Routine cleaning is typically focused on product contact surfaces, areas adjacent to product contact surfaces that require minimal disassembly and the immediate environment.
The basic principles of Hazard Analysis and Critical Control Points (HACCP) have been recognized since the 1970s, and more formalized HACCP programs have been continually evolving since then.
Adenosine triphosphate sanitation verification systems are now the standard method for evaluating and monitoring sanitation efficacy at food companies around the world.