Fruit and Vegetable Processing Plant Sanitation

  • Norman G. Marriott
  • M. Wes Schilling
  • Robert B. Gravani
Chapter
Part of the Food Science Text Series book series (FSTS)

Abstract

An effective sanitation program for fruit and vegetable processing facilities requires a sanitary design of facilities and equipment, training of sanitation personnel, use of appropriate cleaning compounds and sanitizers, adoption of effective cleaning procedures, and effective administration of the sanitation program—including evaluation of the program through visual inspection and laboratory tests. Effective sanitation starts with reduced contamination of raw materials, water, air, and supplies. If the facility and equipment are hygienically designed, cleaning is easier and contamination is reduced.

Cleaning labor can be reduced through the use of portable or centralized high-pressure or foam cleaning systems, and cleaning-in-place (CIP) systems can be used in large operations. Many facilities, if designed of durable material, can be cleaned effectively with acid cleaning compounds and sanitized most adequately and economically by using paints and other protective coatings as additional sanitary precautions. The effectiveness of a sanitation program can be evaluated through the establishment of standards as guidelines, visual inspection, and laboratory tests.

Keywords

Contamination Food Safety Modernization Act Cleaners Sanitizers Cleaning procedures Wash water Disinfestation 

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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Norman G. Marriott
    • 1
  • M. Wes Schilling
    • 2
  • Robert B. Gravani
    • 3
  1. 1.Virginia Polytechnic Institute State UniversityBlacksburgUSA
  2. 2.Department of Food ScienceMississippi State UniversityMississippiUSA
  3. 3.Department of Food ScienceCornell UniversityIthacaUSA

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