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Cleaning methods or techniques have developed to cover a wide range of equipment, utensils, surfaces and environment to meet the require standards of hygiene.
Interim cleaning is a general term used to describe cleaning activities that take part on processing lines during the production day.
Surface cleaning is carried out as a wet or dry process depending on the potential soils present, the product, the process and the type of production equipment.
After the cleaning of surfaces and equipment there may be a need to reduce any residual micro-organisms present, to a safe level, by using a disinfectant.
There may be a need to fog in certain food processes to effect a reduction in airborne microorganisms.
The cleaning of complete items of plant or pipeline without dismantling or opening of the equipment, and with little or no manual involvement on the part of the operator.
Washing machines come in a variety of forms, generally being built for the cleaning of a specific type of item.
There is no opportunity with fresh salads or fruit processing to carry out a thermal reduction step for control of microorganisms.
Fat fryers are used throughout various sectors of the food industry for the flash frying of products prior to chilling or freezing and packing.
Maintaining the cleanliness and appearance of floors is a critical to safety and ensureing both employees and visitors perceive a facility the right way.
Nowhere is hand hygiene more important than in the food processing or food service industries.