Re-Sanitizing of Dairy Processing Equipment After So Many Hours
Morning,
So many different answers & opinions about after how long, how many hours must past before the equipment needs to be re-cleaned and sanitized in a dairy processing facility.( ice cream) My question is this true? Do we have to re-clean & re-sanitize after a certain amount of time when the equipment is not being used? What they do here is; a final deep down clean on Friday, off Saturday then come back Sunday night to re-clean & sanitize. I asked why they re-clean and re sanitize and the reply, that's what they always do. Is there an ordinance / clause stating this? or is this at the companies will? Any direction would be appreciated.
Hi noahchris,
I suppose it revolves around a combination of -
(1) Quality/Safety/GMP/RA factors, ie the fundamental reasons for cleaning/sanitizing (eg avoid BCPA cross-contamination).
(2) A practical necessity to organise C/S to be compatible/convenient with process scheduling (as far as possible).
The quantitative criteria defining (1) should "somewhere" be related to the Process GMP and the Process HACCP.
Do you have a QA Section alongside the Sanitation Department ? IMEX Justification-Verification of the Cleaning/Sanitising Procedures is usually one of their HACCP System Responsibilities.
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The PMO has no specific requirement. I suggest you check with your State regulations to determine if there is a requirement. Your state inspector should know if there is or not. In California (my location) there is no requirement.
As a best practice, in my 15 plus years experience in fluid and cultured dairy, raw equipment re-sanitize 72 hours after cleaning if not been used and pasteurized equipment 24 hours after cleaning if not been used.
You can always do some micro swabbing and rinse water testing to validate whatever timeline you choose.
I read your post in more detail...the only times I've seen or had a complete re-wash and re-sanitize on equipment after it has already been cleaned is when we knew there was a problem with the equipment CIP, or something environmental that potential contaminated the equipment after the first cleaning.
If your facility is secure, no maintenance activity is completed on the equipment, and your cleaning programs/CIP circuits are sufficient there is no reason to rewash the equipment, just re-sanitize.