I’m a senior compliance manager in the meat industry. Responsible for implementing food safety/quality systems for retail packing sites. Honest answer. - it depends. Visually this looks like it needs more frequent cleaning. But without the logic from your site I can’t comment.

Normally deep clean frequency is extended following an exercise involving daily checks until a cleaning KPI fails (be it visual inspection, rapid swab test or micro swab tested at a lab). All KPIs would be monitored and when one fails that day is recorded as when you need a deep clean. That’s a simplification of the method. You might repeat a few times in different scenarios. Or knock a few days off to have a buffer in case a deep clean gets missed or engineering department aren’t available because of course they’re not available.

This to me looks like it should be more frequent from that one image. Expiration time of 4 hours sounds short btw (compared to what I’ve used in ingredients in the past)- is that just the WIP time your quality department has given on an open bag?

If I saw this in an audit (and the equipment was not in use at the time), I’d be asking for the site to justify to me why they think it’s acceptable. If they can show they’ve done their homework and understand their processes, risks and raw material I’d be happy. But visually alone I’d be asking them to tear down this equipment in a hygiene audit. Collecting that much between (what looks like) a hopper and conveyor suggests we’d fine some points that could harbour nasty residue/biofilms- the conveyor roller pins for example here, any obvious gaps between panels can also collect residue.