Effective cleaning is essential for good food hygiene. A kitchen, storeroom or dining area can look clean, yet still carry harmful bacteria that only proper cleaning will remove.

Even if your business uses professional cleaners, you are expected to help keep the workplace clean. In this module, you will learn how to manage waste, how to clean and disinfect correctly, how cleaning is planned, and how to keep pests out of food premises.

Cleaning is a shared responsibility, whatever your role. This module covers:

• Why cleaning is important.
• Managing internal and external waste.
• Cleaning, disinfection, and the six stages of cleaning.
• Using cleaning chemicals safely.
• Clean as you go, dishwashers and cleaning schedules.
• Pests: why they must be controlled, the signs to look for, and how to reduce the risk.

Cleaning and disinfection:

• Remove dirt and food particles, reducing bacterial growth and physical contamination.
• Disinfect surfaces and equipment, helping to control all four types of hazard.
• Remove the food debris that attracts pests.
• Create a pleasant place to work.
• Give customers confidence that the food is safe.
• Keep the business within the law. Dirty premises can be prosecuted or closed.

Waste is a serious food safety hazard, and must be managed carefully.

Keep internal waste in bins with lids that are pest-proof and easy to clean, ideally foot-operated. Line them with disposable polythene sacks.

Empty internal bins regularly throughout the day, so they never overflow. At the end of every day, empty, clean and disinfect them.

Always wash your hands after handling waste.

Outside bins should be waterproof, hard-wearing, and fitted with secure lids, so that they do not attract pests.

Empty and wash them as often as needed so they never overflow, and keep the lids closed.

Sweep and hose down the bin area regularly, to stop spilt food and rubbish building up.

Cleaning has two parts:

• Cleaning removes dirt, food particles and grease, using hot water and a detergent or degreaser.
• Disinfection reduces bacteria to a safe level, using a chemical disinfectant or heat, such as steam or very hot water.

A disinfectant needs time to work, so always follow the contact time on the manufacturer’s instructions. A sanitiser combines both jobs, but heavy dirt may need a stronger detergent first.

Good cleaning also makes other problems, such as signs of pests, easier to spot.

• Pre-clean: remove loose debris by scraping, sweeping or wiping.
• Main clean: loosen grease and dirt with hot water and detergent.
• Rinse: remove loose dirt and detergent with clean hot water.
• Disinfect: destroy bacteria with heat or a chemical disinfectant, for the right contact time.
• Final rinse: remove the disinfectant with clean water, where the instructions say so.
• Dry: leave to air dry where possible, or use single-use paper towels.

When a sanitiser is used, or a dishwasher, the main clean and disinfection happen together.

Follow these rules so that cleaning does not spread contamination:

• Use colour-coded cleaning equipment for raw and high-risk food areas.
• Use separate cleaning equipment for toilets and other non-food areas.
• Use disposable cloths where possible. Reusable cloths must be cleaned and disinfected regularly, and never left to dry and reused.
• Clean and disinfect brushes, mops, buckets and sinks regularly.
• Store cleaning equipment off the floor, away from food rooms.

• Remove or securely cover any food on display before cleaning.
• Follow the manufacturer’s instructions for dilution and use.
• Wear the protective equipment shown on the label, such as gloves or goggles.
• Never mix chemicals. Some combinations give off dangerous gases.
• Never put chemicals into unmarked containers, where they could be mistaken for food or drink.
• Store chemicals in a separate, labelled cupboard or store, away from food, preferably locked.
• Disconnect electrical equipment before deep cleaning it.

One simple rule for everyone is: always keep work areas clean and tidy.

Never let waste food, rubbish or dirty equipment build up. The longer it is left, the harder it is to clean, and the more it attracts bacteria and pests.

This is called clean as you go. If you see a spill, a pile of rubbish, or an area that needs a quick clean, use your initiative and deal with it straight away.

A dishwasher cleans and disinfects crockery and utensils, as long as it is used correctly:

• Scrape and rinse plates and utensils before loading, to keep the water clean.
• Do not overload it, and keep the spray arms clear.
• Use the recommended chemicals, and follow the manufacturer’s instructions.

The wash cycle should run at about 60°C, and the rinse cycle at 82°C to 88°C, which disinfects the dishes. Let them air dry, rather than using tea towels.

To work well, cleaning must be planned. A cleaning schedule sets out:

• What is to be cleaned, and how.
• The chemicals and equipment needed.
• Who is responsible.
• How often: as you go, daily or weekly.
• How long it should take, and the safety precautions.
• Who checks that it has been done properly.

Your supervisor prepares the schedule and trains you. Your job is to carry out the tasks you are given.

A pest is an animal or insect that lives on, or feeds on, our food. Common pests in food premises include:

• Rats and mice.
• Cockroaches.
• Flies, wasps and other insects.
• Birds.

Pets, such as cats and dogs, can also contaminate food, and must be kept out of food areas.

Pests must be kept out of food premises because:

• They spread disease.
• They contaminate and damage food, and its packaging.
• Rats and mice can gnaw through electrical cables and start fires.
• Infested premises are unpleasant to work in.
• Customers will not buy food from a business with pests.
• A food business with pests is breaking the law, and can be closed.

If a building is in poor repair, pests can get in through gaps, holes and damaged doors. If housekeeping is poor, they find food, water and shelter, and settle in.

The law requires food businesses to have proper procedures to control pests. The key is to spot them early.

If you see any sign of pests, tell your supervisor immediately. Do not try to deal with it yourself. Your supervisor will arrange professional pest control.

Look out for:

• Droppings.
• Fur or feathers.
• Eggs, larvae or egg cases.
• Holes, nests and gnaw marks.
• Live or dead pests.
• Dark smear marks along walls or pipes.
• Chewed packaging, food or paper, or bait that has been eaten.
• An unusual, unpleasant smell.

• Keep the premises and bin areas clean and tidy.
• Clean as you go, and clear up spills and crumbs straight away.
• Keep food on display covered.
• Store food off the floor and away from walls, so that areas can be inspected.
• Keep food in pest-proof containers.
• Keep drains clean, and fix dripping taps, which give pests water.
• Remove clutter where pests could hide.
• Check inside and outside the premises regularly.

You now know the basics of keeping food safe. Whatever your role, remember:

• Know the four hazards, and how to keep them out of food.
• Wash your hands properly and often, and dress correctly for your job.
• Report illness before you come to work.
• Keep chilled food cold, and check dates.
• Clean as you go, and follow your workplace procedures.
• Report anything that could affect food safety, including any sign of pests.