Cleaning regulations for food production

The food industry is one of the most strictly regulated and responsible industries, where product quality and consumer safety are of paramount importance. In the context of global markets and growing demand for food, ensuring high standards in the production process is becoming an increasingly important and urgent issue.

The central aspect of ensuring safety and quality in food production is the food safety management system known as HACCP (HACCP). This system represents an integrated approach to managing the risks associated with food production and includes numerous aspects, ranging from sanitary and hygienic standards to technical cleaning and disinfection processes.

In this article, we will dive into the world of regulations and standards governing the cleaning processes at food enterprises. We will look at the key international standards, as well as regional regulations that define the requirements for cleaning and disinfection processes.

A detailed study of these regulations and standards will allow us to understand their importance for GFT (Global Food Safety Initiative) certification and discuss how their compliance contributes to ensuring safe and high-quality food products.


Hazard Analysis and Critical Control Points (HACCP) is a food safety management system designed to identify and control risks associated with food production. This system provides a detailed analysis of possible hazards at various stages of production, as well as the identification of critical control points where measures to prevent or reduce risks should be applied.

The key principles of HACCP are:

  • Conducting a hazard analysis: Identification of potential hazards that may arise at each stage of food production.
  • Identification of Critical control points (CCTS): Identification of production stages where control and risk management measures are critical to ensure product safety.
  • Setting safety limit criteria: Setting parameters that must be met at critical control points to ensure product safety.
  • Development of monitoring procedures: Development of a monitoring system that allows regular monitoring of production processes and detection of potential deviations from established safety criteria.
  • Development of corrective measures: Identification of actions to be taken in case of deviations from the established safety criteria.
  • Development of a verification system: Development of methods and procedures to verify the effectiveness of the HACCP system and its compliance with established safety criteria.
  • Documentation: Maintaining documentation of all stages of the HACCP system, including hazard analysis, critical control points, monitoring and corrective actions.

The implementation of the HACCP system in food enterprises provides a reliable mechanism for monitoring and managing risks related to product safety. Enterprises using the HACCP system are obliged not only to analyze and control their own product and production processes, but also to take into account the requirements of the system when choosing suppliers of raw materials and auxiliary materials, as well as when organizing wholesale and retail trade.

The HACCP system is a key component of international food safety standards, such as ISO 22000, and regional standards, including Russian GOST standards and sanitary standards. Its implementation and effective functioning are necessary conditions for ensuring the safety and quality of food products in food production.

International standards and certification

International standards play a key role in ensuring the safety and quality of food products. Certification systems based on such standards ensure consumer confidence in products, as well as contribute to improving production and management processes at food enterprises.

IFS (International Featured Standards

IFS is an international certification scheme developed jointly by the German Retail Trade Society and the French Federation of Trade and Distribution Enterprises. The purpose of the IFS standard is to ensure product safety and quality by establishing general requirements for food production. The standard establishes comprehensive requirements for the organization of production, hygiene, technological processes and personnel competence. The implementation of the IFS standard reduces costs and ensures transparency in the supply chain.

BRC (British Retail Consortium)

BRC is an international quality standard that is actively being implemented among manufacturers and suppliers of packaging. BRC Packaging defines the requirements for the safety, quality and operation of packaging materials from the point of view of legislation. The BRC Packaging standard contains sections on management obligations, risk analysis and management, and product safety, standardization of production processes, control of production processes and staff training.

FSSC 22000 (Food Safety System Certification 22000)

FSSC 22000 is a food safety management system certification scheme based on international ISO standards. This scheme uses the ISO 22000 standard and the technical industry specifications of the «Prerequisite Program» (PPU). The FSSC 22000 is recognized by international organizations such as FoodDrinkEurope, GFSI and GMA, and is an effective tool for ensuring product safety in the food supply chain.

ISO 9001 Certificate

ISO 9001 is a quality management system standard that is issued to companies after successful certification. The ISO 9001 certificate confirms the implementation of a quality management system at the enterprise and demonstrates the company’s readiness to comply with international quality standards. Many companies strive to obtain ISO 9001 certification in order to improve management and interaction between departments, which contributes to improving product quality and consumer confidence.

Regulations and standards of cleaning at enterprises according to GOST and SanPiN

Cleaning at industrial enterprises is required to comply with the requirements of current legislation, including GOST R 51870 and relevant standards. The main technological processes of cleaning are related to the sanitary maintenance of internal and external premises, equipment, vehicles and adjacent territories.

Professional cleaning can be carried out by both cleaning companies and the company’s own staff, who have mastered the technologies of professional cleaning. Cleaning companies involved in cleaning are required to work in accordance with the company’s work schedule.

Cleaning of the interior of administrative and household complexes and industrial buildings is carried out in accordance with GOST R 51870. The volume, frequency and schedule of services are defined in the terms of reference, which is part of the contract. The choice of cleaning processes depends on the type of contamination, the level of cleanliness of the premises and the requirements of the relevant standards.

The methods of cleaning floors must comply with the sanitary and hygienic conditions of the production process and fire safety rules. In particular, dry cleaning at facilities where fine dust is formed is carried out with special cleaning equipment that meets fire safety requirements.

Cleaning quality control is carried out in stages: daily monitoring is carried out by shift foremen and managers of cleaning companies.

  • The control of technological cleaning processes is carried out in stages, including daily monitoring and periodic inspections.
  • The results of the control are recorded in a special journal.
  • Periodic quality control of cleaning is carried out in the presence of representatives of the enterprise administration.
  • The identified shortcomings are formalized by an act for subsequent correction.

Professional cleaning at industrial enterprises must meet high quality and safety standards, ensuring cleanliness and order in the production area.

Technical regulations and internal standards

Various technical regulations and internal standards governing cleaning and cleanliness processes are applied in industrial enterprises. It is important to comply with these standards to ensure the safety of the production environment and the quality of the products produced.

One of the key regulations is GOST R 51870, which sets requirements for cleaning services. This standard covers all aspects of cleaning, including the sanitary maintenance of the interior of administrative and household complexes, industrial buildings and territories of the enterprise, as well as the care of vehicles.

Other technical regulations such as GOST 17216, GOST 24869, GOST R 51109, GOST R 51610, GOST R 51752 can also be used for cleaning industrial premises and equipment. These documents contain recommendations on the choice of cleaning methods, tools and equipment, as well as determine the level of cleanliness and safety requirements during harvesting.

The company’s internal standards can complement the requirements of technical regulations, taking into account the peculiarities of production and the specifics of pollution. These standards may include cleaning instructions, quality control methods, and occupational safety and health regulations for cleaning staff.

Compliance with technical regulations and internal standards plays an important role in maintaining a high level of hygiene and safety at the manufacturing enterprise, which contributes to ensuring the quality of products and protecting the health of employees.


Work with us
Own production
Own production

We ourselves produce most of the items for the system: Pumping stations, foam stations, mobile carts, holders, mounting stands, etc.

Own Trademark
Own Trademark

We have registered our own trademark and always make sure that the client is satisfied and recommends us to specialists from other enterprises

Our work experience
Our work experience

The OdysseySystems company provides a full range of services in matters of cleanliness in food enterprises: from application processing to facility commissioning and personnel training. Our specialists will install the system in any region of the Russian Federation.

Providing a test sample
Providing a test sample

For enterprises that have water treatment systems installed that provide a working pressure of 20 bar, we can provide a test sample of a foam satellite for 30 days for operation at the enterprise.

Staged financing
Staged financing

The advance payment is 50% of the total contract amount. 30% is paid before shipping the goods to the customer. 20% is paid within 10 days after signing the equipment acceptance certificate

Turnkey works
Turnkey works

The OdysseySystems company provides a full range of services in matters of cleanliness in food enterprises: from application processing to facility commissioning and personnel training. Our specialists will install the system in any region of the Russian Federation.

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