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Equipment Cleaning, Sanitation, and Maintenance

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Food Safety Engineering

Part of the book series: Food Engineering Series ((FSES))

Abstract

The correct plant layout, selection of equipment for food processing, the cleaning and sanitation of the processing equipment and the processing plant, are the key factors to ensure food safety. Factors affecting cleaning and sanitization come from different aspects, including physical factors, chemical factors, biological factors as well as environmental factors. A combination of Hazard Analysis Critical Control Point (HACCP), Good Manufacturing Practices (GMP), and Sanitation Standard Operating Procedures (SSOP) serves as the foundation for the cleaning, sanitation, and maintenance of food processing facility and environment. This chapter summarizes the cleaning and sanitation mechanisms and detailed procedures applied in food processing plants, and the cleaning, sanitation, and maintenance of food processing equipment of representative categories.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China

    Xinmiao Wang

  2. Department of Agricultural and Biological Engineering, Pennsylvania State University, University Park, PA, USA

    Virendra M. Puri & Ali Demirci

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  1. Xinmiao Wang
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  2. Virendra M. Puri
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  3. Ali Demirci
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Correspondence to Xinmiao Wang .

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Editors and Affiliations

  1. Department of Agricultural and Biological Engineering, Pennsylvania State University, University Park, PA, USA

    Ali Demirci

  2. Department of Food Science and Human Nutrition, University of Illinois Urbana-Champaign, Urbana, IL, USA

    Hao Feng

  3. Department of Food Science and Nutrition, Institute for Food Safety and Health, Illinois Institute of Technology, Chicago, IL, USA

    Kathiravan Krishnamurthy

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Wang, X., Puri, V.M., Demirci, A. (2020). Equipment Cleaning, Sanitation, and Maintenance. In: Demirci, A., Feng, H., Krishnamurthy, K. (eds) Food Safety Engineering. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-42660-6_13

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