In addition to cleaning, disinfection is always a very important aspect of cleaning food facilities, as foodstuffs have to meet very strict microbiological standards.  In addition to organic and inorganic contaminants and deposits, viruses, bacteria, spores, fungi and other pathogens must also be destroyed. For this reason, we always use a combination of cleaning and disinfection agents in the food industry, because they contain both cleaning and disinfecting compounds.  The advantage is that cleaning and disinfection can be carried out in one step, saving time, energy and money.

In the food industry, no residues can be left behind in the cleaned areas, so either degradable agents must be used or the surfaces must be rinsed with potable water after cleaning. Cleaning operations in food production areas, whether carried out by external contractors or by in-house workers, should only be carried out by well-trained workers.  If there is a change in technology, such as the use of a new chemical, training should be provided to workers in the areas affected by the change. In all our work, we use colour-coded cleaning to distinguish areas and colour-code the tools used, preventing sensitive surfaces from being contaminated by tools used in other areas. In the food industry, the range of products manufactured, the type of technology and equipment used and the layout of the premises play an important role in the choice of cleaning solutions.  For example, different cleaning techniques are used in the dairy industry compared to a meat processing plant or a bakery.  The biggest difference between industries is the choice of open or closed cleaning methods and whether we are talking about dry or wet cleaning.