Sets out effective practices for cleaning and sanitizing plant, equipment and premises in the egg handling and processing industry. Discusses the principles of hygiene underlying the cleaning recommendations and practical factors which affect the application and efficacy of cleaning systems. A section on personal hygiene is included. Appendices provide information on water supply, effluent disposal, surfaces and their micro-biological testing, and detergents and sanitizers.
Content history
Please select a variation to view its description.
