Cleaning removes dirt, grease and food. Disinfection kills bacteria and viruses. Good cleaning also removes allergens and gives pests nothing to eat. Poor cleaning is one of the most common reasons food businesses are prosecuted.
Words you need to know
- Detergent — a chemical such as washing-up liquid that removes grease, dirt and food.
- Disinfectant — a chemical that kills bacteria. It only works on a surface that is already clean.
- Sanitiser — a two-in-one product that cleans and disinfects. Use it twice: once to clean, and again to disinfect.
- Dilution rate — how much water to mix with a concentrated chemical. Too much or too little water and it may not work.
- Contact time — how long the disinfectant must stay on the surface to work. It is on the label.
- BS EN 1276 or BS EN 13697 — the standards a disinfectant or sanitiser used in a kitchen should meet. Check the label.
Two-stage cleaning
- Clean: remove visible dirt, grease and food with hot soapy water or a cleaning product, then wipe off or rinse.
- Disinfect: apply disinfectant all over the surface, following the instructions, and leave it for the full contact time.
A typical method for a work surface:
- Remove loose food and dirt.
- Wash with hot soapy water.
- Rinse with clean water.
- Apply disinfectant and leave it for the contact time.
- Rinse with clean water to remove the disinfectant, if the instructions say so.
- Leave to dry naturally, or dry with a clean disposable cloth.
Always clean and disinfect surfaces and equipment after raw food and before ready-to-eat food. Pay attention to things many hands touch: door and fridge handles, taps, light switches, bins, phones and screens.
Clean as you go and the cleaning schedule
- Clean as you go: clear and clean spills and work areas as soon as you finish a task. Do not leave dirt to build up.
- The business should have a cleaning schedule that says what to clean, how often, how, which chemicals to use and what safety precautions to take (for example gloves or goggles). Follow it and sign it when the task is done.
- Some jobs, such as a deep clean of the kitchen and extractor, are done less often and should be planned.
Using chemicals safely
- Read and follow the manufacturer's instructions for dilution, contact time and protective equipment.
- Store chemicals away from food, in their original, labelled containers. Never put chemicals in food or drink containers.
- Never mix chemicals — some mixtures give off dangerous gases.
- Move food out of the way or cover it before you clean, so chemicals and dirt cannot get onto it.
- Take care when cleaning floors so you do not splash food-contact surfaces.
- Only use chemicals on food-contact surfaces if they are suitable for that use.
Key points
- Two stages: clean first, then disinfect for the full contact time.
- Use disinfectants that meet BS EN 1276 or BS EN 13697, diluted as the label says.
- Follow the cleaning schedule and clean as you go.
- Store chemicals away from food, in labelled containers, and never mix them.