Consumers have a right to safe food that is free from residues and contaminants (e.g., heavy metals, pesticides, pharmaceuticals, residues of cleaning and disinfecting agents) and poses no risk from microorganisms. In Germany alone, more than 200,000 cases of foodborne illness are reported annually. This underscores the crucial importance of effective cleaning and disinfection. It forms the basis for a successful HACCP concept. This prescribed principle is a prerequisite for the production of hygienically sound food and, with its preventative measures, forms the foundation of comprehensive food safety.
 
 
 Due to the diversity of the industry, establishing universally applicable principles and procedures is a continuous challenge. Therefore, this work serves as a practical guide to ensuring safety in food production through effective cleaning and disinfection.