Learning Objective:

After reading this INFORMATION SHEET, YOU MUST be able to understand that there should be a regular cleaning schedule in the processing area of the food plant in such manner to minimize danger of contamination.

Proper cleaning will achieve high sanitary conditions resulting in the following advantages:

· In lengthening the shelf-life of the products

· Reduces the risk of products not meeting private and government microbial specification, example product rejections and/ or return and complaints. ZERO involvement in outbreaks of food poisoning.