Cleaning and disinfection in food factories

Work place, rooms, machinery, tools and equipment must be of such a nature that is is possible to clean them and, where necessary, disinfect them. The success of hygiene measures depends greatly on those factors that can be directly influenced (mechanical factors, time, temperature, hygiene products). The effect of these measures is enhanced if the plant and equipment are well designed from the point of view of hygiene and made of corrosion-resistant materials. If a high level of hygiene is to be achieved in food production factories it is essential to have suitable hygiene and disinfection plans, to lay down and control the critical points in cleaning (Hygiene critical check points, HYCCPs), to determine measures for the correction of faults and to train and motivate cleaning personnel.