Doc. 45 - Part 1 CLEANING VALIDATION IN THE FOOD INDUSTRY - GENERAL PRINCIPLES - english version

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  • Doc. 45 - Part 1 CLEANING VALIDATION IN THE FOOD INDUSTRY - GENERAL PRINCIPLES - english version | EN-English

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    Description

    Doc. 45 - Part 1 CLEANING VALIDATION IN THE FOOD INDUSTRY - GENERAL PRINCIPLES - english version | EN-English

    Link for free download see below
    EHEDG 2021
    Seiten /pages: 48
    zip-file contains templates for CIP, COP and OPC
    This guideline provides recommendations for establishing site specific cleaning validation, monitoring, and verification programs in a food manufacturing environment. It explains the overall concept and provides templates and practical examples that can be used in order to establish validation, monitoring and verification programmes.

    Contents:

    Summary 
    Introduction  
    Objectives and scope  
    Normative References  
    Definition of Terms  
    General Considerations 
    Validation, monitoring and verification  
    “V”-model for new equipment installations and facilities  
    Cleaning Validation and HACCP  
    Legacy Equipment Installations  
    Cleaning Validation Master Plan  
    The validation protocol  
    Number of repeats  
    Selection of worst case conditions  
    Identification of relevant contaminants 
    Sampling and testing  
    Execution of the Cleaning Validation  
    Cleaning Validation Report  
    Revalidation  
    Monitoring  
    Verification  
    Supplemental Reading  
    EHEDG Guidelines 
    International and National Guidance  
    International Audit Standards 
    Annex A: Key Learning Points 
    Annex B: ATP threshold levels Establishing 
    Annex C: Examples of Acceptance Criteria 
    Annex D: Example of CIP Validation Protocol and Record 
    Annex E: Example of OPC Validation Protocol and Record 
    Annex F: Example of COP Validation Protocol and Record 

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