BRI清洁确认指南Cleaning validation white paper.pdfVIP

Campden BRI Station Road Chipping Campden Gloucestershire GL55 6LD, UK Tel: +44 (0)1386 842000 Fax: +44 (0)1386 842100 www.campdenbri.co.uk Validation of cleaning Thorough cleaning is a crucial prerequisite to sound hygienic conditions in any food manufacturing environment. Cleaning protocols must be validated in order to provide assurance that they do, in fact, serve their purpose: to clean the surfaces to a level that avoids the possibility of cross-contamination. In relation to food production, the main cross-contamination hazards are physical, chemical, biological and allergenic. Depending on the products intended consumers, the process and procedure for the control of the hazards may vary significantly. According to the BRC Food Safety Global View 2015, analysis of audit data, sampled from 17,113 sites in 2014, has enabled identification of vital trends relating to food safety and hygiene in food production worldwide. The most frequent non-conformities that emerged globally were concerned with Documenting Cleaning Procedures (Clause 4.11.1), with 18.3% prevalence across all sites, followed by Door Maintenance (Clause 4.4.9) and Chemical Control Processes (Clause ). In particular, Housekeeping and Hygiene (Section 4.11) presented the most problematic set of criteria, suggesting that all categories’ sites needed to improve the maintenance of their housekeeping and cleaning systems. This paper discusses the development of a cleaning regime, deciding the level of clean required by assessment of the product risk and process, how to validate the cleaning regime, and sampling techniques used to validate the efficiency of a cleaning procedure. For further information on this and other similar topics please contact: emma.de-alwis@campdenrbi.co.uk +44()1386 842038 or mariane.hodgkinson@campdenbri.co.uk +44(0)1386 842272 Issued: June 2016 Campden BRI, Registered no. 510618, Incorporated in E