Cleaning and disinfection

1. MODULE 2
Section 6
MODULE 2: HACCP Requisites & Prerequisites Section 6: Cleaning and disinfection
What is cleaning and disinfection?
Cleaning is the process of
removing soil and debris from
equipment and surfaces by
using hot water, detergent,
and physical motion.
Disinfection is the
additional process of applying
food grade sanitiser to equipment and
surfaces after cleaning, in order reduce
the number of residual bacteria.
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2. MODULE 2: HACCP Requisites & Prerequisites Section 6: Cleaning and disinfection
What are the cleaning requirements for food premises?
These requirements are essential
for the safe operation of any food
business:
• Must be continuous and
ongoing
• Thoroughly clean and sanitise
all food surfaces, equipment
and utensils with hot water
and detergent and chemicals
(sanitisers)
• Remember that most
detergents do not kill bacteria,
but the application of hot
water and sanitisers will help
reduce the number!
• Implement a cleaning schedule
to ensure that cleaning is
conducted on a regular basis
(including hard to reach
places)
• And records are to be kept
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3. MODULE 2: HACCP Requisites & Prerequisites Section 6: Cleaning and disinfection
What is the process of effective cleaning and disinfection?
• Wear suitable PPE (Personal Protective Equipment)
• Remove food particles by scraping or soaking
• Wash using hot water and detergent – change the
water regularly
• Use a mechanical dishwasher where possible
• Either air-dry or use a disposable towel to reduce
the risk of cross-contamination
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4. MODULE 2: HACCP Requisites & Prerequisites Section 6: Cleaning and disinfection
What is dishwashing?
It is the wet cleaning process that can be either manual or
automatic.
• Automatic cleaning refers to using commercial
dishwashers; and is now the most commonly used
process in commercial kitchens
• Manual cleaning refers
to the physical process of
cleaning dishes commonly
using 2/3 sinks. The process
of manual cleaning has 6
stages listed on the right
1. PRE-CLEAN: remove loose dirt by wiping, scraping, rinsing
or soaking
2. MAIN CLEAN: loosen the remaining dirt with detergent
3. INTERMEDIATE RINSE: to remove dirt and chemicals
4. DISINFECTION: to reduce the remaining bacteria to a safe
level
5. FINAL RINSE: to remove the disinfectant
6. DRYING: leave to air dry or dry physically (using paper
towels or a clean, dry cloth)
Efficiency of both processes relies on
good training of operators and regular
maintenance of equipment.
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5. MODULE 2: HACCP Requisites & Prerequisites Section 6: Cleaning and disinfection
It is a water-soluble cleansing agent which combines with impurities and dirt to
make them more soluble.
What is a detergent?
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6. MODULE 2: HACCP Requisites & Prerequisites Section 6: Cleaning and disinfection
What is a disinfectant?
It is a chemical used to reduce micro-
organisms to safe levels. Important
factors when using a disinfectant:
• Contact time (or “wet time”) is
how long a disinfectant needs
to stay wet on a surface in
order to be effective
• Contact times can range from
as little as 15 seconds to as
long as 30 minutes
• Most disinfectants
used in commercial
kitchens have
a contact time
of 1 to 2 mins;
depending on the
manufacturer’s
guidance
• It is very important to read and
follow the label instructions on
the container
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7. MODULE 2: HACCP Requisites & Prerequisites Section 6: Cleaning and disinfection
What are Safety Data Sheets?
Chemicals can be harmful; it is important to read the safety
data sheets before using the product.
A material safety data sheet (MSDS) is a document that lists
information relating to occupational safety and health for the
use of various substances and products; this includes but is
not limited to:
• Name of the chemical and its characteristics
• How to use the chemical
• Adverse health effects if ingested / inhaled / in
contact
• Medical recommendations in
case of contact
Safety
data
sheets
should be
stored and
copies must be
at hand for all
users in the kitchen
case of contact
should be
stored and
copies must be
at hand for all
users in the kitchen
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8. MODULE 2: HACCP Requisites & Prerequisites Section 6: Cleaning and disinfection
What is the
proper method of
storing cleaning
chemicals?
Cleaning chemicals must be stored
in a COSHH (Control of Substances
Hazardous to Health) cupboard that
is:
• Lockable
• Fireproof
• In a ventilated area
• Separate from food preparation/storage areas
• Labelled with warning signs
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9. MODULE 2: HACCP Requisites & Prerequisites Section 6: Cleaning and disinfection
What are the characteristics of an ideal cleaning cloth?
Cloths can be one of the top causes
of cross contamination in the kitchen.
So single use , disposable cloths are
recommended.
It is also highly recommended that the
disposable kitchen cleaning cloth be
blue in order to easily recognise them
to prevent foreign body contamination.
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