Safe Quality Food (SQF) Certified Practice Exam

An allergen cleaning program must be sufficient to remove target allergens because the primary objective is to ensure that any specific allergens present in the facility or on equipment are effectively eliminated to prevent cross-contamination and protect consumers, particularly those with food allergies. The program should include established procedures, appropriate cleaning agents, and techniques tailored to the types of allergens present in the food products being handled.

While the removal of bacteria is crucial for overall food safety, the focus of an allergen cleaning program is specifically on allergens, which may require different approaches than those used for microbial control. Independent verification may be important as part of a broader food safety management system, but it is not a fundamental requirement of the cleaning program itself. The frequency of cleaning, such as implementing it twice a week, can vary based on the facility's operations and allergen risks but does not define the adequacy of the program.