Validation before resuming the production operation after renovation

My factory just completed renovation work on our prodution area, what is the validation should i do before resuming the production operation? Pls advice?

What kind of renovation?
What controls did you put in place during the renovation?
What do you manufacture?

Please provide some more details if you want advice.

Regards,
Simon

We are ice manufacturer, our renovation is extended the production room and added ice new machines to cope with high demanding of customer. During renovation, there did not affected to the existing ice machines and only added the new water tank and new machines to new production room, am i need to validate the whole process before resuming the operation?

Dear carine,

In principle, it's sort of easy, but in practice, sometimes less so.

I assume you possessed a validated / verified HACCP system before the renovation.

You study / document any hazards in yr ingredients / packaging / process / environment before the renovation (already done presumably). You repeat this procedure after the renovation.

If there are any significant, risk assessed changes, you will need to analyse them as per the standard HACCP approach used in yr initial validated system. And subsequently to verify the updated system.

The details will relate to the type of queries in Simon's post.

Rgds / Charles.C

Dear Charles,

Do u have a sample template analyse risk of change? Btw, because our raw materal is water only, i;m thinking flushing the whole production line with water (include the piping line) rather than sanitise it before resuming the operation, do u think is acceptable?

Dear Carine,

Do u have a sample template analyse risk of change?

I assume you already hv a HACCP plan for yr pre-renovated system.?

This should contain a collection of (a) prerequisites program, (b) a flow chart-hazard analysis / © various other stages to complete the HACCP system (eg as per Codex). You need to update the preceding items, initially perhaps (a,b) as per yr implemented changes. One approach is to do (i) a desk-top analysis of the old HACCP situation followed by (ii) a detailed walk through the process comparing (a,b) with the old flow chart-text assessments. This will usually reveal some changes. Then repeat (i) making appropriate updates followed by © and including theoretical / practical validations. The details will depend on yr actual system/any significant changes. Usually a job for the QA section.

Btw, because our raw materal is water only, i;m thinking flushing the whole production line with water (include the piping line) rather than sanitise it before resuming the operation, do u think is acceptable?

No. I presume you hv a routine cleaning/sanitising setup. This would be a minimum choice IMO but, depending on yr degree of renovation, might need more.

Rgds / Charles.C

We're working on Ice machine disinfection systems, providing clean ice, extra clean ice and anti-bac ice with certain amount oxygen residue in ice.( within international standards 0,05 ppm residual ozone in ice, without changing the taste and texture of ice)

These systems are compatible with major ice machine manufacturer's (scotsman, maja, hoshizaki etc..) cuber and flaker models which are controlled by solenoid valves.Units use tap water as input and provides ozonated water to Ice machine whenever ice machine send signal to the ozone unit. You don't change any setting or component of the ice machine you're using.

Ozonated water prevents molding in basin, keeps all the pipes disinfected and also has an extra output to spray on storage bin for disinfection.

Gokay Altun