Cleaning Effectively: Safe Method

SAFE METHOD:
CLEANING EFFECTIVELY
Effective cleaning is essential to get rid of harmful bacteria and stop
them spreading. Cleaning is also important to discourage pest activity.
SAFETY POINT WHY? HOW DO YOU DO THIS?

Cleaning and disinfection needs to be carried Chemical disinfectants only work Do you clean and disinfect using
out in two stages: if surfaces have been thoroughly two stages?
1. Clean: Use hot soapy water or a cleaning cleaned first to remove grease and Yes No
product to remove visible dirt/debris from other dirt.
surfaces and wipe off or rinse.
This is important to make sure Have your staff been trained in
2. Disinfect: Apply a disinfectant or sanitiser all how to complete the two stage
over the surfaces/equipment and leave on for chemicals work effectively.
clean?
the required contact time before wiping or
rinsing off. Yes No
Manufacturer’s instructions/BS EN standards: The instructions will tell you how Where do you keep information
When using disinfectants or sanitisers, follow the to dilute and apply sanitisers / to confirm your disinfectants or
manufacturer’s instructions on the label so you disinfectants correctly. sanitisers meet BS EN 1276 or BS
dilute the product correctly and leave it on the EN 13697 standards?
This is important to make sure
surface/equipment for the correct length of time sanitisers / disinfectants work
to reduce bacteria to safe levels. These products effectively.
should meet standards BS EN 1276 or BS EN 13697.
Try to keep your shop clean and tidy all the time, If you do this, it is quicker and
e.g. mop up spills as soon as they happen and do easier to keep your shop clean and
not allow rubbish to accumulate. prevent dirt and bacteria building
up. Removing food fallen on the
Clean and disinfect the floors, counters and
floor helps deter pests, e.g. mice and
storage areas, etc, regularly.
cockroaches.
Clean and disinfect fridges regularly. Ideally, transfer If food is left out at room
food to another fridge or a suitably cold and clean temperature bacteria could grow.
area while you are doing this.
If you sell unwrapped food or prepare and wrap It is important to keep these and other
foods yourself surfaces people touch regularly clean
Regularly clean and disinfect all the items people to prevent dirt and bacteria being
touch frequently, e.g. counters, taps, door handles, spread to people’s hands, and then
utensils, can openers, cash registers, telephones, from their hands to food or other areas.
scales and switches. Drying naturally helps prevent bacteria
Where possible, allow these to dry naturally. being spread back to these items.
Use disposable cloths wherever possible and This will make sure that any bacteria Do you use disposable cloths?
throw them away after each task. and allergens picked up by the cloth
Yes No
If using re-usable cloths, make sure they are will not be spread to other areas.
thoroughly washed, disinfected and dried properly Using dirty cloths can spread If no, how do you clean your cloths?
between tasks (not just when they look dirty). bacteria and allergens very easily.
Ideally, wash cloths in a washing machine on a A hot wash cycle will clean cloths
very hot cycle, e.g. 90°C. thoroughly and kill bacteria
If you wash and disinfect cloths by hand, (disinfect) If food or dirt is still on
remove all food and dirt by washing in hot soapy the cloths, this will prevent the
water before you disinfect them, using boiling disinfection process from being
water or a suitable disinfectant, following the effective, so harmful bacteria might
manufacturer’s instructions (bleach is not a not be killed.
suitable disinfectant).
Food Standards Agency l food.gov.uk/sfbb

OTHER CLEANING
SAFETY POINT WHY?

Clean, disinfect and dry all equipment thoroughly: Dishwashers wash items thoroughly at
Ideally use a dishwasher. Do not overload the high water temperatures and by strong
dishwasher and make sure it is maintained and agitation of water so this is a good way to
serviced regularly. clean equipment, kill bacteria (disinfect)
If you do not have a dishwasher, wash plates, and remove allergens. If you overload the
equipment, etc, in hot soapy water using dishwasher, it may not clean and disinfect
bactericidal detergent. Remove grease and effectively.
any food and dirt, then immerse in very hot, Cleaning and disinfecting is important to
clean water. Leave to air dry, or dry with a clean prevent bacteria spreading from raw to
disposable cloth. ready-to-eat food.
THINK TWICE!
Effective cleaning needs to be carried out in two stages. Disinfectants will only work on clean surfaces. Always use a cleaning
product to remove visible dirt and grease before disinfecting. Always check the manufacturer’s instructions for the correct
dilution and contact time for disinfectants or sanitisers.
When you are cleaning, remember to move unwrapped food out of the way, or cover it, and put on protective clothing. This is
to prevent dirt, bacteria or cleaning chemicals from getting onto food.
MANAGE IT WHY? HOW DO YOU DO THIS?

Fill out the cleaning schedule in the This is to make sure that staff know Have you completed the cleaning
diary to show how you manage cleaning what to clean, when and how. schedule from the diary?
in your business.
Yes No
If no, are you using another cleaning
schedule?
Yes No
Make sure you always have a good Staff are less likely to clean properly if Do you make sure you have a good
supply of cleaning chemicals, materials the right cleaning chemicals, materials supply of cleaning products?
and equipment. It can be helpful to put and equipment are not available.
Yes No
a reminder in your diary of when you
should buy more.
WHAT TO DO IF THINGS GO WRONG HOW TO STOP THIS HAPPENING AGAIN

• If you find areas in your shop that are not clean, clean them • Review your cleaning procedures, including how you clean
as soon as possible. and how often.
If you sell unwrapped foods: • Make sure your cleaning chemicals, materials and
• If you notice a dirty cloth in areas where unwrapped food equipment are suitable for the tasks you use them for and
is handled, remove it for washing immediately or throw are being used correctly.
it away. • Consider using disposable cloths if you are not using them
• If work surfaces, equipment etc. or other items that may already.
touch unwrapped food are not properly clean, or have been • Improve staff training in cleaning methods.
touched by a dirty cloth, wash and disinfect them and allow
them to dry naturally. • Improve staff supervision.
• If unwrapped food has been touched by work surfaces,

equipment, cloths etc. that are not properly clean, throw
the food away.
Write down what went wrong and what you did about it in your diary.
Food Standards Agency l food.gov.uk/sfbb

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SAFE METHOD:

SAFETY POINT WHY? HOW DO YOU DO THIS?

Food Standards Agency l food.gov.uk/sfbb

SAFETY POINT WHY?

MANAGE IT WHY? HOW DO YOU DO THIS?

WHAT TO DO IF THINGS GO WRONG HOW TO STOP THIS HAPPENING AGAIN

• If unwrapped food has been touched by work surfaces,

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