Page 37 - Cleaning and sanitation in GMP
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GMP Training – Cleaning and Sanitation in GMP Areas by www.gmpsop.com


                                      SOME CRITERIA FOR CLEANLINESS CAN BE



                                         Visual  inspection  should  always  be  used  irrespective  of
                       Visually          other methods employed. Visual inspection should occur
                         clean           both  post-cleaning  and  again  before  next  use  of  the
                                         equipment.




                        <0.1%            This limit is sometimes used as a default limit because it
                       detected          is less than 1/1000 of the previous active chemical in the
                                         next batch.



                      Certain per        This limit is similar to the <0.1% limit. A general guide for
                        million          this limit is not more than 10ppm carryover to the next
                       detected
                                         product.



                      No product         Sometimes this limit is used when the allowable carryover
                       detected          of  residue  is  higher  than  the  limits  of  the  analytical
                                         method being applied.



                                         This limit is applied to microbial residues post-sanitation.
                     No microbial        While there is no specific limit required in regulations, the
                        activity         limit  chosen  should  reflect  that  product  risk.  For
                       detected
                                         example,  for  sterile  products  the  limit  is  nil,  while  for
                                         tablets it may be higher.



                     GOOD TO KNOW - ISSUES IN EQUIPMENT CLEANING VALIDATION


                 Other issues to consider when validating equipment cleaning include:


                     using the active ingredient as a marker

                     considering all components of the product (not just the active)


                     ensuring that the analytical detection methods have been validated

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