HYGIENE TREATMENT METHODS Cleaning and disinfection can be done manually with simple tools such as brushes and rags (manual cleaning), although with larger open areas requiring cleaning and disinfection, special equipment is needed to dispense detergents and / or provide sufficient mechanical energy ... Chemicals can be used in the form of thinned foggy haze, foams or gels, and the supply of mechanical energy [...]
In many cases, plant managers believe that the cost of cleaning and disinfection is the cost of purchased chemicals (mainly because the bill is the only one they see). In fact, sanitary and hygienic chemicals account for only about 5% of costs, with labor and water costs being the main ones. High quality cleaning products are more expensive, [...]
CLEANING AND DISINFECTION J. Hall, Campden and Chorleywood Food Research Association 1. INTRODUCTION The last chapter outlined the concept of hygienic design and hygiene practices for the safety of chilled foods. In this chapter, we will look at the hygiene practices associated with cleaning and disinfection. There are four main sources of food contamination: the raw materials used; equipment surfaces, [...]
SR PR Duran, HP Foods Ltd
Many of the operations used in the preparation or packing of the product are performed on tables or other flat surfaces.
Production zones and production lines have to be located on the basis of the unidirectional movement of the product so that the likelihood of cross-contamination or omission of any process step is minimized.
Manufacturers, as well as sellers, of all types of products are invariably worried about the same questions: what to produce (and sell), where and to whom to sell, and at what prices, and finally, “the weather for tomorrow”. In other words, everyone is interested in what is the demand for certain products and how to predict it. Food production is invariably attractive to small businesses. It […]
Pasteurization of products with short shelf life (classes 1 and 2) Products with a short shelf life are designed so that they are suitable for 10-14 days. The heat treatment of such products during production should reduce the number of infectious pathogens (Salmonella and Listeria) by at least 106 times, and the handling of products after heating and packaging should [...]
Manufacturing chilled products is a complex process. From the point of view of microbiology, technological processes should be designed so that it is possible to control the presence, growth and activity of certain types of microorganisms. Some operations that make up a typical technological process allow you to destroy bacteria or reduce their number, while others allow re-infection or the growth of microorganisms. Product development, its planned shelf life (see [...]
Categories pozhezhnoї nebezpeki Kategorіya pozhezhnoї nebezpeki primіschennya (budіvlі, sporudi, pozhezhnogo vіdsіku) - tse klasifіkatsіyna characteristic pozhezhnoї nebezpeki ob'єkta scho viznachaєtsya kіlkіstyu th pozhezhonebezpechnimi vlastivostyami rechovin i materіalіv, SSMSC znahodyatsya (obertayutsya) in them of urahuvannyam Especially tehnologіchnih protsesіv rozmіschenih them virobnistv. The categories of primitiveness begin with the path of the last reconsideration of the inheritance [...]