SQF 11.1.7 Equipment and utensils

Hello, Trying to get some feedback on this clause. How do I validate cleaning for a set time or frequency ? For some context, we have most of our equipment cleaned after use but there's times where utensils ex. totes where we transfer food in the line gets reused multiple times before is sent to the washroom. 11.1.7.7 All equipment and utensils shall be cleaned after use (refer to 11.2.5.1) or at a set and validated frequency to control contamination and be stored in a clean and serviceable condition to prevent microbiological or cross-contact allergen contamination.

It really depends on your product and process.  I would start with a swab looking for indicator organisms on your utensils and totes right before you clean them.  See what comes back as far as APC/Yeast & Mold levels.  If you are high you would then need to clean at an increased frequency.  If low results go the opposite route.  Document the findings as a general risk assessment and then you have a document to show an auditor that you've done the due diligence.  

 

In the bakery world we reused mixing bowls until an allergen change over was needed, only scrapping the hard dough off as this becomes a quality defect.  So there is some room if you have a kill step after materials are stored or used by this equipment.