Food Hygiene - Cleaning & Chemicals
Cleaning has two main objectives:
- The removal of grease, food debris and dirt generally
- The destruction of bacteria (disinfection)
There are two types of cleaning within the workplace, these are:
- Clean-as-you-go
- Scheduled cleaning
Clean-as-you-go
This describes cleaning that is carried out as soon as the mess is created. The aim of this is to prevent cross contamination and to keep work areas clean and tidy.
Examples of this might be:
- Washing and sanitising of a chopping board straight after use
- Cleaning up a floor spillage immediately after it has happened
Scheduled Cleaning
This is when particular tasks are carried out at particular times throughout the day or week, often at the start of a shift and at the finish. Cleaning schedules usually detail what has to be cleaned, the frequency and an area where the person can sign their initials to indicate that it has been carried out. There are a huge variety of chemicals available for you to use although it is important that the appropriate chemical is used at all times and is suitable to the job in hand.
If receiving a visit from an Environmental Health Officer they may ask to see your cleaning schedule.
Detergents – are chemicals that will dissolve grease and assist the removal of food debris and dirt BUT will not kill bacteria.
Disinfectants – are chemicals designed to destroy bacteria and reduce them to a safe level. However disinfectants are not effective at removing grease and dirt. Disinfectants have a very strong smell and have the potential to taints foods and if in contact with surfaces that food is prepared on extra care should be taken in rinsing with hot (above 82C) water.
Sanitizers – are a combination of both detergents and disinfectants and are designed to kill bacteria and remove dirt and grease at the same time. They are only effective when used with very hot water (over 82C) and the contact time is adhered to. “Contact time” is the time needed for the sanitizer to be effective in killing bacteria. Refer to the manufacturers’ instructions for correct contact time as these can vary.
Guidelines for using cleaning solutions:
- ALWAYS follow the manufacturers’ guidelines for dilution and storage
- Use fresh hot solutions frequently, cool or dirty water will reduce the effectiveness of the chemicals
- Use the appropriate personal protective equipment at all times i.e. rubber gloves
- Always ensure chemicals are stored appropriately and away from food
- NEVER mix chemicals as they may become less effective and can produce a poisonous gas
You can clean service items and equipment by hand, as long as the appropriate guidelines are followed:
- Wear rubber gloves
- Remove any leftover foods and debris before washing
- Wash in hot water and detergent (Temperature should be around 50C to 60C)
- Rinse in very hot water (second sink) this allows the item to dry very quickly and reduce the need for drying cloths which can harbour bacteria. (temperature should be around 82C)
- Dry using the correct drying cloth after rinsing or allow to drain and dry.
Using equipment to clean
There are a number of different types of equipment that can be used to clean items and again it is important to note that domestic dishwashers are not suitable in the workplace.
Equipment should be loaded appropriately following manufacturers’ guidelines and regularly cleaned and serviced. Failure to do this will have a direct effect on the efficiency of cleaning and may not reduce all hazards.
When cleaning work surfaces it is important to follow 5 stages (if soiling is light then stages 2 and 3 can be omitted)
The 5 stages for Effective Cleaning
- Remove food particles and spillages using a suitable damp cloth
- Use a hot water and detergent solution to remove any grease and debris
- Rinse thoroughly with very hot water (82C)
- Use a suitable disinfectant or sanitizer to reduce bacteria to a safe level
- Final rinse with hot water and dry using paper towels (or allow to air dry)
Scheduled Cleaning
Floors, walls and ceiling should all form part of your cleaning schedule and should be carried out on a regular basis. Equipment that can be used varies and should always be appropriate and cleaned after every use so that it does not provide a breeding ground for bacteria.
Waste areas should always be kept clean and tidy (internal and external) at all times in order to avoid attracting pests and also to prevent the growth of bacteria.
Finished? Try some sample test questions here. (Answers can be found in the download section)