Description

Sets out effective practices for cleaning and sanitizing plant, equipment and premises in the meat processing industry. Discusses the principles of hygiene underlying the cleaning recommendations and practical factors which affect the application and efficacy of cleaning systems. A section on personal hygiene is included. Appendices provide information on water supply, effluent disposal, surfaces and their microbiological testing, and detergents and sanitizers.

Product Details

Edition:

1st

Published:

01/01/1987

ISBN(s):

0726247405

Number of Pages:

25

File Size:

1 file , 170 KB

Product Code(s):

10129577, 10129556, 10129590