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 and disinfection is a HACCP prerequisite control to ensure safe food production”.
Cleaning and disinfection programmes have to be validated and continually verified and monitored to ensure surfaces and the surrounding environment are safe for food processing; this needs to ensure that the risks from physical, chemical, microbiological and allergen contamination are adequately controlled.
We use cookies to help improve our website, personalise your experience and for marketing purposes. You can agree to "Accept All" or click "Change Settings" to choose which data we collect. To find out more about the cookies we use, please see our cookie policy.
