Cleaning and disinfection is carried out to reduce
contamination risks, minimise the danger of food poisoning
and create a safer working environment.
Cleaning is the removal of visible dirt, food debris and grease
to allow disinfection to be carried out.
Disinfection is the reduction of bacteria to a safe level
carried out using products which are labelled for use in food
rooms or are designated as food safe.
To make sure cleaning is carried out properly you should prepare
a schedule which lists every item of equipment and area to be
cleaned.
This schedule should state the frequency, methods,
materials and chemicals used for each job and assign a specific
person to each task.
You will also need to consider carefully what equipment and
chemicals will be needed to clean and disinfect each item
thoroughly.
For more information contact our
Food and Safety
team.
