Les guides techniques EHEDG en Anglais

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.
The degree of cleanliness is based on the removal of a “soured milk soil” containing bacterial spores and is assessed by evaluating the number of spores remaining after cleaning with a mild detergent. 
The method is intended as a screening test for hygienic equipment design and is not indicative of the performance of industrial cleaning processes (which depend on the type of soil).