First Edition - July 2021 Seiten /pages: 58 Summary This guideline aims to provide a basic understanding of the cleaning and disinfection of food manufacturing equipment and their environment. It is intended to help stakeholders within a food manufacturing facility to make the correct choices when developing cleaning programs by offering guidance on soil characteristics, wet and dry-cleaning methods, as well as disinfection methods. The guideline can also help designers and manufacturers of hygienic entities to understand the needs of end-users when specifying and building these entities. Contents Summary Introduction Objective and Scope Normative References Definition of Terms 6 General Considerations
Doc. 01. Microbiologically safe...
Doc. 22. ALLGEMEINE...
Doc. 55 - HYGIENIC DESIGN...
Doc. 05. A method for the assessment...
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