There is a good reason why Food and Beverage Manufacturing Facilities are so stringent in enforcing best practice. Due to the high risk of contamination and subsequent supply chain implications, there is no margin for error. Surfaces may appear clean visually but assuming that visibly clean food contact surfaces are also sanitary would be risky, as many organisms prove to be resistant to soaps and detergents with a potential threat of bacterial contamination as a constant concern in these facilities. Cleaning and Sanitisation are 2 different processes in this specialised environment, while cleaning reduces the visible signs of dirt and debris, the organic matter that can remain behind after cleaning, must be addressed through  effective sanitising of surfaces to reduce the number of microorganisms and bacteria to levels considered safe for human consumption once cleaning is completed.