Food Service

The Hygienically Clean Food Service Standard sets the criteria for producing and delivering hygienically clean reusable textiles for the food and beverage industry. This Standard ensures that best management practices (BMPs) are documented and implemented, while the facility complies with all federal, state, and local regulatory requirements. It mandates adherence to specific requirements and guidelines related to the handling and processing of textiles used in food and beverage establishments.

• Hazard Analysis and Critical Control Points (HACCP) principles
• Global Food Safety Initiative (GFSI),
• U.S. Food and Drug Administration (FDA)
• CODEX Alimentarius International Food Standards
• Centers for Disease Control and Prevention (CDC) and
• The Occupational Safety and Health Administration (OSHA)

The Standard must be used as a guide for you to create your Quality Assurance (QA) Manual for certification and to prepare your facility for the onsite audit.

• Standards
• Certification Transfer Policy

Eligibility

Before applying for the program, please read the complete Hygienically Clean Food Service Standard. This will clarify which textiles require testing. To qualify for Hygienically Clean Food Service certification, you must successfully complete two consecutive rounds of microbiological testing that demonstrate your processes produce Hygienically Clean Food Service linens and garments with negligible levels of harmful bacteria.

Microbiological Sample Testing Process

All testing is conducted by a Hygienically Clean-approved laboratory accredited by a recognized accreditation body under the ILAC MRA (Mutual Recognition Arrangement) or by federal or state agencies for microbiological testing. Acceptable third-party accreditation bodies include the International Accreditation Service (IAS), the American Association of Laboratory Accreditation (A2LA), and the ANSI-ASQ National Accreditation Board, operating as ACLASS. Laboratories recognized by federal or state agencies, such as the EPA, FDA, Department of Agriculture, CDC, CPSC, and OSHA, are also approved. All samples must be submitted using the appropriate Chain of Custody (COC) form provided by the approved laboratory.

Click here to get more information on submitting samples for testing for eligibility.

Use the links below to download forms as required for one of the approved labs:

USP 62 and RODAC Test COC Form

Quality Assurance Manual

Your facility is required to maintain a Quality Assurance (QA) Manual to ensure that best management practices (BMPs) are documented and implemented, as outlined in the Quality Assurance Program of the Standard. The Standard serves as a guide for documenting the policies and procedures your facility follows to produce Hygienically Clean textiles. Your QA Manual must include the following policies and procedures:

Best Management Practices (BMPs)

• Plant Facilities
• Housekeeping
• Laundry Process
• Hazard Analysis Critical Control Points (as applicable)
• Compliance with OSHA Regulations

Audit Process

To achieve Hygienically Clean certification, your facility must undergo an independent, third-party audit that verifies your commitment to compliance and the use of best management practices (BMPs) as outlined in the Hygienically Clean Standard. The audit primarily focuses on evaluating your Standard Operating Procedures (SOPs) and demonstrating the BMPs and HACCP principles detailed in your QA Manual to minimize risk. Additionally, audits assess practices related to the handling and processing of textile products used in food manufacturing and processing to ensure adherence to U.S. Food and Drug Administration (FDA) and Centers for Disease Control and Prevention (CDC) guidelines.

The audit confirms essential evidence that:

• Employees are properly trained and protected
• Managers understand legal requirements
• OSHA-compliant
• Facility operates effectively

Hazard Analysis and Critical Control Points (HACCP) practices are examined, including your facility’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

The Audit process consists of two parts:

1. Initial review of your QA Manual conducted by the Auditor prior to your Audit.
2. Comprehensive audit of your facility focusing on the demonstration of your SOPs as outlined in the QA Manual and the Hygienically Clean standard.

Click here to learn more about the Audit Process

Certification is granted for a three-year period after your facility successfully completes the onsite audit and the final round of microbiological sample testing.

To maintain certification, quarterly testing is required, along with the payment of an annual certification fee. A testing schedule will be provided to you.