Breakdown Procedure:

Repairs, maintenance or modifications are to be carried out in a manner that is timely and does not jeopardise the wholesomeness of meat and meat products or their packaging and these activities are physically separated from product.

 Routine Maintenance:

Routine maintenance shall be documented in the Maintenance of Facility and Equipment (MFE) section of iLeader.

Structural Maintenance

Where matters relating to structural deficiencies are identified  by area supervisors or during periodic structural reviews it will occur that these defects will be documented in the Maintenance of Facility and Equipment (MFE) section of iLeader.
Defects shall be classified as Minor, Major or Critical. For each defect a work order shall be generated, prioritised and assigned at date for completion.  On completing the required maintenance on the recorded defect, the work order  is signed off after a verification step is carried out.  This form shall be tabled at the Quarterly Quality Performance review meeting. Issues outstanding shall be discussed and expenditure enabling completion shall be determined.  Where there is a risk of product contamination by foreign bodies arising from equipment damage, Equipment shall be inspected by Maintenance at start up procedures, by cleaners during cleaning and sanitation and pre-operational hygiene inspectors. Where any damage is observed  the Site Manager  is to be informed immediately and the equipment locked out / Retained from use and appropriate action taken to correct and prevent from recurrence and documented. If necessary product may need to be risk assessed for foreign body contamination.

Preventive Maintenance:

A program of preventive maintenance avoids breakdowns/equipment malfunctions and potential sources of contamination are identified and dealt with.  All maintenance staff are instructed to monitor the plant while working in their respective areas and report any defects to the Site Manager.  Preventive Maintenance is performed on all operating equipment on a regular basis.  Materials used for equipment and plant maintenance and that pose a risk by direct or indirect contact with raw materials, intermediate and finished products, such as lubricating oil, shall be food grade.

Plant Improvement Program:

The General Manager and Site Manager regularly schedule improvements in non-operational times.  Changes are made to improve the plants reliability and efficiency.


  • Maintenance and QA staff are to monitor all areas on an ongoing basis for preventive and corrective maintenance
  • Regular Plant Hygiene and Maintenance monitoring is performed by a QA / Site Manager and recorded on the Plant Hygiene and Maintenance monitoring form. Including Exterior (Building surrounds, waste management areas, building and building interior, Dry storage areas, sanitary facilities and staff amenities including changing rooms, toilets, wash basins and boot washes, lunch rooms., Freezer and Loadout areas and bays are included on the, Freezer and Load out Monitoring.

Meat Carrying Vehicles

Company policy

The meat transport staff, drivers and meat handlers will thoroughly understand the procedures and standards set down to meet the required specifications. They will be totally responsible for ensuring all procedures and standards are met and carried out.  The company has available facilities for the maintenance and cleaning of vehicles and appliances used in or connected with the transport of meat and meat products. Only vehicles, which are registered for the purpose of transporting meat and meat products, shall be used.


Meat Carrying Vehicles Inspection

The Quality Assurance Department (Head Office Victoria) assesses inspection of meat carrying vehicles at Midfield Meat International Pty Ltd and are registered by the State Meat Authority.  Meat carrying vehicles are reviewed and inspected to establish that they meet the requirements outlined in the Code of Practice for Transportation of Meat for Human Consumption prior to loading.
A routine inspection for compliance is performed with the Loadout MHA Assessment
Results of the review and inspection are recorded on Load out MHA Assessment Form
Deficiencies detected are directed to the Engineer to rectify.
In the case of contractor vehicles, deficiencies are referred to the contractor to rectify.

Specifications for meat transport vehicles

Meat transport vehicles will comply with the Australian Standard for Hygienic Production and Transport of Meat and Meat Products for Human Consumption and will be registered by the State Meat Authority.

Meat transport vehicle register

The Registrations of Meat Carrying Vehicle shall be executed through the PrimeSafe MTV register of meat carrying vehicles.  At Midfield Meat International a register of Meat Transport Vehicles owned by the Company is maintained on the form /Meat transport Vehicles Register’.
A copy of this form is provided to the Midfield Transport Manager.

 Procedures for cleaning meat transport vehicles

These procedures are:

  • Carried out at the end of each day’s operations by the driver.
  • Wet down with hot water.
  • Hot water washed and scrubbed.
  • Foamed with detergent/sanitiser.
  • Rinsed with hot water.

Standards summary

Standards for cleaning of Meat Vehicles

  • At completion of each load or day, the vehicle must be cleaned inside and outside.
  • Prior to loading, the vehicle must be in a hygienic state.

Standards for maintenance of meat transport vehicles

  • Maintained in good repair at all times.
  • Ensure door and door seals are in a condition, which prevents dust, entering when closed.
  • Wall, floor and roof are in good condition and impervious.
  • Meat rails and joints are in good repair and free of rust.
  • Maintain refrigeration units in working order to maintain product temperature.
  • All overlapping joints are sealed with an approved impervious material.

 Recording of defects

Defects are recorded with a defect reference number on the Meat Products Loadout MHA Assessment Form

Corrective and Preventive Action:

Corrective Action is performed in accordance with SOP 4 – 14 – 1 Guidelines for Corrective and Preventive Action.
This is performed under the guidance of the Operations Manager / Transport Manager and Maintenance Supervisor.
Defects that could jeopardise product wholesomeness are to be rectified immediately. Other defects are scheduled for rectification within a negotiated time frame.
The QAM shall be informed of any affect to process or product.

Corrective action includes if necessary:

  • Stopping operations
  • Selection of required Maintenance tradesmen
  • Removing product from the immediate area
  • Retaining and reworking affected areas / product
  • Investigating and eliminating causes at the source
  • Preventing recurrence
  • Reassess the affected areas for conformance with requirements
  • Assessing the appropriateness of the procedures and facilities, and implement changes if necessary
  • Sanitation of equipment
  • Record corrective Action


  • Internal audits as per Internal Audit Schedule
  • Form 13 Verification
  • Management Review

Quality Records

  • Maintenance Action Request / Construction and Equipment review Form 13.
  • Product Loadout MHA Assessment Form
  • Process monitoring forms
  • Maintenance diary
  • Plant Hygiene and Maintenance monitoring Sheet
  • Pre operational Hygiene Reports
  • Cleaners Maintenance requests
  • Internal Audit reports, checklists and CARS
  • *Supervisor Daily operational Diary Reports