Coordination

Partners

ITAI (FOOD TECHNOLOGY INSTITUTES)
Actalia
Adria
CTCPA
Ifip
IFV
INTERFACE PARTNERS
Critt agroalimentaire Paca
TECHNICAL PARTNERS
Adrianor
EDUCATION AND RESEARCH
AgroParistech
Énil de Mamirolle
Inrae - Villeneuve-d'Ascq
Lycée agricole de Laval
Université Lyon 1 - Biodymia
PUBLIC SECTOR ORGANISATIONS
Anses

Objectives

ACTIA's CHLEAN joint technological network's five-year programme started in January 2016. For this new period of accreditation, the partners want to work on:

- the understanding and measurement of residual contaminations (chemical, biological, microbiological) following cleaning and disinfection, as well as their impact on hygiene and food safety;
- the understanding and characterisation of interactions between materials and contaminants, with a view to orienting the choice of materials and the design of equipment, for better hygienic engineering and design of food production machinery and lines;
- research into and/or evaluation of alternative solutions to chemical cleaning and disinfection, with a view to limiting their environmental impact (inputs and waste);
- the transfer and dissemination of knowledge to teachers and industry through communication campaigns and training.

It follows on from Actia's CHLEAN joint technological network accredited for the 2009-2015 period.

Actions

R&D programmes
Limitation of inputs and environmental impact.
Knowledge of and measures for managing microbiological contaminants.
Knowledge of and measures for managing chemical contaminants from biocides.

Expertise
Cleaning and disinfection procedure.
The microbial ecology of production lines.
On-line verification of cleaning effectiveness.
Optimisation of practices.
Hygienic design of equipment and certification.

Decision-aid methods and tools
Dissemination of information through conferences and the publication of scientific and technical articles.
Writing a work of reference on the subject.

Initial and continuing training
Creation of a pedagogical toolkit to help teachers and technical centres facilitate the dissemination of knowledge.
Continuing training: The creation of a specific module on hygienic engineering and design and the principles of cleaning and disinfection.

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