Food Matters

Spud's Down to Earth Advice on...

CLEANING IN FOOD PREMISES

• bacteria and viruses - if the cleaning is insufficient or improperly carried out or, indeed, from the cleaning equipment itself (e.g. cross-contamination arising from dirty/contaminated cleaning cloths)
• physical objects - from poorly maintained cleaning equipment (brushes, cloths etc.) or from food debris or residues that have not been properly removed by cleaning
• chemical substances - from the incorrect or inappropriate use of cleaning chemicals

• attracts customers by providing a favourable image
• deters pests by removing waste or materials that could provide shelter and food
• helps the prompt discovery of any pest infestation
• reduces the risk of food spoilage thereby reducing food waste
• reduces the risk of contamination of food by pathogenic (harmful) bacteria and thereby reducing the risk of food poisoning originating at your premises
• prevents the physical contamination of food by foreign matter such as food debris, pests etc.
• ensures that the working environment is pleasant and safe to work in, thereby improving staff morale and employee retention
• improves safety and reduces the risk of fines or civil claims due to accidents at work
• reduces the risk of fire and related financial losses
• reduces the risk of fines for not complying with food hygiene law
• ensures cost-effective use of cleaning materials and personnel, if cleaning is efficiently planned and effectively carried out.

• should be carried out systematically to a set programme, preferably documented in a cleaning schedule
• should be closely supervised by management, apart from the immediate clearance of spillages
• should not be carried out in the presence of uncovered food
• should also include steps that need to be taken to ensure that the cleaning utensils, materials and appliances themselves are kept clean, in proper containers, and stored securely away from food
• should include special provision for the cleaning of lavatories and toilet facilities i.e.

• not to be done by persons engaged in the handling of food
• to include the proper and regular cleaning of hand-contact surfaces i.e. WC flush handles, cubicle door handles (particularly the one on the inside that's touched immediately after 'going'!), taps etc.

• identifying the cleaning chemicals and equipment required, setting appropriate standards, and establishing the correct cleaning procedures
• making sure that all employees know about, understand and comply with these standards and procedures
• training and instructing employees in the safe and efficient use of cleaning chemicals, equipment etc.
• ensuring adequate supplies of all cleaning materials are always available
• monitoring standards and record-keeping [see links below]
• motivating employees to maintain hygiene standards by a variety of means (e.g. refresher training/instruction, displaying publicity material, direct supervisory contact, taking any necessary disciplinary action)
• taking any corrective action (i.e. re-cleaning) that may be necessary

• clean

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