Cleaning and disinfection is an important part of the Food Safety system for all food businesses, whether they are caterers, retail premises, manufacturing sites or logistics operations. Faulty or inadequate cleaning procedures have been identified as contributing to food poisoning outbreaks.


Cleaning/Sanitizing procedures must be evaluated for adequacy through evaluation and inspection procedures. Adherence to prescribed written procedures (inspection, swab testing, direct observation of personnel) should be continuously monitored, and records maintained to evaluate long-term compliance.


The correct order of events for cleaning/sanitizing of food product contact surfaces is as follows:

  1. Foaming
  2. Chemicals Action
  3. Rinsing
  4. Vacuuming