A clean worker needs a clean workplace. The principles of operational hygiene are set out mainly in Decree No. 137/2004 Sb. (§ 49) and in Regulation (EC) No 852/2004. They cover equipment, cleaning, storing chemicals, waste and protection against pests.
Principles of operational hygiene under the Decree
- Sanitary facilities (changing rooms, washrooms, showers and toilets) and auxiliary facilities are kept clean and in working order.
- Personal belongings, own clothes and footwear are left only in the changing room or in a space set aside for them.
- Items not related to the work are not kept in food handling areas.
- Unauthorised persons must not enter food handling areas.
- Food and products not intended for the food service are stored only in a separate, labelled fridge or freezer outside the food handling areas.
- There is no smoking in food handling areas or where dishes are washed.
- Only washing, cleaning and disinfecting products intended for the food industry are used for cleaning.
- Cleaning and disinfecting products are stored in their original containers outside the food handling areas and never in containers intended for food.
Cleaning and disinfection
These are two different things:
- Cleaning removes dirt, grease and food residue. It is done with detergent and water.
- Disinfection destroys some of the microorganisms left on a clean surface. It does not work on a dirty surface.
The procedure is always the same: wash, rinse, disinfect, rinse (if necessary), leave to dry. When disinfecting, follow the concentration and contact time in the instructions. A stronger solution is not better and can spoil the food.
- Products are never mixed. Poisonous gases can form.
- Label cleaning products and store them in their original containers.
- Always follow your workplace's cleaning schedule. It says what is cleaned, with what, how often and by whom.
- Cloths and sponges are a common source of bacteria. Disposable paper towels are safer. Cloths must be washed and dried.
- Clean surfaces that touch food after every task with raw meat and always before preparing other food.
Hazardous substances
Under Regulation 852/2004, hazardous or inedible substances must be labelled and stored in separate and secure containers. A lemonade bottle with cleaning product in it is a common cause of poisoning.
Pests
Adequate procedures for pest control must be in place (Annex II, Chapter IX, point 4). Pests include mice, rats, insects, flies, cockroaches and birds. They carry bacteria and contaminate food.
- Do not leave food and rubbish lying around.
- Close doors and windows through which pests can get in. Windows and vents should have screens.
- Seal gaps and cracks.
- Check deliveries for pests in the packaging.
- Report signs of pests (droppings, gnawed packaging, live pests) immediately. Pests are usually dealt with by a specialist company, not by an employee with whatever chemical is at hand.
Waste and water
- Waste goes in containers that can be closed, which are emptied and cleaned regularly. They must not stand next to food.
- Drinking water is used for preparing food and washing hands.
- After handling waste, wash your hands before you go back to food.
Washing dishes
Dishes and utensils are washed, rinsed and left to dry after use. Washing in equipment designed for it is more reliable than washing by hand. There is no smoking where dishes are washed.