Kitchen Hygiene

Your guide to Kitchen Hygiene

The grim truth about food poisoning

There are millions of cases of food Poisoning every year in the UK. Food poisoning occurs when food is eaten that has been contaminated with harmful germs (particularly bacteria and viruses) or toxins (poisonous substances), because the germs enter the body through the digestive system.

But since you can’t see taste or smell bacteria, the only way to ensure that food is safe is to follow good hygiene at all times. Effective cleaning forms an important part of a good hygiene routine and is essential to get rid of harmful bacteria and stop them spreading.

Here are some tips to ensure cleaning is being performed effectively:-

Cleaning schedule

Prepare a schedule that details what needs to be cleaned, who is responsible for cleaning, how often it needs to be done and how the cleaning should be done. Prepare instructions covering what chemicals are to be used, how they are to be used and how they should be stored. Maintain cleaning records to be able to demonstrate the cleaning performed and the checks made to ensure that cleaning was performed.

Food preparation surfaces and equipment

Six steps to effective cleaning:-

1. Remove any obvious food and dirt
2. Use hot soapy water (diluted detergent) to remove grease and any remaining food and dirt
3. Rinse with clean water to remove detergent and loosened food and dirt
4. Use disinfectant to kill bacteria
5. Rinse with clean water to remove disinfectant
6. Allow to dry naturally if possible or use a sanitiser for steps 2-4 and never just wipe surfaces with a damp cloth as you could be spreading bacteria around rather than getting rid of them.

Dishwashing

Using a dishwasher ensures dishes, glasses and utensils are really clean as they use very hot water. If washing manually use hot water and a detergent, rinsing with clean water to remove detergent.

Hand washing

If hands aren’t clean bacteria can be spread. However a quick rinse is insufficient. All staff should be shown how to wash hands properly.

Bacteria Hotspots

Pay special attention to bacteria hotspots and clean them regularly. In many food businesses these areas include fridge/freezer handles, tap handles, telephones, work surfaces, chopping boards, bin lids and can openers.

Waste

Waste contains bacteria and attracts pests and should therefore be cleared away as soon as possible and collected regularly from the premises.

Cloths tea towels and scourers

Ensure that these are washed and dried thoroughly and replaced regularly. Use paper towels or disposable cloths where possible.

Sanitiser

A two in one that acts as a detergent and a disinfectant.

Food Safety (General Food Hygiene) Regulations 1995

These regulations set out the basic hygiene principles that food businesses must follow in relation to staff, premises and food handling.