Drum cleaning machine disinfection

Drum cleaning machine disinfection

Filling, assembly, packaging and other operations should be carried out in a manner that prevents food from being contaminated:

Use quality control operations to identify and control critical control points during drum cleaner manufacturing; adequately clean and sanitize all food contact surfaces and food containers; use safe and reliable food containers and food packaging materials; provide physical protection from contamination , especially air pollution; use hygienic procedures.

Foods such as, but not limited to, dry mixes, nuts, intermediate moisture foods and dehydrated foods, which rely on the control of aw to prevent the growth of undesirable microorganisms, should be processed and maintained at a safe moisture content by:

Monitor the taste of the food; control the soluble solids/water ratio in the finished product;

Protecting the finished product from moisture by using a moisture barrier or other means that the Aw of the food does not increase to an unsafe level;

Food products, such as drum washing machines, but not limited to acidic and acidified foods, rely primarily on pH control to prevent the growth of undesirable microorganisms and should be monitored and maintained at a pH of 4.6 or lower by:

Monitoring the pH of the raw materials, processing the food, and finished food;

Controlling the amount of acid or acidified food added to the low-acid food of the drum cleaner;

If ice is used and in contact with the drum cleaner food, it must be made of drinking water and in a sanitary state;

The areas and equipment used to treat human food should not be used to treat non-human food grade animal feed or non-edible products unless it is not possible to contaminate human food; a coding system should be used to identify and isolate many potentially contaminated foods. In case, positive batch identification is allowed.

Records should be kept for more than two years for a period of time that exceeds the life of the product itself.