Keeping your kitchen clean, using clean equipment and having a personal hygiene policy in place will help you produce safe food.
This is vital to prevent food poisoning as harmful bacteria can build up on equipment, surfaces, chopping boards, crockery, utensils, switches, door handles, taps and other areas that you and food can come into contact with.
Here are some tips:
- Ensure a constant, easily accessible supply of cleaning cloths, cleaning chemicals and hot water is available at all times
- Use clean cloths, mops, buckets and hot water for cleaning.
- Store cleaning equipment, detergents and fluids in a separate compartment away from food.
- Clean all bench and food contact surfaces with detergent or degreaser to remove the dirt, then use a food grade commercial sanitiser to kill the bacteria.
- Always read the labels on cleaning chemicals.
- Use a commercial grade dishwasher to wash all utensils ensuring the rinse cycle temperature is above 83º C.
- Never use tea towels or multipurpose cloths for cleaning.
- Sanitise or boil cleaning cloths at the end of each day. Colour coding your cloths can help, such as red cloths for raw meat and blue cloth for cooked meat.
- Do not use food sinks to fill or dispose of dirty water.
- Clean food waste containers weekly or as necessary to minimise odours.