Food factory cleaning: a step-by-step guide

Food preparation, handling, and processing areas become contaminated if improperly cleaned and sanitised. It can lead to acute poisoning, debilitating infections, and long-term diseases.

Inadequate cleaning procedures can result in illness or even death of people eating contaminated food, and prosecution of food business operators deemed responsible. This article offers step-by-step guidelines on how to clean and sanitise food manufacturing facilities to help businesses mitigate contamination risks.

Before taking the first step: the importance of food factory cleaning

One of the main risks posed by poor hygiene within the food factory is the increased likelihood of food becoming unfit for human consumption. The other consequences include contamination and cross-contamination of products, the spread of diseases, and loss of reputation.

Premises must be kept in a clean and sanitary condition to:

• provide a safe environment for the manufacture of food,
• produce food free of physical, allergenic, chemical, and microbiological hazards,
• remove disease-causing organisms,
• prevent food poisoning,
• reduce the risk of accidents, such as tripping on spillages,
• prevent infestation of pests such as rats, flies, and cockroaches,
• reduce the risk of cross-contamination,
• create a pleasant working environment,
• reduce the risk of dirt, hairs, or remnants from packaging materials getting into the food,
• comply with local and international legislation,
• meet the requirements of global food safety standards
• maintain positive audit outcomes,
• allow maximum plant productivity,
• maintain product shelf-life.