Cleaning plans must match residue, surface and verification—not merely the detergent

A Fleisch & Co publication brings a basic meat-hygiene issue back into focus: residues are not all alike. Fat, proteins, blood and mineral deposits adhere differently to machinery, tables, containers and floors. The practical consequence is not to select the strongest available detergent, but to define the sequence of mechanical removal, chemistry, temperature, mechanical action and contact time correctly.