Cleaning and disinfection of food factories: a revised practical guide

Since Guideline 55 was published by Campden BRI in 2008 a number of changes have been made in the management of hygiene in food production. For example, in the US (under the Food Safety Modernization Act), new controls have been introduced concerning sanitation; BRC v8 has requirements concerning cleaning (both microbiological and allergens); and cleaning is included as an integral part of the food safety management system in the Codex Alimentarius. In addition, new cleaning chemicals and techniques have become available. This has also been coupled with the production of different product types, equipment and methods. This project will provide members with updated guidance on cleaning and disinfection in the manufacturing process based on practical case studies.