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

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  • Doc. 52 - BASIC PRINCIPLES OF CLEANING AND DISINFECTION IN FOOD MANUFACTURING | EN-English

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    Description

    Doc. 52 - BASIC PRINCIPLES OF CLEANING AND DISINFECTION IN FOOD MANUFACTURING | EN-English

    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

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