Column Saskia Stender: cleaning is human work

Every day, top performances are delivered across the food industry. From raw materials to the final product, everything revolves around quality, safety and trust. Less visible, but just as essential, is the work that happens before production begins: cleaning and disinfection.

And that’s where the margin for error sometimes creeps in.

We all agree: hygiene is the foundation. Yet we see it go wrong more often than we’d like. Sometimes because equipment is difficult to access, or because the protocol is interpreted a little too loosely. Sometimes the instructions are clear, but the execution is missing. Or they simply aren’t followed because “this is how we’ve always done it.” Meanwhile, biofilms quietly take shape, allergens shift unnoticed from one product to another, and the risk of a recall grows.

After more than thirty years in the sector, it no longer surprises me — but it still feels like a missed opportunity. There’s investment in automation, sustainability and product development, yet cleaning doesn’t always naturally follow that same storyline. When in fact, that’s where the foundation lies. A clean line isn’t an afterthought; it’s a prerequisite for being able to produce at all.

It’s not about making everything sterile. It’s about knowing what you’re doing, why you’re doing it, and sticking to it. Cleaning and disinfection are like brushing your teeth: perhaps not your favourite task, but absolutely necessary. And yes, sometimes someone needs a reminder.

So consider this that reminder. Meant kindly, with an eye on improvement. Because only when things are truly clean will the final result taste the way it’s meant to.

Saskia Stender
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