Abstract
Whenever food is prepared, all food contact equipment and utensils must be cleaned and sanitized (see Chapter 4 on food safety and sanitation). The methods described here utilize EPA-approved sanitizing chemicals and adapt them to practical situations that can be adjusted for all applications, from industrial to home use.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 1996 Springer Science+Business Media Dordrecht
About this chapter
Cite this chapter
Vieira, E.R. (1996). Cleaning and Sanitizing Procedures. In: Elementary Food Science. Food Science Texts Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5112-3_26
Download citation
DOI: https://doi.org/10.1007/978-1-4757-5112-3_26
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-412-07961-0
Online ISBN: 978-1-4757-5112-3
eBook Packages: Springer Book Archive