TQUK Level 2 Award in Food Safety in Catering (RQF)

58 videos, 2 hours and 59 minutes

Course Content

Effective cleaning

Video 27 of 58
5 min 3 sec
English
English

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.