Good personal hygiene is cited by leading experts and regulatory agencies as one of the most significant controls in avoiding microbial contamination of foods.
Although microbiological contaminants often take center stage in discussions about food safety and quality control in food plants, chemical contaminants and their residues also remain as significant safety and quality issues for food processors.
The process of hard surface disinfecting is an integral component of a comprehensive cleaning protocol in the food processing and foodservice industries.