Cleaning dry production areas – new guide from CCFRA

Citation

(2004), "Cleaning dry production areas – new guide from CCFRA", Nutrition & Food Science, Vol. 34 No. 2. https://doi.org/10.1108/nfs.2004.01734bab.022

Cleaning dry production areas – new guide from CCFRA

A new guide from CCFRA will help food companies to clean dry goods areas to best effect. It will also help manufacturers of equipment used to clean dry areas to appreciate the particular cleaning constraints faced by dry goods companies and to adopt the principles of good hygienic design for their equipment.

Good hygiene is essential in preventing end-product contamination, but can be particularly difficult to maintain in dry goods areas where traditional wet cleaning approaches can cause problems. Guidelines for the hygienic design, selection and use of dry cleaning equipment (CCFRA Guideline No. 44) addresses these difficulties. Written with the close involvement of the food industry and cleaning equipment manufacturers, it is printed in full colour to emphasise the specific design features and the value of colour coding of cleaning equipment. It works through the different approaches to cleaning dry areas, commenting on the benefits, limitations and hazards of different systems, as well as pointing out examples of good and poor hygienic design.

For further details contact: Mrs Sue Hocking, Publications Officer. Tel: +44(0)1386 842225; E-mail: pubs@campden.co.uk; Web site: www.campden.co.uk