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Correct cleaning and servicing practices relating to servicing of vending machines are the mark of an expert. Not everyone has the knack or the know-how to perform these practices when they begin a career in the vending industry, but these procedures can be learned.

The National Automatic Merchandising Association produces the Route to Success Service Fundamentals for Route Drivers Handbook that is intended as a basic guide for the route service driver who wants to be a professional in his or her work.

Drivers: Foodservice Personnel
In today's food and beverage vending industry, a surprising number of staff are considered "foodservice personnel" by legal definition. These include not only commissary staff, but also vending route service drivers, hostesses, supervisors, shop technicians, field installation and repair technicians. Each one of these individuals handles cups, commodities, unwrapped foods or the food contact parts of vending machines at some time.

All suggested procedures in this article are based on the requirements of the Food and Drug Administration's U.S. Public Health Service "1999 Model Food Code" and the many state and local vending regulations which are patterned after this model code.

Cleaning has a direct bearing on a vending company's survival, success and is an essential component of the vending business.
Why is cleaning so important? For the following reasons:

Cleaning Keeps Customers Healthy
Poor cleaning procedures in the commissary, on the truck or at the machine can cause foodborne illness, chemical poisoning or customer complaints, particularly where perishable foods are involved.

Bad publicity, lawsuits and customer rejection resulting from any of these situations will severely limit growth and employment opportunities.