Shelf life, the control of pathogens (particularly Listeria monocytogenes) and allergens are just some of the potential issues that can cause a problem. Good hygiene management is an integral part of ensuring that these risks are avoided.
In addition, to the microbial reduction processes in taking raw product to ready to eat, cleaning and disinfection is an essential control employed in food businesses to ensure the safe production of food. “Cleaning is a prerequisite to safe food production”.
Cleaning and disinfection programmes have to be validated and on-going verified to ensure surfaces are safe for food processing; this needs to ensure that the risks from physical, chemical and microbiological contamination are adequately controlled.
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