Factory cleaning

Citation

(2008), "Factory cleaning", Nutrition & Food Science, Vol. 38 No. 5. https://doi.org/10.1108/nfs.2008.01738eab.019

Factory cleaning

Article Type: Food facts From: Nutrition & Food Science, Volume 38, Issue 5.

A new guide from CCFRA will help companies ensure that their factories are cleaned to the highest possible standard by planning when and how to clean and which cleaning chemicals to use.

Ensuring that factories are cleaned and disinfected effectively and in a timely manner is a fundamental prerequisite in the production of safe and wholesome foods. This involves decisions on when to clean, how to clean and what chemicals to use, in order to remove physical, chemical and microbiological contaminants. Although advice has been available from different sources on individual aspects of cleaning, a new guideline from CCFRA finally brings all of the issues together in one document. Cleaning and disinfection of food factories: a practical guide (Guideline 55) addresses the importance of cleaning, management responsibilities and basic principles, before discussing the chemicals required, the many types of cleaning techniques, and the timing and frequency of cleaning. It also looks at the setting of targets, ways of ensuring that the agreed strategy is carried out and how to assess the effectiveness of that strategy.

Further details are available CCFRA's on-line bookstore www.campden.co.uk