Poor cleaning and disinfection can cause serious illness and result in a business being shut down or failing a food hygiene inspection.

This module explains why and how to clean effectively, the products you use, and how to clean safely.

We will cover safe and effective cleaning:

• Why & how we clean: Why cleaning matters and the two-step cleaning and disinfection process.
• Cleaning products: The different cleaning products and the key steps of effective cleaning.
• Schedules & methods: Cleaning schedules, ‘clean as you go’ and safe cleaning methods.
• Equipment: Cleaning food storage, equipment, public areas and dishwashers safely.

Following thorough cleaning procedures is essential for good food hygiene. We clean to:

• Remove dirt: Remove particles of dirt and food to prevent microbial contamination.
• Disinfect: Disinfect surfaces and equipment, removing microbial and physical hazards.
• Deter pests: Deter pest activity by disturbing areas where they may be living.
• Build confidence: Promote customer and staff confidence about their safety and wellbeing.

For food and hand-contact surfaces such as equipment, preparation surfaces, chopping boards, taps and light switches, cleaning should involve a two-step process:

• 1. Cleaning — general cleaning with a detergent that physically removes dirt, food particles and debris.
• 2. Disinfection — using a disinfectant to reduce bacteria to a safe level. Always follow the manufacturer’s dilution rate and contact time.

Low-risk surfaces, such as flooring, may be cleaned with a detergent only.

Cleaning products serve different purposes:

• Bactericide: Disinfectants, antiseptics or antibiotics capable of killing bacteria.
• Detergents: Remove grease, dirt and food particles and prepare surfaces for disinfection — they do not kill bacteria.
• Disinfectants: Kill bacteria and reduce pathogens to a safe level, but only work on already-clean surfaces.
• Sanitisers: Combine a detergent and disinfectant — apply, reapply and leave for the required contact time. Not always enough for heavy cleaning.

The exact process varies by workplace, but effective cleaning generally involves:

• 1. Pre-clean: Remove loose debris by wiping with a disposable towel or sweeping with a brush before wetting the surface.
• 2. Main clean: Loosen surface grease or dirt using hot water, a detergent and a cleaning tool such as a cloth or scourer.
• 3. Rinse: Remove the detergent using clean, hot water.
• 4. Disinfection: Destroy harmful bacteria using heat or a chemical disinfectant.
• 5. Final rinse: Wash away any soap suds and lingering disinfectant using hot water.
• 6. Drying: Air dry by evaporation where possible. If drying cloths are used, they should be single-use and disposed of after use.

To be effective, cleaning should be well-planned and organised, so you should have a cleaning schedule in place. It must be customised for each business and premises, and include:

• What is to be cleaned.
• Who is responsible for cleaning.
• How frequently cleaning should take place.

Before you start, consider the chemicals and equipment required, the method, and how long it will take.

Following a ‘clean as you go’ policy minimises the risk to hygiene, health and food safety. In practice it means:

• Clearing dirt and spillages immediately, rather than waiting until the end of the day.
• Wiping and disinfecting work surfaces thoroughly between tasks.
• Cleaning equipment after each use and keeping sinks, walkways and exits clear.
• Disposing of waste immediately and emptying bins throughout the day.
• Removing outer packaging from food before bringing it into the kitchen or storeroom.

To clean safely and avoid cross-contamination, you should:

• Use separate, colour-coded cleaning equipment for low and high-risk areas and different parts of the premises.
• Wear protective clothing for chemicals that require it, and remove or securely cover food on display.
• Store cleaning equipment in cupboards, not in food rooms or on the floor.
• Use disposable cloths for food areas; disinfect any reusable cloths regularly and wash them at the end of each day.
• Disconnect the electricity supply and isolate equipment before a deep clean.

Cleaning products are hazardous substances, so it is essential to follow the manufacturer’s instructions and the Safety, Health and Welfare at Work (Chemical Agents) Regulations. Your employer must provide PPE such as overalls, goggles and gloves where necessary.

You should never:

• Mix chemicals together, as this may produce dangerous fumes or cause explosions.
• Store food and chemicals in the same area.
• Empty chemicals into unmarked containers, as they may be mistaken for food or drink.

Regularly clean and disinfect food storage areas, including fridges and freezers, to prevent the build-up of dirt and bacteria. When cleaning storage areas you must:

• Clean and disinfect the interior and exterior of storage units, paying attention to mechanical parts, door handles and hard-to-reach places.
• Always wash away any chemical residue with clean, fresh water before refilling a unit.
• Only use appropriate chemical cleaners inside storage units — strong-smelling chemicals can taint food.

You must also clean food-handling equipment and public areas correctly:

• Food handling equipment: Equipment must stay in good condition — chips or cracks can harbour bacteria. Report damaged wire scourers, cracked tubs or chipped sieves to your manager immediately.
• Public areas: Clean front-of-house areas regularly, ideally outside opening hours. If you clean while customers are present, use appropriate signage to warn of wet floors or hazards.

If you use a dishwasher at work, you should:

• Always scrape and rinse dirty plates before they go in.
• Ensure the spray jets are free from obstruction and do not overload the machine.
• Use a wash cycle of about 60°C and a rinse cycle of between 82°C and 88°C so items are effectively disinfected.
• Always use the recommended cleaning chemicals and allow items to air dry.

The dishwasher must be well maintained and operated in line with the manufacturer’s instructions — if it is not working properly, speak to your manager.

To clean safely and effectively you should:

• Use the two-step cleaning and disinfection process on food-contact surfaces.
• Follow a cleaning schedule and ‘clean as you go’.
• Use colour-coded, correctly stored equipment.
• Handle cleaning chemicals safely and never mix them.
• Keep storage, equipment and dishwashers clean and well maintained.