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Issue 1/ 2014, article 10

Authors: Agnieszka Bilska

Title: ORGANIZATION OF WASHING AND DISINFECTION DURING THE PRODUCTION PROCESS IN MEAT INDUSTRY

Keywords: washing, disinfection, washing agents, disinfectants, washing methods, disinfection methods, organization of production process

Abstract:

Background: Washing and disinfection in the food industry are major operations, affecting safety and stability of final products and therefore they are critical point of the production process. The proper organization of this part of the process ensures significantly the efficiency of the whole process.

Methods: The paper presents the process of washing and disinfection as well as control methods to assess their efficiency in meat processing plants. Their properties and application of washing and washing and disinfecting agents were characterized. Requirements imposed on washing and disinfecting agents used in the food industry are reported.

Conclusions: It is essential to have knowledge on problems related to organization and optimization of cleaning process in order to properly organize the whole production processes in meat industry.

Full text available in in english in format: Adobe Acrobat pdf article nr 10 - pdf

Streszczenie w jezyku polskim Streszczenie w jezyku polskim.

Zusammenfassung in Deutsch Zusammenfassung in Deutsch.

For citation:

MLA Bilska, Agnieszka. "Organization of washing and disinfection during the production process in meat industry." Logforum 10.1 (2014): 10.
APA Agnieszka Bilska (2014). Organization of washing and disinfection during the production process in meat industry. Logforum 10 (1), 10.
ISO 690 BILSKA, Agnieszka. Organization of washing and disinfection during the production process in meat industry. Logforum, 2014, 10.1: 10.
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