OPC (Open Plant Cleaning) is a core requirement and key component of the GMP, BRCGS, and AIB management systems. It is not an independent activity, but rather 

the concrete practice and implementation of these systems in terms of hygiene control.

The core objective of GMP (Good Manufacturing Practice) is to ensure food is produced under hygienic conditions. 

According to documentation, GMP explicitly requires

"cleaning and disinfection of equipment and utensils" and emphasizes providing "a processing environment that ensures minimal risk of product contamination." OPC, 

as a systematic cleaning of open areas (floors, walls, workbenches, equipment exteriors, etc.), is the most direct and fundamental action to achieve this goal. Without 

effective OPC, the hygienic environment required by GMP is impossible.

In the BRCGS Global Food Safety Standard, OPC is explicitly included in the management scope of "Prerequisite Programs" (PRPs) and "Sanitation Standard 

Operating Procedures" (SSOPs)

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As a Prerequisite Protocol (PRP): BRCGS defines a PRP as "the essential environmental and operational conditions necessary for food companies to produce safe 

food," explicitly stating that it encompasses "Good Manufacturing Practices (GMP) and Good Hygiene Practices (GMP)." Operating Procedures (OPP) are key activities

for maintaining these essential conditions.

As the core of Sanitation Procedures (SSOPs): Section 4.11, "Housing and Sanitation Management," is a fundamental requirement. It explicitly requires that "written 

cleaning procedures be implemented and maintained for buildings, facilities, and all equipment," detailing the responsibilities, frequency, methods, chemicals, and 

records that these procedures must cover. This is precisely the procedural embodiment of OPC. Particularly for **high-risk/high-concern areas**, the standard (Section 

8.5.1) further requires that cleaning procedures consider different microbiological risks and at least meet all the requirements of Section 4.11.2, directly pointing to the 

meticulous implementation of OPC.

Validation Requirements: The standard requires the effectiveness of cleaning procedures to be validated (e.g., through visual inspection, ATP testing, microbiological 

testing, etc.) and records to be maintained. This ensures that the effectiveness of OPC is not a subjective judgment but a systematic control supported by objective 

evidence.

The AIB Unified Standard treats "Cleaning Practices" as a separate audit category, highlighting its importance. The content of OPC directly corresponds to its audit 

requirements:

Procedures and Plans: The AIB standard requires companies to develop "cleaning procedures" and "master cleaning plans," which form the documented system 

guiding OPC activities.

Implementation and Verification: The standard requires the inspection and recording of cleaning effectiveness, consistent with BRCGS verification requirements, 

ensuring effective OPC implementation.

Specific Area Management: The AIB standard has stricter regulations for cleaning **high-risk, high-concern areas**, requiring procedures to consider different microbial 

risks and use dedicated, clearly differentiated cleaning equipment. This further emphasizes the principle that OPC must be differentiated based on risk.

OPC is not arbitrary or temporary cleaning work, but rather a concretization of GMP principles in the factory environment. It is a critical prerequisite plan (PRP) and 

hygienic operating procedure (SSOP) clearly defined in international food safety standards such as BRCGS and AIB, which must be documented, proceduralized, and 

verifiable. Its effective implementation is the cornerstone of building a corporate food safety management system and passing authoritative certification audits. 

Incorporating OPC into daily management systems and strictly enforcing it is an inevitable choice for food companies to fulfill their basic legal responsibilities, ensure 

product safety, and meet customer requirements.