Hygienic Principles in Food Industry

Many production environments have an expectation of cleanliness that exist to protect consumers from the spread of harmful bacteria and disease, or to guard against allergens. Some hygienic environments manage this by keeping areas separated into clean rooms, or by strict control of entry into an area. Other hygienic environments involve aggressive wash down routines using high-pressure rinsing and caustic detergents.

The goal of this webinar is to provide you with the tools to evaluate and define what constitutes a "suitable for wash down" or "hygienically designed" production equipment. That is to ensure compliance with your hygiene regimes, boost productivity by minimizing cleaning time, and avoid wastage due to cross contamination