According to the CDC, one of the top-five contributing factors of foodborne illnesses in the U.S. has been associated with the use of unsanitary equipment and utensils during food handling and preparation. Tools for cleaning a food processing facility or machinery, if not adequately managed, can become vectors of key contaminants such as micro-organisms, allergens, and extraneous matter, which may eventually jeopardize food safety and quality.
To support the argument, a 1990 UK government-funded study revealed that 47% of the cleaning equipment and tools swab-sampled at a food production site had tested positive for Listeria monocytogenes. Therefore, in order to prevent or significantly minimize cross-contamination incidents within a food plant, proper selection, storage, cleaning, care, and maintenance of cleaning tools becomes absolutely critical.