Biological, chemical (including allergens), and physical contamination during food production can be prevented by implementing an effective cleaning process. To avoid cross-contact of allergens, a cleaning process must be validated for its ability to remove allergens then its effectiveness verified regularly.
Cleaning protocol effectiveness for allergen management should be re-validated periodically or whenever anything changes in the production such as introduction of new products, changes in product formulation, changes in raw material and chemical suppliers, installation of new equipment, and changes in packaging material among others. The frequency of re-validation would depend on the allergen map and risk assessment of the food manufacturing facility, while verification can be included as part of the sanitation standard operating procedure (sSOP) of the company most notably during changeovers.
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