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From course:

FS HN 420

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Question:

Factors to consider for effective sanitation: equipment

Author: Kate Jaros



Answer:

Can be a source of contamination, design should permit: - protection of food from contamination - easy cleaning and sanitizing - easy disassembly and clean in place (CIP) - no dead spots where microbes can accumulate - meat grinders/choppers/slicers/conveyor systems need more attention


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