4.3. Cleaning and disinfection. 3:09

4.3. Cleaning and disinfection. 3:09

Cleaning and disinfection

Surfaces in direct contact with food, hand-touched surfaces and any cleaning tools, equipment must be continuously cleaned and disinfected.

Cleaning and disinfection objectives:

  • Remove food residues.
  • Remove accumulated waste.
  • Destroy pathogenic micro-organisms
  • Use disinfectant liquids or hot water (> 82 ° C).

Cleaning schedules

  • Main cleaning, washing and disinfection of premises shall be carried out once a week.
  • All premises and facilities shall be cleaned, washed and disinfected.
  • Every employee has to clean up his/her workplace after completing his/her job.
  • A cleaning schedule must be drawn up indicating when cleaning is carried out, who is cleaning, what measures are being used.
  • After each cleaning, the journal is signed by the person after cleaning.

Use of cleaning agents

  • Appliers and disinfectants must be used as intended and in accordance with the manufacturer’s instructions.
  • Employees must be made aware of the rules governing the use of cleaning products
  • Cleaning and disinfection schemes and charts must be displayed in workstations.
  • After disinfection or cleaning with detergent all surfaces should be washed with water

Monitoring

  • Monitoring is performed either by HACCP (Quality System for Risk Critical Control Points) or by holding GHPR (Good Hygiene Practice Rules). It is very important to record everything and to ensure that all materials are used according to the manufacturer’s instructions. Pay particular attention to disinfectants.
  • It is important to carry out periodic studies showing the presence of residues of micro-organisms and detergents on washed surfaces.

Storage of cleaning materials and inventory

  • The storage of chemical cleaning materials, biocides, cleaning equipment must be provided with a separate place in the auxiliary room or a lockable cabinet.
  • Chemical cleaning materials used for washing hands, dishes and working surfaces may be stored in a food handling room for as long as is necessary for everyday use.
  • The cleaning stock (brushes, buckets, etc.) must be marked, clean and dry.

Requirements for toilet cleaning

  • Toilets must be cleaned as necessary and at least once a day
  • It is recommended to complete the registration form, which must be kept suspended in the toilet or vestibule room.
  • The bathrobe intended for cleaning the toilet must be stored in a place specially designed for it and separated from work or personal clothing.
  • Wash equipment for toilet cleaning must be labelled and kept separate from other cleaning equipment.