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SOP for Cleaning of Capping Machine (Example Template)

Last reviewed 28 Oct 2026 · 4 min read

Contents
  1. Why this cleaning matters
  2. 1. Objective
  3. 2. Scope
  4. 3. Responsibility
  5. 4. Procedure
  6. 4.1 Health, safety and environment
  7. 4.2 Product-to-product and batch-to-batch cleaning
  8. 4.3 Hold time after cleaning (example in-house criteria)
  9. 5. Records
  10. 6. Training
  11. 7. Distribution
  12. 8. Abbreviations
  13. Frequently asked questions
  14. Is machine cleaning the same as line clearance?
  15. Why is dry cleaning used here?
  16. See also
  17. References

In short: This example SOP describes how packing staff clean a bottle capping machine between products and batches. It covers safety, a part-by-part cleaning checklist, status labels, hold times and records. Adapt the machine parts, times and forms to your own quality system before use.

Why this cleaning matters

A capping machine handles closures and containers that carry product and batch identity. Leftover caps, dust or fragments from the previous batch can end up on the next one. Three GMP expectations apply:

  • 21 CFR 211.67 (US FDA, Equipment cleaning and maintenance) requires written cleaning procedures covering responsibility, schedules, detailed methods, removal or obliteration of previous batch identification, protection of clean equipment before use, and inspection for cleanliness immediately before use. Use of cleaning records and logs is covered by §§211.67(c) and 211.182.
  • EU GMP Part I, Chapter 5 (Production), paragraph 5.50 expects that, before packaging starts, the work area, packaging lines, printing machines and other equipment are clean and free from products, materials or documents from the earlier operation.
  • EU GMP Chapter 5, paragraphs 5.13 and 5.21 expect equipment and areas to be clearly labelled with their status, and list the cleaning status labelling of equipment among the measures that prevent cross-contamination.

1. Objective

To describe the procedure for cleaning the capping machine and effectively removing residue of the previous product or batch, including leftover caps.

2. Scope

This example SOP applies to cleaning of the capping machine in the packing area of the manufacturing facility. Replace the placeholders with your own site and equipment details.

3. Responsibility

  • Packing officer / authorised designee: clean the machine as per this procedure and record it.
  • Head of Packing: ensure the procedure is implemented and followed.
  • Quality Assurance: verify line clearance and review the cleaning records.

4. Procedure

4.1 Health, safety and environment

  • Wear snood, hand gloves and nose mask during cleaning.
  • Switch off the electrical supply before starting cleaning.

4.2 Product-to-product and batch-to-batch cleaning

  1. Switch off the mains of the capping machine.
  2. Remove the “USE FOR” (in use) label from the machine and affix a “TO BE CLEANED” label as per your site SOP.
  3. Remove all caps of the previous product or batch from the machine and clean the machine body with a clean, dry, lint-free duster.
  4. Check that the compressed air valve is closed.
  5. Using a clean, dry, lint-free duster, clean the following parts in turn (refer to the machine manual or your site’s diagrams):
    • cap hopper
    • vibratory cap feeder
    • chute lane and cap holding guide
    • gripper belt and spindle
    • conveyor belt
    • bottle separator
    • control panel
  6. Remove the “TO BE CLEANED” label and affix a “CLEANED” label showing the equipment code, previous product, SOP number, cleaned by (signature), date, and the date until which the cleaning remains valid (“CLEANED VALID UP TO”).
  7. Record the cleaning in the area and equipment usage and cleaning log.

4.3 Hold time after cleaning (example in-house criteria)

  • If the cleaned machine stays unused for 48 hours, or if dust or powder is visible on its outer surfaces, wipe it with a damp lint-free duster followed by a clean dry lint-free duster.
  • If the machine stays unused for more than 72 hours after cleaning, clean it again before use.

5. Records

Keep the cleaning log and status labels’ records as part of the packaging documentation. Records must be retained for at least 1 year after the expiry date of the respective product batch (EU GMP Part I, Chapter 4, paragraph 4.11; 21 CFR 211.180(a)), or longer if local law or the marketing authorisation requires.

6. Training

  • Trainer: Head of Packaging or designee.
  • Trainees: Packing and QA staff who clean or check the machine.

7. Distribution

Controlled copies to Head of Quality Assurance and Head of Packaging; original with Quality Assurance.

8. Abbreviations

  • SOP: Standard Operating Procedure
  • QA: Quality Assurance
  • GMP: Good Manufacturing Practice

Frequently asked questions

Is machine cleaning the same as line clearance?

No. Line clearance checks that the packing line and area are free of previous materials and documents before a new batch starts (EU GMP Chapter 5, paragraph 5.50). Cleaning the machine is one step that supports it. Both are recorded.

Why is dry cleaning used here?

A capping machine is a non-product-contact packing machine, and water or solvents can damage its electrics and pneumatics. Dry wiping is a common routine. Whether you need more, such as damp wiping or a swab check, depends on your own risk assessment.

See also

References

  1. US FDA, 21 CFR Part 211, §211.67 Equipment cleaning and maintenance, §211.180(a) General requirements (records) and §211.182 Equipment cleaning and use log, current eCFR text.
  2. European Commission, EudraLex Volume 4, EU GMP Part I, Chapter 4 (Documentation), paragraph 4.11, and Chapter 5 (Production), paragraphs 5.13, 5.21 and 5.50 (in operation since 1 March 2015).

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