Grew up in the food industry. We had onsite USDA inspection, and we weren’t a big operator at all.
Cleanliness was absolute top priority. You could literally eat off the floor after the daily cleaning cycle. Anything that was even attached to something that might touch product was sterilized and swabbed for QC, and that included the underside of the tables & equipment.
My old man didn’t believe in nepotism, so I got whatever shift was leftover after the regular employees chose, and that meant the 9pm - 5am shift, which included the cleaning cycle. Nothing like rolling home at 6 am covered in meat bits and hot bleach solution.