Cleaning equipment and utensils

Previously cleaned equipment and utensils used for eompounding drugs must be protected from contamination prior to use. Immediately prior to the initiation of compounding operations, they must be inspected by the pharmaeist and determined to be suitable for use. 

Equipment and utensils used for compounding shall be cleaned and sanitized immediately prior to use to prevent contamination. Cleaning, sterilization, and mainte-... 

The objective of cleaning validation of equipment and utensils is to reduce the residues of one product below established limits so that the residue of the previous product does not affect the quality and safety of the subsequent product manufactured in the same equipment. 

Equipment and utensils should be cleaned both inside and outside after use according to established procedures and should be kept or stored in a dean condition and be checked for cleanliness prior to each use to ensure that all products or materials from the previous batch are removed. 

Manufacturing equipment and utensils should be thoroughly cleaned and when necessary, sterilized, and should be maintained in accordance with specific written directions. 

Cleaning validation begins by describing all cleaning activities and to standardise these when possible. The influence of the human factor in cleaning processes cannot be overestimated. Cleaning activities can be divided into cleaning of premises, equipment and utensils. 

During all hours of operation, visually and physically inspect food contact surfaces of equipment and utensils to ensure that the surfaces are clean... 

Equipment and utensils should be smooth, corrosion-resistant, made of nonabsorbent materials, and should be easy to clean. All food-contact equipment should be cleaned after use grills and griddles should be cleaned at least daily. 

The cleaning should ensure that equipment and utensils are immersed and sanitized for at least 30 minutes in clean, hot, potable water at least 77°C (170°F) or are immersed for at least 1 minute in a clean solution containing at least 50 ppm of available chlorine as a hypochlorite at a minimum temperature of 24°C (75°F). 

Leaves utensils, equipment, and other washable surfaces clean, bright, and sanitized. 

Written procedures should be established and followed for cleaning and maintenance of equipment, including utensils, used in the manufacture, processing, packing or holding of drug products. Equipment should be checked for cleanliness prior to each use. 

To minimize and essentially eliminate contamination, and to liminate mix-ups, equipment, utensils, and containers are to be thoroughly cleaned and adequately stored... 

Equipment, such as utensils and refrigerators, should be kept clean and hygienic. 

Neatness and cleanliness are very important in a laboratory. Arrange the shelves above your table to suit your own convenience, but after every experiment, be sure to return each piece of equipment to its proper place. Keep all metal and glassware clean and dry. Keep the outside of your stock bottles clean and free of any chemical substance. Replace worn or torn boxes at once. Label everything in your laboratory correctly and legibly. Caution If you use kitchen utensils in your laboratory, make sure your mother doesn t want to use them anymore. Even if they re washed, it isn t safe to cook with them after they have held chemicals. 

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