Cleaning and disinfection in the food industry is an important part of the safety system. Faulty or inadequate cleaning procedures have sometimes been identified as contributing to outbreaks of food poisoning.
There are therefore some important reasons for keeping kitchens and other food production premises clean and sanitised, which are listed below:
Elimination of disease-causing pathogenic organisms which consequently help prevent food poisoning.
Prevention of pest infestation such as mice, rats, flies, cockroaches and birds. Cleaning and disinfection will remove food debris on which pests can live, as well as eliminating pathogens that pests may have introduced into the facility.
Reduction of the risk of cross-contamination by pathogens, e.g. by indirect contamination of raw food or ready-to-eat meats.
Reduced risk of contamination of food by allergens such as nuts or seeds.
Reduced risk of penetration of physical contaminants into the food to be consumed: dirt, hairs, or remnants of packaging materials.
Reducing the risk of accidents, such as tripping over spills and food waste.
Creation of a pleasant working environment.
Compliance with food hygiene laws. Failure to carry out proper cleaning and disinfection can lead to illness or even death of food consumers and prosecution of food business operators.