Page 52 - Comprehensive Food Safety

31.03.2020

CLEANING UP

Bugs will grow on dirty surfaces and equipment and could make your customers sick. Dirty
premises can attract pests like mice, rats and cockroaches, that can spread disease. To ensure
that places, facilities and equipment are kept clean in your food business, you need to make
sure that you have a cleaning schedule in place, and that you use the right equipment and
materials for the task.

• Places (eg the kitchen or food processing space), facilities (eg storage areas, amenities),

and equipment (eg chopping boards, work surfaces, containers, machinery), must be
cleaned in accordance with a documented cleaning schedule.
• Other items that may contaminate food indirectly must also be regularly cleaned and
sanitised. For example, handles of doors and refrigerators; taps, hand washbasins.

General cleaning requirements:

• Clean must occur between tasks (“clean as you go”).
• Items must be left to air dry.

• Cloths must be changed daily or more frequently if needed.
• Used towels (eg ones used for floor cleaning) must be stowed for laundering and not
mixed with cloths that are in use.

Dishwasher:

• Where dishwashers are used they must be operated and serviced according to the
manufacturer’s instructions.

For items that can’t be put through the dishwasher:
1. Pre-clean – remove visible dirt and residue.
2. Main clean – wash with hot water and the correct amount of detergent.
3. Rinse with clean, hot water.
4. Air dry or use a single-use drying cloth.

For clean surfaces that will come into contact with ready-to-eat food:

1. Sanitise – with a food-safe sanitiser.
2. Rinse (if sanitiser instructions require).
3. Air dry or use a single-use drying cloth.

Using cloths:

• Single-use cloths should be used whenever possible and thrown away after each task.

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