Les guides techniques EHEDG en Anglais

In many areas the demand for self stable products is increasing. Microbial product contamination limits the shelf life of sensitive products which are not protected by any preservatives or stabilised by their formulation through e.g. low water activity, low pH, alcohol level, or by their packaging environment. Products which fail this inherent protection must be sterilised as well as the packaging materials [1]. In consequence, the equipment must be cleanable and sterilisable to keep sterility. Cleanability of equipment is a prerequisite for adequate sterilisation. Micro-organisms which are protected by product residues or biofilms are very difficult or impossible to inactivate. The same applies to process areas if they can result in a re-contamination risk. Basic requirements for cleanability are pointed out in several EHEDG guidelines. This guideline is intended to describe the basic demands for equipment and process areas for aseptic food manufacturing