Establishing zones within the food processing facility is an important technique for reducing the likelihood of cross-contamination.
The most obvious way to increase the force in a processing line cleaned by clean-in-place systems is to increase the volumetric flow rate.
As warm, wet environments encourage bacterial growth, the proper sanitation of processing equipment is crucial.
Here are a few tips to best-practice approaches in using CIP and COP systems to their fullest potential as process control measures.
Besides risk identification and management through HAACP, beverage safety is dependent on fundamental protection in both the formulation and processing stages.