John Holah, Principle Corporate Scientist at Kersia, reflects on the impact that the Covid pandemic has had on cleaning and hygiene practices in the food industry and considers the potential future benefits. Prior to undertaking a cleaning programme for food processing equipment, a number of factors should be considered. Firstly, the objective of the cleaning programme should be determined. This could include the need to remove visual soiling for organoleptic reasons or brand protection issues such as different meat species, the need to control food spoilage microorganisms, or the need to control hazards such as allergens or pathogens. 1 Secondly, a risk assessment should be undertaken to assess the choice of cleaning chemicals and application techniques required. This should include the chemical nature of the food soil and the food processing conditions that have led to its formation, the chemical compatibility of the equipment and environmental surface materials, the hardness of the water supply, the application method (manual, automated or CIP), the rinsing method and pressure, and any impact on effluent treatment plants that may be present.