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A method for assessing the in-place cleanability of food processing equipment | New available guideline
Now available in our catalogue
It has been 34 years since EHEDG published the first version of Guideline 2, which offers a complete description of the method for assessing the in-place cleanability of food processing equipment intended for closed processes. ‘Because of the expanding network of the Authorised Test Laboratories, we are faced with various climates and environments’, Andy Timperley, Co-Chair of the EHEDG Sub-Committee Certification, said. ‘With the enhancement of Guideline 2, we tried to make the method work at all these different locations'.
The document has been updated by the Sub-Committee Certification and includes the materials needed (e.g. microorganisms and substrates), the procedure for soiling and drying equipment, the procedure for cleaning, the procedure for applying agar to and incubation of the cleaned equipment for detection of remaining microorganisms - and finally the procedure for evaluating the results of the cleanability test.
