BS 5305-1984 Code of practice for cleaning and disinfecting of plant and equipment used in the dairying industry《乳品工业工厂与设备的清洁和消毒实用规程》.pdf
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1、BSI Bao BSX5305 84 Lb24bh7 00b3570 L BS 5305 : 1984 UDC 637.1 .O2 : 614.48 British Standards Institution. No part of this publication may be photocopied or otherwise reproduced with however the latter have been retained in connection with UHT plants to describe the process intended to destroy or rem
2、ove living organisms. Compliance with a British Standard does not of itself confer immunity from legal obligations. BSI BS*5305 84 m Lb24bb 00b3592 5 m BS 5305 : 1984 Contents Page Foreword Inside front cover Committees responsible Back cover Code of practice Section one. General 1 Scope 2 Definitio
3、ns Section two. Detergency and detergents 3 Fundamentals of cleaning process 4 Raw materials for detergents 5 Formulation and selecton of detergents Section three. Disinfection and chemical agents 6 Fundamentals of disinfecting processes 7 Types of disinfecting and chemical agents 8 Formulation of d
4、etergent/disinfectants 9 Selection of disinfecting agents and detergenddisinf ectants Section four. Management of cleaning and disinfecting products 10 General 11 Hazards in transport and use of chemicals used in cleaning and disinfecting processes Section five. General introduction to cleansing ope
5、rations 12 Types of soil 13 Micro-organisms on surfaces and the effects 14 Plant and equipment to be cleansed 15 Examples of equipment requiring special of disinfecting agents treatment Section six. Cleaning and disinfecting operations at the dairy farm 16 General 17 Milking machine cleaning and dis
6、infecting 18 Refrigerated farm bulk milk tanks 19 Plate or tubular coolers 20 In-line milk filters 21 Milk meters 22 Milk bottles 23 Milkcans 24 Tables, shelves, etc. processes Section seven. Cleaning and disinfecting operations at the processing dairy 25 General 26 Milkcans 27 Pumps and pipelines 2
7、8 Cotton filter cloths 3 3 4 4 6 8 8 12 13 15 15 16 16 16 17 25 25 27 28 28 28 28 29 29 30 30 30 31 29 Heat exchangers 30 Batch-type holding plants 31 Evaporators 32 Homogenizers 33 Storage and transport tanks 34 Bottle-washing machines 35 Water softeners 36 Milk bottles 37 Milk bottle crates 38 Con
8、tainer-filling machines Section eight. Cleaning and disinfecting operations for butter-making and butter-packing equipment 39 General 40 Heat exchangers 41 Separators 42 Cream pasteurizers and vacuum treatment plants 43 Pipelines for cream 44 Cream storage tanks 45 Continuous butter-makers and butte
9、r-reworkers 46 Butter churns 47 Transfer trolleys and preparation tables 48 Extruders and packing machines 49 Blenders 50 Shivers 51 Wire cutters, rubber gloves and utensils Section nine. Cleaning and disinfecting operations for cheese-making and cheese-packing equipment 52 Cheese-starter vessels 53
10、 Cheese-milk pasteurizers 54 Pipelines to cheese vats 55 Cheese vats 56 Curd coolers and mechanical drainers 57 Curd mills, mechanical mixing drums and pre-moulders 58 Curd conveyors 59 Traditional moulds and presses 60 Large-scale and continuous cheese-making equipment 61 Cheese cloths 62 Mixers, r
11、akes, curd knives, salters and similar ancillary equipment 63 Cheese store 64 Whey disposal channels 65 Miscellaneous equipment Section ten. Cleaning and disinfecting operations for processed cheese-making and processed cheese- packing equipment 66 General 67 Cheese-cleaning rooms 68 Cheese-grinding
12、 rooms 69 Emulsifying.salt-dispensing rooms 70 Cheese-processing rooms Page 31 34 34 35 37 38 38 39 40 40 43 43 43 43 43 43 44 44 45 45 46 46 46 47 47 47 47 48 48 48 48 48 49 49 49 49 49 50 60 50 51 51 1 BSI BSx5305 84 W L624bb 0063573 i W BS 5305 : 1984 Section eleven. Cleaning and disinfecting ope
13、rations for yogurt-making and yogurt-packing equipment 71 General 72 Yogurt-milk storage vessel 73 Meat exchangers 74 Homogenizers 75 Culture, fermenting and fruiting vessels 76 Cans and lids 77 Pumps and pipelines . 78 Yogurt bottle-filling and carton-filling and applng machines 79 Yogurt-starter v
14、essels Section twelve. Cleaning and disinfecting operations for ice cream equipment 80 General 81 Soft-serve ice cream and chilled shakes 82 Factory-manufactured ice cream Page 52 52 52 52 52 52 52 52 52 53 53 53 Section thirteen. Cleaning and disinfecting operations for plant and equipment used in
15、the production and transport of concentrated milk and dried milk 83 General 84 Evaporators 85 Concentrated milk coolers 86 Homogenizers and high pressure pumps 87 Drying plant feed balance tanks and pipellnes 88 Concentrated milk transport tankers 89 Frequency of cleaning and disinfecting evaporator
16、s and associated equipment 90 Spray drying plant 91 Roller drying plant 92 Cold air powder transport systems 2 Tables 1 Surface-active agents 2 Chemical disinfecting agents 3 Suitability of detergents and chemical agents related to materials of construction 4 Guide to procedures recommended for disi
17、nfecting dalry plant and equipment Page 57 57 57 57 57 57 57 58 58 58 5 6 18 21 BSI BS*5305 84 m Lb24bb Section one. General 1 Scope This British Standard describes procedures for cleansing, .e. cleaning and disinfecting, of plant and equipment used in the dairying industry. It covers the use of det
18、ergents, disinfectants and combined detergents/disinfectants. Although reference is made to certain precautions, this .standard does not contain specific or comprehensive advice on health and safety precautions and further advice should be sought as appropriate. NOTE 1, Attention is drawn to BS 5226
19、 which provides further details concerning cleaning and disinfecting of milking machine installations. NOTE 2. The titles of the publications referred to in this standard are listed on the inside back cover. 2 Definitions For the purposes of this British Standard the following definitions apply. 2.1
20、 approved chemical agents. Disinfecting agents or detergent/disinfectants approved jointly for use in England and Wales* by the Minister of Agriculture, Fisheries and Food and the Secretary of State for Social Services and the Secretary of State for Wales under regulation 27(6)(aI of the Milk and Da
21、iries (General) Regulations 1959. The list of approved chemical agents is revised periodically. 2.2 available chlorine. The quantity of chlorine equivalent to the oxygen released when the chlorine-containing disinfecting agent is completely decomposed to chloride and oxygen. NOTE. The use of the ter
22、m available chlorine is confined in practice to liquid hypochlorites and solid chlorine-releasing agents in which the disinfecting action follows a ready hydrolysis to hypochlorous acid and its subsequent decomposition to chloride and oxygen. 2.3 buffering. Stabilizing the pH value of a solution. 2.
23、4 chilled water. Clean water at a temperature of less than 5 C. 2.5 cleaning. The process of removing soil. 2.6 cleansing. As in various milk and dairies legislation, a combination of cleaning and disinfecting processes. 2.7 clean water. Water that, at the point of use, is of a quality sufficient to
24、 comply with the classification set out 00b3594 9 BS 5305 : 1984 Code of practice. Section one in Section 4, Standards of Bacterial Quality, of Reports on Public Health and Medical Subjects No. 71*. NOTE. In the case of small rural supplies, if bacteriological examination of samples repeatedly shows
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