Food Safety and Hygiene - Section 4

CLEANING 1

Effective cleaning of equipment and surfaces reduces the risk of contamination of and between foods.
All kitchen equipment, surfaces and utensils should be clean and well maintained.

General rules for cleaning in relation to food safety are as follows:

Appropriate clothing and protective wear should be worn e.g. disposable apron, gloves etc.
Kitchen cleaning equipment (e.g. mops) should not be used elsewhere.
Surfaces and equipment should be cleaned and disinfected between different jobs especially
after handling raw food
Used equipment and spillages should be cleared and surface cleaned as you go along. Do
not leave dirty equipment and utensils lying around.
All food that has not been put away should be covered when cleaning especially when
dusting or sweeping.
Ideally washing and rinsing should be done in different sink compartments.
Particularly contaminated water (e.g. from mopping the floor) should be disposed directly into
a drain or allocated sink - not the kitchen sink.
Categories of 'Cleaner'
Detergents- These include washing up liquids aimed at removing dirt and greasy food residue.
Disinfectant- These are aimed at killing germs and include bleach and antibacterial cleaners
which kill bacteria specifically.
Sterilant- is a type of antimicrobial that kills (or irreversibly inactivates) all bacteria, fungi and
viruses (called microbials, microbiologicals, micro-organisms) , including their spores
(hardened form). Some sterilants such as pure chlorine or chlorine dioxide are powerful
oxidizing agencts. Non-chemical strilants include very high temperatures of intense radiation.
Sanitizer- is a type of antimicrobial that (according to EPA specifications) kills or irreversibly
inactivates at least 99.9 percent of all bacteria, fungi and viruses (called microbials,
microbiologicals, micro-organisms) present on a surface. Most are based on toxic chemicals
such as chlorine, iodine, phenol, or quaternary ammonium compounds, and which (unlike
antiseptics) must never be taken internally

Chopping Boards
The average chopping board harbours 200 times more faecal bacteria than the average toilet
seat.
All food preparation surfaces especially chopping boards should be washed BEFORE &
AFTER use with hot soapy water.

Kitchen Cloths/ Sponges/ Mops and Tea Towels

These also harbour large numbers of bacteria and make an ideal breeding ground and mode
for cross contamination especially when damp.
Keep different cloths for different purposes e.g. the same tea towel should not be used for
drying the dishes as drying hands.
Should be washed/ disinfected, dried and replaced frequently.

Kitchen Floor
Use two buckets for mopping one for detergent and other for rinsing.

TYPICAL CLEANING SEQUENCE

Cleaning Up after Accidents

When cleaning up after an accident (e.g.vomiting, diarrhoea):
1. Suitable clothing should be worn e.g. disposable apron, gloves
2. The area should be washed with warm soapy water and disinfected.
3. Disposable cleaning materials should be used.

4. Hands must be washed thoroughly

afterwards

SAFE DISPOSAL OF FOOD WASTE

Try to minimise the amount of food

waste produced by only buying
and cooking what your client
intends to eat.
The regular safe disposal of
food waste prevents its accumulation and reduces the potential for bacterial growth.
Disposal should be hygienic and performed in an environmentally friendly manner.
Hands should always be washed after handling food waste.
The disposal area should be kept clean and tidy.

Waste Containers
Should be:
1. secure with a closed lid to prevent animal and pest access.
2. ideally foot-operated to reduce cross contamination to the hands.
3. washed and disinfected regularly.
Bin bags
Should not be:
1. Overfilled
2. Left untied and/or on the floor
3. Left outdoors overnight.
This attracts pests and undomesticated animals e.g. foxes
PETS (DOMESTIC ANIMALS)

Nearly a quarter of pet owners handle food after stroking their pets without washing
their hands first.

Always wash your hands after touching pets or anything they are intimately
associated with e.g. food, toys, litter trays, toys etc.
Pets should not be allowed to enter the food preparation areas.
Pet food equipment e.g. dishes, containers utensils and tin openers should be kept
for this sole purpose.
Pet food should be kept separate from human food in well sealed containers.

PEST CONTROL

Pests include rodents, cockroaches, insects (e.g. flies), stored products insects,
domestic pets, wild cats and birds and are unwanted animals that contaminate or destroy
food.
Droppings, smell, smear marks , pupae/egg cases, larvae, damaged gnawed packaging,
food spillages and infrastructure holes are all signs of pest infestation.
Food safety law requires that food businesses must have adequate procedures to control pests
and prevent them from accessing food preparation areas.

Pest Control Procedures include:

You should consult with your manager if a pest infestation is suspected.

Professional advice may need to be sought.
SUMMARY

Good food hygiene and safety is key to the prevention of food poisoning and centres
around minimising bacterial growth and spread (contamination).
This starts with good personal health and (hand) hygiene to the segregation of raw
and cooked/ ready to eat foods. Correct cleaning methods, waste disposal and
isolation from pets and pests are also important elements. Finally temperature
control in the handling and storage of foods is essential.
Knowledge of food safety hazards and their controls is necessary for the healthcare
professional involved in food handling, as is a sense of responsibility for protecting
food from contamination.
Please proceed to the test, to complete this module.