Food hygiene and cleaning guidelines
- Always wash fresh fruit and vegetables before eating them. Running them under cold water will suffice.
- Always keep raw and ready-to-eat foods apart.
- Never eat food past its use-by date. Most milk now has a best-before date instead of a use-by date to encourage the 'sniff test' to determine if it can still be consumed.
- If you have a dishwasher, keep it clean and stocked with chemicals to ensure it works efficiently. Cleaning equipment needs cleaning too.
- Ensure that food preparation areas are cleaned to remove debris and sanitised before and after use.
- Agree on the standard expected in shared work areas. Get a rota in place to keep the space clean, tidy, and safe.
- Always keep food out of the fridge for the shortest time possible.
- Dirty cloths, tea towels, and sponges can be sources of bacteria and must be kept clean.
- Use the right chemical for the right job, and always check the contact time and shelf life for antibacterial sprays, sanitisers, and disinfectants.
- Do a weekly check of food in the fridge and dispose of any spoiled or mouldy items.
- By cleaning with warm, soapy water or disinfectant cleaning products, you lower the chances of getting ill. You should regularly clean your:
- Hands
- Work surfaces and chopping boards
- Dishcloths, sponges, and tea towels
- Utensils, dishes, and containers (e.g., coffee cups)
Hand washing
Wash your hands with soap and warm water before preparing, cooking, or eating food.
You can use cold water to wash your hands, as it will still clean them; however, warm water is preferable. This is because soap/detergent lathers better, making it more effective at removing bacteria.
You can use hand-sanitising wipes or gels to disinfect your hands before handling food. Using hand sanitiser kills most bacteria, but these products can be harsh on the skin and are no substitute for hand washing. Wipes are not a sustainable option and should be used as a last resort.
Cleaning kitchen items
Food and hand-contact surfaces are the priority for kitchen cleaning. Here are a few examples:
Work surfaces and chopping boards
Ensure that any surfaces used for food preparation are clean and clear. Always use an antibacterial spray, sanitiser, or disinfectant. These chemicals are designed to kill bacteria and are essential when preparing food. A clean, fully functioning dishwasher will also disinfect crockery, cutlery, chopping boards, water jugs, manual scrubbing brushes, and dishcloths.
Dishcloths, sponges, and tea towels
Wash or change dishcloths, tea towels, and sponges regularly. It’s important to wash and dry them before reuse, as dirty and damp items encourage bacteria growth. Also, use different cloths for specific tasks—have a separate cloth for surfaces and for washing up. Alternatively, use paper towels for hand drying and food preparation surface cleaning.
Utensils, dishes, and containers
Ensure all utensils and dishes are clean before food preparation.
Plastic or reusable drinks containers should ideally be cleaned daily.
Microwaves, fridges and sinks
These areas are frequently used in shared spaces. Hot, soapy water will remove stubborn stains and food debris. Be mindful to clean plug holes, microwave ceilings (where food debris often accumulates), and fridge drainage holes. The latter are usually located inside the fridge at the base above salad containers. If clogged, you may notice pooling water and a foul odour. It is good practice to use sanitiser on taps, microwave handles, and fridge handles. If limescale starts to build up, use an abrasive scrubber or occasionally use a descaler.
Cleaning products
A wide range of products is available for cleaning and disinfection. Always read the manufacturer's instructions carefully, store products safely, and never use chlorine (bleach) products.
Cleaning products are generally classified as detergents, disinfectants, or sanitisers.
Detergents
Detergents clean surfaces and remove grease but do not kill bacteria or viruses. Think of hot soapy water with lots of bubbles—great for general wiping and cleaning.
Disinfectants
Disinfectants kill bacteria and viruses. They should be used on clean surfaces (free from debris) as they do not work effectively if covered in grease or visible dirt. Always follow specified contact times for effectiveness. They are ideal for food and hand-contact surface cleaning, often referred to as 'touch points.'
Sanitisers
Sanitisers combine detergent and disinfectant.
Super important—if you spray a surface but fail to allow the required contact time, the cleaning product will not work effectively. The 99.9% results take time! Contact times range from 30 seconds to 5 minutes.
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