Cleaning and sanitizing

Effective cleaning and sanitizing procedures

Our company’s primary focus is on developing, documenting, and implementing effective cleaning and sanitizing procedures. Part of the implementation process is ensuring that the people in charge of cleanup are well-versed in the procedures and understand the significance of the job. The type of cleaning required is determined by the type of business/ industry and their size.

In the food business, for example, most food products are cleaned using wet methods, although some foods can be cleaned using dry methods. Another article will be dedicated to this topic. Cleaning and sanitizing are two separate processes. The following are the definitions for these two terms:

Cleaning: It entails the mechanical, manual, or chemical removal of soil particles from surfaces.


Using a chemical or physical treatment to kill disease/spoilage-causing organisms on a cleaned surface. Reduces the overall number of vegetative cells to a safe level.

Putting together a comprehensive and effective cleaning and sanitizing program with the necessary verification programs is the responsibility of everyone in the company including key decision makers/ managers and employees at all levels.

The sanitation process is so fundamental and important to food safety that it is critical to observe, evaluate and improve this process with each visit. Often times we need to remind teams of the simple things that they repeatedly need to do to ensure effective cleaning. It might be something as simple as leaving the foam cleaner on a surface for less time or providing the right amount of mechanical action to loosen soil.