Hygienic design principles, relating to equipment as well as the relevant processes, are applied in Food and Beverage operations. This is done to allow for effective and efficient cleaning and disinfection regimes in order to minimize cross-contamination risks and manage food safety risks.
During this discussion, design criteria and factors affecting the application of validated cleaning and disinfection regimes, which belong to prerequisite programs (PRP), will be explored.
- What are the factors to consider during validations
- Qualification and Validation plans
- Optimization techniques
Don’t miss out on an insightful session on key areas of hygienic design in the dairy industry!