While food is an indispensable source of nutrients for humans, it is also a source of microorganisms, especial milk products. Dairy products are nutrient rich food products, which, if improperly processed, are capable of transmitting disease organisms to consumers. Therefore, sanitation in dairy plant is very important to the wholesomeness and safety of product. An effective sanitation program can improve product quality and shelf life because the microbial population can be reduced, protect human health and environment, increase costumer’s belief in manufacturer.

Cleanliness of surfaces, training of personnel, as well as good manufacturing and design practices are important in combating hygiene problems in the food industry. In this seminar, we present about sanitation in milk plant, including: regulation, methods and process of cleaning. We really appreciate Associate Professor Dr. Le Van Viet Man to help us get knowledge about milk and product from milk. Although we try the best to finish this seminar, making mistakes is unavoidable, thus, we hope that we’ll receive good advices from you to complete our topic.

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Contents

PREFACE

I. Overview about sanitation in food plant

1. Sanitation

2. Importance of sanitation

2.1. General food plant

2.2. Dairy plant

II. Sanitation in dairy plant

1. Personel

1.1. Personal hygiene

1.2. Hand washing

2. Sanitation agents

2.1. Thermal

2.2. Steam

2.3. Hot water

2.4. Radiation

2.5. Chemical Satizers

2.6. Enzymatic cleaning

3. Equipment

3.1. Mechanical Abrasives

3.2. Water Hoses

3.3. Brushes

3.4. Scrapers, Sponges, and Squeegees

3.5. High-Pressure Water Pumps

3.6. Low-Pressure, High-Temperature Spray Units

3.7. High-Pressure Hot-Water Units

3.8. Steam Guns

3.9. Portable High-Pressure, Low-Volume Cleaning Equipment

4. Sanitation methods

4.1. Regulation and process of cleaning and disinfecting

4.2. Cleaning process in the dairy plant’s areas

5. Biofilms, formation, developemt, and control

5.1. Introduction

5.2. Bacterial biofilm development

5.3. Detection

5.4. Treatment options

REFERENCES

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Supervisor: As.Pro. Le Van Viet Man

Students:

Ho Chi Minh City University of Technology

Faculty of Chemical Engineering