Foodborne illness in the United States is a major cause of personal distress, preventable illness and death, and avoidable economic burden. Scallan et al. (2011a,b) estimated that foodborne diseases cause approximately 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths in the United States each year. These staggering statistics stress the importance of incorporating a quality approach, specifically cGMP, to minimize or eliminate cases of contamination, mixups, and errors for the food and beverage industry.

If you own a food business or are planning to start one, make sure you meet GMP regulations for equipment and utensils. To help you, here are the cGMP guidelines for equipment and utensils you must adhere to:

(a) (1) All equipment and utensils used in food manufacturing, processing, packing must be so designed and of such material and craftsmanship as to be aptly cleanable, and must be aptly maintained to prevent contamination and allergen cross-contact.

(2) Equipment and utensils must be designed, manufactured, and used properly to avoid adulteration of food with fuel, lubricants, metal fragments, contaminated water, or any other impurities.
Note: To avoid water contamination, the plant should have the best reverse osmosis system.

(3) Equipment must be installed in a way that promotes cleaning and maintenance of equipment and of adjacent spaces.

(4) Food-contact surfaces should be corrosion-resistant.

(5) Food-contact surfaces or utensils must be made of non-toxic materials. They must be designed to withstand the environment of their intended purpose and the reaction of food. Also, if applicable, cleaning compounds, sanitizing agents, and specific cleaning procedures.

(6) Food-contact surfaces must be maintained to protect food from allergen cross-contact and contamination by any source such as unlawful indirect food additives.

(b) Seams on food-contact surfaces must be seamlessly bonded or maintained to minimize the accumulation of food particles, dirt, and organic matter. This helps minimize the opportunity for growth of allergen cross-contact and microorganisms.

(c) Equipment in areas where food is manufactured, processed, and packed should not come into contact with food being manufactured and must also be constructed in a manner to keep it in a clean and sanitary condition.

(d) Holding, conveying, and manufacturing systems, including the best reverse osmosis systems, gravimetric, closed, pneumatic, and automated systems, should be of a design and construction that allows them to be maintained in a clean and sanitary condition.

(e) Every freezer and cold storage system for food storage capable of supporting the growth of microorganisms must be installed with an indicating thermometer or temperature-measuring device, or temperature-recording device to show the temperature accurately within the system.

(f) Equipment and controls used for measuring, recording or regulating temperatures, acidity, pH, water activity, and other conditions that control or prevent the growth of microorganisms in food must be working accurately and maintained adequately, and adequate in number for their designated application.

(g) Compressed air or other gases introduced mechanically into food or used to clean food-contact surfaces must be treated in such a manner that food does not get contaminated with unlawful indirect food additives.

If you want to avoid your food business from getting penalized by federal organizations, make sure you meet cGMP guidelines for equipment and utensils for food manufacturing. Also, incorporate quality systems including the best reverse osmosis system, valves, storage system, and other equipment. For the best quality systems for food, beverage, and other sanitary markets, we have a wide range of quality products to meet your needs.