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Guidelines for the hygienic design, selection and use of dry cleaning equipment 2003

 

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Assess the options for cleaning dry food production areas to ensure that the approaches chosen are both practicable and effective in ensuring good hygienic practice

This guide has therefore been produced to help both food companies and equipment manufacturers with this. It will help food industry personnel to select the most appropriate equipment for dry cleaning and to use it in the most effective way. It will also help cleaning equipment manufacturers with relevant aspects of good hygienic design and an appreciation of the constraints faced by food companies working with dry goods.

Written with the close involvement of both food companies and cleaning equipment manufacturers, it takes a practical stance on issues ranging from materials of construction, joints and surface finish, through wipes, scrapers, brushes and vacuum systems, to colour coding. Softcover: 41 pages (colour)

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