Even good food can become dangerous if bacteria, dirt or pests come into contact with it. Here we go through cross-contamination, cleaning, waste and pests. The rules are found, among other places, in Annex II, Chapters VI and IX of the Hygiene Regulation and in sections 9, 17, 18, 19 and 20 of the Hygiene Guidance.
Cross-contamination
Cross-contamination is when bacteria are transferred from one thing to another. Typically from raw products to finished, ready-to-eat foods.
This is how you avoid it:
- Keep raw and finished products separate, both in the fridge and while you work. Meat, eggs and dirty vegetables must not touch food that is to be eaten without further heat treatment.
- Use separate utensils and chopping boards for clean and dirty work.
- Wash your hands when you switch between raw and finished food.
- Keep separate workstations or working procedures where possible.
Cleaning
The business must clean often enough for hygiene to be in order and for the food not to be contaminated. The business should have a plan for routine cleaning. The plan does not have to be written. A cleaning plan can state:
- what is to be cleaned
- how often
- with which products and in what quantity
- how, and how long the product must act
Also clean between the scheduled cleanings if needed. Think of places that many people touch: table edges, switches, taps and handles.
Cleaning and disinfection
- Cleaning removes dirt. Disinfection kills bacteria.
- You can disinfect with boiling water, steam or a disinfectant suitable for food businesses.
- A dishwasher with a rinse water temperature of at least 80 °C is known from experience to disinfect, without further documentation being required.
- Always follow the instructions for use of the product.
Chemicals
Cleaning products and other dangerous or inedible substances must not be mistakable for food. They must be:
- labelled
- stored in closed containers
- kept separate from food, ingredients and things that touch the food
Never pour products into a water bottle or a food container.
Waste
Waste must not build up in rooms with food. There must be waste bins that can be closed, and a place to keep the waste. Empty the bins before they are full. Accumulated waste creates a risk of contamination and attracts pests.
Pests
The business must protect itself against rats, mice, pigeons, cockroaches and other insects. This also applies to the area outside.
- Keep doors and windows well sealed. Use screens on open windows and ventilation.
- Keep areas outside the building tidy.
- Do not leave food scraps and waste lying out.
- Remember that mice and cockroaches can also come in with pallets and cardboard boxes.
Signs of pests are gnaw marks, urine, droppings, hair, tracks, smell, webs and larvae. If you see anything, tell your manager immediately. Visibly contaminated food must in principle be thrown away. Paper bags, for example, normally cannot be cleaned.
Animals
In principle, dogs and other animals must not be taken into food businesses. The ban does not apply to the customer area of restaurants and cafés, however. Guide dogs and assistance dogs can have access to customer areas, but never to places where food is prepared.
Remember
- Raw and finished products are kept separate.
- Cleaning removes dirt, disinfection kills bacteria.
- Chemicals are labelled and stored away from food.
- Report signs of pests immediately.