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There are multiple variables that go into design and manufacturing of a reliable and safe CIP system for food processing. This presentation provides an in-depth analysis of the most common CIP problems, helps identify most typical root causes and offers ready-to-apply solutions.

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The following guidance shall be used by the CCE when performing TPV evaluations and provides guidance on appropriate unique model number designations.

Strong demand for modern hygienic equipment across all segments of the food processing industry produced a record year for demand for new 3-A Symbol authorizations and other voluntary certificates in 2018.

Capital Investment, when amortized, is a small contributors to Cost of Goods Sold but has a significant leverage effect on other components of COGS.

Surface disinfection through UVC irradiation is a reliable and environmentally compatible alternative to chemical methods. This presentation covers such topics as UV radiation basics, use of UV for disinfection purposes in a variety of food processing applications, and results of testing.

Biofilm is a considerable challenge in operating CIP systems. These research findings are focused on the influence of ozone concentration on the rate of biofilm cleaning and sanitation and present methods to determine the water efficiency of the ozonated CIP system.

Ensuring food safety is impossible without at least some fundamental understanding of food microbiology. The presentation covers the basics of food microbiology and provides highly practical information on microbiological validation and verification of Hygienic Design, as well as goes over the current food trends in relation to hygienic design.

The following guidance shall be used by the CCE when performing TPV evaluations. This guidance is effective immediately upon receipt and shall be used until revoked or included in an up-date of the TPV Manual. This guidance is to improve the usefulness of the certificates issued under the Replacement Parts and System Components Qualifications program (RPSCQC) and the 3-A Process Certification program

A pump is the heart of any food equipment and requires proper maintenance to remain operational. The presentation goes over possible causes of pump failure, as well as preventive or corrective maintenance.

Ready-to-eat food is a common source of listeriosis. This presentation provides scientific data behind microorganisms than can contaminate food and provides data on practical and feasible control strategies to reduce Salmonella and L. monocytogenes in retail produce environments and to reduce cross-contamination.