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 programs.

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