Buildings: design and construction. Plant layout. Food plant hygienic design. Materials and finish. Equipment services. Foreign material control. Air: nature and sources of contamination. Control of airborne contamination.
Clean rooms. Water in food processing.
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Sources and properties. Water purification treatments. Water hardness. Water utilization for cleaning. Soil characteristics. Microorganism biofilm. Cleaning and sanitizing agents. Regulation on biocidal products.
Handling and storage precautions. Factors affecting cleaning and sanitizing efficiency. Sanitizing procedures.
Cleaning and sanitizing equipment foam cleaning, Cleaning-in-Place, etc. Evaluation of sanitation effectiveness. Sanitation standards. Detergent and disinfectant residues.
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ISBN 13: 9788847007871
Synopsis Product Details Delivery In un'epoca in cui sia l'opinione pubblica, sia la normativa assegnano un ruolo centrale all'igiene e alla sicurezza degli alimenti, tutte le industrie del settore alimentare - dalla trasformazione delle materie prime fino alla vendita e alla somministrazione - avvertono l'esigenza di procedure di sanificazione sempre pi ; efficaci e perfezionate.
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