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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 ...
Some cheeses, including varieties of blue cheese, are made from thermized milk. Thermization, also spelled thermisation, is a method of sanitizing raw milk with low heat. . "Thermization is a generic description of a range of subpasteurization heat treatments (57 to 68°C × 10 to 20 s) that markedly reduce the number of spoilage bacteria in milk with minimal heat dama
Canning of foods is an extension of the same principle and has helped to reduce food borne illness ("food poisoning"). Other methods of sterilizing foods include ultra-high temperature processing (which uses a shorter duration of heating), food irradiation [2] [3], and high pressure (pascalization). [4]
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".
Equipment food-contact surfaces or utensils are unclean (critical, corrected during inspection). Observed visible dried residue on food contact surface of scoop stored in clean utensil storage area.
A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. Identify critical control points A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented ...
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