Cleaning, disinfection and pest control
Cleaning is not disinfecting
Cleaning removes visible dirt (food residues, grease, dust) with water and detergent. Disinfecting removes micro-organisms with a disinfectant product or with heat. Disinfection does not work on a dirty surface: first clean, rinse and then disinfect, respecting the contact time stated on the product, and rinse again where required.
The cleaning and disinfection plan
Every establishment must have in writing what is cleaned, how, when, with which product and dose, and who does it, plus a record that it has been done. Floors, walls and ceilings are cleaned when no food is being handled.
Products and utensils
- Products approved for food use, kept in a separate place, identified and in their original container; never in water bottles or next to food.
- Single-use cloths or cloths washed daily; scourers and wipes replaced frequently.
- Colour-coded chopping boards (red raw meat, blue fish, green vegetables, yellow poultry, white cooked food) and clean knives between tasks.
- Fridges, extractor hoods, filters and drains included in the plan.
Waste
Bins with lids and pedals, lined with bags, away from the preparation areas and emptied often; used oil goes to an authorised waste manager; clean and disinfect the bins daily.
Pests
Insects and rodents spread disease. The best defence is prevention: insect screens, closed doors, no cracks or gaps, covered food, controlled rubbish and tidiness. If they appear, call an authorised pest control company; the food handler does not apply insecticides on their own in the kitchen.