Ensuring that factories are cleaned and disinfected effectively is a fundamental prerequisite in the production of safe and wholesome foods. This involves decisions on when to clean, how to clean and what chemicals to use, in order to remove physical, chemical and microbiological contaminants. A new CCFRA guideline brings all of the issues together in one document. Cleaning and disinfection of food factories: a practical guide (Guideline 55) addresses the importance of cleaning, management responsibilities and basic principles, before discussing the chemicals required, cleaning techniques, and the timing and frequency of cleaning. It also looks at the setting of targets, ways of ensuring that the agreed strategy is carried out and how to assess the effectiveness of that strategy. It is priced at £60 (members) and £90 (non-members)