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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
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 ...
storage of gowns, cotton, linen, etc. The microscope: used for visualising minute structures including microbes: Various stains: used to stain microscopic slides to get contrast Hot air oven: used in sterilizing instruments for various aseptic procedures, specially if that can not be autoclaved like powders Koch's or Arnold's steam sterilizer
Gamma radiation is very penetrating, and is commonly used for sterilization of disposable medical equipment, such as syringes, needles, cannulas and IV sets, and food. It is emitted by a radioisotope, usually cobalt-60 (60 Co) or caesium-137 (137 Cs), which have photon energies of up to 1.3 and 0.66 MeV, respectively.
Flush, clean and sanitize equipment with water line connections such as beverage machines, ice machines, coffee or tea urns, dishwashers, etc., according to manufacturer instructions.
A sanitation system includes the capture, storage, transport, treatment and disposal or reuse of human excreta and wastewater. [4] Reuse activities within the sanitation system may focus on the nutrients, water, energy or organic matter contained in excreta and wastewater. This is referred to as the "sanitation value chain" or "sanitation economy".
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