Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)
Section 11: Maintenance, cleaning and disinfection, pest control – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)

Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022) 11.1.3: 11.1.3 Monitoring the effectiveness of cleaning and disinfection

How cleaning and disinfection are applied is monitored to see that they work, and checked from time to time through visual inspection and audit, using parameters such as pH, water temperature, conductivity and detergent and disinfectant concentration as the procedures require. Manufacturers' instructions are followed, the disinfectants' continued effectiveness is reviewed periodically with suppliers where feasible (microbial tolerance can develop; rotation may be considered), and the environment and contact surfaces are sampled and tested (protein or allergen swabs, indicator organisms) to verify effectiveness, or procedures are observed where testing is not suitable. Cleaning, disinfection and maintenance procedures are reviewed regularly, adapted to changed circumstances and documented as appropriate.

Maintained by Gerard Blokdyk

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  • 4.11.3 4.11.3 Defined limits of acceptable cleaning performance with corrective action, and validation of cleaning for identified hazards

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Other controls in Section 11: Maintenance, cleaning and disinfection, pest control – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)

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