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Cleaning and disinfection: methods

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Food Hygiene, Microbiology and HACCP

Abstract

The operations of cleaning and disinfection are essential parts of food production and the efficiency with which these operations are performed greatly affects final product quality. A prerequisite for an efficient sanitation programme is that the factory and the equipment therein have been designed with high standards of hygiene in mind; the most effective sanitation programme cannot make up for basic deficiencies in equipment and factory design and if design faults exist sanitation can never be totally effective.

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Author information

Authors and Affiliations

  1. Department of Life Sciences, The Nottingham Trent University, Nottingham, UK

    S. J. Forsythe

  2. Department of Microbiology, The University of Leeds, Leeds, UK

    P. R. Hayes

Authors
  1. S. J. Forsythe
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  2. P. R. Hayes
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© 1998 Springer Science+Business Media Dordrecht

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Forsythe, S.J., Hayes, P.R. (1998). Cleaning and disinfection: methods. In: Food Hygiene, Microbiology and HACCP. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2193-8_9

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  • DOI: https://doi.org/10.1007/978-1-4615-2193-8_9

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5919-7

  • Online ISBN: 978-1-4615-2193-8

  • eBook Packages: Springer Book Archive

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