Safe Method – Cleaning

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MAKING PROCESSES AVAILABLE TO YOUR TEAM:

DON'T FORGET: If you use the full chefsbk.com system, you can store your current processes in your INFORMATION CENTRE, rather than keep them in folders.

This is your central information hub for your team, where everyone can reference your processes.

Using this sharing method means everyone sees same processes in an up to date and consistent way, which may not always be the case if paper based information hasn't been updated in a timely manner.

Any updates made to the information centre are automatic and instant for local chefsbk's or within 24 hours for organisations using content hubs.

No paper required.

Choose Your Cleaning Safe Method Form

Hand Washing Best Practice

Step 1:
Wet your hands thoroughly under warm running water and squirt liquid soap onto your palm

Step 2:
Rub your hands together palm to palm to make a lather.

Step 3:
Rub the palm of one hand along the back of the other and along the fingers. Repeat with the other hand.

Step 4: Put your palms together with fingers interlocked and rub in between each of the fingers thoroughly.

Step 5:
Rub around your thumbs on each hand and then rub the fingertips of each hand against your palms.

Step 6:
Rinse off the soap with clean water and dry your hands thoroughly on a disposable towel. Turn off the tap with the towel and then throw the towel away.

CHECK IT
For hands to be washed properly, you need warm running water, liquid soap and preferably disposable towels.

DO YOU USE LIQUID SOAP?

YES
NO

IF NO, WHAT DO YOU USE?

Do You Use Disposable Towels?

YES
NO

IF NO, WHAT DO YOU USE?

CLEANING EFFECTIVELY

Effective cleaning is essential to get rid of harmful bacteria and stop them spreading.

SAFETY POINT
Cleaning needs to be carried out in two stages. First use a cleaning product to remove visible dirt from surfaces and equipment, and rinse. Then disinfect them using the correct dilution and contact time for the disinfectant, after rinse with fresh clean water if required.

WHY?
Chemical disinfectants only work if surfaces have been thoroughly cleaned first to remove grease and other dirt.

SAFETY POINT.
Follow the manufacturer’s instructions on how to use cleaning chemicals. Disinfectants and sanitisers should meet BS EN standards. You can find out more in the ‘cleaning terms’ in the ‘Your cleaning schedule’ safe method.

WHY?
This is important to make sure that chemicals work effectively.

SAFETY POINT
Wash work surfaces and equipment thoroughly between tasks, follow the manufacturer’s cleaning instructions if there are any. Wash and then disinfect them after preparing raw food.

This will help prevent dirt and bacteria spreading onto other equipment.

HIGH PRIORITY CLEANING:

SAFETY POINT
Regularly wash/wipe and disinfect all the items people touch frequently, such as work surfaces, sinks, taps, door handles, switches, can openers, cash registers, telephones and scales. Where possible, allow these to dry naturally at the end of each day/shift.

WHY?
This will help prevent dirt and bacteria being spread to people’s hands and then to food or other areas. Drying naturally helps prevent bacteria being spread back to these items on a towel/cloth used for drying.

SAFETY POINT
Wash and disinfect fridges regularly at a time when they do not contain much food. Transfer food to another fridge or a safe cold area and keep it covered.

WHY?
To clean a fridge thoroughly, you should take out all the food and keep it cold somewhere else. If food is left out at room temperature, bacteria could grow.

SAFETY POINT
Ideally use a dishwasher. Do not overload the dishwasher and make sure it is maintained and serviced regularly. If you do not have a dishwasher, wash plates, equipment etc. in hot soapy water using diluted detergent. Remove grease and any food and dirt. Then immerse them in very hot, clean water. Leave to air dry, or dry with a clean disposable cloth.

Dishwashers wash items thoroughly at a high temperature so this is a good way to clean equipment and kill bacteria (disinfect) and remove allergens. If you overload the dishwasher, it may not wash effectively.

OTHER CLEANING:

SAFETY POINT
Items that do not touch food are not as high a priority but they should still be cleaned effectively. Examples include dry storage areas and floors. For equipment or areas that are hard to clean, you may wish to employ a contract cleaner.

WHY?
This prevents dirt and bacteria building up in the kitchen. It also removes any food which has fallen on the floor, which can attract pests e.g. mice and cockroaches. Contract cleaners have special equipment and experience of more difficult cleaning.

THINK TWICE

Effective cleaning needs to be carried out in two stages. Disinfectants will only work on clean surfaces. Always use a cleaning product to remove visible dirt and grease before disinfecting. Always check the manufacturer’s instructions for the correct dilution and contact time for disinfectants or sanitisers. When you are cleaning, remember to move food out of the way, or cover it. This is to prevent dirt, bacteria or cleaning chemicals from getting onto food.

MANAGE IT
Fill out the cleaning schedule in the diary to show how you manage cleaning in your business. (See the ‘Your cleaning schedule’ safe method.)

WHY?
This is to make sure that staff know what to clean, when and how.

HOW DO YOU DO THIS?

HAVE YOU COMPLETED THE CLEANING SCHEDULE FROM THE DIARY?

YES
NO

IF NO, WHAT DO YOU DO?

MANAGE IT

Make sure you always have a good supply of cleaning chemicals, materials and equipment. It can be helpful to put a reminder in your diary of when you should buy more.

WHY?
Staff are more likely to clean properly if the right cleaning chemicals, materials and equipment are available.

HOW DO YOU DO THIS?
Do you make sure you have a good supply of cleaning products?

YES
NO

IF NO, WHAT DO YOU DO?

WHAT TO DO IF THINGS GO WRONG

If you find that any item in your kitchen is not properly clean, wash and disinfect it and allow it to dry.

HOW TO STOP THIS FROM HAPPENING AGAIN
Review your cleaning schedule, including how you clean and how often.
Make sure your cleaning chemicals, materials and equipment are suitable for the tasks you use them for and are being used correctly.
Train staff again on this safe method.
Improve staff supervision.

Write down what went wrong and what you did about it in your Hygiene tab - Daily cleaning schedule.

CLEAN AND CLEAR AS YOU GO

SAFETY POINT
Take off outer packaging from food and throw it away before you bring food into the kitchen or storeroom.

WHY?
Outer packaging could have touched dirty floors etc. when it has been stored or transported before.

SAFETY POINT
Take extra care with how you throw away packaging and food waste from raw food. If packaging from raw food touches work surfaces make sure you wash and then disinfect them afterwards.

WHY?
Packaging and food waste from these foods are more likely to spread harmful bacteria and allergens to food and surfaces.

SAFETY POINT
Keep your kitchen free from clutter and rubbish. Clear away dirty kitchen equipment as soon as possible.

WHY?
Work surfaces are easier to keep clean when they are not cluttered. It is also important to clear away used equipment to prevent bacteria and allergens spreading from it to surfaces or food.

SAFETY POINT
Keep sinks clear and clean them regularly.

WHY?
This stops dirt building up and helps prevent bacteria and allergens from spreading.

SAFETY POINT
Wash or wipe away spills as soon as they happen. Clean and then disinfect work surfaces after wiping up spills from raw food.

WHY?
This stops dirt building up and helps prevent bacteria and allergens from spreading.

SAFETY POINT
Wash work surfaces thoroughly between tasks. Use a new cloth (or one that has been washed and disinfected) to clean work surfaces before preparing ready-to-eat food.

This will help prevent dirt and bacteria and allergens spreading onto other foods from the surface. A dirty cloth could spread bacteria and allergens to the surface.

MANAGE IT
‘Clear and clean as you go’ is the recommended way of keeping your kitchen clean as you work. How do you do this?

Managing Food Waste

Managing food waste can help prevent fat, oils and grease from blocking your sinks, pipes and drains. Check with your environmental health department if there are specific requirements in your area.

SAFETY POINT
Scrape food waste into the bin before washing. Ideally, use a separate bin just for food waste.

WHY?
This will help prevent food blocking pipes and drains at your business.

HOW DO YOU DO THIS

Best Practice 1: Do you remove left over food from plates before washing?

YES
NO

IF NO, WHAT DO YOU DO?

Best Practice 2: Do you have a bin just for food waste?

YES
NO

IF NO, WHAT DO YOU DO?

Best Practice 3: Sink Strainers

Use a strainer over the plughole to stop food going down the sink.

WHY?
This will help stop food from blocking your sinks, pipes and drains.

HOW DO YOU DO THIS?

Do you use strainers in your sinks?

YES
NO

IF NO, WHAT DO YOU DO?

FOOD WASTE STORAGE

SAFETY POINT
Food waste should be stored in a specific place, away from food preparation, before it is collected. This area should be cleaned and disinfected regularly.

WHY?
Food waste can contaminate food preparation areas with bacteria and allergens. Regular collection of waste is very important. If left too long, waste can smell, attract pests and can be a risk to food safety.

HOW DO YOU DO THIS?
WHERE IS YOUR SPECIFIC FOOD WASTE STORAGE AREA LOCATED?

CLEANING AND DISINFECTING

This area should be cleaned and disinfected regularly. How often is it cleaned?
Is it part of your cleaning schedule?

FOOD WASTE COLLECTION

How often is food waste collected at your premises?

SAFE METHOD: CLEANING SCHEDULE