Equipment and Utensils

Almonds are constantly in contact with the equipment surfaces and utensils in your facility. Specific attention should be given to equipment and utensils used in the processing of almonds to ensure that the design is sanitary in nature and that programs are in place for preventive maintenance, cleaning and sanitation.

1. All almond contact surfaces must be made of non-toxic materials, appropriate to their use, and resistant to deterioration by cleaning and sanitizing agents.
2. Equipment and utensils must be designed so as to provide access for cleaning and sanitation.
3. Equipment must be well maintained, with no rust, excess lubrication, flaking paint, etc. Plastic (such as baskets, conveyors) should be well maintained without chips, cracks or breaks in the material.
4. All cold storage facilities in the plant must be equipped with a temperature measuring or recording device that can be accurately read to confirm temperature.
5. If compressed gases are used in the facility, a certificate of purity must be obtained from the vendor and kept on file.
6. Develop a preventive maintenance program for equipment, utensils and plant infrastructure to ensure that all are properly maintained in order to avoid potential contamination of product and to maximize efficiency.
7. Develop a calibration program for key process and laboratory equipment to ensure that they are recording accurately and consistently.
8. Seams and welds on equipment must be smooth so as to be cleanable and prevent contamination.
9. Design equipment to minimize exposed screws, bolts, bearings, etc. that could potentially contaminate almonds.
10. Utensils must be properly stored to prevent product contamination when not in use.
11. Brushes used for cleaning should be segregated by their use. Brushes used for cleaning drains and floors should be easily identified by color or other means and should not be used for almond contact surfaces.

Download the full GMP manual.