DATE

EQUIPMENT DESCRIPTION

INTENDED USE OF THE EQUIPMENT

Directly from the manufacturer
EQUIPMENT CONDITION
Second - hand
SUPPLIER
General design criteria are listed in PROC015 Equipment Procedure and
CHECKLIST COMPLIANT – Y/N COMMENTS Signature
ENGINEERING
Meets with the general design
Is the equipment suitable for bakery / low risk
environment (if applicable)
Any Maintenance documentation received eg
drawings
Meets the colour coding criteria & wearing
parts contrasting colour
What’s the guarantee period

Maintenance contract required

Wiring to be concealed within SS basket
trunking
Appropriate training arranged for all
departments
Oils & greases FDA & FSA approved
CHECKLIST COMPLIANT – Y/N COMMENTS Signature
HYGIENE
Meets with hygienic design & food contact
materials (cert received)
Nuts & bolts not located above open product
Recommendations of cleaning products
issued
CHECKLIST COMPLIANT – Y/N COMMENTS Signature
H&S
Compliance with the essential health &
safety requirements of the Machinery
Directive (compliance is shown by supplier &
agreed by the company)
Machine is safe to clean & maintain.

Compliance with the Provision and Use of

Work Equipment Regulations, in situ, in order
to address it’s interaction with other
machinery.

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 CHECKLIST COMPLIANT – Y/N COMMENTS Signature
PRODUCTION

Equipment trials/demonstrations/tests carried

out prior to use

CHECKLIST COMPLIANT – Y/N COMMENTS Signature

PROCESS

Meets with the processing criteria

CHECKLIST COMPLIANT – Y/N COMMENTS Signature

TECHNICAL
Is the suggested area for placement suitable
(i.e. not pose a risk of contamination, away
from hand wash sinks etc)
Any HACCP additional reviews?

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