Effective Cleaning and Disinfection in Food Premises

Effective cleaning is one of the most important parts of food safety. Dirt, food waste, grease and spillages can quickly accumulate in food preparation areas. If they are not controlled, they can increase the risk of contamination, pest activity and foodborne illness.

Regular cleaning helps remove food debris, dirt and grease from surfaces and equipment. When followed by effective disinfection where required, it also helps control harmful bacteria and viruses and reduces the risk of cross-contamination.

Why Is Cleaning Important in Food Businesses?

Effective cleaning helps food businesses:

• Prevent harmful bacteria and viruses from spreading
• Reduce the risk of allergen cross-contamination
• Remove food debris, grease and dirt
• Discourage pests
• Prevent unpleasant smells
• Maintain a safe working environment
• Protect customers and staff
• Comply with food hygiene legislation
• Protect the business’s reputation

Maintaining suitable standards of cleanliness is a legal requirement for food businesses. Premises, food-contact surfaces and equipment must be kept clean and, where necessary, disinfected.

Cleaning and Allergen Cross-Contamination

Poor cleaning practices can allow allergens such as peanuts, tree nuts, milk, eggs or cereals containing gluten to contaminate food that should not contain them. For somebody with a food allergy, even a very small amount of an allergen may cause a serious reaction.

Cleaning procedures used to control allergens must physically remove allergenic food residues. Disinfectants and antibacterial products kill microorganisms but do not necessarily remove allergens.

Food businesses should use cleaning methods that have been assessed as effective for the particular allergen, surface and equipment involved.

What Does ‘Clean as You Go’ Mean?

A clean-as-you-go policy means dealing with food waste, spillages, dirty equipment and other contamination as soon as possible instead of allowing mess to build up throughout the working day.

Food handlers should:

• Remove waste and food debris promptly
• Clean spillages as soon as they occur
• Return ingredients to safe storage after use
• Move dirty utensils to the washing area
• Clean and disinfect food-contact surfaces between tasks where required
• Keep floors, walkways and working areas clear

Clean-as-you-go procedures support good hygiene and can also reduce slips, trips, pest activity and cross-contamination.

Cleaning, Disinfection and Sanitising

Cleaning, disinfection and sanitising are related processes, but they do not mean exactly the same thing.

What Is Cleaning?

Cleaning removes visible dirt, grease, food debris and other contamination. It is normally carried out using warm or hot water and a suitable detergent.

Cleaning must usually take place before disinfection because grease, dirt and food residue can prevent a disinfectant from reaching the surface and working effectively.

What Is Disinfection?

Disinfection reduces harmful microorganisms to a safe level. It may be achieved using a suitable chemical disinfectant or an effective heat process.

A surface may look clean but still contain harmful microorganisms. Food-contact surfaces may therefore need to be both cleaned and disinfected.

What Is Sanitising?

Sanitising combines cleaning and disinfection, often through the use of a product containing both detergent and disinfectant properties.

A sanitiser must be suitable for the intended task and used exactly as instructed. Depending on the product and the level of contamination, a separate initial cleaning stage may still be necessary.

How to Clean and Disinfect Food-Contact Surfaces

A structured cleaning procedure helps ensure that surfaces and equipment are cleaned consistently and effectively.

Step 1: Prepare the Area

Before cleaning begins:

• Remove or securely cover food
• Store ingredients safely
• Remove clean equipment from the area
• Wear any required personal protective equipment
• Prepare cleaning chemicals according to their instructions

Step 2: Pre-Clean the Surface

Remove loose food, waste and other debris. Scrape or wipe away deposits and dispose of them correctly.

Avoid cleaning methods that spread contamination to nearby food, equipment or surfaces.

Step 3: Complete the Main Clean

Wash the surface thoroughly using warm or hot water and a suitable detergent. Agitation or scrubbing may be needed to remove grease, dried food and other contamination.

Step 4: Rinse Where Required

Rinse the surface with clean water if this is required by the product manufacturer’s instructions. This helps remove detergent, loosened dirt and food residue before disinfection.

Step 5: Apply Disinfectant or Sanitiser

Apply a suitable disinfectant or sanitiser at the correct concentration. Ensure that the product reaches the entire surface, including corners, edges and other difficult-to-clean areas.

Step 6: Allow the Correct Contact Time

Contact time is the length of time a disinfectant or sanitiser must remain on a surface to work effectively.

The product must remain on the surface for the full contact time stated by the manufacturer. Removing it too soon may prevent effective disinfection.

Step 7: Complete the Final Rinse Where Required

Some products must be rinsed from food-contact surfaces after the contact time has passed. Always follow the manufacturer’s instructions.

Step 8: Allow the Surface to Dry

Allow surfaces and equipment to air dry wherever possible. If drying is necessary, use a hygienic method, such as disposable paper towels, to reduce the risk of recontamination.

What Areas Need Cleaning and Disinfection?

Food-contact surfaces and equipment generally require more thorough controls because contamination could be transferred directly to food.

These may include:

• Worktops
• Chopping boards
• Knives and utensils
• Food containers
• Mixers and food-processing equipment
• Slicers
• Refrigerator shelves
• Serving equipment
• Temperature probes

Some surfaces that do not normally touch food may only require routine cleaning rather than disinfection. The appropriate method should be determined by the level of risk and the business’s food safety procedures.

Cleaning High-Touch Surfaces

Frequently touched surfaces can spread contamination between hands, equipment and food preparation areas. They should be included in the cleaning schedule and cleaned as often as necessary.

High-touch surfaces may include:

• Door and cupboard handles
• Refrigerator and freezer doors
• Taps
• Light switches
• Control panels
• Till screens
• Reusable pens
• Telephone handsets

Keeping Cleaning Equipment Hygienic

Cleaning equipment can spread contamination if it is dirty, damaged or stored incorrectly.

Cloths, brushes, buckets and mops should be:

• Suitable for their intended purpose
• Cleaned and disinfected or replaced regularly
• Kept in good condition
• Stored clean and dry
• Kept away from food and food-contact equipment
• Separated according to their area of use where appropriate

Cleaning equipment used in toilets or heavily contaminated areas must not be used in food preparation areas. Colour-coded cleaning equipment can help prevent this type of cross-contamination.

Using Commercial Dishwashers

Commercial dishwashers are often an effective way to wash suitable utensils and equipment because they combine mechanical cleaning with heat or chemical disinfection.

Dishwashers should be:

• Used according to the manufacturer’s instructions
• Loaded correctly
• Maintained in good working order
• Supplied with the correct cleaning chemicals
• Checked to ensure that the required cleaning cycle is completed

Food debris should be removed before items are placed in the dishwasher.

Manual Washing of Utensils and Equipment

Where a suitable dishwasher is not available, a documented manual washing procedure should be followed.

This will normally include:

1. Removing loose food and debris
2. Washing thoroughly in a suitable detergent solution
3. Rinsing with clean water where required
4. Disinfecting using heat or a suitable chemical product
5. Completing a final rinse if the product instructions require it
6. Allowing the items to air dry

Dirty utensils should not be left soaking for long periods in cool, contaminated water.

Creating a Food Premises Cleaning Schedule

Food businesses should have a documented cleaning schedule that clearly explains:

• What must be cleaned
• Who is responsible for cleaning it
• How often it must be cleaned
• Which cleaning method must be used
• Which products and equipment are required
• The correct dilution and contact time
• Any necessary safety precautions
• How cleaning will be checked and recorded

The schedule should cover routine cleaning, end-of-day cleaning and less frequent deep-cleaning tasks.

Choosing Suitable Cleaning and Disinfection Products

Cleaning chemicals must be suitable for use in food premises and appropriate for the surface, equipment and type of contamination involved.

Disinfectants and sanitisers used to control harmful bacteria should meet a recognised standard for their intended purpose. Products tested to standards such as BS EN 1276 or BS EN 13697 are commonly used in food environments.

Always follow the manufacturer’s instructions concerning:

• Dilution
• Application method
• Contact time
• Rinsing
• Storage
• Personal protective equipment
• Safe disposal

Never Mix Cleaning Chemicals

Cleaning chemicals must never be mixed unless the manufacturer specifically instructs that they may be combined.

Mixing chemicals can:

• Create dangerous fumes
• Cause burns or breathing difficulties
• Damage surfaces and equipment
• Reduce the effectiveness of the products
• Contaminate food

All chemicals should remain in clearly labelled containers and be stored securely away from food and food-contact equipment.

Maintaining Effective Food Hygiene Cleaning

Effective cleaning depends on good routines, suitable products, properly trained staff and consistent supervision.

By cleaning as they go, following documented procedures and using cleaning chemicals correctly, food handlers can reduce contamination risks, protect customers and maintain a safe and professional food environment.