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conditions which trap food and may allow microbial growth to

take place (Figure 11.8).

(6) Equipment must be so designed to protect the contents from

external contamination and should not contaminate the product

from leaking glands, lubricant drips and the like; or through

inappropriate modifications or adaptations.

(7) Exterior surfaces of equipment not in contact with food should be

so arranged to prevent the harbouring of soils, micro-organisms or

Figure 11.8 Examples of poor and good equipment design. (a) Placement of probes, (b)
avoidance of dead space, (c) avoidance of cleaning problems

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