BRCGS Global Standard for Food Safety Issue 9
Section 4: Site standards – BRCGS Global Standard for Food Safety Issue 9

BRCGS Global Standard for Food Safety Issue 9 4.11.7.1: CIP systems validated, diagrammed, risk-assessed for recovered rinses, with authorised, recorded changes and revalidation

What does 4.11.7.1 require?

Every cleaning-in-place (CIP) system must be designed and built to work effectively. Its design and operation are validated; a current schematic of the system is kept; where rinse solutions are collected and used again, the risk of cross-contamination is assessed; any change is authorised by a competent person and recorded; and the system is revalidated at a frequency set on risk and after changes.

Maintained by Gerard BlokdykControl text last updated

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