The overallaim whenconsidering and improving test methodsfor surface
cleanabilityis to use the information derivedfromthe development of the
system, whether novelor wellestablished,to ensurethat relevant and reproduc-
ible testingmethodsare employed.Results shouldconfirmthe hygienicstatus
and cleanability of the system, and helpto ensure the safety of the food
produced, and the process by which it is produced,for the consumer.
34.6 Sources of furtherinformationand advice
Some of the organizationsinvolvedwithdevelopment of test methods and
standardsare noted below. Thereare manyotherunitswhichundertake research
and development for industry.
∑ OECD(www.oecd.org). TheOrganisation for Economic Cooperationand
Development comprisesan association of countries withinterests in a number
of areasincluding biocides and hygiene.
∑ EHEDG (www.ehedg.org)European Hygienic Equipment Design Group,
whose objectiveis to provide safe and wholesomefoodand helpsustain a
positive imageof the foodindustry.
∑ IBRG (www.ibrg.org). The main objectives of the International
BiodeteriorationResearchGroupare in the fieldof test methoddevelopment
and workto investigate basicprinciples of biodeterioration. IBRG comprises
member organizations which develop testing methods for adoption by
standardbodies.
∑ JIS (www.jsa.or.jp) Japanesestandards
∑ ASTM(www.astm.org) Americanstandards
∑ BSI (www.bsi-global.com)British standards
34.7 Acknowledgements
The author wouldlike to thank Rob Boyd, DebbieRoweand KathrynWhitehead
for theirinvolvement withsome of the research underpinningthis paper,and for
the images.
34.8 References
ANON(1990)BS1124:Methodfor the assessmentof surfacetexture.Part2. General
informationand guidance,BritishStandardsInstitute,MiltonKeynes,UK.
ANON(2003).A methodfor the assessmentof in-placecleanabilityof foodprocessing
equipment. EHEDG,Chipping Campden, Campden and Chorleywood Food
ResearchAssociation.
ASKEWPD(2004),`Hygieniccontrol:assessingthe roleof antimicrobialsurfaces'in
Hygieniccoatingsand surfacesconferencepapers, Teddington,PaintResearch
568 Handbookof hygiene controlin the foodindustry