Hygiene and sanitation in industrial food industry enterprises is of great importance for the safety of produced food products (semi-finished products). Thorough and regular cleaning of all equipment is the cornerstone of all food production operations to avoid cross-contamination of food with pathogens. Particular attention must be paid to cleaning hard-to-reach areas, such as rotating shafts and the area around them, where pathogens accumulate and are very difficult to remove.