Words: Denis Boulais
HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to identifying, evaluating and controlling food safety hazards. HACCP has become the global standard for food safety management and forms the foundation of many food safety certification schemes used throughout Australia and internationally.
The purpose of HACCP is to prevent food safety hazards before they occur, rather than relying solely on end-product testing. It focuses on identifying risks throughout the production process and implementing controls to minimise or eliminate those risks.
Food safety hazards generally fall into three categories:
- biological hazards: bacteria, viruses, moulds, yeasts and other microorganisms that can contaminate food
- chemical hazards: cleaning chemical residues, allergens, pesticides, lubricants or other substances that may contaminate food products, and
- physical hazards: foreign objects such as metal fragments, glass, plastic, wood or other contaminants that could enter the food stream.
While cleaning contractors may not directly manage food production processes, their activities can significantly influence these three categories of hazards.
The seven principles of HACCP
1. Conduct a hazard analysis: Identify potential biological, chemical and physical hazards that could impact food safety.
2. Determine critical control points (CCPs): These are stages in the process where controls can be applied to prevent, eliminate or reduce hazards to acceptable levels.
3. Establish critical limits: Measurable criteria are established for each CCP, such as temperature, time, pH levels or sanitation requirements.
4. Establish monitoring procedures: Processes are implemented to ensure critical limits are consistently met.
5. Establish corrective actions: Actions are defined to address situations where monitoring indicates a critical limit has not been achieved.
6. Establish verification procedures: Regular reviews, audits, inspections and testing confirm the HACCP system is functioning effectively.
7. Establish documentation and record keeping: Detailed records provide evidence that food safety controls are being implemented and maintained.
Although these principles are primarily the responsibility of the food manufacturer, cleaning contractors can contribute significantly to each stage through robust cleaning and sanitation programs.
Where cleaning contractors fit into HACCP
Cleaning is often classified as a prerequisite strategy that supports the HACCP process. Without effective cleaning and sanitation, many HACCP controls would fail.
Contract cleaning companies working in food production environments should understand how their activities influence food safety outcomes and align their cleaning programs accordingly in consultation with the client.
Nowadays, quite often in tenders, HACCP certification is required or highly desired.
Understanding the client’s food safety risks
One of the most important steps for cleaning contractors working in food manufacturing environments is developing a clear understanding of the client’s food safety risks before work begins. Every facility is different, and cleaning programs should reflect the products being manufactured, the processes being used and the risks that exist within the site.
For example, a facility handling allergens will have very different sanitation requirements to one producing shelf-stable packaged goods. Likewise, areas classified as high-risk or high-care will often require more stringent cleaning controls, specialised equipment and stricter staff protocols.
Contractors should also familiarise themselves with approved cleaning chemicals, production schedules and the documentation requirements needed to demonstrate compliance. The more closely a cleaning program aligns with the site’s food safety plan, the more effectively it can support HACCP objectives and reduce the risk of contamination.
A clear understanding of these factors helps cleaning teams tailor their methods to support HACCP objectives.
Hazard identification during cleaning operations
Cleaning activities themselves can introduce hazards if not properly managed.
Biological risks are among the most significant food safety risks within manufacturing environments, and cleaning practices play a critical role in controlling them. Inadequate cleaning can leave behind food residues that support bacterial growth, while poorly maintained equipment can become a contamination source in its own right.
To reduce these risks, cleaning contractors should ensure equipment is regularly sanitised and maintained, cleaning frequencies reflect production risks, and high-touch surfaces receive appropriate attention. Many facilities also rely on colour-coded cleaning systems to minimise the potential for cross-contamination between production areas.
Cleaning chemicals are essential for sanitation but can become food safety hazards if misused.Â
Contractors should:
- use only approved chemicals
- follow manufacturer dilution rates
- ensure proper rinsing where required
- store chemicals securely, and
- maintain Safety Data Sheets (SDS) and usage records.
Training employees in chemical handling procedures is critical for reducing contamination risks.
Physical risks: Cleaning equipment can introduce foreign materials into production areas.
Examples include:
- damaged brush bristles
- broken mop components
- plastic fragments from cleaning tools, and
- loose hardware from equipment.
Regular inspection and replacement of cleaning equipment helps minimise these risks.
Training in HACCP
Cleaning staff working in food manufacturing environments require specialised training beyond standard commercial cleaning practices.
Training should cover:
- basic HACCP awareness
- food safety principles
- cross contamination prevention
- chemical safety
- allergen management
- personal hygiene requirements, and
- site-specific food safety procedures.
When cleaning teams understand the food safety implications of their work, they become active contributors to risk management rather than simply service providers.
Dr Denis Boulais, ESG Manager – Quad Services
