General

• Most chilled RTE food production sites will be thoroughly wet cleaned at the end of the production day.
  
  
• During production use cleaning equipment and methods that minimize the spread of contamination to open food and food contacts, e.g., use a bucket of water and a brush rather than a high-pressure hose.

Brushware

• Select brushware of good hygienic design (easy to clean and disinfect) and frequently clean and disinfect them to minimize the risk of biofilm formation, and cross-contamination of microbes, allergens, and food ingredients. Read more.
  
  
• Select brushware with excellent bristle retention, to minimize foreign body contamination of your product. Read more.

Product handling tools

Shovels, scoops, jugs, stirrers, and buckets should be hygienically designed, made of food contact compliant materials, and preferably be of a contrasting color to the food to aid visual detection in the food.