Preventive Maintenance Procedures Flashcards
7 cards from real CHA practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Preventive Maintenance Procedures flashcards as text
What is the significance of 'equipment history files' in a preventive maintenance program audited under HACCP?
Answer: They provide a chronological record of repairs, parts, and failures that supports trend analysis and PM optimization
Equipment history files allow auditors and managers to identify recurring failures, evaluate PM effectiveness, and make data-driven schedule adjustments.
Under what circumstance should a HACCP team reassess the impact of a PM activity on the HACCP plan?
Answer: When equipment is modified, replaced, or a new maintenance chemical is introduced
Equipment modifications or new maintenance materials can introduce or change hazards, necessitating a reassessment of the HACCP plan.
A facility's PM program includes lubrication of overhead conveyor chains. Which hazard does this primarily control?
Answer: Physical hazard from metal-on-metal wear particles or chain failure dropping debris into product
Proper lubrication reduces metal wear and prevents chain failure that could result in metal fragments or chain links falling into open product.
Which of the following BEST describes a 'spare parts control' procedure in a food manufacturing PM program?
Answer: A protocol ensuring replacement parts are food-grade approved, properly stored, and tracked for traceability
Spare parts control ensures that only approved, correctly identified components are used in repairs, preventing introduction of non-compliant materials.
After a scheduled PM is completed on a slicing machine, who should verify that the equipment is ready to return to food production?
Answer: An authorized quality or food safety representative, independent of the maintenance team
Independent verification by a quality or food safety representative provides an objective check that the equipment is clean, reassembled correctly, and safe to operate.
A facility introduces a new sanitizing chemical for use during equipment cleaning after maintenance. What HACCP-related step is REQUIRED before use?
Answer: Conduct a hazard assessment and verify the chemical is approved for use in food-contact applications
New chemicals must be evaluated for food safety compliance (approval status, residue limits, application restrictions) before being introduced into the facility.
In a risk-based approach to preventive maintenance, which factor MOST influences how frequently a piece of equipment should be serviced?
Answer: The food safety consequences of equipment failure and the reliability history of the equipment
Equipment that poses a high food safety risk upon failure and has a history of breakdowns warrants more frequent PM to reduce the likelihood of a food safety incident.