2.Determine the objective of the cleaning
The process starts by determining the objective of the cleaning. With allergens, the goal is to ensure the absence of detectable allergens in food products that undergo processing following the cleaning. The facility should first define the products and process lines that the validation will cover as well as the type of cleaning to be validated (i.e., a product changeover cleaning or an end-of-production cleaning, open plant or closed plant (CIP)).
