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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
Regulations for processing sensitive products such as food and pharmaceuticals require periodic thorough washing and sanitizing. Some equipment can be moved to a central washing facility. Other machinery must be cleaned in place using portable specialized washing equipment. High-pressure cleaning is used with water and cleaning chemicals.
Instrument Uses Instrument sterilizers: Used to sterilize instruments in absence of an autoclave Dressing drums: storage of gowns, cotton, linen, etc.
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 ...
Clean-in-place (CIP) is an automated method of cleaning the interior surfaces of pipes, vessels, equipment, filters and associated fittings, without major disassembly. CIP is commonly used for equipment such as piping, tanks, and fillers. CIP employs turbulent flow through piping, and/or spray balls for tanks or vessels.
This standard is commonly used in the waste-management industry in North America. Compliant bins are often called toters, waste carts or trash cans. [4] [5] DIN 9797-compliant bin tippers use a trunnion-lift mechanism, latching onto two trunnions projecting from the sides of the bin. This standard is commonly used in the food-processing industry.
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