Cleaning and Disinfection in Food Processing Units

Keeping the food facility clean and neat is actually even more important than the food itself. Facility managers should implement and follow proper cleaning and sanitising procedures to prevent foodborne illness and cross-contamination. According to a study conducted by the World Health Organisation, “about 600 million people die annually due to foodborne diseases.” Apart from the risks to personal health, businesses can suffer severe consequences from food safety-related issues.

Causes of foodborne illness

Foodborne illness occurs when foreign subjects contaminate food products. Foodborne pathogens are the major cause of cross-contamination and foodborne illness. Apart from this foodborne illness can be cause by

– Contaminants

– Food allergies

– Improper food handling practices

Food contaminants can be:-

– Chemical agents – cleaning agents or pesticides

– Biological agents – microbes and pathogens introduced from unsanitary work surfaces, infected workers, and contaminated water

– Physical agents – foreign objects such as hair, glass, and metal fragments

Viruses, bacteria, mould, and parasites can rapidly and grow and re-produce after they come into contact with a food product. They may be introduced to food during harvesting, transporting, storing, processing, and packing. Food products can be contaminated by contact with contaminated surfaces, handling by a sick person, and exposure to contaminated air.

Cleaning and sanitising

Hygiene and cleanliness in a food production facility is a major consideration. There are also legal obligations and the possibility of harming people associated with it. You must identify potential hazards that may occur in your food handling operations and take necessary actions to prevent them. That is why it is essential to never leave anything to chance in the food production area.

Implementing effective cleaning and sanitising procedure help reduce the facility’s risk of spreading foodborne illness and cross-contamination. Make sure the equipment and machinery in your facility are deep cleaned and sanitised with the right cleaning equipment.

After cleaning the facility, the surfaces should be sanitised with the appropriate cleaning and sanitising equipment. Sanitising removes and reduces the number of the hazardous bacteria to levels that the regulators consider safe area. Equipment, work surfaces, and machinery are not safe for the next production until they have been cleaned and sanitised. Partner with the right commercial cleaning companies that offer quality service that complies with food safety standards.

The author is specialised in industrial cleaning. With a team of professionals, he provides cleaning and sanitation services to the food industry in Australia. Visit for more details about cleaning equipment.

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