The equipment and containers are desired to be physically clean, dry, smooth surface and free from dirt and unsafe bacterial load to prevent occurrence of any sort of food and health hazard in milk and its products during handling and processing.Execution of cleaning and sanitization by using improper methods, material and frequency may result hazardous because of the presence of residual foreign matter,chemicals/ detergents, oil/grease and excessive microbial load in food. The particularity of selection of methods and chemicals depends upon the various considerations like effectiveness, cost, safety in handling, cleaning time, compactness,provision for dismantling and shape/size of equipment/container.
As a standard preparatory step, each and every equipments and container to be used in processing and handling operations need cleaning and sanitization before hand. This is also customary to follow the cleaning & sanitizing after flushing of emptied container/completed process. This reduces cleaning efforts as residues get loosened quickly.
Food hygiene and safety defined, as “all measures necessary to ensure the safety, soundness and wholesomeness of food at all stages from beginning to its final consumption.”
Safe Food may be defines as “a product, which is free of microbial, chemical or physical hazards”
Above definitions inter-relate food hygiene and safety aspects. The food safety is the legal, moral and economic responsibility of manufacturer. It gives a good business by creating reliability and faith in the market. Effective cleaning and sanitization reduce the chances of physical, chemical and microbiological contamination and as such considered to be very essential preliminary process in the dairy plant.
As a standard preparatory step, each and every equipments and container to be used in processing and handling operations need cleaning and sanitization before hand. This is also customary to follow the cleaning & sanitizing after flushing of emptied container/completed process. This reduces cleaning efforts as residues get loosened quickly.
Food hygiene and safety defined, as “all measures necessary to ensure the safety, soundness and wholesomeness of food at all stages from beginning to its final consumption.”
Safe Food may be defines as “a product, which is free of microbial, chemical or physical hazards”
Above definitions inter-relate food hygiene and safety aspects. The food safety is the legal, moral and economic responsibility of manufacturer. It gives a good business by creating reliability and faith in the market. Effective cleaning and sanitization reduce the chances of physical, chemical and microbiological contamination and as such considered to be very essential preliminary process in the dairy plant.
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