In food establishments, cleaning and disinfection programmes contribute to provide the environmental conditions that are necessary for the production of safe and healthy food. Compliance with validated programmes is evaluated through verification activities, in order to establish, through objective evidence, if they are implemented as they were written and if they are effective, achieving continuous improvement of the sanitation programmes. In accordance with the specific guidelines of each country, food companies set up their technical specifications and develop their own cleaning and disinfection programmes. Depending on the analytical method used, one of the main challenges was to establish a reasonable limit of acceptability according to the impact that each surface has on the safety and hygiene of the food that is prepared. This review was focused on the procedures implemented to verify the cleaning and disinfection programmes in food establishments. In particular, this study examines the methodologies used (audits and analytical methods), sites for the collection of samples, acceptance criteria and main findings. The results of the analysed studies constitute a scientific basis for designing or improving sanitation procedures and their verification in food companies, and also provide relevant information for food safety authorities.

中文翻译：

---

食品企业的清洁和消毒程序：关于验证程序的文献综述

在食品企业中，清洁和消毒程序有助于提供生产安全和健康食品所需的环境条件。通过验证活动评估已验证计划的遵守情况，以便通过客观证据确定这些计划是否按书面方式实施以及是否有效，以实现卫生计划的持续改进。根据每个国家的具体指导方针，食品公司制定了自己的技术规范，并制定了自己的清洁和消毒程序。根据所使用的分析方法，主要挑战之一是根据每个表面对所制备食品的安全和卫生的影响建立一个合理的可接受限度。本次审查的重点是为验证食品企业的清洁和消毒计划而实施的程序。特别是，本研究检查了所使用的方法（审计和分析方法）、样本收集地点、验收标准和主要调查结果。分析研究的结果构成了食品公司设计或改进卫生程序及其验证的科学依据，也为食品安全当局提供了相关信息。