Food Processing Equipment Is Disinfected With

Areas where food is processed and prepared need to be continually washed and disinfected to prevent contamination.

Food processing equipment is disinfected with.

Good hygiene practices for cleaning operators. Improving food safety and operational efficiency in food processing. Timmerman describes many soils commonly found in food processing. This whitepaper deals with the essential knowledge required for effective cleaning programs within a food processing operation including reasons for cleaning the chemistry principles of disinfection equipment and methods gfsi requirements and monitoring of hygiene.

The primary focus of sanitation procedures is food production equipment and much of the rest of the processing area whilst cleaned is not routinely disinfected. Hands should be washed disinfected and dried. Hygiene practices during dry cleaning of dry food processing equipment 35 7 1. Operators involved in the dry cleaning of dry food processing equipment should adopt the following hygiene practices middleton et al 2003.

Food preparation areas may have requirements for temperature ratings such as low temperatures for freezer rooms. Cleaning in the food industry is not an easy task. These areas include poultry and meat packing facilities food processors restaurants or cafeterias. This targeted approach has been sufficient to maintain day to day control of contamination of foodstuffs but cannot eliminate all of the microorganisms in the processing environment.

Inorganic soils in food processing include salts water stone calcium nitrate food stone e g calcium oxalate and metallic deposits like rust and oxides from processing equipment.