Cleaning is a vital component of any allergen management plan. Paul Bagshaw from Holchem Laboratories explains the importance of cleaning validation and verification.
Food manufacturers and processors rely on a variety of differing policies and procedures to enforce allergen controls. They are also subject to rigorous validation criteria such as those stipulated by the Global Food Safety Initiative.
The overarching principle is for validation to be carried out under worst-case scenarios before any program is verified.
The following 10 steps provides a guide to ensuring the best outcomes.
1. Determine the cleaning objective
Define the products and process lines that the validation will cover as well as the type of cleaning to be validated.
2. Ensure organisational buy-in
A multi-departmental (production, engineering, technical, hygiene, hazard specialists) team with the backing of senior management will ensure seamless collaboration.
3. Know the hygienic design of equipment
Reviewing equipment's hygienic design helps you identify the most difficult areas to clean and worst-case scenarios.
