[Production hygiene for quality assurance].

Abstract

Reliable hygienic conditions in food processing are necessary to exclude any risk for human health and to secure the supply with high quality products. In the processing plant are cleaning and disinfection of high importance. For comparative evaluation of these processes three characteristic values are introduced: The volume/surface ratio indicating the total available solution, the active substance/soil ratio indicating the chemical capacity, and the flow/reacting film ratio indicating the mechanical exchange frequency during the treatment. Some examples elucidate the correlations between plant and test conditions respectively. Means of improving plant hygiene and the possibilities of supervision and legislation to that purpose are discussed.