What is the importance of performing regular equipment maintenance in preventing physical hazards?

Regular equipment maintenance is critical in preventing physical hazards in food processing by ensuring that equipment is functioning correctly and preventing the generation of foreign objects that could contaminate food products. Worn or damaged equipment components, such as blades, gears, screens, and conveyor belts, can break down and release metal fragments, plastic pieces, or other materials into the food stream. Preventive maintenance, including regular inspection, lubrication, and replacement of worn parts, helps to identify and address potential equipment failures before they occur, reducing the risk of contamination. For example, a dull blade in a meat slicer can cause small metal shards to break off and contaminate the meat; regular sharpening and inspection can prevent this. Properly maintained equipment also operates more efficiently and reliably, reducing the likelihood of malfunctions that could lead to other types of contamination or product defects. Regular maintenance schedules should be established and followed, and maintenance activities should be documented to ensure accountability and track the condition of equipment over time. This minimizes the introduction of physical hazards, safeguarding the food supply and protecting consumers from potential harm.