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:
- Pre-clean: Remove food scraps and waste.
- Main clean: Use hot water, detergent, and sanitiser.
- Rinse: Remove dirt and detergent with clean hot water.
- Disinfect: Destroy micro-organisms using disinfectants.
- Final rinse: Remove disinfectant residue with hot water.
- 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.
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