Doc. 52 Basic Principles of Cleaning and Disinfection in Food Manufacturing
First edition, July 2021
This guideline aims to provide a basic understanding of the cleaning and disinfection of food manufacturing equipment and their environment. It is intended to help stakeholders within a food manufacturing facility to make the correct choices when developing cleaning programs by offering guidance on soil characteristics, wet and dry-cleaning methods, as well as disinfection methods.
The guideline can also help designers and manufacturers of hygienic entities to understand the needs of end-users when specifying and building these entities.
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52 Basic Principles of Cleaning and Disinfection in Food Manufacturing | English Version
Artikelnummer: EN52
€ 109.00 *
Gesammtsumme inkl. MwSt.
€ 100.00 exkl. MwSt.
Chairman:
Dirk Nikoleiski
Commercial Food Sanitation L.L.C.
Germany
E-Mail: dirk.nikoleiskiProtected mail-address@cf-san.com
Phone: +49 8025 4099902