Cleaning Methods

According to the Dairy Practice Council, the suggested cleaning method entails [4]-

• Step 1: Prepare the solution by pre-mixing the necessary quantity of cold water with a well-balanced alkaline circulation cleaning solution to create a concentration of 0.7 to 1.0 per cent.

• Step 2: Directly pour the pre-dissolved cleanser into the surge tank.

•Step 3: Circulate this alkaline cleaning solution while keeping the temperature at 175oF for 30 to 45 minutes.

Conclusion:

• In industrialised nations, the likelihood of food-borne illnesses and the occurrence of food product defects has decreased, but not entirely disappeared, thanks to the application of modern technology to food processing techniques and microbiological food safety regulations [2].

• On the other hand, modern food production and processing methods rely on using a variety of safe technologies for cleaning and sanitising the equipment to simultaneously maintain product safety, acceptability, and consistent quality from the point of production to the point of consumption.

• The main developments in the contemporary food industry are preventing human diseases spread by food, reducing finished product failure, and improving their quality [4].

• A good and prompt application of hygienic practices is crucial in developing a healthy food product because the modern food industry has developed to include a wide range of technological processing procedures and food products.