Food production cleaning services that keep you compliant

1. Eradicate Debris: Commencing with the physical elimination of soil deposits from food contact surfaces, our approach encompasses the use of lint-free cloths, wipes, and specialised tools. This step extends to utilising scrapers, dry floor push mops, brushes, and even dry or low moisture steaming to ensure thorough soil elimination.

2. Rinse All Residues: We employ warm, potable water (below 120°F/48.9°C) for rinsing, avoiding excessively hot water that might induce soil adherence. High-pressure rinses are discouraged due to the potential aerosolisation of soils and chemical hazards. In dry processing environments, we utilise dry-cleaning methods to forestall moisture exposure and associated issues.

3. Apply Detergent and a Thorough Scrubbing: To effectively address fat and protein residues, we utilise chemical cleaners while adhering to manufacturer-recommended dilution rates and contact times. Maintaining the correct concentration is crucial to prevent bacterial tolerance or product adulteration, with considerations for water pH and hardness.

4. Give a Comprehensive Rinse: A final potable water rinse follows detergent application to eliminate any remaining residue. Ensuring detergent removal is crucial since it can neutralise subsequent sanitising chemicals. This step may differ in dry areas, where minimal water use is required to prevent soil recontamination.

5. Take a Closer Inspection: Inspection and spot cleaning address any lingering residues or detergent, focusing on hard-to-reach areas. Foodservice operators are attentive to equipment zones that are not manually cleanable and rely on manufacturer-provided clean-in-place (CIP) instructions for inaccessible parts.

6. Sanitise or Disinfect: We apply verified sanitising or disinfecting chemicals suitable for food and beverage environments to reduce bacterial loads safely. Understanding the distinctions between sanitisers and disinfectants, as well as adhering to label instructions, is pivotal in maintaining food safety.

7. Dry: Air drying is the preferred method for surfaces post-sanitisation, minimising re-contamination risks. In cases where moisture cannot be tolerated, we employ leave-on sanitisers or disinfectants with adherence to label-specified drying times.

GMP auditing is important because it ensures that a cleaning service is following a set of guidelines and procedures to maintain a clean and safe environment. These guidelines help to ensure the quality of the cleaning service and protect the health and safety of those who use the cleaned environment.

Auditing can only be done if the following nine steps are first implemented and then followed by step ten:

1. Create Standard Operating Procedures (SOPs) 
2. Enforce / Implement SOPs and work instructions
3. Document procedures and processes
4. Validate the effectiveness of SOPs
5. Design and use working systems
6. Maintain systems, facilities, and equipment
7. Develop job competence of workers
8. Prevent contamination through cleanliness
9. Prioritize quality and integrate into workflow

Once all of these steps are in place and adhered to then you can effectively:

1. Conduct GMP audits regularly

Simple really. It is the best; it is certified, and it ensures the outcome we all want – a clean site ready for production.

We believe that using the latest equipment not only gives you the best result, but it also ensures maximum productivity. It always ends up that the equipment cost is far cheaper than labour.

Yes, we invest heavily in training, both in the onboarding process and constantly – remember things change all the time and they need training. And we only have employees - no having cheap labour turn up that don’t know what they do and waste both yours and our time and resources.