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