Abstract
Until comparatively recently manufacturers have concerned themselves almost exclusively with the mechanical design and operational requirements of food processing equipment and have tended to neglect hygiene considerations. Equipment should be designed and constructed so that cleaning, maintenance and inspection are facilitated. Parts of the equipment that come into contact with food should be capable of being easily dismantled, (unless clean-in-place systems are being considered), thoroughly cleaned and, if necessary, sterilized. Equipment should protect the food from both external and internal contamination as well as perform the function for which it was originally designed.
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© 2000 Springer Science+Business Media New York
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Forsythe, S.J., Hayes, P.R. (2000). Design of food processing equipment. In: Food Hygiene, Microbiology and HACCP. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5254-0_7
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DOI: https://doi.org/10.1007/978-1-4757-5254-0_7
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