Clean in Place CIP Validation

► 👋 Kia ora, Hello and welcome! To learn more about our Clean-in-place CIP and SIP Training Course 🚀 visit: www.foodsafe.n....
This video is about Clean in Place CIP Validation
► Validation of a Clean in place or CIP system is defined by a regulator, such as the FDA, as a demonstration, to a reasonable degree of assurance, that cleaning according to a specified sanitation standard operating procedure or, SSOP, will actually attain the required level of cleanliness, including removal of cleaning agents, in a reproducible manner.
► In simple terms, Validation answers the question. Will your controls, work, in the first place?
► CIP Validation should include:
► Written SSOP procedures that detail the cleaning processes.
► Objective safety measures, sampling, and testing of cleaning.
► Finally, water sampling test analysis including microbial bioburden counts, to name just a few!
FDA Reference: www.fda.gov/in...
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Food Safe's training investment benefit:
► Reduces chemical costs, from overuse of chemicals getting things right the first time
► Reduces microbiological risk to a product from poor CIP
► Reduces non-conformance and poor quality issues like thermophiles in products as a result of ineffective CIP
► Makes learning fun
► Simplifies complex science
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Food Safe's training helps companies meet GFSI requirements:
► Low confidence/understanding employees both coached & trained (Ref 5.2: Section People: Employee Capability)
► Training includes lessons learned both from within & from other businesses (Ref 5.4: Section People: Learning Organisation)
► Current and emerging food safety hazards communicated to employees (Ref 8.2: Section Hazard & Risk Awareness: Employee Engagement)
GFSI Reference: mygfsi.com/wp-....
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New Zealand’s Food Safety Standards:
► FDA - New Zealand Regulatory (MPI) Food Safety Systems Recognition
► New Zealand is a founding member of the Global organization Codex Alimentarius
► New Zealand chairs Codex committees that set global standards for
► Milk Products (CCMMP)
► Meat Hygiene (CCMH)
FDA Reference: www.fda.gov/in....
Codex Alimentarious Reference: www.fao.org/fa....
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Don't miss out! Book now: www.foodsafe.n....
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Food Safe’s Quality Assurance:
► Independent third-party validation audit and registration by New Zealand Qualification Authority NZQA
► Food Safe Limited is a Category 1, Private Training Establishment - PTE (Category 1=New Zealand’s Highest Training Provider Standard)
► Training delivered by a trained ISO (9001 & 22000) Lead Food Safety Auditor and Subject Matter Expert
► We train to MPI, FSANZ, and Global Codex Standard.
► Food Safe has over 827+ Verified 5 Star Reviews on Google and Facebook
Build your skills with our training now! www.foodsafe.n....
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Other References: www.fda.gov/in....
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Best wishes from the team at Food Safe team!

[@HanGu-c2b]

Good to see a regulatory definition of validation of clean in place CIP

[@FoodSafeNetNZ]

Thanks 🙏

[@JennyChang-bl7un]

Thanks for the summary!
Cleaning validation process include:
Visual inspection
Surface sampling
Rinse water sampling and its testing carried out
Check the surface of the tank
Rinsed water sampling and test analysis can be:
Quantitative, using pH, conductivity, particle count, microbial count (Bioburden), Total Organic Carbon (TOC) determination, spectrophotometry, bioassays, or limulus amebocyte lysate for pyrogens.
Rinsed sample residue by:
Different method HPLC, UV, titration, enzymatic detection and flame photometry to detect which traces present in the residue.

[@FoodSafeNetNZ]

Thanks. Good additional points Re: Validation

[@HarryUlrich]

Bio-burden counts is a valid point!

[@FoodSafeNetNZ]

Thank you 🙏