The other way to verify (and is included as a method in SQF guidance) is by VISUAL INSPECTION
If you have a pre op record and SOP this should suffice
From the guidance
18.104.22.168 Pre-operational inspections shall be conducted following cleaning and sanitation operations to ensure
food processing areas, product contact surfaces, equipment, staff amenities and sanitary facilities and other
essential areas are clean before the commencement of production. Pre-operational inspections shall be
conducted by qualified personnel.
Evaluation of cleaning. Monitor the effectiveness of cleaning and keep records of all inspections
implemented to verify the effectiveness of the cleaning program
To verify the effectiveness of sanitation, a visual pre-operational inspection of equipment and site is to be
conducted prior to the start of operations, after a sanitation activity or the beginning of a shift. For high risk
operations and allergen cleaning verification (refer to 22.214.171.124), a more thorough swabbing program shall be
implemented to verify the integrity of the cleaning regime.
Guidance for Developing, Documenting, Implementing,
Maintaining and Auditing an SQF System
SQF Code, Edition 8 – Module 11: Good Manufacturing Practices for Processing of
© 2017 Food Marketing Institute 30
SQF Code Module 11 Guidance
Auditors NEED to start reading the guidance as well
Edited by Scampi, 15 October 2018 - 01:00 PM.