Abstract
To ensure the safety of food products for consumption, cleaning, and disinfection of food processing equipment it is vital to prevent contamination of products. The effectiveness of cleaning programs is assessed by the application of procedures for validation, verification, and monitoring. Validation allows the determination of the correct cleaning procedure to achieve a predefined level of hygiene on product contact surfaces identified during a hazard evaluation, and will ensure documentary evidence that the equipment is suitable for its intended use. Cleaning validation is necessary before the implementation of new equipment or cleaning programs and it is also required after alterations in the process, such as new products, new product formulation, and adaptations of process parameters. This chapter deals with the general principles of cleaning validation in the food industry, and also aims to give guidance on techniques and methods for assessing the effectiveness of cleaning in dairy, food, and beverage production lines.
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