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.
Hygiene Advice for Caterers
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 Pack.
Effective cleaning is essential to get rid of harmful bacteria in your kitchen and to stop them spreading.
Dishwashers
Using a dishwasher is an effective way to make sure that dishes, glasses and utensils are really clean. This is because dishwashers use very hot water, which kills bacteria.
It is best to remove any obvious food and dirt before putting things in the dishwasher.
Make sure that your dishwasher is working effectively and using water that is hot enough.
Washing by Hand
If you are washing dishes and utensils by hand, follow these steps:
Scrape off any obvious food and dirt
Clean with hot water and washing-up liquid
Rinse with clean water to remove washing-up liquid
Leave to dry naturally, if possible
If it is not possible to leave plates, dishes and utensils to dry naturally, make sure you use a clean tea towel and change tea towels frequently (at least once a day).
Use paper towels or disposable cloths wherever possible.
Wash the least dirty things, such as glasses, first
Change washing-up water when it gets dirty
Replace dishcloths and scourers frequently
