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  • Food Safety & Microbiology
  • Food Services & Catering

    • Food service and catering businesses are increasingly implementing quality assurance programs based on HACCP principles and an important part of these activities is directed towards cleaning validation. The main concern is the risk of product cross-contamination resulting from a food preparation surface not being cleaned to a sufficiently high standard. Food residue left behind after poor cleaning - often invisible to the naked eye - can form a breeding ground for bacteria and cause food contamination. Let 3M help you comply with your quality assurance program criteria.


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