3. Hygiene in the meat industry
The implementation of cleaning and disinfection is based on the principle of the "definition of hygiene", with its three components:
physical cleanliness ;
bacteriological cleanliness ;
chemical cleanliness.
It requires industrial or craft operators to draw up a cleaning and disinfection plan, a document that enables :
set the objectives to be achieved, accurately determining the risks inherent in the type of product (as well as the severity and probability of occurrence);
define, for each surface and each piece of equipment, the frequency of cleaning, the products used, the procedures and the sequencing of operations
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Hygiene in the meat industry
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References
In Techniques de l'Ingénieur Traité Agroalimentaire
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