Jump to content

  • Quick Navigation
Photo
- - - - -

Validation of Cleaning Programs

Live Webinar

  • You cannot start a new topic
  • Please log in to reply
1 reply to this topic

#1 Simon

Simon

    Grade - FIFSQN

  • IFSQN Admin
  • 11,402 posts
  • 1028 thanks
226
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Life, Family, Running, Cycling, Manager of a Football Team, Work, Watching Sport, The Internet, Food, Real Ale and Sleeping...

Posted 28 April 2017 - 06:58 PM

Validation of Cleaning Programs

 

Taking place:

Friday, May 05, 2017 - 03:00 PM - 04:00 PM UK Time

This is a 10.00 AM Eastern US Start
 
Presenter:

George Howlett, CEO, Safefood 360°
 

Webinar Overview:

Validation of Cleaning Programs is now a mandatory requirement under most GFSI food safety standards. Luckily, Safefood 360° has compiled everything you need to know to keep your external auditors more than happy. 
 
 

  • 1

Best Regards,

Simon Timperley
IFSQN Administrator
 
hand-pointing-down.gif

Need food safety advice?
Relax, you've come to the right place…

The IFSQN is a helpful network of volunteers providing answers and support. Check out the forums and get free advice from the experts on food safety management systems and a wide range of food safety topics.

 
We could make a huge list of rules, terms and conditions, but you probably wouldn’t read them.

All that we ask is that you observe the following:


1. No spam, profanity, pornography, trolling or personal attacks

2. Topics and posts should be “on topic” and related to site content
3. No (unpaid) advertising
4. You may have one account on the board at any one time
5. Enjoy your stay!


#2 Simon

Simon

    Grade - FIFSQN

  • IFSQN Admin
  • 11,402 posts
  • 1028 thanks
226
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Life, Family, Running, Cycling, Manager of a Football Team, Work, Watching Sport, The Internet, Food, Real Ale and Sleeping...

Posted 05 May 2017 - 06:48 PM

Chat logs from today's webinar:

 

Alan : Gday Toronto Canada
Parker : Hello from Southern Oregon!
Christopher : Hi from Philadelphia area of Pennsylvania 
Federico : Hello from Mexico
Phil : Howdy from Phil in Orlando
Cheryl : Hello from PEI
Ricardo Cotto : Ricardo Pensylvania
Stephen : Hello from Lake St. Louis, Missouri
lum : HELLO  FROM CAMEROON
MikeZ : Addison Ill says hello
Alan from BlueMD Ltd : Hi everyone
Denise : It says the presentation has ended - did anyone else get that message?
PINAR : hi everyone
Adan : Hello everyone from Los anegles
Min-Sik : Hello from Des Moines, Iowa
Susy Sandoval : Hello From Toronto
Simon Timperley : it hasn't started yet
Psyche kwok : Hello from Calgary
Tilmann : Hello from Germany
Joanne : Hi all, from Toronto, Ontario, Canada
Niesha : Good morning everyone:
lum : My sceen tells me the presentation has ended???
Niesha : Greetings from Jamaica!!
Parker : it hasnt started yet
Francesca : what happened
lina : Hello from Luton
Sripriya : Hello from NY
Julie : Hello from Attleborough
Bruce : Bruce from Green Bay Wi. USA
Jan Jackson : Hello from North Carolina
Uzoamaka Dike : Hello from Toronto
Liliya Kucher : Hello From Cornwall, UK
SUMALEE : Hello from Thailand
Christina : Good morning from Chicago!
Jacinthe : Good morning, Levis, Canada
JULIE : Hello from Appleton Wisconsin
Brian : Greetings from sunny southern Minnesota
Angela : Hello from TN
yotvat : hello from california
Maristela : Hello from São Paulo
Cynthia : Hello from Holland
vimala : Hello there from Toronto
Roy : hello from montreal
Kevin : Hi from Salem Oregon USA
George : George from sunny Cyprus
Sam : sam wisconsin
Ramon Vera : Good morning from Los Angeles!
ANDRIANA : Hello from Athens, Greece
Aliyu : Greetings from Abuja nigeria
Terina : hello from Colorado!!!
Leslie Parker : Good Morning from Wapato WA
Michelle : Hello from Michelle in Missouri
Blessy Hanna : Greetings from PH
Marlene : hello from Asunción
Chitrangani : Hello from  Edmonton, Canada
ramesh : hello from Kathmandu 
Deborah Chan : Hello from Singapore
Frank : HELLO from New Mexico
Rafael : Hello from, São Paulo, Brazil 
Joshua : Howdy from Dallas, Texas
Tony Dujlovic : Good morning from Emerson
virginie : hello from Quebec
Mark : Good afternoon from Ireland
Sheila : hello from Cork Ireland
Cristina Buffa : Hi Cristina from Argentina.
Tom : Hello from Ireland
Adan : GREETINGS FROM RIFLE CO
Jeff : Hello from NJ
Dianne : Hello from Toronto
victor : Good morning from Puerto Rico
Mack : Good morning from Maryland
Andrea : Hello from Scranton,PA
Daniela : Hi from Ireland
Thiruvarangan : HI Everyone
Sheryl : Morning Colorado
Simone : Hello from Germany. 
yoga : Yoga - Hi from Runcorn
Laura : Hello from North Yorkshire in UK
Terri : Hi from Rainy Buffalo NY!
Stuart : Hello from Wisconsin
Alan Butzbach : The BIG Apple is on board! I Luv New York
Gabriela : Hi from Mexico 
tamalika Saha : hello from Canada
Elaine Cadrin : Elaine says hello from Canada
esayas : Hello Esayas from Saputo Cheese 
Bob : Good Morning from Morgan Hill
Ulas : hello from Istanbul TURKEY
MLChillida : Hi from Spain
Sandra : Sandra Good Morning from Texas
Christopher : hello from maryland
TD : Good afternoon from the Netherlands!
anamarija : Hi from Croatia
Dennis Johnston : Good Morning from California
Steve : Hi from Tennessee 
David Levy : SHALOM everybody from ISRAEL!!
Sussy : Hi from New York
Stephanie : Hi from Tennessee
Ian Coupal : Good morning all from the states.
ANDRESSA : Hello from Brazil!
Simone : Hello from Germany
NKWEKAM : Hi to all from Cameroon
Gamal : Good afternoon From KSA 
Astrid Jakobeit : Hallo from Mainland Europe
Juliana : :) from Argentina
Marcin : Greetings from Toronto
Mariela : Hello from Sofia -Bulgaria
thinh : Hello from Viet Nam
Cory : Allo from Seattle via Alaska
Jennifer : Hello from Montreal
hoangpham : good evening
Shiva Prakash Anand Rao : Hi everyone.. Shiva from Ireland
mariya koouhkan : hi ✔.mariya from iran
Mallory : Good Morning from Texas
christine : Good morning from Wisconsin!
michael : Good Morning from Portland Oregon 
Michelle Blake : Hello from Jamaica
Walter : Good Day from Chicago
June Ly : Good Morning from Canada
Francesca : Hi from Italy
patricia : Patricia hello
Michelle Blake : not seeing or hearing anything
Angelito : Good evening from the Philippines
Sovron Meas : Not seeing or hearing anything
Kim : Hi from Michigan
Evangelos : Hi from Athens Greece
Pernilla : Hello from Sweden
Darlene : Good morning form Spencer NY
patricia : not seeing and hearing anything, is the first like only there
Sunil Joseph : Hello everybody
PINAR : not yet started
Niesha : Please post youtubelink
Jennifer : Hello from Montreal
Greta : sovron and michelle, if you are not seeing anything - try reconnecting
patricia : I reconected 4times and nothing happens
Ibrahim Musa : Hello eveyone
Niesha : Simon can you post the youtube link please
coleen marcia henry : Good morning from Kingston Jamaica.
neneth raggett : is there any audio on this. youtube is not allowed in our company website
Herbert : Hello from Michigan
Cory : Just refresh if your not seeing anything
Benjie R. Luy : hello Good Evening from PT. RDPI Indonesia
RK : Hi..kuwait
Benjie R. Luy : is the webinar alreay started?
PINAR : yes started
Benjie R. Luy : *already
Patricia de García : Hi from Guatemala!
Benjie R. Luy : oh , it's very late in here PINAR.
Sheena : What certification should be in place for disinfenctants (UK/EU) and is there one that also covers sanitisers?
Niesha : Thank you
Maureen : Is cleaning validation applicable only to product-contact surfaces?
MikeZ : How do you best validate the chemicals that are used in cleaning?  Like when you switch to a new chemical company?
Tracie : Hello from Jamaica
Latif Miah : latif fromScunthorpe, UK
Wayne : Mike Z, the supplier should have that validation information
g : Top of the mornin' from Missouri
Farida Hosein : does anyone have a template for writing a cleaning proceudre
Stuart : When collecting Scientific Data, what recommendations do you have for control of or dealing with "false positives"
Sussy : Question, some guidance documents suggest changing sanitizer regularly to prevent biofilms, some say one sanitizer is ok. How do you validate that using one sanitizer is ok, or is there validation our there for that?
savy : Not just food contact...environment for Listeria... is very significant as it can cause cross contamination
Dan : Morning from Sunny California
Wayne : Sussy, You validation will be related to microbial testing, spoilage, consumer complaints, etc.  What you want to change is the SOAP
Teresa : Hello Mr Simon and his guest, from Porot , Portugal
savy : Chemical supplier should be able to supply validation (efficacy) of the chemicals with time, temp, concentration & flow
Wayne : Farida, there are templates, but you want a Pre-wash, wash, rinse, inspect and sanitize.  Email?
 CarmeD : one question: whend doing a validation using swabbing to test TPC, is it better to take the swabbs before cleaning (to see if the cleaning is often enough), after cleaning but before sanitizing to see, or after cleaning and sanitizing?
Sussy : Why change the soap? That just loosens the soil. No microbial effectiveness
Wayne : Soaps break down biofilms that you are trying to overcome
Sean : if the soap isn't removing the soils, your sanitizer can't do its job on the equipment surface
Sussy : One hour after cleaning and sanitizing would give you the info 
Ulas : Hi Sussy, periodic changing is necessary for QAC based chemicals. Oxidicing disinfectants does not need change, because of their effect mechanism on microorganisms
marco : are there any guideline on sampling method on surfaces, equipment, machinery and/or food?
Sally : How about removal of residual cleaning chemical?
mara patino : Good Morning From USA
ebenezer : Hello everyone
heather : good morning.  
Sussy : Are there any studies I can use as validation for keeping the same sanitizer?
Bria B : How does validation with a contract cleaning company differ from what you presented here? When you don't have direct responsibility for training of cleaning employees
Wayne : Correct, which is why I said change the soap not necessarily the sanitizer
Raluca : Hello, pls be kind to let us know if there are international (or local - EU, USA, etc) standards for the residues remaining in the last washing water of the machines? I refer here to the last rinse before starting the production of a food product. 
Sara : Should the validation be done swabbing before and after cleaning?
heather : why would you swab before cleaning?  
Sussy : Alkaline based and chlorine take care of Listeria very effectively 
Sussy : If you are validating the cleaning procedure, it needs to be tested after the cleaning is done
claude : you can not swab a dirty surface
Wayne : And changing to an acid wash versus the alkaline makes a huge difference
DEBORAH GARCIA : Good morning from San Francisco Bay area
Blossom : ATP Swabbing or Proclean swabs shall be done before sanitation or after sanitation ? 
Kris : Can the principles of validation still apply for manual dry cleaning processes? 
DEBORAH GARCIA : after
Susy Sandoval : What should be the revalidation schedule if nothin on my procedures changed?
Kevin : ATP swabs must be done after cleaning but before sanitizing.
Sara : I started the validation doing a before and after swabbing testing for ATP, APC, Yeast& mold. Is it necessary to do the "before" test? Is it good enough just doing the test "after"?
Julie : In low risk food (raw meat) is it okay to validate with ATP only. We have already validated ATP as a monitoring method
Bob G. : Thank you!
Sheena : Is not the initial loading levels on the equipment as important to ascertain, as this may effect your results and surely the validation needs to determine the highest loading is reduced to a safe level too?
Chitrangani : Blossom, ATO must be done before sanitizing but after cleaning 
heather : raw meat is not a low risk food?
Bria B : will the white paper been sent to us with the recordings, certificate of attendance link, etc?
SUMALEE : very good details. Thank you.
Blossom : Thanks 
Sussy : Raw meat is low risk. High risk is RTE
Simone : Thanks for the webinar! :-)
Laura : Thank you, just went through food safety plan training, and there was much confusion between validation and verification.  This helped.
Sussy : High risk means that it has the potential of contamination after a lethal step
Larbi : For operatives hand did need cleaning for staph
Thiruvarangan : Thank you Mr. George
Aliyu : impressive presentation, thanks a lot
Niesha : *informative
Maureen : Do others use swab templates to standardize the area swabbed.  Flat-ish surfaces, clearly, not inside tubing.
Julie : Brilliant webinar BTW. Thanks
Konstantinos : what about dry cleaning?
Blossom : for drycleaning procedures , does the swabs give correct results?
Kaarin : In the EU the biocidal products regulation addresses assessment of biocidal actives. The reg includes a list of biocidal actives that are being reviewed for continued acceptability
Sonia : Very informative Mr. George. Thank you!
Sussy : Lethal step is always controlled. Handling after kill step is still high risk
Shiva Prakash Anand Rao : What should be frequency of validation?
heather : what if your end product is raw meat? 
Bob : Sani Step dry granules versus traditional boot wash basin?  Relative to 'dry sanitation' efforts
ramesh : Thanks, it has been rewarding!!!
Bruce : Do you recommend ingredient grouping strategies for CV studies where the grouping is comprised of the highest rick components? 
Shiva Prakash Anand Rao : What should be the frequency of validation of an equipment?
Mohamed : why we test for Entero
Konstantinos : Does dry cleaning precede wet cleaning?
Cory : Shiva, i would suggest, just like HACCP, any time there is a change in your process.
Maristela : If the methodology for allergen has a limit of detection, how can we validate a cleaning process?
Maureen : All our detergents are food safe, so it sees crazy to do analytical LOD tests, which cost a lot.  Essentially, it is really unlikely that residues would cause harm.
Susy Sandoval : what should be the time line for re validations if nothing have change on my process?
lum : Is there a sample size needed to do the validation?
Raluca : Shiva, I think you should have for each new group of products a new validation protocol. Of course, not restricted to the cleaning validation. Otherwise, just for cleaning validation every time you change the mix of detergent/desinfectant. 
IA : After how much microbial log reduction a surface is considered "clean"  ou "sterilzed" ? For allergens/detergents cleaning validation are there any limits of allergen or detergents residual quantity in ppm that must be respected ?
Maristela : If the methodology for allergen has a limit of detection, how can we validate a cleaning process?
NKWEKAM : Does the validation procedure change with a change in the type of detergent/sanitizer used? 
Sinead Ryan : Will this be uploaded onto your YouTube channel?
Raluca : Konstantinos, yes, generally does. 
Blessy Hanna : Does the use of sanitizer such as chlorine amplify the DNA and might affect the RLU when using ATP test? Will the count result be higher or lower than when tested after cleaning only?
Liliya Kucher : almost finished
Kaarin : Don't use swab templates in practice as they may transfer organisms
Linda : How do you validate dry cleaning?
Raluca : Maureen, you perform it to test your own cleaning procedures and if these are effective, you do not test the detergent itself. 
Teresa : Thank you Mr Simon and Mr George
Teresa : Have a nice weekend
Bruce : Are TOC methods equivalent to Allergen swabs?
Maureen : All our detergents are food safe, so it sees crazy to do analytical LOD tests, which cost a lot. Essentially, it is really unlikely that residues would cause harm.
Wayne : Chlorine masks ATP results
Ian Coupal : Thank you. See you next time!
IA : After how much microbial log reduction a surface is considered "clean" ou "sterilzed" ? For allergens/detergents cleaning validation are there any limits of allergen or detergents residual quantity in ppm that must be respected ?
anamarija : thanks for webinar
Stella Hewitt : Thank you
Michael Perz : Just because a chemical is food safe does not mean that you can eat it!!!!
Sripriya : Thank you.
Kris : Excellent webinar! Thank you!
Latif Miah : Thank you
Medhat : have a nice weekend
Ricardo Cotto : thank you
Brian : Thank you both!  Very informative!
IA : thank you
Blossom : Thanks
Stuart : Thank you!!! A lot of information covered
DEBORAH GARCIA : Thank you! you too
Susy Sandoval : Thank you that was great info
Simone : Thanks for the great information
Liliya Kucher : thanks 
Michelle : Thank you
Malgorzata : thank you 
Henry Bouchat : thanks
David Levy : Thanks for the very informative webinar!
Bob : thanks
Raluca : Linda, I think only visual, or in case of raw meat maybe ATP...depends on the product and method. 
Jacinthe : Thanks!
Dan : thank you and you have a great weekend also. 
Angela : is is acceptable fom FS standard pov to have parts of the instalation not cleaned ) eg. melted chocolate) 
coleen marcia henry : Thank you. I particularly appreciated the analysis of results information
yoga : thanks for a very informative webinar. have a Great weekend
Luz : Thank you very much for the presentation

  • 0

Best Regards,

Simon Timperley
IFSQN Administrator
 
hand-pointing-down.gif

Need food safety advice?
Relax, you've come to the right place…

The IFSQN is a helpful network of volunteers providing answers and support. Check out the forums and get free advice from the experts on food safety management systems and a wide range of food safety topics.

 
We could make a huge list of rules, terms and conditions, but you probably wouldn’t read them.

All that we ask is that you observe the following:


1. No spam, profanity, pornography, trolling or personal attacks

2. Topics and posts should be “on topic” and related to site content
3. No (unpaid) advertising
4. You may have one account on the board at any one time
5. Enjoy your stay!






0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users