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
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Hot water over 82
degrees will kill most bacterial contamination
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All surfaces
should be cleaned between using raw and cooked foods
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All food contact
surfaces should be cleaned, i.e. chopping boards, work surfaces etc.
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All hand contact
surfaces should be cleaned, handles,doors, taps, switches.
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Cleaning
materials should be cleaned after use and stored separately
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A cleaning
schedule should be used, this will ensure that cleaning is done regularly
and is checked
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Waste bins and
waste areas should be kept clean and disinfected
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Waste should be
covered and emptied often.
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Clean up all
spillages as soon as possible
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