Cleaning and Sanitary Procedures

Role of Cleaning in Food Safety

Understanding the importance of cleaning in food safety is crucial; it helps control bacteria and other microbes that can cause foodborne illnesses.
Implementing a proper cleaning regimen keeps work areas sanitary and reduces the risk of contamination.
It’s vital to remember that cleaning alone may not be enough to eliminate germs. It may also be necessary to carry out disinfection, especially on surfaces where food is prepared, to kill any remaining bacteria or viruses.

Hand hygiene is a critical aspect of food hygiene. Hands should be washed for at least 20 seconds with soap and hot water before starting food preparation and after handling raw food or waste.
Work surfaces should be cleaned thoroughly before and after food preparation to prevent cross-contamination.
Utensils and equipment, including chopping boards, bowls, pans, and cooking tools, should be cleaned after each use.
Cloths and sponges, which can harbour bacteria, should be replaced or disinfected regularly.

Detergents are used for regular cleaning tasks to remove grease, dirt and debris.
Disinfectants are required for killing bacteria and viruses. They should be used on surfaces after general cleaning.
Sanitisers often combine both cleaning and disinfecting properties. They are used where there is direct food contact, such as cutting boards and utensils.

It is necessary to maintain adequate personal hygiene to prevent the transmission of bacteria. This includes regular hand-washing, wearing clean and protective clothing, and avoiding cooking when ill.
Hair restraints, such as hairnets or hats, should be worn to prevent hair from contaminating food.
Wounds should always be covered with a waterproof dressing or glove.

Rubbish must be disposed of properly in designated bins and not left in food preparation areas where it can attract pests or cause unpleasant smells.
Bins should be regularly emptied and disinfected to minimise odour and pests.
Any food waste should be disposed of promptly and properly, in line with environmental guidelines.

Keeping a facility clean is the first step in pest control. Pest infestations can contaminate food and spread disease.
Seeking professional help if pests are detected is recommended.

Soon these steps will become intuitive and function as second nature for every chef. A clean kitchen leads to healthier and tastier results.