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Sanitation Standard Operating Procedures is the common name, in the United States, given to the sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA and regulated by 9 CFR part 416 in conjunction with 21 CFR part 178.1010.
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 ...
Typical products are foam food containers, plates, bowls, cups, utensils, doilies and tray papers. These products can be made from a number of materials including plastics, paper, bioresins, wood and bamboo. Packaging of fast food and take-out food involves a significant amount of material that ends up in landfill, recycling, composting or ...
Similarly, in Japan, food hygiene has to be achieved through compliance with food sanitation law. [ 48 ] In the food and biopharmaceutical industries, the term "sanitary equipment" means equipment that is fully cleanable using clean-in-place (CIP) and sterilization-in-place (SIP) procedures: that is fully drainable from cleaning solutions and ...
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The design of multi-layer packaging system has been recognized as the state-of-the-art in food packaging application for its versatility, processability and efficacy. Each layer can be made of different materials and provides a key functionality for the whole structure, such as improved mechanical properties, chemical stability, barrier ...
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]
A clean-in-place unit on display at the World of Coca-Cola in Atlanta. Clean-in-place (CIP) is an automated method of cleaning the interior surfaces of pipes, vessels, equipment, filters and associated fittings, without major disassembly.