Handbook of Hygiene Control in the Food Industry

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development.Validatingthe efficacyof the entireCOPprocessis important for
understanding how the identified risk, associated withimproperly cleaned
equipment,are managed. Moreover,the validation processwilllikelyraise
questions aboutotheraspects of the sanitationand hygiene programs. Validating
the COPprocess is not an exercisethat can be conducted in isolation. The
consequences of a COP process failure are much greater than dirty or
contaminatedequipment.The consequencesare likelyto also includeloss of
product shelf-life, economic spoilage,or evenlife-threateningfoodborne illness
outbreaks.In any eventit is certain that the outcomeof repeated COPprocess
failures will be a negativeimpacton the company's bottomline.
Thischapteropenedwitha discussionof the darkdaysof foodprocessingand
of primitivecleaning and hygienic practices. The scientificand technological
advances in cleaningfoodprocessingequipment, since1906,havealsobeen
noted. Perhaps the most importantand profoundadvances to date havebeenin
the areaof microbiology.Sanitarians and foodprocessors nowunderstand,
absolutely,the necessity of protecting theirbusinessesagainst the pernicious
impactof undesirablemicroorganismswithinthe foodprocessingenvironment.
There havebeenadvancesin otherareasrelated to cleaning as well. The
cleaningpower of watercontaining suspended nanoscale particles suchas
detergentsurfactantshas beenappreciatedfor many years. However,until
recentlyscientistshavenot fullyunderstoodthe details of howthis process
worked. Research in the area of nanofluidflow has greatly increased our
knowledgeof the mechanicsof how particlecontaining fluidsspreadout and lift
soilsoff a surface. The growth in the understanding of nanofluid flow(Wasan
and Nikolov, 2003)and its impacton soil removal, portendgreatopportunityfor
innovationin the area of detergent chemistry and the designof cleaning
compoundsfor the future. Thesescientific and technologicalbreakthroughswill,
again, providethe foodprocessing industrywiththe additionaltoolsnecessary
for supporting the safe mass production of foods for human use and
consumption.


28.8 Bibliography

ADAMS,M.R.andMOSS,M.O.1995,FoodMicrobiology, The RoyalSocietyof Chemistry,
Cambridge,England.
AMERICANPUBLIC HEALTH ASSOCIATION1985.StandardMethodsfor the Examinationof
Water and Wastewater, 16th edition. American Public Health Association,
WashingtonDC, USA.
ARIZONA DEPARTMENT OFHEALTHSERVICES 2003. Food Equipment Cleaning and
Sanitizing(www.hs.state.az.us/phs/oeh/fses/fecs_weq.htm).
BAKKA, R.L.1997.Makingthe RightChoice± Cleaners. Ecolab,Foodand BeverageDiv.,
St. Paul,MN,USA.
BATES,D.2003.Characteristicsof HighPowerUltrasound, Chicago,IL, USA.
BATES,D.2004.Ultrasoundin foodprocessingoperation.IFT/IFCConference, Sydney,
Australia.


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