Food safety and hygiene
Contents
Cleaning and disinfecting
Effective cleaning is essential to get rid of harmful bacteria and stop them spreading to food. Work surfaces and equipment should be washed regularly and disinfected between tasks. Single-use, disposable cloths should be used wherever possible.
Disinfecting
Disinfection can be used to destroy bacteria from surfaces. However, chemical disinfectants only work if surfaces have been thoroughly cleaned first to remove grease and other dirt.
This is the two-stage process for effective disinfection:
- use a cleaning product to remove visible dirt, food particles and debris, and rinse to remove any residue
- apply disinfectant using the correct dilution and contact time, according to the manufacturer’s instructions, and rinse with drinking water
Sanitisers have both cleaning and disinfection properties in a single product, but the two-stage cleaning and disinfecting process must still be carried out as above to ensure the sanitiser works effectively, that is, to first provide a clean surface and then again to disinfect.
Any disinfectant or sanitiser used must at least meet the official standards of BS EN1276:1997 or BS EN 13697:2001. You can check with your supplier that they meet the required standards.
Heat cleaning
Heat is one of the best ways of killing bacteria, but the temperature and contact time must be sufficient to destroy harmful bacteria.
- Utensils - If using a dishwasher, water reservoirs should be kept above 80°C for at least 15 seconds. Dishwashers should be cleaned regularly, including the removal of food debris, plastic wrapping and limescale from the water jets, filters and drains
- Cloths - Re-usable cloths should be washed on a hot cycle, at 82°C or above, and dried between tasks.
Last updated 31 May 2023