When it comes to defining “clean” in the food industry, an objective definition does not exist, and each facility must recognize that what is deemed clean now may not stay clean when subjected to the environment.

Without appropriate cleaning, effective disinfection can be difficult or impossible to achieve.

The application and advantages of designing a reduced-moisture sanitation program that minimizes microbial “bloom” and trims costs are described.

Performing cleaning verification, monitoring, and validation will be difficult at best without control of the cleaning process.

Sanitation is in fact the most important function that will happen in every single factory, packinghouse, deli, or restaurant every single day.

Preventive maintenance is one of the six basic prerequisite programs that benefits processors in more ways than just food safety.

Management of spoilage organisms is generally accomplished by following Good Manufacturing Practices and Good Hygiene Practices in the winery.

Routine cleaning is typically focused on product contact surfaces, areas adjacent to product contact surfaces that require minimal disassembly and the immediate environment.

The basic principles of Hazard Analysis and Critical Control Points (HACCP) have been recognized since the 1970s, and more formalized HACCP programs have been continually evolving since then.