Cleaning and Disinfection
Up Contents Personal Hygiene Storage and Delivery Temperature Control Cleaning and Disinfection Effective Food Safety


Cleaning and disinfection

Bacteria are everywhere. They are carried in millions through dust, pests, pets, insects, rubbish, and people. Cleaning is essential to good hygiene. Contaminated food do not look, smell or taste any different. Contaminated work surfaces may look clean, but it is our duty to make sure they are clean.  Cleaning is the process of removing dirt and contamination by physical labour, chemicals or machines.

Detergents help to dissolve grease and remove dirt.

Disinfection is the reduction of bacteria to a safer level.

Rules for cleaning and disinfection

Hot water over 82 degrees will kill most bacterial contamination

All surfaces should be cleaned between using raw and cooked foods

All food contact surfaces should be cleaned, i.e. chopping boards, work surfaces etc.

All hand contact surfaces should be cleaned, handles,doors, taps, switches.

Cleaning materials should be cleaned after use and stored separately

A cleaning schedule should be used, this will ensure that cleaning is done regularly and is checked

Waste bins and waste areas should be kept clean and disinfected

Waste should be covered and emptied often.

Clean up all spillages as soon as possible