Doc. 52 - BASIC PRINCIPLES OF CLEANING AND DISINFECTION IN FOOD MANUFACTURING - english version

Product No.:
download.PDF.EHEDG.DOC_52_E_2021
EAN:
4250697524105
Shippingtime:
immediately immediately
107,00 EUR
incl. 7% tax excl. Shipping costs

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  

Soil Characteristics  
  • Proteins  
  • Fat / Oil  
  • Carbohydrates  
  • Minerals  Microorganisms
Wet Cleaning  
  • General
  • Cleaning Agents
  • Bulk chemicals
  • Formulated cleaning chemicals
  • Concentration of cleaning chemicals  
  • Water Quality Requirements
  • Temperature of Cleaning
  • Mechanical action  
  • Cleaning Agent Contact Time
  • Selecting the right cleaning agents
  • Cleaning-in-Place (CIP)  
  • Open-Plant- Cleaning (OPC)  
  • General  
  • Working Principle
  • Cleaning Procedure
  • Cleaning-out-of-Place (COP)  
Dry Cleaning
  • General  
  • Techniques and Tools  
  • Wipes
  • Scrapers  
  • Brushes
  • Compressed Air
  • Vacuum Cleaning  
  • Dry Ice  
  • Dry Steam
  • Push Through / Purging  
Piggin
Disinfection
  • General
  • Chemical Disinfection
  • Legal Requirements  
  • Oxidising Disinfectants  
  • Non-Oxidising Disinfectants
  • Effectiveness of Chemical Disinfectants
  • Physical Disinfection
  • Steam, hot water  
  • Dry heat  
  • UV-C Radiation
  • Ionisation  
  • Selection of Disinfectants/Methods of Disinfection  
  • Modes of Application  
  • Circulation (CIP)
  • Spray Disinfection  
  • Soak Disinfection  
  • Foam Disinfection  
  • Fogging  
  • Whole Room Disinfection  
Cleaning Programmes  
  • Good Manufacturing Practices (GMPs)  
  • Cleaning Tools  
  • Standard Operating Procedures (SOPs)  
  • Validation - Monitoring - Verification  
  • Training
Further Reading
Appendix 1: Key Learning Points  
Appendix 2: Certification Requirements  
Appendix 3: OPC Procedure Guidelines  
Appendix 4: Electrochemical Activation of Water Containing Sodium Chloride  
Appendix 5: Biofilms  
Appendix 6: Properties of Chemical Disinfectants 

Customers who bought this product bought also the following products:

Doc. 45 CLEANING VALIDATION, MONITORING AND VERIFICATION - english version

Doc. 45 CLEANING VALIDATION,...

107,00 EUR
  incl. 7% tax excl. Shipping costs


Doc. 50  - HYGIENIC DESIGN REQUIREMENTS FOR CIP INSTALLATIONS - english version

Doc. 50 - HYGIENIC DESIGN...

107,00 EUR
  incl. 7% tax excl. Shipping costs


Doc. 49  - HYGIENIC DESIGN REQUIREMENTS FOR PROCESSING OF FRESH FISH - english version

Doc. 49 - HYGIENIC DESIGN...

107,00 EUR
  incl. 7% tax excl. Shipping costs


Doc. 37. Hygienic design and application of sensors - english version

Doc. 37. Hygienic design and...

107,00 EUR
  incl. 7% tax excl. Shipping costs