Snack and bakery facilities have a daily need for thoroughly cleaning pans, trays, containers, utensils, equipment, parts, and more, especially anything that comes into contact with the finished product or human hands, in order to meet the needs of food safety programs, including mitigating contamination from allergens or pathogens. While COVID-19 has reintroduced the necessity of these daily steps, this attention paid to cleanliness and sanitization is nothing new for snack and bakery facilities, with the Food Safety Modernization Act (FSMA) significantly ramping it up over the past several years. And these days, trends like sustainability, automation, shortages of skilled labor, and customization increasingly factor into the discussion.