THE CLEAN CARD PRO

Even a smaller company usually already has good food hygiene practices (GHP), on which the HACCP-concept is based. The proper execution of cleaning according to the cleaning plan is continuously checked. This cleaning control is usually carried out after completion of the cleaning/disinfection process or, if necessary, before the start of work by visual inspection. Surfaces and objects should be immaculately clean and free of residues of applied cleaning agents. Great importance must be attached to thorough rinsing! This is also important because microorganisms find a good breeding ground in the tensides of the R+D agents that may have dried on the surface.

Visual cleanliness is a good first step, but it is not enough to detect the invisible danger potential. Not only the existence of a cleaning and disinfection plan, but also the success control or verification of the statement "clean - not clean" is necessary to prove the compliance with the HACCP-plan.