Sets out effective practices for cleaning and sanitizing plant, equipment and premises in the poultry meat 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 microbiological testing, detergents and sanitizers, and the microbiology of poultry processing.
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