Hygienically Clean Food Service certification recognizes textile services operations supplying the restaurant industry and other food service establishments. Certified laundries commit to cleanliness through third-party, quantified biological testing and inspection. This process eliminates subjectivity by focusing on outcomes and results that verify textiles cleaned in these facilities meet appropriate hygienically clean standards and best management practices for servicing full- and limited- service restaurants, hotels, hospitals, educational institutions and other locations where food is handled and served.
Hygienically Clean Food Service inspectors verify laundry practices including washing procedures (detergent formulas, temperature, disinfectant, pH, extraction), drying, garment inspection and transportation. Each certified laundry plant’s operational flowchart is evaluated, ensuring these procedures (as well as pickup, unloading and sorting of soiled items and sorting of clean laundry) are mapped. Employees’ use of personal protective equipment must be documented.
Hazard Analysis and Critical Control Points (HACCP) practices are examined, including the plant’s techniques for:
- Conducting hazard analysis
- Determining CCPs, monitoring their control, correcting them if not under control
- Validating and verifying HACCP system effectiveness
- Documenting and record-keeping to show ongoing conformance