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.
Cleaning & Disinfection
Chairs and Contact Information
Commercial Food Sanitation L.L.C., Germany
E-Mail: dirk.nikoleiskiProtected firstname.lastname@example.org
Phone: +49 8025 4099902