Point 4.11.3
‘As a minimum for food contact surfaces, processing equipment and for environmental cleaning in high-care/high-risk areas, limits of acceptable and unacceptable cleaning performance shall be defined. This shall be based on the potential hazards (e.g. microbiological, allergen, foreign-body contamination or product-to-product contamination). Acceptable levels of cleaning may be defined by visual appearance, ATP bioluminescence techniques (see glossary), microbiological testing or chemical testing as appropriate. Where cleaning procedures are part of a defined prerequisite plan to control the risk of a specific hazard the cleaning and disinfection procedures and frequency shall be validated and records maintained. This shall include the risk from cleaning chemical residues on food contact surfaces.’
Questions:
- Does this point only impact high-care/high-risk areas? (the entire wording under point 4.11.3)
- Does the bold wording refer to the high-care/high-risk areas only? If NO, then what other areas as per BRC