All aspects of cleaning and disinfection methods should be incorporated into the internal audit program of the food processor to ensure it is meeting the standards desired.
Proper sanitation is a key component to protecting food manufacturing facilities from introducing spoilage or pathogenic organisms to their products, surfaces and equipment.
An effective sanitation program is key to controlling food safety issues such as Listeria monocytogenes and Salmonella and maintaining product shelf life. This article takes an in-depth look at the important process of deep cleaning as part of a normal sanitation plan.
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