Page 72 - FoodFocusThailand No.231 June 2025

STRONG QC & QA

Table 1 : Example of a Cleaning Verification Plan in a Product Packaging Room
Verification Item Frequency Method Standard Criteria Responsible Person

Floors, Tables, Equipment, Daily post-cleaning Visual & Sensory Check No visible residues or Supervisor/QC
Fillers, Walls, Bins off-odors
Food Contact Surfaces Post-cleaning ATP Swab Test ≤100 RLU QC/QA
(e.g., fillers, pipes) (depending on equipment)
Swab Test Monthly Collect a 25 cm² surface TPC < 10 CFU/cm² QC Lab/QA
(internal lab analysis) sample and submit it to the
laboratory for analysis of
TPC microorganisms.
CIP System Effectiveness Pre-use (every time) Chemical concentration Alkaline >1.5%, Temp 70ºC, QC
Time >15 min
(product-specific)
Water Sample for Lab Monthly Collect a water sample for TPC < 10 CFU/ml QC Lab/QA
Testing Lab Testing

Note: The methods and criteria may be referenced from recognized standards and guidelines accepted within the food industry, such as:
1. ATP Test values vary depending on the equipment brand. For example, readings of <100 RLU are considered clean for food-contact surfaces, while <500 RLU is
acceptable for non-food-contact surfaces, in accordance with GFSI Scheme Guidelines such as BRCGS and FSSC 22000.
2. Swab Tests for microbial surface sampling follow standards issued by the FDA (Food Code) and the International Commission on Microbiological Specifications for
Foods (ICMSF). For instance, TPC should be <10 CFU/cm² for food-contact surfaces, and Coliform should not be detected.
3. Visual Inspection is based on Good Manufacturing Practice (GMP) guidelines. For example, no dirt, food residues, or dust should be present. According to BRCGS,
FSSC, and ISO 22000, visual inspection must be performed as part of cleaning validation and verification programs.
4. CIP Validation should follow documentation from equipment and chemical manufacturers and align with the European Hygienic Engineering & Design Group (EHEDG)
Guidelines and 3-A Sanitary Standards (for equipment).

2. Establishing Procedures for Verification and
Validation of Cleaning and Sanitization Effectiveness:
Verification may include visual inspection, such as visual
assessment, tactile checks, and the absence of unpleasant
odors. Further verification methods include the ATP
bioluminescence test to assess the cleanliness of
food-contact surfaces or equipment, using the principle of
bioluminescence. Additionally, Swab testing &
Microbiological analysis should be performed by collecting
surface samples to test for microbial contamination,
including Total Plate Count (TPC), Coliforms, and E. coli.
Rapid test kits may also be used to detect residual proteins
or organic matter left from the production process.
3. Record Keeping and Trend Analysis: Inspection
results must be recorded every time, along with the date,
time, and the person responsible. The collected data
should be analyzed retrospectively to identify risk points ภาพที่่� 1: Cleaning In Place (CIP) System
or emerging issues. This information serves as the ที่่�มา/Source: minsen.co.th/post/cip-system-industry
foundation for process improvement and employee training
initiatives.
data analysis to ensure reliable assessments. These practices help
Risk Management Approaches in Cleaning maintain appropriate hygiene in the production line, directly
Systems contributing to food safety.
Even when manufacturers follow clearly defined plans Techniques to enhance risk management effectiveness in
based on standard operating procedures, risks may still cleaning systems include fostering a food safety and quality
arise in the control process. Therefore, a comprehensive culture, encouraging all employees to recognize the importance
risk management strategy is crucial. Potential issues of cleanliness, and understand their individual responsibilities.
include employee haste during shift changes or product Continuous internal communication should be promoted, with
transitions, skipped cleaning steps, improper chemical mechanisms for staff to propose improvements to maintain
concentrations, expired chemicals used without verification, effectiveness. Increasing the adoption of technology and
lack of proper documentation, or the use of inaccurate or automation—such as ATP meters for residue detection,
unsuitable inspection tools. Quality control personnel must Manufacturing Execution Systems (MES) for automatic data
perform real-time inspections as well as conduct in-depth recording, and QR codes for disinfection tracking—also contributes

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