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Food industry equipment should be constructed of sanitary design; however, some automated processing equipment by necessity is difficult to clean. An individual SSOP should include: [citation needed] The equipment or affected area to be cleaned, identified by common name; The tools necessary to prepare the equipment or area to be cleaned
In order to adequately clean processing equipment, the equipment must be designed with smooth stainless steel surfaces and interconnecting piping that has cleanable joints. [7] The chemical properties of the cleaning agents must properly interact with the chemical and physical properties of the residues being removed.
Equipment used in aseptic processing of food and beverages must be sterilized before processing and remain sterile during processing. [1] When designing aseptic processing equipment there are six basic requirements to consider: the equipment must have the capability of being cleaned thoroughly, it must be able to be sterilized with steam, chemicals, or high-temperature water, sterilization ...
ISO 22000 is the most popular voluntary food safety international standard in the food industry with 51,535 total number of sites (as per the ISO Survey 2022).The ISO 22000 family are international voluntary consensus standards which align to Good Standardization Practices (GSP) [3] and the World Trade Organization (WTO) Principles for the Development of International Standards. [4]
Example of a toilet used in a container-based sanitation system (urine-diverting dry toilet as marketed by the NGO SOIL in Haiti under the name of "EkoLakay")Container-based sanitation (abbreviated as CBS) refers to a sanitation system where toilets collect human excreta in sealable, removable containers (also called cartridges) that are transported to treatment facilities. [1]
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US government regulations allow food processing equipment and food contact surfaces to be sanitized with solutions containing bleach, provided that the solution is allowed to drain adequately before contact with food and that the solutions do not exceed 200 parts per million (ppm) available chlorine (for example, one tablespoon of typical ...
Dry-ice blasting can be used to clean food processing equipment. [11] As early as 2004, the UK Food Standards Agency documented the process to effectively decontaminate surfaces of Salmonella enteritidis , E. coli , and Listeria monocytogenes such that these microorganisms are not detectable using conventional microbiological methods. [ 12 ] "