TOHS client work , Cooked food manufacturing
Keeping a cleaning method matched to a changing product range
- Objective
Bring a cooking vessel’s product test results back to a consistent, in-specification pattern, and give the site a cleaning method that would keep them there.
- Approach
We started with the data. We reviewed every product launched through the vessel in the previous six months alongside the test records. One product, launched three months earlier, had a different composition and left more residue than anything run before. Its cleaning validation had been completed using the established method.
A strip-down survey of the vessel found a section of pipework behind the circulation pump, deep inside the machine and behind access guards, that the new product’s residue now reached. We extended the cleaning instruction to include it.
- What we delivered
- A revised cleaning instruction card (CIC) for the vessel, including the pipework section.
- A fresh risk assessment to set the strip-down frequency.
- Practical training for the hygiene team on the area involved.
- Outcome
Results returned to a consistent, in-specification pattern and have stayed there.
- What it shows
Product changes can change what a cleaning method needs to cover. Reviewing new products against cleaning validation, and surveying equipment fully, keeps the method matched to what runs through the line.