Hi,
I'm looking for reference websites/links Canadian or US if possible, maximum allowable time before full cleaning for any equipment that is used to process dairy products (ie. cream).
And also, if we want to proof or validate that cleaning or rinsing is not sufficient in between, what would be a good way?
(Swabbing was done before, but I feel that we are just really swabbing the new ingredients that are added... not really any residual that remains...)
Thank you!