I.S. CWA 15596:2006
Withdrawn
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.
CODE OF PRACTICE ON CLEANABILITY OF COMMERCIAL FOOD EQUIPMENT USED IN THE RETAIL AND CATERING SECTORS
Hardcopy , PDF
05-13-2021
English
01-01-2006
Foreword
1 Scope
2 Normative references
3 Terms and Definitions
4 Materials
4.1 Material requirements for food equipment
4.2 Materials for marine equipment
4.3 Materials for commercial cooking, rethermalization
(regeneration), and powered hot food holding and
transport equipment
4.4 Materials for commercial refrigerators and freezers
5 Design and construction
5.1 General sanitation
5.2 Design and construction for food equipment provided
with a security package
5.3 Design and construction for marine food equipment
5.4 Design and construction for commercial cooking,
rethermalization (regeneration), and powered hot food
holding and transport equipment
5.5 Design and construction for dispensing freezers
5.6 Design and construction for commercial refrigerators
and freezers
5.7 Design and construction for commercial powered food
preparation equipment
5.8 Design and construction for automatic ice making equipment
5.9 Design and construction for manual food and beverage
dispensing equipment
5.10 Design and construction for commercial bulk milk
products dispensing equipment
5.11 Design and construction for vending machines for
food and beverages
5.12 Design and construction for mobile food carts
6 Performance
6.1 General
6.2 Performance for wood top bakers tables
6.3 Performance for commercial cooking, rethermalization
(regeneration) and powered hot food holding and
transport equipment
6.4 Dispensing freezers
6.5 Commercial powered food preparation equipment
6.6 Automatic ice making equipment
6.7 Manual food and beverage dispensing equipment
6.8 Vending machines for food and beverages
6.9 Performance for mobile food carts
7 Labelling and literature
7.1 Food equipment provided with a security package
7.2 Cleaning instructions
Annex A (normative) European Legislations
Annex B (normative) Standards specification for common metallic
coating processes
Annex C (normative) Performance for commercial cooking,
rethermalization (regeneration) and powered hot food
holding and transport equipment - Cleaning in place
(CIP) and sanitization test method
C.1 Summary
C.2 Equipment
C.3 Microorganism
C.4 Supplies
C.5 Reagents
C.6 Safety precautions and hazards
C.7 Growth medium
C.8 Culture of E. coli
Annex D (normative) Dispensing freezers - Cleaning in place
(CIP) and sanitization test method
D.1 Summary
D.2 Equipment
D.3 Microorganism
D.4 Supplies
D.5 Reagents
D.6 Safety precautions and hazards
D.7 Growth medium
D.8 Culture of E. coli
Annex E (normative) Automatic ice making equipment - Cleaning
in place (CIP) and sanitization test method
E.1 Summary
E.2 Equipment
E.3 Microorganism
E.4 Supplies
E.5 Reagents
E.6 Safety precautions and hazards
E.7 Growth medium
E.8 Culture of P. fluorescens
Annex F (informative) Additional information
Bibliography
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