Cleaning and Disinfection in Food Handling

Importance of Cleaning in Food Handling

Cleaning is crucial in food handling to prevent spoilage, remove dirt, and reduce the risk of contamination:

• Effective cleaning removes bacteria from hands, equipment, and surfaces.
• Prevents harmful bacteria from spreading onto food.
• Reduces the risk of cross-contamination, crucial for allergen management.
• Mandatory by law and promotes a positive image to customers.
• General advice is to clean as you go and maintain cleanliness at all times.

Process of Cleaning and Disinfection

The cleaning process involves several stages to ensure thorough sanitation:

1. Pre-clean: Remove food scraps and waste.
2. Main clean: Use hot water, detergent, and sanitiser.
3. Rinse: Remove dirt and detergent with clean hot water.
4. Disinfect: Destroy micro-organisms using disinfectants.
5. Final rinse: Remove disinfectant residue with hot water.
6. Drying: Preferably air dry to avoid contamination.

Specific Cleaning Guidelines

Follow these specific guidelines to ensure effective cleaning and disinfection:

• Use dishcloths, brushes, and cleaning products suitable for the task.
• Follow manufacturer’s instructions for cleaning and disinfection products.
• Ensure disinfection products meet BS EN standards (e.g., BS EN 1276 or BS EN 13697).
• Do not mix chemicals and use in correct volumes and contact times.
• Implement a written cleaning policy and schedule.
• Clean and disinfect food areas and equipment between different tasks, especially after handling raw food.
• Cover or store food before cleaning to prevent contamination.
• Maintain cleanliness by cleaning and tidying as you work.

Adhering to these guidelines ensures food safety, reduces contamination risks, and maintains hygiene standards in food handling environments.