Clean food preparation

Cleaning involves three types of energy:

• Physical scrubbing and wiping - the more effort you put in, the greater the effect.
• Thermal energy that involves hot water or hot air to kill bugs and ensure sanitisation. 
• Chemical products make cleaning work easy and effective.

Detergents or degreasers

Detergents and degreasers are soaps, dishwashing liquids and anything 'sudsy' that work best in hot water solutions. They don't kill bacteria but help to remove dirt and grease from surfaces so that they cannot support bacterial life. High-risk surfaces need to be sanitised as well.

Disinfectants or sanitisers

Disinfectants and sanitisers do have some kill power but they only work on a clean surface. There are different kinds of sanitisers, including phenols (such as the old lysol soaps), alcohols (such as methylated spirits or isopropyl alcohol) and chlorine products. Ammonia products are heavy-duty cleaners with some kill power if allowed a contact time to do this. Read the label to confirm whether a product is a cleaner or a sanitiser, and whether it is likely to give an instant kill effect or it needs contact time to do its job. Chlorine products like bleach will have instant kill effect and can be used concentrated or diluted.

Some other products may call themselves a cleaner and sanitiser, which means they are more likely to be an ammonia-type product and require contact time to have any kill power. These products are also not likely to kill viruses, whereas a chlorine product will. Most "spray and wipe" products are like this; when you spray and wipe, you are cleaning; it you spray, wait and then wipe, you are more likely sanitise the surface.

It is also important to use the right dilution strengths to make the chemical you use work properly for you.

Sterilising

A steriliser will kill all microbial life, but these tend to be used in the medical surgical fields, not the food environment. Food isn't sterile, nor are we. We don't need to try and make the food environment sterile, just sanitised to control the harmful pathogens. If we killed off every bacteria, there would be no bacterial defence against pathogens to help us out.

Clean and sanitise surfaces

The best cleaning is done by combining physical, thermal and chemical energy to first cleans with a detergent, and then disinfect or sanitise. In a food premise, all surfaces, equipment, utensils, appliances and service items must be taken into consideration.

Floors, walls, ceilings, cupboards, shelves and benches must be cleaned with a detergent, with particular attention paid to cleaning and sanitising all food preparation surfaces, fridges and freezers, appliances, chopping boards, dishes, glassware and utensils. Dishwashers are effective appliances to achieve sanitisation, as long as the dishwasher provides a ten-second rinse cycle of at least 80°C. 

Remember also to sanitise surfaces that are frequently handled by food preparers, such as fridge and freezer handles, light switches, taps, cupboard and drawer handles, and ingredients containers such as salt and pepper shakers, and oil or vinegar bottles.

Any item that is cracked or damaged and prevents thoroughly cleaning must be thrown out. 

Cleaning equipment

It is also important to clean and sanitise cleaning tools, including cleaning cloths, towels, mops and sponges. Soak dirty cloths and towels in a sanitising solution before putting them through a hot wash and drying them in a hot drier or the sun. Buckets and mops must be washed out with a hot sanitising solution after each use and allowed to dry in between uses.

Cleaning procedures

Make sure all your cleaning efforts are effective and efficient by following these simple steps: 

• Scrape plates and remove spills before rinsing to remove any other residue.
• Wash and scrub equipment in hot soapy water to degrease and remove dirt. For high-risk surfaces, sanitise with a hot sanitising solution and rinse in hot water.
• Allow surfaces to air dry to prevent re-contamination when possible; otherwise, dry the surface with a clean cloth.
• If the surface is a mobile item, put it away in a clean storage area.
• If a piece of equipment can be broken down into parts, do so and clean each part separately, sanitising those parts that have had direct food contact.
• Do not leave cleaning product residue behind on high-risk surfaces to avoid swapping a microbial contaminant for a chemical one. Always rinse off afterwards with a hot water solution and a clean cloth.

Cleaning programmes

Cleaning practices must be thorough, stringent, regular and monitored. A written cleaning programme allows each person responsible to know their duty, and how and when to do it. 

An effective and efficient cleaning programme removes attraction to bacteria and pests; ensures sanitation to allow safe and wholesome food to be produced; and ensures a safe and pleasant work environment for everyone.

The plan should list:

• each item or surface to be cleaned,
• the product and method to be used,
• the frequency that it should be cleaned,
• who is responsible, and 
• the time it was completed and checked.