A clean establishment free of pests is the basis of all the other precautions. Annex II of Regulation (EC) No 852/2004 requires clean premises and equipment in good condition, and suitable procedures for controlling pests.
Cleaning is not the same as disinfecting
- Cleaning is the removal of dirt, food residues and grease with water and detergent.
- Disinfection is the reduction of micro-organisms to a safe level with a disinfectant product or with heat.
A dirty surface cannot be disinfected properly: first you clean, then you disinfect.
Usual steps:
- Remove coarse residues.
- Wash with water and detergent.
- Rinse.
- Apply the disinfectant and leave it to act for the time stated on the label.
- Rinse, if the label says so, and leave to dry in the air or with disposable paper.
Cleaning schedule
Every establishment should have a written plan: what is cleaned, how, with what product, how often, who does it and where it is recorded. Cleaning follows the plan, not memory.
Cleaning products
- Read the label and use the dilution and contact time given. More product is not better.
- Never mix different products: they can release dangerous gases.
- Store them separately from food, in their original containers, well labelled. Never in drink bottles.
- Do not use them while handling or cooking food.
- Establishments must have the safety data sheets of the products.
Equipment, utensils and cloths
- Wash and disinfect knives, boards, slicing machines and surfaces after each use with raw food.
- For dishes, apply the one-way flow: dirty dishes go straight to the dirty wash-up area and do not cross with clean ones.
- Cloths: preferably disposable or used for one purpose only, and washed often. A damp, dirty cloth spreads micro-organisms.
Fruit and vegetables eaten raw
They are washed in cold running water to remove soil and impurities. Then they are immersed in a solution of food-safe disinfectant, prepared according to the label and for the time stated, and rinsed with plenty of running water. They are not mixed with those not yet treated.
Rubbish
Bins have lids, preferably pedal-operated, and are emptied regularly. They are not kept in the preparation area. Wash your hands after handling rubbish.
Pests
Rats, cockroaches, flies and other insects spread disease and spoil food. The Regulation requires suitable procedures to control them and to prevent pets from entering where food is prepared, handled or stored.
Prevention:
- Keep everything clean; do not leave scraps or standing water.
- Seal gaps, drains and doors; use screens on windows.
- Store food in closed containers and off the floor.
- Inspect deliveries, because pests travel in boxes and bags.
- Keep the service door closed.
Pest control plan: carried out by qualified staff, with the safety data sheets of the products, reports of the visits (the Code of Good Practice recommends at least 3 a year), the identity of the technician responsible and bait stations signposted and marked on the floor plan.
Anyone who sees droppings, gnaw marks, insects or nests tells the manager immediately.
Key points
- First you clean, then you disinfect.
- Follow the plan and the label; never mix products.
- Raw fruit and vegetables: wash and disinfect.
- Pests: prevent, have a plan and report when signs are found.