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[Devendra Kumar]

Food safety & Food Quality of final product is entirely depends upon our PROCESS Control.
How we can control & Monitoring our system..
Best way .... before start up the & close the plant CIP done adequately as per recommended five step or seven step & monitoring with final rinse water sample shall be tested in microbiology lab before start up the plant.
Sanitation process shall be done by eco-friendly chemicals like Hydrogen peroxide & combination of acetic acid ,you may be used silvicide before one startup the plant in water mist Fogging method,swap analysis shall be done. Final product shall be consistent Quality shelf life stability & secure To safe for human consumption.

[SQFconsultant]

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