Surface Sanitation in Food Manufacturing: Clean-In-Place, Clean-Out-of-Place, and Environment
Encyclopedia of Food Safety, Vol: 1-4, Page: 726-731
2024
- 1Citations
- 8Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Book Chapter Description
Surface sanitation in food manufacturing environments can be accomplished through a variety of methods including clean-in-place (CIP), clean-out-of-place (COP), and environmental sanitation approaches. Sanitation is essential to removing foodborne pathogens and allergenic residues from surfaces. In this article, the different kinds of surface sanitation activities commonly deployed across diverse food plants will be discussed. Fundamental aspects that underpin all effective surface sanitation efforts will be explored. Finally, physical characteristics of the surface itself and how they increase or decrease the difficulty of surface sanitation will be described.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/B9780128225219001313; http://dx.doi.org/10.1016/b978-0-12-822521-9.00131-3; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85191909949&origin=inward; https://linkinghub.elsevier.com/retrieve/pii/B9780128225219001313; https://dx.doi.org/10.1016/b978-0-12-822521-9.00131-3
Elsevier BV
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