Abstract
In practical terms the aim of an acceptable cleaning programme (including, where necessary, a disinfection element) must be to restore equipment and especially food contact surfaces to the required level of cleanliness. For nonfood contact surfaces and floors, walls and ceilings the standards demanded when cleaning will be lower than for the food contact surfaces themselves.
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Bibliography
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© 2000 Springer Science+Business Media New York
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Forsythe, S.J., Hayes, P.R. (2000). Cleaning and disinfection: practical application. In: Food Hygiene, Microbiology and HACCP. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5254-0_10
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DOI: https://doi.org/10.1007/978-1-4757-5254-0_10
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-5196-0
Online ISBN: 978-1-4757-5254-0
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