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1
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Microbiologically
safe continuous pasteurization of liquid food.
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2
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A
method for assessing the in-place cleanability of food processing
equipment.
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3
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Microbiologically
safe aseptic packing of food products.
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4
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A
method for the assessment of in-line pasteurisation of food processing
equipment.
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5
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A
method for the assessment of in-line sterilisability of food processing
equipment.
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6
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The
microbiologically safe continuous flow thermal sterilisation of liquid
foods.
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7
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A
method for the assessment of bacteria-tightness of food processing
equipment.
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8
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Hygienic
equipment design criteria.
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9
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Welding
stainless steel to meet hygienic requirements.
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10
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Hygienic
design of closed equipment for the processing of liquid food.
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11
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Hygienic
packing of food products.
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12
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The
continuous or semi-continuous flow thermal treatment of particulate
foods.
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13
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Hygienic
design of equipment for open processing.
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14
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Hygienic
design of valves for food processing.
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15
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A
method for the assessment of in-place cleanability of moderately sized
food processing equipment.
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16
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Hygienic
pipe couplings.
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17
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Hygienic
design of pumps, homogenisers and dampening devices.
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18
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Passivation
of stainless steel.
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19
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A
method for assessing the bacterial impermeability of hydrophobic
membrane filters.
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20
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Hygienic
design and safe use of double-seat mixproof valves.
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21
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Challenge
tests for the evaluation of the hygienic characteristics of packing
machines for liquid and semi-liquid products, 2000.
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22
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General
hygienic design criteria for the safe processing of dry particulate
materials.
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23
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Production
and use of food-grade lubricants.
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24
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The
prevention and control of Legionella spp. (incl legionnaires’
disease) in food factories.
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25
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Design
of mechanical seals for hygienic and aseptic applications.
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26
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Hygienic
engineering of plants for the processing of dry particulate materials.
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27
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Safe
storage and distribution of water in food factories.
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28
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Safe
and hygienic water treatment in food factories.
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29
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Hygienic
design of packing systems for solid foodstuffs.
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30
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Guidelines
on air handling in the food industry.
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31
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Hygienic
engineering of fluid bed and spray dryer plants.
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32
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Materials
of construction for equipment in contact with food.
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33
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Hygienic
engineering of discharging systems for dry particulate materials.
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34
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Integration
of hygienic and aseptic systems.
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35
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Welding
of stainless steel tubing in the food industry.
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36
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Hygienic
Engineering of Transfer Systems for Dry Particulate Materials.
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37
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Hygienic
Design and Application of Sensors.
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38
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Hygienic Engineering of Rotary Valves in Process Lines
for Dry Particulate Materials.
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39
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Design principles for equipment and process areas for
aseptic food manufacturing
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