Handbook of Hygiene Control in the Food Industry

pressure untilit stopsconveying, and thereforepowerconsumptiondecreases. A self-primingpumpcannotbe throttledbackin this way,or ...

Flush-out processes Flush-out processes can be controlled in a numberof ways.Settinga flush-out timeis the least favoured soluti ...

∑ Supply pumpdefects (impeller,motor,leaks): resultsfromthe formationof deposits due to insufficientpressureand flowvelocity. ∑ ...

Fig. 27.7 Schematic diagram of an optimised CIP system for cleaning of tanks and product systems. ...

of soil forming at the upperrim of the sump. The volumeof the CIP circulation tankis calculatedaccording to: Totalvolumeàsupplyv ...

The volumeof fluidusedfor the intermediate rinsingstepsshould be keptto a minimum. Intermediaterinsinghas no real cleaningtask a ...

switchedto drainto preventover-filling. The tankover-flow provided for emergencies shouldnot be used. Cleaning the recovery tank ...

the inletis closed but the outletis still open,when a biggerheight of fall exists and the mediumhas alreadyreacheda higher tempe ...

and processinstallations.Testingand certification are basedon the EHEDG- developedtest procedure(EHEDGDocument 2) and hygienic d ...

28.1 Introduction It is a given that cleaning and sanitizing food processing equipment are fundamental to protecting public heal ...

It is unrealistic,then,to assume that the foodprocessing industry of Upton Sinclair'sday would havehad a meaningful understandin ...

of applyingthemmayyieldhighlyvariableresults. Variabilityin the outcomes of applyinga COPprocess,in mostinstances,can be attribu ...

hazards associated withcertainman-madeactivities(Haimes,2004).The risks of an ineffectualcleaning process are the potential prol ...

crucialfor determininghowit can best be removed.Moreover, understanding soil typeis a requirement for properly specifying the qu ...

excellent examples of fat-based foodsoils.The equipment usedon the churn deckof a margarineproductionplantwouldlikelybe soiledwi ...

Waterqualityand chemistry Thefirstand foremost consideration in evaluatingthe suitability of a water sourcefor use in any foodpr ...

Mg equivalent CaCO 3 /Là2.4797[Ca,mg/L]á4.118[Mg,mg/L] The US Geological Survey'sWaterSupplyPaperNumber658,a frequently citedsta ...

is a necessaryfirststepin the processof selectingan appropriatecleaning agentor detergent. Detergenttype Cleaning compounds are ...

Anionic wettingagentsare essentiallypH neutral and usuallycompatible withacidor alkalinecleaners and certain classesof soap.They ...

dissolve into the cleaningsolution. Acidcleaners are especially effectivein removing milk stone,mineral deposits, and waterstain ...