Sanitation in the food industry: a fundamental requirement

13 February 2025

Food safety is one of the pillars of the food industry. For small businesses, managing cleaning and sanitation is not just a matter of complying with regulations, but an essential requirement for ensuring high-quality products and earning customer trust. Cleaning and sanitation go far beyond removing visible dirt: they are essential processes to ensure product safety and prevent risks such as microbiological and chemical contamination. It takes very little for a small, overlooked bacterial outbreak to spread to products and compromise food safety. Such incidents not only endanger consumers’ health but can also severely damage a company’s reputation and, in the most serious cases, lead to legal penalties and costly product recalls. This is why sanitation must be an integral part of daily business operations: it is not just a legal obligation but a true investment in quality and business success.

Cleaning and sanitation: what’s the difference?

The terms “cleaning” and “sanitation” are often used interchangeably, but they refer to two distinct stages, both essential for ensuring food safety.

Cleaning: this involves removing visible residues of dirt, grease, dust, and other contaminants from surfaces and equipment. This step uses specific detergents and water to eliminate debris that could compromise the production process. However, cleaning alone is not enough to eliminate pathogenic microorganisms.

Sanitation: after cleaning, this step aims to reduce or eliminate microbial load using specific disinfectants. Sanitation ensures that surfaces are free from bacteria, molds, and viruses, preventing potential contamination of food products. Without proper cleaning, sanitation cannot be effective, as disinfectants need to act on already clean surfaces to work properly. Therefore, both stages must be carried out carefully and according to well-defined protocols.

The essential stages of sanitation

This is why sanitation must be an integral part of business routines. It is not just an obligation but an investment in the quality and success of an operation. An effective sanitation process involves several stages, each essential for removing residues and microorganisms. Here are the main stages of the industrial sanitation process:

Preliminary removal
Before starting any cleaning operation, it is essential to remove visible residues of food, grease, and dirt from surfaces. This can be done manually with spatulas or dedicated tools, or with an initial rinse using hot water. Removing these materials is crucial to prevent them from interfering with the action of detergents in the following stages.
Cleaning
This stage involves using specific detergents for the type of dirt present. For example, fats and oils require alkaline products, while mineral deposits are better treated with acidic detergents. It is important to choose detergents compatible with surfaces and materials, avoiding products that are too aggressive and could damage equipment.
Rinsing
After cleaning, all surfaces must be thoroughly rinsed with water, preferably hot. This step removes detergent residues, preventing chemical contamination that could compromise food product quality.
Sanitation
In this stage, specific disinfectants for the food industry are applied. The products used must be effective against bacteria, viruses, molds, and yeasts and must be applied at the correct concentrations. To achieve optimal results, it is essential to respect the contact times indicated by the manufacturer.
Drying
Surfaces must be completely dried to prevent water stagnation, which could encourage microbial growth. Using filtered compressed air or dedicated microfiber cloths can be an effective solution.

Tools and strategies for effective sanitation

Choosing the right tools is crucial to simplify sanitation operations and ensure their effectiveness.
Equipment designed for easy cleaning: packaging and processing equipment should be easy to disassemble and wash. This helps reach even the most difficult areas, reducing the risk of dirt buildup.

Certified detergents: the effectiveness of a detergent depends on the type of dirt to be removed. It is essential to choose products specifically designed for the food industry, certified and tested to ensure they are safe for operators and environmentally friendly.

Dedicated utensils: using cloths, brushes, and tools assigned to specific production areas helps reduce the risk of cross-contamination. For example, using a color-coded system for each area makes it easy to identify tools and ensure proper use.

Best practices for optimal sanitation

In addition to following proper cleaning procedures, some best practices can make a significant difference:

Staff training
Operators are the first line of defense for food safety. It is essential to train them not only on operational procedures but also on the importance of cleaning and the consequences of neglected sanitation. An aware and motivated team is the key to maintaining high hygiene standards.

Regular scheduling
Effective sanitation must follow a well-defined schedule. In addition to daily cleaning, it is important to plan more thorough weekly and monthly sessions to address areas that might be overlooked in routine activities.

Hygiene as a value-added for your business

Sanitation is not just an obligation but a strategic element for ensuring safe products, protecting company reputation, and securing consumer trust. Investing in an effective cleaning process means investing in quality, safety, and business success.

Thanks to its dosing and packaging systems designed for maximum hygiene, Tenco offers reliable solutions to optimize sanitation operations, ensuring efficiency and compliance with food safety standards.

If you would like to learn more about our products, contact us!