Taking steps to reduce the presence of microorganisms also helps prevent contamination of food with food spoilage microorganisms. This can result in higher quality foods with a longer shelf life.
It is possible that some places and equipment that pose less risk of various contamination may not need to be disinfected; however, a clean state is still necessary:
- places such as loading docks, vehicles, boiler rooms and premises in general
- equipment such as forklifts, manual pallet trucks and vehicles, for the industrial environment