Page 71 - FoodFocusThailand No.231 June 2025

STRONG QC & QA
‘Eliminating Risk Points’

in the Production Line through

Cleaning Effectiveness Verification

For business operators, “brand credibility” is an invaluable asset that cannot be overlooked. It serves
not only as a key marketing advantage but also as a form of capital; once compromised, it is difficult to
quantify or restore. Therefore, large and long-established organizations often implement comprehensive risk
management systems—structured, precise, and controllable—to ensure consistent quality and standards
across their products and services. In the food industry, production processes must be governed by clearly
defined quality control systems and measurable outcomes, supported by certifications that help ensure
consumer acceptance and marketability.

In general, food products are typically evaluated based Hygiene Practices in Food Manufacturing
on visible or perceivable qualities such as size, weight, The hygiene guidelines based on the aforementioned international
color, or taste. These attributes significantly influence standards align with CODEX recommendations, which require
consumer satisfaction, purchase decisions, and repurchase organizations to effectively clean and sanitize all food-contact
intentions. However, another critical dimension of quality, surfaces. This includes establishing detailed cleaning and
often imperceptible to consumers, is “cleanliness,” sanitization plans, using approved chemicals and disinfectants at
concerning chemical and microbiological standards. Any appropriate concentrations, regularly inspecting cleaning
shortcomings in this area may lead to contamination and effectiveness at defined frequencies, and systematically
safety issues, adversely affecting consumer health and documenting all processes. Systematic record-keeping ensures
irreparably damaging brand reputation. Such failures can traceability and supports long-term quality control. Additionally,
directly impact business operations through product recalls FSSC 22000—a food safety management system referencing
or loss of consumer trust. ISO 22000 and ISO/TS 22002-1:2009—provides actionable
Cleanliness is a “system” that requires careful planning processes for implementation, such as:
and effective management. Therefore, cleaning and 1. Planning and Implementation of a Cleaning & Sanitation
sanitization must be both verifiable and validated to support Program: A comprehensive plan should be developed to identify
the sustainability of the food industry. Cleanliness is not specific points, areas, and equipment that require cleaning, such
merely a positive image in consumers’ eyes but is central as conveyors, mixing tanks, and filling machines. The cleaning
to food safety and quality, especially in production lines frequency must be specified—for example, before and after
where machinery and equipment are shared. Thus, verifying production or during production line changes. The types of cleaning
and validating the efficiency of cleaning and sanitization agents and sanitizers to be used should be clearly indicated, along
processes is a critical step that must be rigorously and with defined control parameters such as chemical concentration,
continuously controlled. This process should be more than temperature, and contact time. Additionally, relevant personnel
a supportive measure—it should serve as a reminder to all must be trained and informed to ensure their understanding of
relevant personnel of the core principles in international the procedures. Post-cleaning results should be verified after each
food safety systems, such as CODEX and FSSC 22000, cleaning session in accordance with established standards. The
which help organizations effectively mitigate contamination tools used for verification must be clearly described, such as
risks and build long-term trust in their brand. thermometers, pH meters, or flow meters.

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