Cleaning and disinfection are essential parts of food manufacturing. Food-related illnesses can be very serious. The disinfection process won't work properly if surfaces aren't cleaned up.
Cleaning is affected by many things. The cleaner will need to work harder if it is left in contact with the equipment for too long. Most food substances dissolve more quickly when temperatures rise. It can also lower the concentration, time, and temperature requirements.
For better food production, you can look for the best food & water ozone sterilization online.
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Clean in Place (CIP) systems clean the interior surfaces of tanks and pipes by circulating the cleaning/disinfecting solution through the system. This eliminates the need for equipment to be disassembled.
The CIP method has other advantages. CIP can be automated, and workers do not have to be exposed to cleaning agents directly. Clean Out of Place (COP) requires equipment to first be disassembled. Equipment then needs to be placed into a tank that contains a circulating cleaning solution.
CIP cleaning food equipment involves cleaning, pre-rinsing and cleaning, rinse and acid rinse, disinfection.
There are two types of disinfection: thermal or chemical. Different organisms react to different chemicals and different concentrations.
The CIP system uses cold water for disinfection. CIP uses cold water to disinfect the surfaces. This is much faster than thermal disinfection.
Ozone, a broad-spectrum biocide that works against nearly all pathogens in food processing areas.