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Legislation and codes of practice dictate that businesses must provide the cleaning instructions for all equipment and surfaces on site, including a system of control to show cleaning has been carried out according to the correct method.
Our hygiene management system is used for open plant cleaning and for Cleaning in Place (CIP). The system is tried and tested and complies with all known third-party standards and best practice.
Holchem provides a web based CIC creation and maintenance system that allows both ourselves and our customers quick access for easy creation and amending of the cleaning instruction card system; this system is called Gateway. It provides all cleaning instructions required to allow a business to successfully manage their hygiene operation.
Gateway allows users to add photos, cleaning frequencies, strip down procedures, key inspection points, chemicals and cleaning tools.
Gateway consists of two parts: Head Quarters (HQ) and Client.
The HQ module is where each individual site is created and where basic site and area information together with authorised users are activated. In addition, different authorisation levels are set up on the system for the client’s users.
The Client module is where the detailed information is entered creating each specific CIC. The Client module is used by our hygiene technologists to create the customer CICs. If the customer chooses to manage their own system they take control enabling an authorised site user to modify, add and delete CICs.
Gateway’s main function is the administration of Cleaning Instruction Cards, whereas Gateway AC allows our customers to expand into the effective control of other aspects of their Hygiene Management System (HMS).
Gateway AC is designed to be ‘Audit Compliant’ and thus handle the majority of the management functions of the HMS that customer's or retailer audit's might review.
Gateway AC provides the user with the ability to plan all their cleaning tasks for the next 12 months, create sign off sheets for these cleans and electronically sign them off. There is also a training module that allows the user to create records and train staff against the Cleaning Instruction Card and other training programs.
In the Dairy, Brewery & Beverage sectors a large proportion of cleaning process will centre around CIP (cleaning in place). Demonstration of cleaning sequence and parameters is required irrespective of the type of CIP system.
For Manual or Semi-Automatic Systems
Control of the clean relies on the operating procedure being followed, a record of the cleaning sequence and parameters being made and a check that the cleaning sequence and parameters were the same as those when validation was carried out.
Verification of the clean should also be carried out by periodic checks on cleanliness of the circuit after cleaning; for instance, ATP and micro testing.
For Automated Systems