BS 4285-4-1991 Microbiological examination for dairy purposes - Methods for assessment of hygienic conditions《乳品微生物检验 第4部分 卫生状况评定方法》.pdf
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1、BRITISH STANDARD BS4285-4: 1991 Microbiological examination for dairy purposes Part4: Methods for assessment of hygienic conditions NOTEIt is essential that Parts0 and1, and appropriate Sections of Parts2 and3, which are published separately, are read in conjunction with this Part.BS4285-4:1991 This
2、 British Standard, having been prepared under the directionof the Agriculture and Food Standards Policy Committee, was published under the authority of the Standards Board and comes into effect on 30 April 1991 BSI 04-1999 The following BSI references relate to the work on this standard: Committee r
3、eference AFC/14 Draft for comment90/51790DC ISBN 0 580 19344 6 Committees responsible for this British Standard The preparation of this British Standard was entrusted by the Agriculture and Food Standards Policy Committee (AFC/-) to Technical Committee AFC/14, upon which the following bodies were re
4、presented: AFRC Institute of Food Research Association of British Preserved Milk Manufacturers Association of Public Analysts British Food Manufacturing Industries Research Association Campden Food and Drink Research Association Dairy Trade Federation Department of Trade and Industry (Laboratory of
5、the Government Chemist) Joint Committee of the Milk Marketing Board and the Dairy Trade Federation Milk Marketing Board Milk Marketing Board for Northern Ireland Ministry of Agriculture, Fisheries and Food Public Health Laboratory Service Scottish Milk Marketing Board Society for Applied Bacteriolog
6、y Society for General Microbiology Amendments issued since publication Amd. No. Date CommentsBS4285-4:1991 BSI 04-1999 i Contents Page Committees responsible Inside front cover Foreword ii 1 Scope 1 2 General considerations 1 3 Inspection procedures 1 4 Preparation and use of swabs and rinses 2 5 Ca
7、lculation and expression of results 4 6 Test report 4 Appendix A Palins test for the presence of residual chlorine 5 Appendix B Assessment of the hygienic condition of road tankers 5 Appendix C Assessment of the hygienic condition of milk bottles and cartons 6 Appendix D Assessment of the hygienic c
8、ondition of plant and equipment 6 Appendix E Assessment of the hygienic condition of farm dairy equipment using rinse techniques 7 Appendix F Surface areas 9 Table 1 Guide to interpretation of results of Palins test 5 Table 2 Approximate surface areas of items of milking equipment 10 Publications re
9、ferred to Inside back coverBS4285-4:1991 ii BSI 04-1999 Foreword This Part of BS4285 has been prepared under the direction of the Agriculture and Food Standards Policy Committee. It supersedes2.1, 2.2, 2.3, 2.4, 2.5, C.1, C.2, C.3, C.4, C.5 and Tables 2 and 3 of BS4285:1968, which is withdrawn. A Br
10、itish Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a fr
11、ont cover, an inside front cover, pages i and ii, pages1 to12, an inside back cover and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on theinside front cover.BS4285-4:1991 BSI 04-1999 1 1 Sco
12、pe This Part of BS4285 describes methods for assessing the hygienic status of plant and equipment after cleaning and disinfection. The methods described are appropriate for farm dairy equipment, milk tanks, milk collection tankers, containers for milk, milk processing equipment and general items of
13、equipment used in dairies. NOTEThe publications referred to in this standard are listed on the inside back page. 2 General considerations 2.1 In general, a cleaning control procedure should comprise the following components. a) A general inspection should firstly be carried out. This may include a v
14、isual examination, checks involving smell and touch, chemical and/or physical analysis of residues, corrosion,etc.,examination of records and checks for equipment malfunction. b) A microbiological examination should form part of the routine monitoring of the hygienic status of plant and equipment un
15、less a general inspection (seea) above) renders this superfluous. This may involve swabbing or rinsing of plant and/or sampling first product through the plant after the cleaning and disinfection cycle is complete. This latter process of indirect assessment of the hygienic status of plant may be the
16、 only practicable method depending on the nature of the plant to be assessed or it may be the more straightforward and thus the preferred method for use initially. 2.2 Sampling for microbiological examination should only be carried out by personnel experienced in sampling for this purpose. CAUTION.
17、Attention is drawn to the Health and Safety at Work etc.Act1974, and the need for ensuring that procedures described in this standard are carried out with suitable precautions. 2.3 Samples should be accompanied by information which identifies the nature of the samples together with the place, date a
18、nd time of sampling including any batch details and the name and designation of the sampling personnel. When appropriate, it should also include any relevant conditions or circumstances (for example, the condition of the product containers and their surroundings, temperature and humidity of the atmo
19、sphere, method of sterilization of the sampling equipment, whether a preservative substance has been added 1)to the samples), and any special information relating to the equipment or product being sampled, for example difficulty in achieving homogeneity of the product. 3 Inspection procedures 3.1 An
20、 immediate and important impression of the cleanliness of a production line in a dairy plant can be obtained by visual inspection of the accessible parts of a plant. Colour changes, greasy residues, powder or thin, hard films indicate inadequate detergents and/or inadequate time/temperature combinat
21、ion for the circulation of cleaning solutions and/or an inadequate final rinse. More substantial residues of product may indicate poor training or discipline of cleaning personnel and/or inadequate circulation and/or leaking valves. Incomplete drainage of equipment increases the risk of contaminatio
22、n of product with chemicals and microorganisms. 3.2 Visual inspection may be carried out using an ordinary flashlight or by ultraviolet light. Among many other confirmatory tests the following may be applied to the surface under examination: a) absence of signs of fluorescence when the surface is ca
23、refully inspected with long wavelength(340nm to380nm) ultraviolet light; b) presence of a film or residues on improperly cleaned equipment demonstrated by using a sterile spatula to scrape the surface carefully; c) presence of soiling on an improperly cleaned surface demonstrated by discolouring of
24、a piece of clean disposable muslin or tissue paper wiped over the inside of a milk can or over metal surfaces of other equipment. 3.3 At regular intervals, heat exchanger plate packs, product pumps and valves should be opened and seals and rubbers inspected, especially if products with a high viscos
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