional food processing units.
27.14 Customer and Manufacturer Issues
Customers constitute an important section of product manufacturing. It is important
to have a point of contact between customers and manufacturers. This ensures a
good interface for interaction through which feedback from customers can be
received, thereby informing on how the products are fairing on the market.
27.14.1 Product Information and Customer Awareness
Customers need to be made aware of any important details that functional foods
being manufactured have. These include any potential risks such as allergens, manufacturing and expiry dates, storage conditions, manufacturers name and full address
and instructions for use and storage, all in a legible manner and in a language that is
understood by the market base (ASEAN 2013). If some information is missing or
A. G. Mtewa et al.
This is a good proactive way of avoiding machinery or tool malfunctions. Reparative
maintenance on the other hand is the one that is conducted reactively as a response
to a malfunction or a fault.
All maintenance programs need to have details such as particular technicians
who need to undertake a specific task on a set of equipment or machinery. Well
signed records and documents on maintenance should always be stored. If there is
need for any modification on machinery, this has to be stated together with dates,
personnel involved as well as reasons that compelled the modifications
(Schedule 2012).
27.13 Cleaning Procedures
The maintenance of the facility and equipment goes well with an effective cleaning
program. Similarly, there’s a need for a detailed plan for ach and very room, tool and
equipment in the facility. Evidence needs to be available on the safety and effectiveness of all the chemicals and detergents being used in cleaning (Mtewa and Mtewa
2017). Authentic material safety data sheets (MSDS) provide the best safety profiles
of cleaning materials and any other chemical in the facility.
All cleaning materials being used in the facility need to be resistant to corrosion
and non-toxic (Lund 1994). If metals are used in the processing facility, they should
be stainless to avoid contaminating functional foods with scrap-offs from metallic
surfaces. If paint is used for decoration or some reason, care must be taken as well
to avid peel offs from finding their way into the products. It is generally recommended to avoid paint in functional food processing units.
27.14 Customer and Manufacturer Issues
Customers constitute an important section of product manufacturing. It is important
to have a point of contact between customers and manufacturers. This ensures a
good interface for interaction through which feedback from customers can be
received, thereby informing on how the products are fairing on the market.
27.14.1 Product Information and Customer Awareness
Customers need to be made aware of any important details that functional foods
being manufactured have. These include any potential risks such as allergens, manufacturing and expiry dates, storage conditions, manufacturers name and full address
and instructions for use and storage, all in a legible manner and in a language that is
understood by the market base (ASEAN 2013). If some information is missing or
A. G. Mtewa et al.