Hello,
We are conducting cleaning validation and we have 3 risks: allergen, bacterias, chemicals.
The methods of analysis that we will follow for Allergen is Elisa and but we don't know what to use for the other risks (chemical and microbiological).
Based in the analysis of the food surface contact there is no pathogens (salmonella, E.coli, Listeria) but we have moulds yeasts, enterobacteriae.
For chemicals the mains issue is the cleaning product that could remain after cleaning.
How to validate that the cleaning is efficient and there is no traces of detergents?
Could we consider lubricant also as a risk and we should remove it after the cleaning? all our lubricants are food contact
Thanks