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Case study: contamination of a caterer's product.

Cas d'école : la contamination d'un produit traiteur.

Author(s) : HAVET M., ROUAUD O., HENNEQUIN F.

Type of article: Article, Case study

Summary

When designing clean rooms for use in the food industry, the dust criterion alone is not sufficient. Airborne biocontamination is the main concern: for this reason it should be taken into account along with particle contamination. This study investigated a pilot clean room to be used in the manufacturing of fresh products in the catering field.

Details

  • Original title: Cas d'école : la contamination d'un produit traiteur.
  • Record ID : 2000-2965
  • Languages: French
  • Source: Salles propres Maîtrise Contamin. - n. 5
  • Publication date: 1999/11
  • Document available for consultation in the library of the IIR headquarters only.

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