Over time, a diet lacking in nutrients and high in fat, salt or sugar can result in the development of chronic conditions. Following an unhealthy diet increases your risk for cardiovascular disease, hypertension, diabetes, cancer and osteoporosis, according to the Dietary Guidelines for Americans 2010.
A clean-in-place unit on display at the World of Coca-Cola in Atlanta. Clean-in-place (CIP) is a method of cleaning the interior surfaces of pipes, vessels, process equipment, filters and associated fittings, without disassembly. Up to the 1950s, closed systems were disassembled and cleaned manually.
(in Place Sanitizing) - Equipment Cleaning. 1  Wash, rinse and sanitize each surface that touches food, for example, a meat slicer or grinder and cutting boards. Sanitize equipment after each use. 2  Clean and sanitize whenever there is a chance of cross contamination. Sanitize at the start and end of the work day. Clean during your shift as soon as you see a spill. Use wiping cloths to clean counter tops, tables, cutting boards and equipment. Rinse the wiping cloth in a sanitizing water mix of 1 teaspoon bleach and one gallon of water; do not add soap to this mix.