Stay HACCP certified with full-service food manufacturing cleaning services.
Stop working with multiple suppliers to get the job done. Choose a cleaning company that's dedicated to servicing your business's unique cleaning needs.
One contact to call. One standard to rely on. One invoice.
All food production sites we service will have a site supervisor who is there for the day-to-day matters, however, the support of our operations Manager is always there.
As we all know a trained cleaner ends in your site being cleaned and ready for the next day’s production.
Every site is different, and the correct selection of these items matter to your site.
Get a specialised cleaning plan that follows HACCP and GMP principles to reduce risk and contamination, all while giving you the peace of mind that your facility meets sanitation requirements.
You can rest assured that your cleaning team will be equipped with the latest equipment, trained to understand your specific expectations, and paid the correct amount of time to clean your site.
HACCP (Hazard Analysis and Critical Control Points) certification is a globally recognised food safety system that is critical in the food industry, guaranteeing product safety, building consumer trust, strengthening supplier ties, and fulfilling regulatory standards.
We understand the importance of proper sanitation, which is why we are proudly HACCP certified and dedicated to providing cleaning services that are compliant with Australian sanitisation standards for food manufacturing companies.
Top-notch cleaning results require top-notch equipment and machinery. That's why we partner with industry leaders to ensure our cleaning services are second to none. Our commitment to excellence is reflected in our choice of trusted suppliers, including Wells, Vikan, and Elka.
Your satisfaction and the cleanliness of your food production space are our top priorities, and with In-Tec, you can trust that we have the tools and expertise to achieve them.
Don't settle for less. Get a specialised commercial cleaning plan tailored to the needs of your food manufacturing or food processing plant.
In this 30 minute call, we’ll get to know each other and find out exactly what you’re after.
We'll get to know your site, its specifics and how to clean it. We'll also clarify the scope of works to ensure that all of your cleaning needs are met.
Take a deep breath and know that the cleaning is taken care of.
Josh Kidd, Managing Director
Clever Contacts
Note (and chocolates) from Collector
SNP Ashgrove Highpoint
Brad Correia, Essential Services
Sullivan Nicolaides Pathology
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.
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.
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.
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.
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.
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.
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:
Once all of these steps are in place and adhered to then you can effectively:
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.
With In-Tec, you’ll walk away knowing that:
Simply schedule a call and a member of our team will be in touch.
Any questions you have about commercial cleaning will be answered right here in our Learning Centre.
If you’re ready to stop micromanaging your cleaning suppliers, simply schedule a call and a member of our team will be in touch.
We’ll make the process simple, but we also promise to be thorough and transparent.
Let’s Talk Cleaning.