Equipment Cleaning, Sanitation, and Maintenance

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

The correct plant layout, selection of equipment for food processing, the cleaning and sanitation of the processing equipment and the processing plant, are the key factors to ensure food safety. Factors affecting cleaning and sanitization come from different aspects, including physical factors, chemical factors, biological factors as well as environmental factors. A combination of Hazard Analysis Critical Control Point (HACCP), Good Manufacturing Practices (GMP), and Sanitation Standard Operating Procedures (SSOP) serves as the foundation for the cleaning, sanitation, and maintenance of food processing facility and environment. This chapter summarizes the cleaning and sanitation mechanisms and detailed procedures applied in food processing plants, and the cleaning, sanitation, and maintenance of food processing equipment of representative categories.

Original languageEnglish (US)
Title of host publicationFood Engineering Series
PublisherSpringer
Pages333-353
Number of pages21
DOIs
StatePublished - Jan 1 2020

Publication series

NameFood Engineering Series
ISSN (Print)1571-0297

All Science Journal Classification (ASJC) codes

  • Food Science
  • Bioengineering
  • Mechanical Engineering
  • Process Chemistry and Technology

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  • Cite this

    Wang, X., Puri, V. M., & Demirci, A. (2020). Equipment Cleaning, Sanitation, and Maintenance. In Food Engineering Series (pp. 333-353). (Food Engineering Series). Springer. https://doi.org/10.1007/978-3-030-42660-6_13