Food industry cleaning and hygiene

In the food sector, your self-checking (autocontrôle) system dictates how cleaning is done. We carry out your cleaning plan to the letter, with the prescribed products, sequence and contact times.

The stainless-steel workroom of a Walloon chocolate maker, clean and disinfected

This service is for you if…

  • Food manufacturers, bakeries, butcher’s shops and caterers.
  • Production areas with stainless steel lines, cold rooms and packing zones.
  • Companies looking for extra hands for periodic deep cleaning.

What we do

Production areas

  • Preparation: residues removed dry
  • Foam cleaning and low-pressure rinsing
  • Disinfection respecting the prescribed contact time
  • Floors, drains and gullies

Surrounding areas

  • Storage and cold rooms
  • Changing rooms, airlocks and hygiene locks
  • Toilets and canteen

Records

  • Completed tasks signed off on your own record sheets

How we go about it

  1. Reading your cleaning plan

    Zones, products, dosages, sequence and checks.

  2. On-site induction

    We learn your hygiene rules and zoning (colour codes, workwear, airlocks).

  3. The work

    During production downtime, one zone at a time.

  4. Checks & sign-off

    Visual inspection and record-keeping; verification stays with your quality department.

What shapes the price

No two jobs are alike. Your quote takes these factors into account:

  • Floor area and number of lines
  • Nature of the soiling
  • Length of the downtime window
  • Cleaning frequency
  • Your particular hygiene requirements

Our methods

Questions we often hear

Whose products do you use, ours or yours?

Preferably the products validated in your cleaning plan. We only bring our own with your approval.

Get a quote for hygiene in the food industry

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