The four C’s of food hygiene:
- Chilling
- Cooking
- Cleaning
- Cross contamination
Key things to note when cleaning are:
- Clean as you go – Clean as you go, clear up and spillages and clean surfaces thoroughly.
- Cleaning products – Use the correct detergent or disinfection for the job and follow manufacturers’ instructions.
- Clean surfaces – Clean surfaces appropriately between tasks, especially when handling raw foods.
- Food waste – Dispose of food waste appropriately.
- Disinfection products – Disinfection products should meet the BS EN standards.
- Move or cover – Move food out of the way or cover it to prevent cleaning chemicals from getting into the food.
- Stages – Cleaning should be done it two stages removing the dirt or grease with a detergent followed by rinsing and then a disinfectant to reduce bacteria to an acceptable level, followed by rinsing.
- Separate – Cleaning materials for clean areas where you keep ready-to-eat food should be kept separate from the cleaning material you use where you keep raw food. Colour coding cleaning materials for each of these areas is recommended.
Kitchen cloths and sponges can contain dangerous levels of bacteria.
A sugarcube sized piece of cloth or sponge can contain 54 billion bacteria cells and is therefore one of the main causes of cross contamination in the kitchen.
Use disposable cloths, and throw these away after each use or if you are using reusable cloths, they should be washed at 90 degrees C.
Disinfection
Cleaning chemicals should always be used as the manufacturer advises, including diluting instructions. If chemicals are not diluted, or are diluted too much, the chemicals can cause cross contamination or become ineffective. Contact time is also important to ensure the chemical works effectively.
A dishwasher will clean items at a high temperature and is therefore one of the most desirable ways to clean equipment, killing harmful bacteria.
Monitoring cleaning
Under HACCP, cleaning must be recorded and monitored.
These are the steps required for recording and monitoring cleaning:
If you are working in an individual’s home, the way you work may differ slightly because of the wishes, preferences, choice and control of the individuals you are working with as well as the equipment that is available.
It is important that you understand and observe the highest standards of food hygiene in order to prevent foodborne illness. If you are concerned that you do not have the right equipment or enough time, you should discuss this with your manager.
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