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9 Jul

Equipment Cleaning Procedures

Housekeeping and hygiene Cleaning equipment must be fit for purpose (e.g. heat set bristles in brushes used on food contact surfaces). Storage of cleaning equipment should be considered, and if the cleaning equipment is often used wet, it should not be stored in contact with the floor. If wall mounted, the head of the item, e.g. floor brush,…

9 Jul

Cleaning and Disinfection Generally consists of Six Steps

Cleaning and Disinfection Cleaning needs to be carried out in two stages. First use a cleaning product to remove visible dirt from surfaces and equipment, and rinse. Then disinfect them using the correct dilution and contact time for the disinfectant, after rinse with fresh clean water if required. During inspections of food businesses, the cleanliness of the structure of food rooms, equipment and…