- Context
- Food production or packing changeover
- Identify
- Previous and next products
- Separate objectives
- Soil removal, microbial control and allergen control
- Release authority
- The responsible food-business team
Cleaning objective for the changeover
The previous product and the next product determine what the clean has to achieve. Removing visible food residue is not the same as controlling a specific allergen or meeting a microbiological requirement.
The site’s hygiene plan, product information and release criteria set the relevant standard. A visibly clean area should not be assumed to meet an allergen-control requirement; any verification specified by the site’s procedure still has to be completed.
Equipment access and cleaning method
Equipment design, construction materials and access to product-contact areas affect the cleaning method. Dismantling or isolation may be needed to reach hidden areas, subject to the equipment instructions and the site’s controls.
Cleaning and disinfection products need to be suitable for the task and used in accordance with their instructions. A stronger chemical is not automatically more effective and does not replace the specified application and verification process.
Protecting adjacent production
Residue and cleaning water must be kept away from exposed product, clean equipment and neighbouring areas. Drainage, cleaning tools and the order of work should remain within the site’s established hygiene arrangements.
Recovered material and washwater need an appropriate route. The food business sets the verification and release checks for the changeover, including any sampling or other evidence required by its procedures.
Verification and restart
Completion information should identify the equipment or areas cleaned and note any inaccessible points or departures from the planned process. Finishing the cleaning work is separate from the site’s decision that production can restart.