Cleaning removes the dirt, grease and food residues that bacteria and pests feed on. A clean shop reduces contamination, keeps pests away, and helps you meet the law.

In this final module, you will learn about cleaning products, the difference between cleaning and disinfection, the six stages of cleaning, cleaning schedules, cleaning safely, and how to prevent and control pests.

We clean to:

• Remove dirt and food particles that bacteria need to grow.
• Reduce bacteria on surfaces and equipment, and prevent cross contamination.
• Remove allergen residues, and physical hazards.
• Take away food and shelter for pests.
• Keep the workplace safe, and pleasant to work in.
• Give customers confidence, and pass inspections.

• Detergents remove grease, dirt and food particles. They do not kill bacteria, but they prepare surfaces for disinfection.
• Disinfectants reduce bacteria to a safe level. They work best on surfaces that have already been cleaned.
• Sanitisers combine a detergent and a disinfectant, for cleaning and disinfecting in one step. Heavily soiled surfaces may still need cleaning first.
• Bactericides are any substances that kill bacteria, including disinfectants.

Cleaning and disinfection are two different things:

• Cleaning uses a detergent to remove visible dirt, grease and food particles.
• Disinfection then reduces bacteria to a safe level, using heat or a chemical disinfectant.

Food contact surfaces need both, in that order. Always follow the manufacturer’s instructions for dilution and contact time. If the contact time is too short, the disinfectant will not kill enough bacteria.

Effective cleaning and disinfection removes microbiological and allergenic risks, and it also helps you spot other hazards, such as signs of pests or physical contaminants that would otherwise be hidden under dirt. Once a surface has been cleaned with detergent, it can be disinfected with either hot water or a chemical disinfectant. When you use a chemical disinfectant or sanitiser, the manufacturer's instructions on dilution and contact time are essential.

Contact time is how long the product must stay on the surface to work. If the contact time is too short, the chemical will not have enough time to kill the bacteria. Leaving it on longer than instructed gives no extra benefit and may leave residues, so follow the stated time. Using the wrong dilution causes similar problems: too weak and it will not work, too strong and it can leave harmful residues. Measure carefully, time it properly, and rinse where the instructions say so.

Clean and disinfect food equipment and surfaces in six stages:

• Pre-clean: remove loose food and debris.
• Main clean: wash with hot water and detergent.
• Rinse: remove loosened dirt and detergent with clean, hot water.
• Disinfect: apply heat or disinfectant for the correct contact time.
• Final rinse: remove the disinfectant, if the instructions require it.
• Dry: leave to air-dry, or use disposable paper towels.

A cleaning schedule sets out:

• What must be cleaned.
• How it must be cleaned, and with which chemicals and equipment.
• How often, and when.
• Who is responsible.
• How the cleaning is checked and signed off.

It makes sure nothing is missed, including hard-to-reach places, and the signed records help to show that the business takes all reasonable care.

Clean as you go means cleaning and tidying throughout the day, rather than leaving it all until the end. It reduces cross contamination, and makes end-of-day cleaning easier.

• Clean up spills straight away.
• Clean equipment between products and tasks.
• Keep sinks clear, and walkways free of stock and packaging.
• Empty bins regularly, and remove outer packaging before goods go into storage.
• Take extra care with raw food packaging and waste.

• Use colour-coded cloths, mops and buckets for different areas, so raw-food and toilet equipment is never used in ready-to-eat areas.
• Wear the protective equipment the chemical requires, such as gloves, an apron or eye protection.
• Remove or cover food before cleaning nearby.
• Use disposable cloths where possible. Wash and disinfect reusable cloths often.
• Switch off and isolate electrical equipment, such as slicers, before cleaning it.
• Clean, disinfect and dry cleaning equipment after use.

Cleaning equipment can spread contamination as easily as it removes it, so it needs its own controls. Use colour-coded cleaning tools for different risk areas. For example, a red mop and bucket might be used only in high-risk food areas and a blue set in low-risk areas, so that equipment from one area never ends up in another. Keep separate tools for different parts of the premises, including separate cloths for areas where allergens are handled.

Wear the protective equipment each chemical requires, such as an apron against splashes and gloves when using bleach. Remove or cover food before cleaning nearby, or clean after trading or production has finished. Store cleaning tools in secure cupboards, away from food. Use disposable cloths in food areas wherever possible. If reusable cloths are used, disinfect them throughout the day and wash them thoroughly at the end of it. Brushes, sinks and buckets also need regular cleaning and disinfection.

Cleaning chemicals can be hazardous, so always follow the manufacturer’s instructions and your training.

• Never mix chemicals. Some combinations give off dangerous gases.
• Keep chemicals in their original, labelled containers. Never decant them into unmarked bottles, which could be mistaken for food or drink.
• Store chemicals away from food, ideally in a locked cupboard or store.

Fridges, freezers and storage areas need regular cleaning to stop dirt and bacteria building up.

• Include floors, walls, shelves and doors in the cleaning schedule.
• Clean inside and outside fridges and freezers, including door seals and handles.
• Move food to another working unit while you clean.
• Avoid strong-smelling chemicals inside units, and rinse away residues before restocking.

Shop floors, aisles, counters, self-service displays, trolleys and baskets all need regular cleaning, and should be included in the cleaning schedule.

Clean public areas outside opening hours where possible, to avoid slips and trips. If a spill must be cleaned while customers are present, deal with it straight away, and use a warning sign and barriers until the floor is dry.

• Scrape and rinse items before loading the dishwasher.
• Do not overload it, and keep the spray arms clear.
• The wash cycle should run at about 60 °C, and the final rinse at 82 °C to 88 °C, to disinfect.
• Use the recommended chemicals, and follow the manufacturer’s instructions.
• Let items air-dry, rather than using tea towels.

When washing by hand, use hot water and detergent, then disinfect, and leave items to air-dry.

Pests are animals and insects that eat, live in or contaminate food. They spread disease, contaminate and damage food and packaging, and rodents can chew through wiring and start fires.

Pest control is a legal requirement, and infestations are a common reason for food businesses being closed. Report any sign of pests to your supervisor at once, so that professional help can be called. Pets and other animals must never enter food areas.

• Rats and mice, which live near warmth, food and nesting material, and carry bacteria such as Salmonella, and diseases such as Weil’s disease.
• Flies, cockroaches, ants and other insects, which contaminate food with their bodies, eggs and droppings, and spread bacteria.
• Stored product insects, such as weevils, beetles and moths, which infest flour, cereals and dried foods.
• Birds, such as pigeons, which carry bacteria such as Salmonella and Campylobacter, and damage packaging.

Knowing the common pests helps you recognise the risk early. Mice, including house mice and field mice, live in warm areas with access to food and nesting material, and they spread bacteria such as Salmonella. Rats get into buildings through holes, drains and burrows, and can carry serious diseases such as Weil's disease, as well as bacteria such as Listeria. Insects are a wide group, including flies, ants, wasps, mites, moths, cockroaches and silverfish.

They contaminate food with their bodies, webbing and droppings, and spread foodborne illness from waste and drains to food surfaces. Larger dead insects, such as cockroaches, can give off a foul smell. Birds such as pigeons and starlings are attracted to food premises, especially larger ones, where they can spread Salmonella and Campylobacter and damage packaging. Pets and wild animals, such as cats, dogs, foxes and squirrels, must never be allowed into food areas, because they bring serious contamination risks.

Look out for:

• Live or dead pests.
• Droppings, nests, fur, eggs or egg cases.
• Gnawed packaging, holes in food, and spilled food near packaging.
• Smear marks along walls and pipes, and holes in walls or doors.
• Unusual smells, or webbing in stored food.

Regular pest inspections, by staff and by a pest control contractor, help to catch problems early.

Pests need food, water and shelter. Denying them these is the first and best defence, known as environmental control.

• Keep doors and windows closed, or screened, and fit brush strips to doors.
• Seal holes and gaps, and repair damage quickly.
• Store food off the floor, away from walls, and in pest-proof containers.
• Check deliveries for signs of pests.
• Keep bins covered and waste areas tidy, fix dripping taps, and clean as you go.

Pests need security, shelter and food, and the first defence is to deny them all three. Start with the building. Keep doors and windows closed, or fit fine mesh screens. Hanging plastic strips or air curtains over busy doorways help keep flying insects out. Protect the bottom of wooden doors with metal plates and fit brush strips to close the gap between door and floor.

Bird deterrents, such as spikes, can be used indoors and outdoors, and any holes or access points found during checks must be sealed promptly. Good housekeeping then stops pests settling in. Keep indoor and outdoor waste areas clean and orderly, cover displayed food, and follow a strict clean-as-you-go policy. Store food off the floor and away from walls so that signs of pests can be seen, keep drains clean and in good repair, fix dripping taps, and clear clutter and hiding places outside. A pest control contractor can also place test baits to check for activity.

There are three types of pest control: environmental, physical and chemical.

• Physical controls, such as traps and electric fly killers, catch pests, so that they do not die in hidden places.
• Chemical controls, such as poison baits and insecticides, are a last resort. Food and equipment must be removed or covered first, and surfaces cleaned afterwards.

A professional pest control contractor should advise on, and carry out, these controls.