Cleaning The purpose of cleaning To remove bacterial

Cleaning • The purpose of cleaning – To remove bacterial and physical contamination hazards – To prevent attraction and harbourage of pests (cleanliness reveals signs of pests) – To maintain customer confidence – To comply with the law

Cleaning • What is cleaning? – The removal of dirt and grease – Cleaning does not remove or kill bacteria

Cleaning • “Wet” cleaning consists: – Heat (hot water) – Kinetic energy (physical movement) – Detergent (breaks down grease into smaller parts. E. g: washing up liquid) – Performed before disinfection

Cleaning • Disinfection– Important for food/hand contact points – Destroys bacteria to a safe level – It does not kill all bacteria – Hot water above 82 oc and/or chemicals – Doesn’t disinfect dirty surfaces

Cleaning • Sanitizers– Now more common – Combine cleaning and disinfection – Rely on concentration & contact time – Follow manufacturers instructions – Use PPE if needed

Cleaning • Which should be Cleaned, Disinfected or Sanitized? • A) Food prep counter • B) Kitchen Floor • C) Bin handle • D) Door handle • E) Shelves • F) Refrigerator

Cleaning & Disinfection • Pre-clean (dirt removal) • Main clean (detergent) • Rinse • Disinfection contact time • Rinse • Air dry Sanitising • Pre-clean • Sanitizer contact time • Rinse • Air dry Sanitising combines the main clean & disinfection Rinsing removes chemical contamination

Cleaning

Cleaning Schedule • • For consistent & frequent cleaning Allocates tasks to people Enables checks Instructions on how to clean Part of a documented system Specific to the business Remember, Clean as you go!

Cleaning Schedule Put these in the right order • Item Food counter WHB Taps Tiled wall Dry store floor Food Mixer Kitchen floor • Method Wash down Brush & mop Dry sweep Clean+sanitise Dismantle, wash & disinfect • Frequency Monthly Daily Before/after use Throughout day

Cleaning • • • A note on cloths: Common contamination source Disposable cloths are best Frequently launder cloths Have separate cloths

Cleaning • EHSS offers affordable model forms for creating Cleaning Schedules and other important records • In Polish and English language

Rubbish Bins • Reservoirs of contamination • Indoor bins: – Tight fitting lids, sufficient number & size – Clean – Ideally, foot pedal operated • Outdoor bins: – Pest proof. Not attractive to pests. – Adequate size, no, collection frequency – Rubbish placed in tied bags