Cleaning involves removing dirt and debris using a detergent and hot water, while disinfection reduces bacteria to a safe level using a disinfectant chemical that meets British Standards. Proper cleaning and disinfection procedures include pre-cleaning, washing, rinsing, disinfecting, final rinsing and drying of equipment and utensils. Food premises should also be kept clean through regular cleaning of refuse areas, floors, surfaces and equipment. Maintaining high standards of cleanliness and disinfection is important for food safety.

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Cleaning Practices
Food Hygiene 7

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Be able to know how
food premises are
effectively cleaned
and disinfected.
To know the terms
“cleaning”,
“disinfection”,
“detergent”,
“disinfectant”,
“bactericide” and
“sanitise”.
To recognise the
advantages of having
high standards of
cleanliness and
disinfection within
the food working
environment.
To show progress today I should …
©2022 The Joyful Class

3. ©2022 The Joyful Class
Cleaning and Disinfection
Kitchens must be clean.
Cleaning refers to the removal of dirt, debris and grease. A
detergent and hot water is generally used for cleaning.
Disinfection should take place after cleaning.
Disinfection is the process where harmful micro-organisms are
killed.
Disinfectant chemicals must meet the British Standards BS EN
1276 or BS EN 13697.
Check the labels or suppliers to ensure the chemicals meet the
relevant standard.

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Cleaning and Disinfection
Cleaning is the removal of dirt and grease
A Detergent is a chemical used to remove grease and dirt
Disinfection is the reduction of bacteria to a safe level
A Disinfectant is a chemical used for disinfection. Any disinfectant
must be of the standard: BS EN 1276 or BS EN 13697
A warning sign should be visible in any area when cleaning is in
progress
A Sanitiser is a chemical used for cleaning and disinfection
A Bactericide is a substance that destroys bacteria
Contact time - is the time needed by a chemical, such as a
disinfectant, to work properly

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The Cleaning Procedure
The six stages for equipment and utensils
1. Pre-clean
2. Main clean
3. Rinse
4. Disinfect
5. Final rinse
6. Drying

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Double Sink Washing
Where mechanical dishwashers are not available:
Remove heavy or loose soil by scraping and rinsing in
cold/warm water.
Place articles in first sink which has bactericidal chemical
(meets BS standard) and hand hot water, wash dishes. Cool
or dirty water should be replaced regularly.
Place articles in the second sink for rinsing off chemical
residues.
Remove articles, allow to air dry on a clean, disinfected
surface.
After drying, store in a clean place free from contamination

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Twin sinks for washing equipment

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Commercial dishwasher but, air drying is preferable!

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Cleaning Procedures
Clean as
you go!
A clean food
room is not
necessarily a
safe food room!

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Refuse Storage
• Keep refuse area clean
• Suitable containers with foot operated
lids are preferred
• Regularly cleaned and emptied
• Pest Proof

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Your responsibility
• To know how to use cleaning chemicals properly and
safely
• To clean as you go
• To report shortages of cleaning materials or chemicals

12. ©2022 The Joyful Class
Be able to know how
food premises are
effectively cleaned
and disinfected.
To know the terms
“cleaning”,
“disinfection”,
“detergent”,
“disinfectant”,
“bactericide” and
“sanitise”.
To recognise the
advantages of having
high standards of
cleanliness and
disinfection within
the food working
environment.
How well did you do?
©2022 The Joyful Class

13. ©2022 The Joyful Class
Credits
Royalty Free Images used with under licence Shutterstock;
Think emoji, person climbing a ladder icon, brain, darts board
Images from The Royal Environmental Health Institute of Scotland (Environmental Health Officer pictures)
Twin sink, commercial dishwasher, foot-operated pedal bin