Let's look at the importance of cleaning and sanitising in a dairy processing environment.
Cleaning and sanitisation are essential for food safety,
as the procedure dictates how physical,
chemical and microbiological contaminants
will be removed so that they do not contaminate the food being manufactured.
Regular cleaning will prevent the build up of food waste,
which can attract pests that come with their own contamination risk.
Food particles also pose an allergen cross contamination risk,
particularly when manufacturing products which are labeled as being free of certain allergens.
Dairy products and equipment used for manufacturing can contain contaminants
which need to be removed by an effective cleaning
and sanitising program in conjunction with other food safety practices.
To meet export requirements, you must have procedures that describe the cleaning and sanitising activities at your establishment,
which covers all areas and equipment, processes,
storage areas and amenities.
You may need to consult an industry expert to ensure that your cleaning and sanitising program
will do the job effectively,
because you may need to use different methods of cleaning and sanitising
depending on what type of equipment and products you have.
For example, cleaning out of place versus cleaning in place.
CIP systems are appropriate for equipment linked by pipe work
such as milk silos, pasteurisers, holding tanks, and fillers,
whereas the COP process is more appropriate for exposed equipment,
such as for open vats and individual pieces of equipment.
It's not just equipment that you must keep clean.
You also need to keep the site clean both inside and out.
The way you do this will vary depending on what takes place in each area.
For example, a production room floor may need to be hosed down and foamed
with a chemical sanitiser at the end of each production day,
whereas a dry warehouse floor might only need a weekly sweep.
It's important to remember that your cleaning equipment itself can present
a contamination risk if it is not used and stored properly.
You should have a system in place that allows you to keep cleaning equipment like brushes and brooms
used in production zones separated from those used in non-production zones.
You should also have designated storage for cleaning equipment
so that it can't contaminate food or food contact surfaces during production.
You must keep records for cleaning activities that are completed in accordance with your procedures,
such as including frequency, methods and chemicals used, measurements and limits if required.
Your staff need to be trained so that they can effectively carry out the cleaning tasks,
which managers should be able to verify.
Verification can be done through several methods, which can include visual inspections,
use of swab tests on equipment surfaces, or testing of the rinse water.
You must explain your verification processes in your documented procedures,
including any corrective actions that are to be taken if cleaning has not been completed or found to be ineffective.
Let's read on more about this element below.