Cleaning Advice - Food hygiene

Photo of father and daughter in a cafe

Unless the equipment that comes in contact with food is adequately cleaned and sanitised, it may be a prime source of food contamination from bacteria.

Using combined detergent/sanitisers is preferable to straight detergents, as they will help ensure that surfaces are cleaned while greatly reducing bacteria numbers at the same time.

Washing Utensils

All utensils used in the preparation of food should be thoroughly washed and sanitised using an approved detergent sanitiser.

At Wash Up Time

Water temperature of 43°C minimum if hand washing or 60°C when washing by machine and 77°C for the sanitising rinse (10 seconds in machine or 2 minutes if washing by hand

Any defective, (broken, chipped, cracked, or worn) utensils must not be used.

Reasons for Cleaning

To remove material where bacteria can grow, so reducing the risk of food poisoning and spoilage.

  • To allow disinfection of specific equipment and surfaces.
  • To remove materials that could encourage pest infestations.
  • To reduce the risk of foreign matter contamination.
  • To ensure a pleasant and safe working environment.
  • To promote a good image to customers

Effective Cleaning

Foodworkers must be trained to "clean as they go".

Good cleaning equipment is needed and may include vacuum cleaners, mops, buckets, brooms and specialised items such as high pressure hotwater cleaners and steam cleaners, etc.

Suitable protective clothing must be worn and the cleaning chemical manufacturer's instructions followed.

  • Have Plenty of Light in all work and storage rooms - so dirt can't hide.
  • Sections of a food premises must be completely emptied or stripped out on a cyclic basis to be thouroghly cleaned.
  • Cleaning equipment must be stored in a separate area, cupboard or locker away from foodstuffs.
  • Chemicals must never be put into unmarked containers, or food containers.
  • Food must not be exposed to the risk of contamination during cleaning.
  • Regardless of the quality of cleaning chemicals, human effort and energy is needed for a satisfactory result.
  • After use, the cleaning equipment itself must be cleaned and dried.

To be effective, cleaning must be planned

Written Cleaning Schedules should be drawn up for all parts of the premises and should then be put into practice.

These schedules should state -

  • Frequency of cleaning.
  • Method of cleaning.
  • Type, and amount of chemical to use.
  • Person responsible for cleaning.
  • Any special notes or information.
  • When the work was completed.

A regular check should then be made of the premises and the effectiveness of the cleaning schedule.

For more information about cleaning schedules or any cleaning matter please contact us.