Cleaning
Regular cleaning of worktops, chopping boards and any surfaces that come into contact with food is important to prevent the spread of bacteria. Proper cleaning requires hot soapy water and a good scrub.
The four stages of cleaning:
- Pre-clean: removal of heavy soiling by sweeping, wiping or pre-rinsing
- Main-clean: use of detergents to remove grease & dirt
- Rinse: removal of detergent and dirt
- Disinfection: reduce bacteria to a safe level
Storage and maintenance of cleaning equipment
- Store in a safe place away from food
- Use sluice sinks served with hot and cold water. Never wash food and utensils in a hand washing sink as cross-contamination could occur.
- Ensure ventilation in cleaning stores
- Never leave mops/cloths to soak overnight
- Cleaning chemicals must be clearly marked
Cleaning products
- Detergents – remove grease and dirt but do not kill bacteria, e.g. soap, wash-up liquid, washing powder, use with hot water for best results.
- Disinfectants (sometimes referred to as sanitisers) – reduce the number of bacteria to a safe level, achieved by the use of very hot water, at 82˚C or hotter, steam or chemical disinfectants.
- Sanitisers – combined detergent and disinfectant.
- Sterilants – kill all bacteria.
Always use cleaning products according to the manufacturer’s instructions
