The audit covered raw materials, production hygiene, cleaning access and traceability. Every reviewed component met the required HACCP control points for food-contact applications.
Audit focus
- Batch traceability for filaments, adhesives and lubricants;
- Brush structures designed for fast disassembly and CIP recovery;
- Color coding to separate raw and cooked food areas;
- Documented replacement intervals linked to operating hours.
Customer benefits
After implementation, central-kitchen customers reported a 35% reduction in shutdown cleaning time and a 28% decrease in manual CIP labor. The audit package can also support third-party customer reviews.
