How can food companies ensure cleaning is both safe for people and food? Two cleaning experts speak candidly in the theme article about the struggles and dilemmas that arise when cleaning production lines in the food industry.
Read the interview with Prof. Dr. Ir. Ine van der Fels-Klerx and gain insight into how food safety might be influenced in the future. What are the major threats? And can these potential risks be mitigated with (a different approach to) cleaning and disinfection? Van der Fels explains: “The change with the greatest impact? In my opinion, it’s market disruptions.”
But that’s not all. In this edition, you’ll also find other inspiring stories, including:
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