Elaboración y aplicación del programa higiénico-sanitario de una planta piloto de leche y productos lÁcteos

Elements are given to be considered to achieve an adequate controlled cleaning procedure in dairy plant for the elaboration of yogurt, ice cream and cheeses, considering its production installations the points of view proposed in the ISO-9000 series, so as the cleaning and disinfecting products to use. That aspects related with cleaning solutions and working personnel discussed. The principal cleaning and disinfecting procedures for the main working lines in the form of technological charts are included, as well as a report model for hygiene insurance and control. This program has bean applied without any difficulty and good results in the mentioned dairy plant for more than one year.