Cleaning and disinfection: practical application
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.
KeywordsCleaning Efficiency Food Hygiene Bacteriological Quality Food Contact Surface Cleaning Programme
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- Dunsmore, D.G., Twomey, A., Whittlestone, W.G. and Morgan, H.W. (1981). Design and performance of systems for cleaning product-contact surfaces of food equipment: a review. Journal of Food Protection, 44, 220–40.Google Scholar