A food business has to prepare or serve products which can safely be consumed. Physical, chemical and biological cleanliness is a prerequisite for food safety. Therefore, process and ancillary equipment need regular and effective cleaning and disinfection.
The objectives of a cleaning and disinfection programme are:
To control a hazard it is recommended that the cleaning & disinfection, of surfaces that are exposed to the product (product contact surfaces), is validated.
Cleaning validation is not necessarily required for potentially non-critical cleaning of floors, walls and the outside of equipment, unless required by risk assessment.