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Cleaning

Why should I bother cleaning?

You will reduce the risks of contamination to food, minimise the danger of food poisoning, impress your customers and create a safer working environment.

What is cleaning?

The removal of visible dirt, food debris and grease.  The use of food-safe detergents will do this, but they will not disinfect surfaces, equipment or utensils.

What is disinfection?

Reducing the numbers of bacteria to a safe level. Usually by using special food safe chemicals known as sanitisers.

How to ensure cleaning is done properly.

A cleaning schedule is the simplest way of organising your routine cleaning.

Think about the following steps.

• What needs to be cleaned? - list all items, and parts of the structure of the premises

• When? - list how often each item on list should be cleaned

• How? - list cleaning methods, the equipment and chemicals to be used.  Include any health and safety precautions that need to be taken such as use of goggles or gloves, and follow manufacturers instructions with regard to how much chemical to use

• Who? - write down who should carry out each job

• Checks - make sure there is proper supervision so that cleaning is done to the correct standard

• Make sure that staff know and understand their duties.  You may want to display cleaning schedule charts in your premises.