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Industrial Monitoring: Hygiene in Food Processing

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Part of the NATO ASI Series book series (NSSE,volume 223)

Abstract

Cleaning and disinfection, together known as sanitation, is undertaken to remove all undesirable material (food residues, microorganisms, foreign bodies and cleaning chemicals) from surfaces, to a level such that residues remaining are of minimal risk to the safety or quality of the product. Sanitation is, therefore, the major day to day control of the ‘surface’ factor of the environmental routes of food product contamination. When undertaken correctly, sanitation programmes are cost effective, easy to manage and can reduce the risk of microbial or foreign body contamination. This will become increasingly pertinent in the future given the intrinsic demand for higher standards of hygiene in the production of short shelf-life chilled foods, together with pressure from customers, consumers and legislation for ever increasing hygiene standards. Sanitation demands, therefore, the same degree of attention as any other key process in the manufacture of safe and wholesome food products.

Keywords

  • Cleaning Chemical
  • Cleaning Solution
  • Plate Heat Exchanger
  • Food Hygiene
  • Cleaning Equipment

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© 1992 Springer Science+Business Media Dordrecht

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Holah, J.T. (1992). Industrial Monitoring: Hygiene in Food Processing. In: Melo, L.F., Bott, T.R., Fletcher, M., Capdeville, B. (eds) Biofilms — Science and Technology. NATO ASI Series, vol 223. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-1824-8_57

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  • DOI: https://doi.org/10.1007/978-94-011-1824-8_57

  • Publisher Name: Springer, Dordrecht

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