Hygienic and cleanable design
Define ownership, expected evidence, monitoring and escalation before relying on this control.
World time
Food & Beverage / COHSEW knowledge
Commercial Food Equipment
Equipment designed, installed and maintained for safe food and safe work.
Objective
What this area means for safer, healthier and more responsible operations.
Commercial equipment must be suitable for intended food contact, cleanable, temperature-capable, guarded and electrically safe. COHSEW supports specification review, hygienic design assessment, performance testing, commissioning and maintenance evidence.
COHSEW principleUse competent, risk-based assurance to prevent harm, verify control and support continual improvement.
Priority controls
Where organisations should focus.
Priorities must be adapted to the organisation, activity, location, affected people and applicable legal requirements.
Temperature and process performance
Define ownership, expected evidence, monitoring and escalation before relying on this control.
Guarding, heat and electrical safety
Define ownership, expected evidence, monitoring and escalation before relying on this control.
Installation, commissioning and maintenance
Define ownership, expected evidence, monitoring and escalation before relying on this control.
How COHSEW supports you
From risk question to measurable assurance.
Our specialists help organisations select proportionate methods, preserve independence and turn technical evidence into action.
- 01Define intended use and foreseeable misuse
Agree the scope, accountable owner, evidence and success measures, then review effectiveness over time.
- 02Verify critical performance under operating loads
Agree the scope, accountable owner, evidence and success measures, then review effectiveness over time.
- 03Control modifications, parts and maintenance competence
Agree the scope, accountable owner, evidence and success measures, then review effectiveness over time.
Authoritative guidance
Continue with the primary sources.
These external resources informed this page. Always confirm current national law, regulator guidance and contractual requirements for your location.
01FAO/WHO Codex Alimentarius
Codex codes of practice
Open official source ↗02Occupational Safety and Health AdministrationElectrical safety overview
Open official source ↗03ISO/IECISO/IEC 17025 laboratory competence
Open official source ↗Information on this page supports awareness and programme design. It is not legal, medical or regulatory advice, does not reproduce the full text of any standard and does not replace competent assessment of your specific circumstances.
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