A clean business is a basic prerequisite for safe food. The rules are in Annex II of Regulation (EC) No 852/2004, including chapters I (premises), V (equipment), VI (waste) and IX (handling of food). The Swedish Food Agency's guidance shows what this can look like in practice.
Premises and equipment must be clean
Premises must be kept clean and in good condition. Equipment and utensils that come into contact with food must be cleaned effectively and often enough so that the food is not contaminated. The greater the risk of contamination, the cleaner it must be. Surfaces where unpackaged food is prepared must be cleaner than a store for packaged goods. Old, ingrained dirt is never acceptable where food is prepared. During a rush it can get messy, but the cleaning is done afterwards.
Cleaning and disinfection are different things
A normal cleaning sequence consists of:
- Remove loose dirt, for example by sweeping or scraping plates.
- Rinse off coarse dirt with water.
- Clean with a cleaning agent that dissolves stuck-on dirt and grease.
- Rinse off dirt and cleaning agent.
- If needed, disinfect and rinse again if the product requires it.
- Dry, because moisture favours bacteria and mould.
Disinfection does not replace cleaning. Disinfectants work on cleaned surfaces. The product must be intended for surfaces that come into contact with food, and you must follow the instructions on concentration, contact time and temperature.
The result of cleaning depends on four connected things: mechanical work, time, chemistry and temperature. If one of them is shortened, another must increase.
Dishwashing
- The law sets no fixed temperatures for washing-up water. What matters is that the dishes come out clean.
- Pre-rinsing with very hot water can make proteins, such as milk protein, stick. That makes it harder to get clean. Allergens can also remain.
- Let dishes dry properly and store clean dishes so that they are not soiled again. Worn chopping boards with scratches and broken utensils are hard to keep clean and must be replaced.
- Do not put away dishes that are still dirty. Wash them again.
Cleaning equipment and chemicals
- Use different equipment for clean and dirty zones. The same mops and cloths must not be used in the toilet and in the kitchen.
- Store cleaning equipment so that it does not contaminate food and so that it can dry.
- Cleaning agents must be stored separately from food, in labelled containers. Never decant chemicals into drink bottles.
- A pressure washer can spread dirt and moisture to clean surfaces and into joints. Use it with care.
- Textiles such as work clothes, cloths and towels must be washed so that they come out clean. A 60 °C wash is effective, and clean laundry must not be mixed with dirty.
Even if the cleaning is contracted out to a cleaning company, it is the food business operator who is responsible for it being clean enough.
Pests
Pests include rats, mice, cockroaches, flies and birds. They spread infection and can make food unfit. Prevent them like this:
- Keep doors, gates and windows closed or use insect screens.
- Seal holes and gaps, and keep things tidy so that signs are visible.
- Handle waste so that pests cannot get at it, and do not leave rubbish outside that attracts them.
- Check regularly for signs such as droppings, gnaw marks or dead insects. Also look in storerooms, cellars and ventilation.
- If you see pests or signs of them you must tell your manager at once. The procedure may be to contact a pest control company and not use parts of the premises.
- Pesticides must not come into contact with food.
Waste
Waste must be handled hygienically and must not be a source of contamination. Waste must be removed from the premises as soon as possible. Containers for food waste must be easy to keep clean and, unless they are suitable anyway, possible to close. Rubbish and recyclables must be kept separate from unpackaged food. Waste storage rooms must be possible to keep clean and free of pests.