In order to offer consumers wholesome and acceptable food and drink certain hygiene rules need to be put in operation. These rules will determine the cleaning-disinfecting processes that should be carried out.
Hygiene is therefore a series of measures and actions that apply at all times. The better designed the premises in which one works, following a suitable process using the correct equipment along with trained and well-informed personnel, the easier it will be to maintain good hygiene.
Extract from Technical Notes of Code of Best Practice for Organic Winemaking, produced under the EU FP6 STREP project ORWINE
