One of the food safety challenges facing sandwich and food to go businesses is the formation of biofilms which can form on surfaces and shield bacteria from normal cleaning systems.
Biofilms can form on a wide range of surfaces, including food processing equipment, water pipes, floors, drains and even primary raw materials, such as fresh produce. They are known for their resilience which can make removing them problematic.
This guidance outlines the risks as well as ways food businesses can prevent them.