ASC Food Safety Training

pipework

Dead Legs in Food Processing Pipework: How to Find Them, Measure Them and Get Rid of Them

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Dead legs in food processing pipework, ASC hygienic design article cover

A dead leg is a branch the cleaning solution sweeps past instead of through. Here is how to find every one on your line with a tape measure, how to work out L over D, which guidance sets which limit, and what the fix actually costs.

Exemplar Global Recognised Training Provider (RTP) badge issued to ASC Food Safety
International recognitionExemplar Global Recognised Training Provider (RTP)28 of our auditor, HACCP, GMP and ISO courses, including four lead auditor courses, are recognised by Exemplar Global, the international organisation that certifies auditors and recognises training providers, whether you take them in class, in a live virtual class or online.
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