Food Safety – Cleaning

Best practice is to “clean as you go” to prevent a buildup of dirt and waste where bacteria can multiply. It goes without saying that all surfaces MUST be sanitised before commencing work and that immediate cleaning and disinfection of equipment after working with foodstuffs is essential.

Remember, if you made the mess, then you should clean it up!

Some areas should be cleaning regularly, for example chopping boards, and work counters, whereas floors and bins can be cleaned at the end of service or at the end of shifts. However, spillages must be cleaned up immediately as they present a slipping hazard as well as a high risk area for bacteria to multiply.

Specialised cleaning and high level cleaning can be done monthly, or even quarterly, the amount of use will govern the regularity of which this cleaning needs to be done. Remember, the more work, the more cleaning needs to be done.

Areas that require particular attention are:

• Food contact surfaces – Any item or area that comes into direct contact with food, both raw and cooked (e.g. a chopping board)
• Hand contact surfaces – Any item which it touched by hands, these will collect dirt and bacteria that may then be passed onto food (e.g. a light switch or plug socket)
• Contamination hazards – These can include cloths, mops, cleaning equipment, bins and towels, which by their very nature are normally contaminated with bacteria, and should be cleaned or replaced regularly. Read our blog on cross-contamination for more information.

Chemicals

Most cleaning tasks will involve the use of chemical cleaning products, most commonly detergents, disinfectants and sanitisers. When using products such as these, the following rules should be followed:

• Put food away, or cover it before cleaning
• Always store chemicals away from food areas
• Keep chemicals in their proper containers to ensure that the instruction and the contents are clearly labelled
• Follow the manufacturers instructions
• If protective clothing is recommended, use it!
• Never, ever, mix chemicals, this may cause toxic fumes to form or explosions, and in most cases will cause burns if the mixture comes into contact with skin.
• Work from the cleaner to the dirtier areas to avoid spreading the dirt around.

Detergents and hot water will break down and remove grease and dirt, some, but not all bacteria may be destroyed when cleaning, but most items will need disinfecting after cleaning to ensure the destruction of the majority of bacteria.

Disinfectants are used to reduce bacteria to a safe level, this can be achieved by using very hot water at a minimum of 82c or higher, as well as steam or chemical disinfectants. Chemical disinfectants will not destroy all bacteria nor will they break down grease and dirt. They reduce bacteria to a safe level if left on for the correct ‘contact time’ before rinsing and wiping off with a paper towel. If you use non-disposable cloths and mops, they should be disinfected and allowed to air dry after each use.

Sanitisers are combined detergent and disinfectant which will do the job of both if left on for the specified ‘contact time’.

Cleaning and disinfecting

Always protect or put food away before cleaning!

1.    Pre-clean the items (boards, plates, pans etc) to remove larger pieces of debris

2.    Wash in hot water with detergent or sanitiser, and use scourers or cloths, remember to use rubber gloves to protect hands

3.    Rinse using clean, hot water to remove both the detergent and remaining food particles

4.    Disinfect with a chemical disinfectant using the correct contact time

5.    Rinse again with hot water, if using a sanitiser omit stages 3 and 4 but remember to always use the correct contact time.

6.    Dry, remember to either air dry or use disposable clothes, tea towels will harbour bacteria and they should be avoided, if a tea towel is to be used it must be cleaned, dried and changed after each session.

Cleaning schedules

Cleaning schedules and rosters should be used to inform staff of cleaning details, and keep track of who has cleaned what. They should include details of chemicals to be used and instructions in their use, any protective equipment to be used, and safety precautions to be follows, as well as what needs to be cleaned. To be effective, cleaning must be planned.