Cleaning frquency risk assessment

Hello everyone,

For a donut company we need to implement a cleanning schedule based in the risk assessment.

How we should proceed? we have do some microbiological analysis of all the areas? or only the area with direct and indirect contact? should we do other kind of analysis or only microbiological?

someone can share an example of risk assessment please?

Thank you for your help

hi ;) 

a few things to consider for likelihood of occurrence and risk of product contamination 

• Cross contamination risks from the failure of the clean is likely to happen often or frequently e.g. 
  multiple product changeovers per day. Open product area. Direct food contact. High level of soiling. 
• Cross contamination risks from the failure of the clean is likely to happen e.g. Food contact equipment.
• Cross contamination from the failure of the clean is possible but unlikely to happen. No direct route of contamination. 
• Cross contamination risks from the failure of the clean is unlikely to happen 
•  
• Failure of the cleaning activity is likely to lead to an immediate / grave health impact, product recall or regulatory issue.
• Failure of the cleaning activity could potentially lead to an immediate / grave health impact, product recall or regulatory issue
• Failure of the cleaning activity is unlikely to pose a health impact, product recall or regulatory issue, but  repeated failures over time may.
• Failure of the clean is unlikely to cause any issues

 

hi ;)

 

a few things to consider for likelihood of occurrence and risk of product contamination 

• Cross contamination risks from the failure of the clean is likely to happen often or frequently e.g. 
  multiple product changeovers per day. Open product area. Direct food contact. High level of soiling. 
• Cross contamination risks from the failure of the clean is likely to happen e.g. Food contact equipment.
• Cross contamination from the failure of the clean is possible but unlikely to happen. No direct route of contamination. 
• Cross contamination risks from the failure of the clean is unlikely to happen 
•  
• Failure of the cleaning activity is likely to lead to an immediate / grave health impact, product recall or regulatory issue.
• Failure of the cleaning activity could potentially lead to an immediate / grave health impact, product recall or regulatory issue
• Failure of the cleaning activity is unlikely to pose a health impact, product recall or regulatory issue, but  repeated failures over time may.
• Failure of the clean is unlikely to cause any issues

 

Hello,

Thank you for your answer.

This is bakery so we have a lot of flour, chocolate every where and every day we have dirt in the conveyers/machine in direct contact with the product.

We have an external company which clean all the plant every week but it's not enough and we need to implement a programm daily or every shift.

So for the severity i will do microbiological analysis  every day to  gather datas and to see if we have contamination and after how many days of the deep cleaning by the company

For the probability i don't know what to add because for the moment there is no internal cleaning but the area become dirty quickly so i could put for example

- lack of cleaning makes the area very dirty

- Lack of cleaning makes area dirty

- Lack of cleaning makes area a bit dirty

-

It will work like that?

Thank you

;)

this should help :) 

With some validation testing you can establish your own cleaning intervals.  It may not be the same for every product or piece of equipment.

We have some equipment that is on a less-than-daily cleaning schedule, and some production areas.  We did increasing length interval validation tests for them, and took numerous micro samples from surfaces and product at the end of the cycles while placing all affected product on hold until results were received.  

The related products have a long shelf life, so holding them an extra week during the validation wasn't a big deal.  We were able to empirically establish with a large number of samples and repeated cycles that we could run certain items or areas 5-7 days without cleaning without developing unsafe micro loads, but in the end limited the less-than-daily program to 3 days to leave a safety margin for rogue variables.

This is bakery so we have a lot of flour, chocolate every where and every day we have dirt in the conveyers/machine in direct contact with the product.

 

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there is flour on the ground and next to the conveyors, pieces of dough on the ground or on the conveyors and sugar under the machines and grease accumulating under the conveyors. We clean but not every day and that's why we have to implement a schedule based in a risk assessment :) ! if not operators will spend their days cleaning

Microbiological you can test and prove, so definitely do that.

Others are risk based so you would not know until it happens. Do a thorough risk analysis of physical contaminants. How will not cleaning for days affect your product? How's your pest control game? 

there is flour on the ground and next to the conveyors, pieces of dough on the ground or on the conveyors and sugar under the machines and grease accumulating under the conveyors. We clean but not every day and that's why we have to implement a schedule based in a risk assessment :) ! if not operators will spend their days cleaning

Possibly a word choice/translation thing (as I am a silly American), but you said "dirt" in the machine and I'm imagining actual earth, soil, dust, whatever other words cover it.  If you're referring to product buildup and meant the machine is merely unclean or "dirty" because of it, then that makes more sense to me.  Agree with others regarding risk assessments for determining how often you need to shut down and fully wash/sanitize.

The residual flour and dough you're discussing all over the floors though are a bit more troubling.  Letting raw and in-process material accumulate on the floors is a pest attractant and a micro hazard waiting to happen.  You might want to consider having an employee dedicated to sweeping flour/scooping raw dough and discarding in the trash periodically so it doesn't accumulate and then get tracked in employee shoes.