There are three types of pressure systems used for rinsing in the food industry:     High pressure - 50 to 70 bar; delivering 10 to 15 L of water per min.     Medium pressure - 15 to 25 bar; delivering 20 to 40 L of water per min.     Low pressure - 2 to 15 bar; delivering 10 to 50 L of water per min

Refers to a logic step within the PLC programme that is used to monitor certain processes. It is essentially a backup to a process step.

During manufacture, food can be exposed to microbiological cross-contamination from surfaces and the air, which may give rise to food spoilage and safety issues. The traditional approach to controlling such contamination has been to implement cleaning and disinfection regimes. This targeted approach may be sufficient to maintain day-to-day control of contamination, but does not necessarily eliminate all environmental micro-organisms and, in some instances, they can persist in factories for several years. The belief is that regular use of novel disinfection techniques that can decontaminate the whole area will further reduce the number of environmental micro-organisms, which will in turn improve the quality of the food being produced, thereby reducing wastage and increasing profitability. The range of techniques include: • chemical fogging • vaporised hydrogen peroxide • ozone • chlorine dioxide • ultraviolet light • titanium dioxide coating and UV light • ionisation

Liquid extracted from the mashing process during the brewing of beer or whisky