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
- 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