Equipment used onsite must be adequate for the production of safe and suitable food and fit for their intended use.

They must be designed, constructed, located and if necessary installed so that;

1. There is no likelihood that they will cause food contamination.
2. They are able to be easily and effectively cleaned.
3. The adjacent floors, walls and ceilings and other surfaces are able to be easily and effectively cleaned.
4. They do not provide harbourage for pests.

All new equipment needs to be reviewed to ensure it meets the requirements of the company and that all relevant internal documents are updated with new equipment information.

New Equipment - Approval provides companies with the basic fundamentals which need to be captured prior to equipment use;

1. Equipment specifications.
2. Internal requirements.
3. Corrective action.