Cleaning and disinfection
Cleaning is the process of removing food residues, dirt and grease. Detergents are usually used to clean.
Disinfection is the process of reducing microorganisms to a safe level and usually involves disinfectant. All disinfectants must meet BS EN 1276 or BS EN 13697. Please check the labels of any disinfectants to ensure that they comply with either of the standards before use. All food contact surfaces must be cleaned and disinfected regularly and at the end of the day.
Food handlers should be encouraged to clean up after themselves as they go along.
Cleaning schedules should be developed for all equipment and for the kitchen itself to ensure a planned and organised approach to cleaning.
Dishwashers are a useful addition to any kitchen. However, they must be serviced regularly (as per the manufacturer's requirements) and you need to be assured that the wash cycle reaches at least 60 degrees C and the rinse cycle reaches between 82 degrees C and 88 degrees C. Dishwashers should also be included in your cleaning schedule for regular cleaning.