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CIP - Milk Residues acceptable levels

Started by , Feb 13 2019 10:38 AM
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Hi everyone!

 

We produce both dairy and non-dairy fruit juices. I would like to validate our cleaning procedure in between the production of dairy fruit juices and non-dairy fruit juices. 

 

Does anyone know what the acceptable level for milk residues present after CIP is? 

 

Is there a known standard? i can't seem to find any information. 

 

Thanks in advance :) 

 

Anna

 

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Hi Anna,

 

I suggest that this will be dependent on the level that is carried over to the juice and and the amount of juice being consumed in a serving. Ideally there will be no carry over.

Refer to Reference Doses – See information in links below:

Advances in Food Allergen Threshold and Quantitative Risk Assessment

Food Allergen Fundamentals - Introduction to allergen principles for the food industry

 

Kind regards,

 

Tony

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