DIN 10546:2022 Edition

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Food hygiene – Checking the effect of cleaning and disinfection on surfaces by means of rinsing procedures

Published By	Publication Date	Number of Pages
DIN	2022-03	12

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Categories: 67.020 - Processes in the food industry, DIN

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Description

This document specifies the principle, the requirements and the main fields of application of the rinsing process. Rinsing processes are used in various areas of food production as well as in the catering and mass catering. They are used to test the effect of cleaning and/or disinfection in areas which cannot be tested using the usual methods such as swabs and contact plate method due to their size, surface properties or accessibility. In particular, applications arise for the control of the cleaning and disinfection success of pipelines with regard to cleanliness, e. g. the removal of undesirable substances (allergens) and microbiological purity, e. g. in breweries, dairies, sauce production and dispense systems for draught beverages. In the food industry rinsing processes are also used to control small-particle pieces such as screws, nuts, etc.

Additional information

Published Code	DIN
Published By	Deutsches Institut für Normung
Publication Date	2022-03
Pages Count	12
Language	English
Descriptors	Cleaning, Cleaning effect, Definitions, Disinfection, Effects, Examination (quality assurance), Flushing procedures, Food control, Food hygiene, Food manufacturing processes, Food products, Foodstuff, Hygiene, Sampling methods, Specification (approval), Surface cleaning, Surfaces, Test performance, Testing, Wet cleaning
File Size	2.8 MB
ICS Codes	67.020 - Processes in the food industry

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DIN 10546:2022 Edition

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