CLEANING - THE WORK OF THE SERVICE INDUSTRY IN MEAT PROCESSING FIRMS UNDER CERTAIN RESTRICTIONS

The repeated demands for high uniform quality in foods and the continu ally growing requirements of national legislation and EC guidelines ar e a challenge for any firm. To stay competitive a firm must not only b e productive but also produce quality products. There are a number of factors involved here and a very important aspect, as far as the food sector is concerned, is the state of hygiene. If its present state is to be improved and if a firm is to continue to be efficient at the sam e time it is not a very good idea to make firm's personnel responsible for cleaning and disinfection. This is where the service industry com es in.