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J. M. STOUT, Sanitation, Kraft Foods, Inc., 801 Waukegan Rd., Glenview, IL 60025 Good sanitation in an industrial setting is based on sound scientific principles, common sense, and dedicated personnel. To ensure that biofilms are completely removed from the entire manufacturing asset, we must focus on the science of sanitation and utilize sanitary design from the outset. Every square inch of the processing equipment must be easily reachable, and the design must be robust enough for repeated disassembly and thorough cleaning, using chemical and mechanical means. All essential elements of biofilm removal in a largescale setting will be covered, with examples illustrating each step of the process.
Session 37, Biofilms in the food industry: Problems and solutions
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