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Hygienic design and test methods
Author(s) -
LELIEVELD H L M
Publication year - 1985
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1985.tb00532.x
Subject(s) - standardization , production (economics) , process (computing) , test (biology) , risk analysis (engineering) , manufacturing engineering , engineering , construction engineering , business , process engineering , forensic engineering , computer science , biology , operating system , paleontology , economics , macroeconomics
Plant design has a major influence on the production of safe and unspoiled food. Hygienic design principles such as smooth surface and absence of crevices and dead spaces should be taken into account when designing process lines. Therefore the hygienic characteristics of equipment (cleanability, sterilizability, etc) must be known. Standardization of methods of testing the hygienic characteristics of equipment would greatly benefit both equipment manufacturers and food processors. It is suggested that a committee should be formed to draft such standards.