![]() ![]() coli (n = 741), and rapid test readings (n = 659). Food contact surfaces were sampled over a 100 cm 2 area in five commercial apple packinghouses to evaluate populations of indicator organisms APC, Enterobacteriaceae, coliforms, E. The objectives of this study were to assess the prevalence of common indicator organisms on food contact surfaces (zone 1) in apple packinghouses and to evaluate the utility and accuracy of currently used rapid tests (ATP and glucose/lactose residue swabs). Thus, rapid and reliable testing methods are necessary for assessing cleanliness in the apple packing industry. This outbreak has increased the focus on effective cleaning and sanitation methods that must be validated and monitored during apple packing. The 2014 listeriosis outbreak caused by caramel-coated apples was linked to apples cross-contaminated within an apple packing facility. This chapter deals with the general principles of cleaning validation in the food industry, and also aims to give guidance on techniques and methods for assessing the effectiveness of cleaning in dairy, food, and beverage production lines. Cleaning validation is necessary before the implementation of new equipment or cleaning programs and it is also required after alterations in the process, such as new products, new product formulation, and adaptations of process parameters. ![]() Validation allows the determination of the correct cleaning procedure to achieve a predefined level of hygiene on product contact surfaces identified during a hazard evaluation, and will ensure documentary evidence that the equipment is suitable for its intended use. The effectiveness of cleaning programs is assessed by the application of procedures for validation, verification, and monitoring. ![]() To ensure the safety of food products for consumption, cleaning, and disinfection of food processing equipment it is vital to prevent contamination of products. ![]()
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