Cleaning; starting point of every production process

H. van Bokhorst-van de Veen; H. Hayrapetyan; T.J. Verkleij

Cleaning; starting point of every production process

H. van Bokhorst-van de Veen, H. Hayrapetyan, T.J. Verkleij

Food Technology

Research output: Contribution to journal › Article › Professional

Abstract

It is always raining reports at the Dutch Food and Consumer Product Safety Authority (NVWA): Salmonella in meatloaves, smoked sausages and in basil spice spreaders, Listeria monocytogenes in frozen corn, allergens in products that do not belong there. So why do things go wrong so frequently? The answer can often be traced back to the incorrect implementation of cleaning and disinfection procedures. Back to basics.

Original language	English
Journal	Voedingsindustrie : vakblad
Publication status	Published - 15 Nov 2021

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https://vakbladvoedingsindustrie.nl/en/article/cleaning-starting-point-of-every-production-process

Cite this

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abstract = "It is always raining reports at the Dutch Food and Consumer Product Safety Authority (NVWA): Salmonella in meatloaves, smoked sausages and in basil spice spreaders, Listeria monocytogenes in frozen corn, allergens in products that do not belong there. So why do things go wrong so frequently? The answer can often be traced back to the incorrect implementation of cleaning and disinfection procedures. Back to basics. ",

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AB - It is always raining reports at the Dutch Food and Consumer Product Safety Authority (NVWA): Salmonella in meatloaves, smoked sausages and in basil spice spreaders, Listeria monocytogenes in frozen corn, allergens in products that do not belong there. So why do things go wrong so frequently? The answer can often be traced back to the incorrect implementation of cleaning and disinfection procedures. Back to basics.

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JO - Voedingsindustrie : vakblad

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Cleaning; starting point of every production process

Abstract

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