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
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.
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 [...]