Cleaning Validation

How do you conduct a validation study for the cleaning and sanitising system? Validation focuses on collecting and evaluating scientific, technical and observational information to determine whether control measures can achieve their specified purpose in terms of hazard control.

Validation measures performance against a desired food safety outcome. It is done when a control measure or the food safety control system is designed, or when changes show that re-validation is needed. Whenever possible, validate control measures before they are fully implemented.

Validation, monitoring and verification

Validation is different from monitoring and verification. Those two happen after the validated controls are in place. A successful validation study is what lets you set the monitoring and verification parameters.

When to validate or re-validate cleaning

• Before the cleaning programme is implemented.
• When something changes, such as the cleaning chemical or the chemical supplier.
• After a system failure, such as persistent out-of-specification surface swab results.

Should it be documented?

Yes. Some standards require the validation to be documented, including how it is planned, executed, monitored and acted on. ISO 22000:2018, for example, expects the food safety team to maintain the validation methodology and evidence that the control measures can achieve the intended control, as documented information.