The standard gives guidance for the planning and performance of cleaning and disinfection during producing, handling and placing on the market of foodstuffs. It specifies the cleaning and disinfectionof surfaces of rooms, apparatuses and equipment of operating establishments in the food area and should provide as support for the selection of appropriate measures for cleaning and disinfection. Additional the standard includes in annex A an example for a cleaning plan and in annex B the generell basis aspects of cleaning and disinfection in the food area.