I recently started a new project on CIP validation for milk, yogurt, icecream and beverage plants in US.
I am pretty new to the topic and trying to understand current practices in those plants in terms of usual checks done on rinsing water after CIP.
What kind fo CIP validation tests are usually performed on rinsing water ? ATP-tests on rinsing water? microbiological tests on rinsing water?
Others, like pH, conductivity?
What is the frequency of performing those tests? Like , after every CIP?
When microbiological tests are performed on rinsing water, what kind of microorganisms are the most interesting to detect? Are they different according to the different food sectors?
For microbiological tests on rinsing water do you perform TVC only, or are you also interested in pathogens classification, such as salmonella or listeria?
Are those tests usually performed in-house or outsourced?
I have heard also (maybe I misunderstood) that before shipping out products, plants need to wait for microbiological tests results from CIP validation (on rinsing water).
Is this correct? Or maybe we need to wait for microbiological tests results performed on final products?
Thanks a lot in advance,