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|Doc 2: A method for assessing the in-place cleanability of food processing equipment (third edition, July 2004)|
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To facilitate the design, testing and maintenance of hygienic food processing equipment, it is important to be able to assess the relative cleanability of various components of the equipment using standardised test procedures. This paper describes a standard test procedure for assessing cleanability. It is designed to indicate areas of poor hygienic design of equipment in which product or micro-organisms are protected from the cleaning process. It can also be used to compare the in-place cleanability of different equipment designs. The method is based on comparing (in the laboratory) the cleanability of a test item with that of a straight piece of pipe.
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