Cleaning and Disinfection Objectives

The objectives of cleaning and disinfection depend on the operational efficacy of the food manufacturing process (how long it can run before cleaning is necessary), the stage of the food product in its journey to the final consumer (agricultural material, processed material or ready-to-eat food product), the food hazards that the cleaning and disinfection is managing (foreign bodies and pests, visual cleanliness, spoilage microorganism, foreign DNA, pathogens and allergens) and the health and safety of the food and cleaning operatives. However, whilst meeting these objectives, cleaning and disinfection programmes should not present a risk to the food product.