minimum effective cleaning approach to a
process cycle is a short cleaning time and less
effluent discharge from cleaning.
More mechanization and automation has
been developed for cleaning tasks to equip-
ment previously done by hand. Prior to CIP
cleaning, machines and storage equipment
were disassembled every production day and
hand-cleaned. After CIP cleaning was made
available, control was initially conducted
through a control panel with pushbuttons.
Increased automation has incorporated use of
an automatic panel with computer controlled
timers to provide automatic startup and cutoff
of cleaning, rinsing, and sanitizing. (Addi-
tional features of the CIP cleaning system
have been previously discussed in Chapter 11.)
One of the most important features of
hygienic design is the absence of crevices (nar-
row and deep cracks or openings) and pock-
ets (large cracks and openings) in the
construction of buildings and equipment.
Crevices frequently present greater cleaning
obstacles than do pockets because penetra-
tion and access are more of a problem.
Principles of Hygienic Design
Minimum standards should be adopted
when constructing or remodeling a fruit or
vegetable processing plant. Effective hygienic
design should incorporate the following
principles:
●Equipment should be designed so that
all surfaces in contact with the product
can be readily disassembled for manual
cleaning or CIP.
●Exterior surfaces should be constructed
to prevent harboring of soil, pests, and
microorganisms on the equipment, as
well as on other parts of the production
area, including walls, floors, ceilings,
and hanging supports.
●Equipment should be designed to pro-
tect food from external contamination.●All surfaces in contact with food should
be inert to reaction with food and under
conditions of use and must not migrate
to or be absorbed by the food.
●All surfaces in contact with food should
be smooth and nonporous to prevent
accumulation of tiny particles of food,
insect eggs, or microorganisms in micro-
scopic surface crevices.
●Equipment should be designed inter-
nally, with a minimum number of
crevices and pockets where soil particles
may collect.
The interior and exterior of the plant
should have the following sanitary features:
●Ledges and dirt traps should be avoided.
●Projecting bolts, screws, and rivets
should be avoided to reduce the accu-
mulation area for debris.
●Recessed corners and uneven surfaces
and hollows should be avoided to reduce
accumulation areas for debris.
●Sharp and unfilled edges should be
avoided to reduce debris accumulation
and microbial contamination.
●Proofing against pest entry through
double-door construction, heavy-duty
strips, and self-closing mechanisms is
essential.
Certain pitfalls should be avoided when a
processing plant is being built, expanded, or
renovated to minimize contamination from
external sources. Requirements may change
as technology advances. Thus, the layout
should reflect maximum flexibility and
accommodate existing systems that are com-
patible with the proposed plant. The follow-
ing points should be considered as a means
of reducing contamination:
●Adequate storage space should be pro-
vided for raw materials and supplies.
With inadequate storage space, contam-
ination from the packaging material ofFruit and Vegetable Processing Plant Sanitation 339