Janssen F Series, Руководство по эксплуатации

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12.1 Qualifications of personnel
The cleaning of the machine must be
carried out by a cleaning specialist or
a person with appropriate instruction
and training, taking into account the
hygienic requirements in the food
industry.
12.2 Requirements and safety
The food to be processed must be in
flawless hygienic condition and free
from undesirable residues of cleaning
and disinfecting agents. Furthermore,
the cleaning and disinfecting agents
must be environmentally friendly.
Before cleaning, the machine
must be disconnected from the
power supply by pulling the
mains plug!
12 Cleaning after shutdown
In the baking industry, products are
generally baked at high temperatures
and are less susceptible to microbio-
logical hazards. You should therefore
focus on environmentally friendly
processes and agents and reduce the
use of cleaning and disinfecting
agents as much as possible.
"Cleaning" and "disinfection" are
defined as follows according to DIN
10516:
Cleaning:
Cleaning is the removal of unwanted
substances (e.g. food residues,
deposits) from rooms, systems and
equipment in aesthetic, hygienic and
sensory terms.
Disinfection:
Disinfection is the process of killing
micro-organisms to a level that is
neither injurious to health nor impairs
the quality of the food.
According to Regulation (EC) 852/2004
Article 1 a) on food hygiene, the
responsibility for the production of
safe food lies with the business
conducting the production.
The following basic principles should
be followed:
Only disinfect where cleaning is
not sufficient.
Solvents and cleaning agents
must not come into contact with
hot surfaces!
Avoid cleaning agents that
unnecessarily pollute the
environment and/or lead to
residues in the food.
It is imperative that you observe
the shelf life of the agents used!
Dedicate sufficient time to
cleaning!
Ensure that the product is
thoroughly dried after cleaning to
prevent the formation of germs!