What to Know. Cleaning.
Cleaning is a vital part of maintaining a safe and hygienic place for food preparation. All materials, from the floors to the walls, the sinks to the equipment you use should be made of an appropriate material that aids cleaning, resists wear and damage and reduces the risk from contamination. Let’s take a look at a few areas of interest regarding cleaning in your kitchen.
A common cause of cross contamination is dirty cloths. Sufficient supplies of clean cloths need to be available. And it is always recommended that disposable paper towels are used as a final sanitiser wipe down.
Detergent cleans up the grease. It’s almost like a soap and best if you use it in hot water. Try to remember it by thinking that it ‘deters’ grease and dirt from building up.
Disinfectant is used it to kill off micro-organisms like bacteria. It destroys germs on infected walls, floors and worktops
Sanitisers do both jobs, like a detergent and disinfectant together… they clean up grease and kill off bacteria in one go!
You need a schedule telling you what to clean, how often… and what product to use. For example the freezer needs cleaning every two weeks. the walls should be cleaned every week. Your bins should be cleaned daily. And the floor twice a day.
If you'd like to learn more about Food Safety topics, we'd recommend taking our online Food Safety Level Two course. Find out more about the course here.