CIP - Milk Residues acceptable levels

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

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