SQF Code Edition 9 - Safe Quality Food 11.2.5: Cleaning and Sanitation

What does 11.2.5 require?

The methods and responsibility for cleaning processing equipment, the environment and storage areas are documented and implemented, considering what, how and when to clean, who is responsible, validation of cleaning for food contact surfaces including CIP, how detergent and sanitiser concentrations are confirmed, and who verifies effectiveness and how (11.2.5.1). Detergents and sanitisers are suitable for food manufacturing, labelled and bought per legislation, with a list of approved chemicals, an inventory of purchases and use, storage under 11.6.4, safety data sheets for all, and handling only by trained staff (11.2.5.2). Mixed chemicals follow manufacturer instructions, are stored in suitable, clearly identified containers, and concentrations are verified and recorded (11.2.5.3). CIP systems pose no chemical contamination risk; critical parameters such as chemical, concentration, contact time and temperature are defined, monitored and recorded; CIP equipment including spray balls is maintained and modifications validated; CIP staff are trained (11.2.5.4). Cleaning tools and racks are identified, stored and maintained so they contaminate neither areas, equipment nor themselves (11.2.5.5). Equipped, controlled areas are designated for cleaning containers, knives, cutting boards and utensils without interfering with production, with racks and containers for clean utensils (11.2.5.6). Qualified people carry out pre-operational inspections after cleaning confirming before production starts that equipment, contact surfaces, processing areas, staff facilities, toilets and other essential areas are clean (11.2.5.7), and inspect amenities and sanitary facilities at a defined frequency (11.2.5.8). Verification of cleaning effectiveness is documented and implemented with a schedule, and records of pre-operational inspections, cleaning and verification are kept (11.2.5.9).