Definition: Two-step process for food contact surfaces and equipment. Cleaning removes visible soil; sanitation reduces microorganisms to safe levels.
Cold Chain Application:
- Refrigerated vehicle interior cleaning
- Cold room walls, floors, equipment
- Food contact surfaces
- Packaging and storage areas
Best Practices:
- Clean first (remove soil and debris)
- Rinse
- Sanitize (chemical or hot water)
- Air dry or rinse
Frequency:
- Daily for food contact surfaces
- Weekly for cold rooms and vehicles
- After contamination incidents
- Between different product types (allergens)
Related Terms: Hygiene, R638, GMP, HACCP
Resources: Cleaning and Hygiene Log Template