Good hygienic practices are essential to ensure food safety. They are required by law under national and international food hygiene regulations and are frequently considered as pre-requisites to food safety systems based on hazard analysis such as HACCP.

The effective removal of product residue is of prime importance since it both removes gross contamination (organic matter and 90% of the micro-organisms) and any product residue that could support the subsequent survival and growth of microbes. Accordingly, the effective removal of product residue is more important than residual micro-organisms. This article reviews the available methods for hygiene assessment and monitoring, and analyses how the efficacy of cleaning processes be assessed.

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