Page 73 - FoodFocusThailand No.231 June 2025

STRONG QC & QA

to better risk control. In addition, appointing an internal audit systems, and pasteurizers. The standard procedure includes 1)
team with expertise in proper verification techniques allows Rinsing with plain water to remove loose debris, 2) Circulating
for effective problem-solving and continuous process alkaline chemicals to remove grease or protein residues, 3)
improvement. Random inspections and verification of results Rinsing with clean water, 4) Circulating acid to neutralize alkaline
through ISO/IEC 17025-certified external laboratories provide residues and remove scale buildup, 5) Rinsing again with clean
a reliable and credible alternative to support overall system water, 6) Sanitize with hot water or a chemical disinfectant, and
integrity. 7) Final rinse with clean water.
In addition to the mentioned foundational information, there
Cleaning with COP and CIP Systems are further examples that can be applied when developing
- Cleaning Out of Place (COP) refers to the cleaning of cleaning plans for production lines, enabling effective internal
equipment or components that can be removed from the verification and validation. Each item within the plan should be
production system for washing and sanitizing in accordance clearly detailed, specifying the frequency, methods, inspection
with specified procedures. Typical components include criteria, and responsable personnel. After cleaning has been
nozzles, pipes, valves, and filters. The general steps include carried out, a validation plan can be established—an example
1) Disassembling the equipment or machinery parts that require of which is shown in Table 1. These methods help reduce errors
cleaning, 2) Washing off dirt using water or cleaning agents, and minimize risks that could affect consumer confidence in the
or by soaking or scrubbing with approved cleaning solutions, products released to the market. At the same time, ongoing
3) Rinse thoroughly with clean water to remove any residual review and refinement of processes will contribute to even greater
chemicals, 4) Soak in a disinfectant solution or hot water for improvements in production efficiency.
sanitization, as specified, and 5) Perform a final rinse with
clean water, then reassemble the parts for further use.
- Cleaning In Place (CIP) is the cleaning process carried More Information Service Info C009
out inside equipment or liquid transfer pipes without
disassembly from the production system. It involves circulating เอกสารอ้างอิง / References
water and chemicals through the equipment using pump ข้้อกำำ�หนดข้อง GFSI Scheme Guidelines
pressure to clean the interior surfaces. This process requires International Commission on Microbiological Specifications for Foods
careful control of chemical concentration, temperature, Good Manufacturing Practice
duration, and flow rate, depending on the type of system—such European Hygienic Engineering & Design Group
as pipelines, mixing tanks, storage tanks, automated filling

JUN 2025 FOOD FOCUS THAILAND 73

23/5/2568 BE 18:10
68-73_Strong QC&QA_CMU.indd 73 23/5/2568 BE 18:10
68-73_Strong QC&QA_CMU.indd 73