Validation of the Clean in Process (CIP) Sanitization of Freezer Equipment Used in Ready - to - Cook Applications
Validation of the Clean in Process (CIP) Sanitization of Freezer Equipment Used in Ready - to - Cook Applications
1 PagesRevA/July 2013 www.datapaq.com SUCCESS STORY 98 VALIDATION OF THE CLEAN IN PROCESS (CIP) SANITIZATION OF FREEZER EQUIPMENT USED IN READY-TO-COOK APPLICATIONS KEY FACTS Customer’s End Product Sausage and burgers Max Temperature Reached Cooking 150 to 260°C (300 to 500°F) Freezing -18 to -30°C (0 to -20°F) Sanitization 74°C How can I validate the “CIP” thermal sanitization of processing equipment, such as spiral
