3 replies to this topic

[jtang]

Hi,

I'm looking for reference websites/links Canadian or US if possible, maximum allowable time before full cleaning for any equipment that is used to process dairy products (ie. cream).

 

And also, if we want to proof or validate that cleaning or rinsing is not sufficient in between, what would be a good way?

(Swabbing was done before, but I feel that we are just really swabbing the new ingredients that are added... not really any residual that remains...)

 

Thank you!

[RMAV]

"I'm looking for reference websites/links Canadian or US if possible, maximum allowable time before full cleaning for any equipment that is used to process dairy products (ie. cream)."

 

I could be wrong, but I doubt there is a standard given that every environment is different.  I think you're looking at self-validating.

[sqflady]

I recommend checking the Pasteurized Milk Ordinance.  Most likely the equipment needs to be cleaned at a minimum of once every 72 hours.

[mychell]

It would depend on whether the cream has been pasteurized or not. If not pasteurized it is considered raw and then it is 72 hours. If pasteurized then it must be cleaned every 24 hours.

 

Hope this helps.