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Basic Principles of Cleaning and Disinfection in Food Manufacturing | New available guideline
Available now in our catalogue
The intent of cleaning is to remove contaminants from food and beverage contact and splash zone surfaces. Once a surface has been successfully cleaned, then a disinfection step may be required. EHEDG Guideline 50 offers guidance on soil characteristics, wet and dry-cleaning methods, and disinfection methods. It also helps designers and manufacturers of hygienic entities to understand the needs of end-users. Watch the interview with the Chair of the EHEDG Working Group Dirk Nikoleiski (CFS).
