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Aug 6th, 2022
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How to Clean design in the Dietary Requirements

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hello everyone today im going to talk to you about the hygienic design of equipment with the food industry and why its important and what is hygienic design well according to eh which is a european hygiene engineering design group her unit design refers to design selection of materials and surface roughness that satisfy strict standards for cleanliness and are used in the food or pharmaceutical industries basically it covers everything that can be used to make equipment that will be used within the food industry and that complies with the legislation what does it cover it covers um surfaces both food and non-food contact and their anticipated operating conditions the materials they need to be absorbent or not and non-toxic without having to be dismantled cleanable either clean out of place or clean in place cop or cip they need to prevent the ingress and or growth of microorganisms or reduce the risk of contamination by microorganisms with pests its the ingress of it or infestation

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Food handlers personal hygiene tips dry your hands with a clean towel, disposable paper towel or under an air dryer. never smoke, chew gum, spit, change a babys nappy or eat in a food handling or food storage area. never cough or sneeze over food, or where food is being prepared or stored.
separate raw and cooked; cook thoroughly; keep food at safe temperatures; and. use safe water and raw materials.
Principle 1: Cleanable to a Microbiological Level. Principle 2: Equipment Must Be Made of Compatible Materials. Principle 3: All Areas of the Equipment Must Be Accessible for Inspection, Maintenance, Cleaning, and Sanitizing. Principle 4: Equipment Is Designed to Prevent Product or Liquid Collection.
Food Processings Cleanrooms are controlled spaces designed to keep out air contaminants of a certain level. Cleanrooms keep air pollutants controlled during manufacturing and operations in industries like E-liquids, science and technology, healthcare, as well as food production.
Generally accepted principles of sanitary design of food facilities include the use of hygienic construction materials, hygienic zoning, appropriate layout, pest prevention, sanitary insulation of piping, and the installation of chemical and wear-resistant floors.
In terms of sanitary design, all food contact surfaces should be: smooth; impervious; free of cracks and crevices; nonporous; nonabsorbent; non-contaminating; nonreactive; corrosion resistant; durable and maintenance free; nontoxic; and cleanable.
Selected Hygienic Design Criteria and Requirements Equipment must be designed to be self-drainable to make it possible to remove all residues of products and chemicals. To be cleaned without difficulty, surfaces must be smooth and free from crevices, sharp corners, protrusions, and shadow zones.
Hygienic design refers to designing all components of food processing machinery in order to facilitate cleaning and reduce the risk of contaminating food products with biological, chemical or physical hazards.

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