This section has advice on the '4 Cs' of food hygiene - cleaning, cooking, chilling and cross-contamination.
This page gives some basic practical tips for caterers on cleaning.
For easy to use guidance on cleaning controls, required as part of a written food safety management system for your business, download the Safer Food, Better Business catering pack.
Effective cleaning is essential to get rid of harmful bacteria in your kitchen and to stop them spreading.
Cleaning Food Preparation Surfaces and Equipment
Remove any obvious food and dirt
Use hot soapy water (diluted detergent) to remove grease and any remaining food and dirt
Rinse with clean water to remove detergent and loosened food and dirt
Use a disinfectant to kill bacteria
Rinse with clean water to remove disinfectant (if rinsing is included in the instructions on the label)
Allow to dry naturally, if possible, or dry with a clean disposable towel
Often bacteria can collect in places that you might not expect. Anything that is touched by food or people’s hands could be covered in bacteria.
Hotspots include:
fridge/freezer handles
tap handles
telephones
work surfaces
chopping boards
bin lids
can openers
Equipment that is difficult to clean, such as slicers and food processors, can also be a hiding place for bacteria. It is important to clean these regularly, following the manufacturer’s instructions.
