Validating cleaning and sanitation programs is a mandatory requirement under most GFSI food safety standards, and is typically assumed to be a fundamental pre-requisite by most organizations when looking for partners in their supply chain.
Where cleaning processes are in place to eliminate a hazard, it should typically be validated in some form, and records should be kept to show what that validation was.
However, its regularity can mean that many do not stop to fully consider not just why we clean and sanitize, but almost as important, how do we ensure actions conducted are effective and strengthen confidence that manufacturers are producing safe quality food.
Recently, Safefood 360° Director of Digital Innovation George Howlett sat down with the International Food Safety and Quality Network to discuss what the food practitioner should be aware of when managing and validating their cleaning and sanitation programs, and the best practices that should be followed.
This informative, one-hour session covered topics including:
- What is cleaning and why is it required?
- What is cleaning validation and its purpose?
- The difference between verification and validation
- Cleaning validation pre-requisites
- Procedures to follow when conducting a cleaning validation
- Different methods of validation including direct and indirect methods
- 6 actionable steps to conducting a cleaning validation
The processes and advice in this session can also be applied to other food safety measures and control points, such as CCP and Operational Prerequisite Programs.
To learn more about how Safefood 360° can assist with your Supplier Approval, risk assessment, and overall food safety management and quality compliance systems, contact us for a product demonstration.