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  2. Sanitation Standard Operating Procedures - Wikipedia

    en.wikipedia.org/wiki/Sanitation_Standard...

    Food industry equipment should be constructed of sanitary design; however, some automated processing equipment by necessity is difficult to clean. An individual SSOP should include: [citation needed] The equipment or affected area to be cleaned, identified by common name; The tools necessary to prepare the equipment or area to be cleaned

  3. Food-grade lubricant - Wikipedia

    en.wikipedia.org/wiki/Food-grade_lubricant

    There is a 10 parts per million (ppm) limit for lubricant base oils (e.g., mineral oil) that can be present in food if incidental contact occurs. To get new food contact substances (FCSs) approved by the FDA, manufacturers must either submit a Food Contact Notification (FCN) filing or apply for a Threshold of Regulation (TOR) exemption.

  4. Tube cleaning - Wikipedia

    en.wikipedia.org/wiki/Tube_cleaning

    A mechanical tube cleaning system is a cleaning body that is moved through the tube in order to remove deposits from the tube wall. In the most simple case it is a matter of a brush that is moved in the tube by means of a rod or a flexible spring (device). In large-scale technology and industrial sector, however, several processes have ...

  5. Tube cleaning process - Wikipedia

    en.wikipedia.org/?title=Tube_cleaning_process&...

    On this Wikipedia the language links are at the top of the page across from the article title. Go to top.

  6. Clean-in-place - Wikipedia

    en.wikipedia.org/wiki/Clean-in-place

    A clean-in-place unit on display at the World of Coca-Cola in Atlanta. Clean-in-place (CIP) is an automated method of cleaning the interior surfaces of pipes, vessels, equipment, filters and associated fittings, without major disassembly. CIP is commonly used for equipment such as piping, tanks, and fillers.

  7. Aseptic processing - Wikipedia

    en.wikipedia.org/wiki/Aseptic_processing

    Equipment used in aseptic processing of food and beverages must be sterilized before processing and remain sterile during processing. [1] When designing aseptic processing equipment there are six basic requirements to consider: the equipment must have the capability of being cleaned thoroughly, it must be able to be sterilized with steam, chemicals, or high-temperature water, sterilization ...