A clean workplace protects food. Regulation (EC) 852/2004 (Annex II) requires premises and equipment to be kept clean and in good condition, designed so that they can be cleaned well.
Cleaning and disinfecting are not the same thing
- Cleaning: removes visible dirt with water and detergent.
- Disinfection (sanitising): reduces microbes to a safe level with a suitable product or with heat.
If the surface is dirty, the disinfectant works poorly. First you clean, then you disinfect.
The steps, in order
- Remove the coarse residues.
- Wash with hot water and detergent.
- Rinse to remove the detergent.
- Disinfect with the product, at the right concentration and for the contact time stated on the label.
- Rinse again, if the label requires it, and leave to air-dry or dry with a disposable paper towel.
Always follow the manufacturer's instructions and the technical data sheet. More product does not mean more hygiene: it means residues and health risks.
Safety with chemical products
- Never mix different products. For example, bleach with acids or ammonia releases dangerous gases.
- Keep products in their original containers, with the label.
- Store them in a cupboard separate from food, never above it.
- Do not use food or drink containers to decant chemical products.
- Use gloves and protection when the safety data sheet requires it.
What to clean and how often
The premises' sanitation plan states what, how, when and by whom. In general:
- after each use: chopping boards, knives, slicers, worktops;
- at the end of the day: floors, sinks, equipment, food-contact surfaces;
- periodically: extractor hoods, fridges, freezers, walls, shelves, drains.
Cloths and sponges are a breeding ground for microbes: use disposable cloths or ones washable at high temperature, different ones for different uses (for example one for raw and one for ready-to-eat).
Waste
Waste attracts insects and rodents. Use closable, easy-to-clean containers, empty them often and keep them away from work areas. Waste must not pile up where food is handled.
Pests
Rodents (mice, rats), insects (cockroaches, flies, ants) and birds carry bacteria and make things dirty. Regulation 852/2004 (Annex II, Chapter IX) requires adequate pest control procedures and keeping pets out of the premises where food is prepared.
Prevention:
- close cracks, holes and openings; use fly screens and nets;
- keep doors closed or protected;
- do not leave food, water or waste uncovered;
- keep goods off the floor and away from walls;
- check incoming goods (cartons and sacks can bring insects);
- keep the outside area clean and free of standing water.
Signs of presence
Droppings, gnaw marks, damaged sacks or packs, an unusual smell, live or dead insects, thick cobwebs and greasy smears along walls.
What to do
Tell the person in charge straight away. Pest control is generally entrusted to a specialist firm with a monitoring plan (traps, baits, periodic checks). Never use insecticides or poisons near food or work surfaces without following the plan: they are chemical hazards.
Records
Mark on the plan's sheets when you cleaned and disinfected, who did it and whether you saw any problem. The records show the health authority that the plan is really applied.
Remember
- First you clean, then you disinfect.
- Respect concentration and contact time and do not mix products.
- Preventing pests means closing entry points, keeping things clean and removing food and waste.
- Always write down what has been done.