Food Safety Level 3 (VTQ)

105 videos, 4 hours and 58 minutes

Course Content

Effective cleaning

Video 25 of 105
5 min 3 sec
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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.