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Cleaning and disinfection of food factories: a practical guide (Second edition) 2020


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Ensure that your factory is cleaned to the highest possible standard by planning when and how to clean and which cleaning chemicals to use

Since Campden BRI published the first edition of Guideline 55 in 2008 new controls have been introduced concerning cleaning and disinfection as well as the requirement for a hygiene management system and new cleaning chemicals and techniques.

This guideline has been updated, in collaboration with industry, in light of the many changes since 2008. Practices related to the removal of allergens, eliminating Coronavirus from a factory and environmental impacts are considered.

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