The production and processing of all products need to be carried out on the corresponding production line, so the overall sanitation of the production line directly determines the sanitary quality of the final products produced by the production line. When the production line is not cleaned properly, there will be a series of microbial contamination in the product, such as total bacterial count, coliform group, pathogenic bacteria, etc. If the same production line cross produces products with different ingredients, when a product raw material contains allergen ingredients, the poorly cleaned production line will cause allergen pollution among the cross produced products, thus endangering the daily dietary health of some consumers. Currently, China has clearly defined 8 types of allergens, They are grains and their products containing gluten (such as wheat, barley, rye, etc.), crustaceans and their products (such as shrimp, crab, etc.), fish and their products, eggs and their products, peanuts and their products, soybeans and their products, milk and dairy products (including lactose), nuts and nuts products.

The standard basis for the verification of microorganisms and allergens after the cleaning of the production line includes:National Food Safety Standard General Hygienic Specification For Food Production (GB 14881), Allergen components in prepackaged food (GB/T 23779), CAC for General Labeling Rules For Prepackaged Food, United States Code Chapter 21 Section 101 Food Labeling Requirements, EU Directive 2000/13/EC,etc.

The Food and Agriculture Division of Ti Testing and Certification Group can provide testing services for the following parameters for the cleaning verification of the production line :

Test contents	Test items
Microbial index detection	Total bacterial count, coliform, mold, yeast, Staphylococcus aureus，Salmonella, etc.
Allergen component detection	Soybean, milk, egg, peanut, fish, nut, etc.