CLEANING & DISINFECTION



Selection and Use of Cleaning Products

The following points must be considered when choosing cleaning and disinfection (sanitizing) products (nb: sanitizers will clean and disinfect whilst a disinfectant will only disinfect). For use on surfaces or equipment which come into contact with food, the product must be food grade.
Wherever possible, seek help from one of the specialist companies supplying cleaning agents to the Food Industry (listed in Yellow Pages under Janitorial Supplies). They can give you professional advice and guidance.
If you choose the products yourself from, e.g. the Cash and Carry, you will see a considerable range of available products. Some of these may not be suitable, so always read the instructions on the pack before purchase. Satisfy yourself that the product does what you want it to do, and is designed for commercial use.
Certain washing-up liquids claim to be “antibacterial” but are only effective (if used neat on cloths and sponges). Once diluted, these liquids will not provide the level of disinfection required for equipment and utensils, etc. This may not be obvious at first glance, so read the instructions on the pack.
Prices vary considerably. Some products appear expensive but must be diluted considerably before use. Cheap products are not necessarily a bargain because the instructions often show a high usage rate for effective use.
Always follow the manufacturer’s instructions, especially regarding the dilution of the product; too weak and the product will not work effectively; too strong and residues of the cleaning product may lead to food being tainted. Instructions regarding contact time must always be followed.
If the instructions require you to wipe off the product after use, remember you could re-contaminate the surface with bacteria if the cloth used is not clean. A paper towel is preferable.
One product will seldom be suitable for all cleaning tasks. Most Caterers will require:
(i) a “deep” cleaner for high-fat situations (degreaser);
(ii) a standard detergent for washing-up (breaks down grease and dirt and removes some bacteria);
(iii) a suitable sanitizer to disinfect surfaces, cutting boards and equipment (sanitizers reduce bacteria to a safe level).

An alternative method of disinfection/sanitization is the use of heat. In catering establishments this tends to be restricted to the use of commercial dish washers which use the “final” rinse cycle with water at a temperature of 82°C or above. Steam cleaners can be used in certain circumstances; however, strict control of their use and adequate training should be in place.


Use of Cleaning cloths

Scientific tests have shown that cleaning cloths are the most common cause of cross-contamination in the kitchen. This is because bacteria can multiply quickly in the moist conditions. These bacteria may then be transferred from one surface to another particularly after use on raw food preparation surfaces. This can lead to the contamination of food and possible food poisoning.

Cleaning cloths should be designated for certain areas in the kitchen and be kept clean and disinfected at least daily.

Useful ways of “managing” cleaning cloths are:
colour coding cloths for separate uses;
between use disinfection of cloths (as agreed with the Infectious Disease Control Nurse at St Mary’s Hospital); e.g. soak the cloth in a properly diluted solution of bleach or Milton between tasks. This solution must be changed at least every 12 hours.

The use of disposable paper towels, where possible, is preferred.


Cleaning Schedule

It is beneficial to prepare a Cleaning Schedule for your business.

Cleaning schedules should give clear instruction to staff on what is required to ensure effective cleaning/disinfection is achieved, the following points should be considered:
(i) what is to be cleaned (structure, equipment, utensils);
(ii) what is to be disinfected (surfaces, equipment, utensils coming into contact with open high-risk foods);
(iii) when it is to be cleaned/disinfected (after use, daily, weekly, monthly);
(iv) what chemicals and equipment will be used;
(v) the method of cleaning/disinfection;
(vi) who will carry out cleaning/disinfection;
(vii) what protective clothing will be worn and precaution to be taken;
(viii) monitoring arrangements.



This Guidance Sheet contains basic information only. For more detailed and authoritative advice you should refer to the relevant Industry Guide to Good Hygiene Practice available from the Environmental Health Department on 823000.



Page last updated on: 05/09/2007