RecHACCP0007 V1 29.02.2024
The purpose of this inspection is to validate the the Rapid Swabs used on site are appropriate for the use to release the line and that the cleaning methods used on site remove allergenic material from the line.
Bakeaway has 4 types of allergens on site: Gluten, Milk, Soya, and Sulphates. Gluten contains all products, so it is not treated as an allergen. Products containing Sulphates (Lemon Juice) were excluded due to finished products contains <10 ppm, as well as Soya containing finished products contains <1ppm. Quarterly allergen cleaning validation has been completed for recipe containing the highest proportion of butter in the recipe for the line.
Validation been completed after cleaning when the factory line/ area is changing from manufacturing a product containing Milk allergen to manufacturing a product not containing this allergen.
Internal Rapid Swabs and Food contact swabs were taken before allergen clean using the most difficult points/ areas to clean from document RecTec0057 Allergen Verification Swab Points. Food contact swabs and the last finished product Milk allergen containing been sent to the Laboratory for Casein testing. Method used to test the product will be ELISA: LOD 0.2 ppm (for finished product) and LOD 0.2μg/Swab. Should the Rapid test not detect on the line prior to cleaning an additional swab point on the Butter Cutter or Butter infeed belt is to be added to ensure a full validation is achieved.
Finished product containing Milk is to be sent for external analysis.
After allergen clean, the line is to be inspected visually and ATP swabs are to be taken as per standard line sign off. If no visual issues are found then internal and external swabs are to be taken from the same swab locations. If the rapid swabs pass then the line can be used for production. The first x3 start of run samples sent to the laboratory for Casein testing. This product must be placed on hold until the external results are received so please ensure that this project is booked in with Supply Chain.
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Title Page
Site conducted
Starting Date
End Date
Prepared by
Line
Allergen Containing Product Recipe
Non Allergen Containing Product Recipe
External Laboratory Used
Internal Swab Kit Used
Lot Number
Expiration date of the kit
Results Summary
Swab Point
Swab Point Reference Number
Swab Point Name
Pre Clean Internal Result
Pre Clean External Result
Post Clean Internal Result
Post Clean External Result
Product Results
Allergen Product Result
Non Allergen Product Result 1
Non Allergen Product Result 2
Non Allergen Product Result 3
Validation Summary
Have all clean swabs internally and internally passed?
Any further comments regarding the validation:
Susan Moss
Allergen Validation
RecHACCP0007 V1 29.02.2024
The purpose of this inspection is to validate the the Rapid Swabs used on site are appropriate for the use to release the line and that the cleaning methods used on site remove allergenic material from the line.
Bakeaway has 4 types of allergens on site: Gluten, Milk, Soya, and Sulphates. Gluten contains all products, so it is not treated as an allergen. Products containing Sulphates (Lemon Juice) were excluded due to finished products contains <10 ppm, as well as Soya containing finished products contains <1ppm. Quarterly allergen cleaning validation has been completed for recipe containing the highest proportion of butter in the recipe for the line.
Validation been completed after cleaning when the factory line/ area is changing from manufacturing a product containing Milk allergen to manufacturing a product not containing this allergen.
Internal Rapid Swabs and Food contact swabs were taken before allergen clean using the most difficult points/ areas to clean from document RecTec0057 Allergen Verification Swab Points. Food contact swabs and the last finished product Milk allergen containing been sent to the Laboratory for Casein testing. Method used to test the product will be ELISA: LOD 0.2 ppm (for finished product) and LOD 0.2μg/Swab. Should the Rapid test not detect on the line prior to cleaning an additional swab point on the Butter Cutter or Butter infeed belt is to be added to ensure a full validation is achieved.
Finished product containing Milk is to be sent for external analysis.
After allergen clean, the line is to be inspected visually and ATP swabs are to be taken as per standard line sign off. If no visual issues are found then internal and external swabs are to be taken from the same swab locations. If the rapid swabs pass then the line can be used for production. The first x3 start of run samples sent to the laboratory for Casein testing. This product must be placed on hold until the external results are received so please ensure that this project is booked in with Supply Chain.
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