CLEANING AND SANITIZING

PEST CONTROL
 CLEANING AND SANITISING

 As a food business, cleaning and sanitizing are important ways to prevent harmful

microorganisms or other things contaminating food and making it unsafe to eat.

 Under Standard 3.2.2 – Food Safety Practices and General Requirements, food

businesses need to keep their premises, fixtures, fittings, equipment and food
transport vehicles clean and sanitary.

 This means:

 Things like food scraps, garbage, dirt, grease etc should not be left to accumulate,

 Utensils and surfaces that come in contract with food should be clean and sanitary.
CLEANING & SANITISING
Cleaning
The removal of unwanted dirt, soil and other
elements from surfaces, including knives, other
equipment, benches, floors, and all areas of food
preparation.
Sanitizing
It is not a substitute for cleaning and is most effective
at killing food poisoning bacteria when performed
after cleaning.
The reduction of the number of bacteria present on
food surfaces and utensils using chemicals, heat, or a
combination of both.
Two most used methods of sanitizing are heat and
chemicals, or a combination of both.
 CLEANING & SANITATION
 These policies offer valuable guidance to staff responsible for maintaining the cleanliness of premises
and equipment.

 They equip all staff with essential information about the expected standards of cleanliness within their
work area

 Standard Procedure include:

1. Pre-clean: scrape or wipe food scraps and other matter off surfaces and rinse with water.

2. Wash: use hot water and detergent to remove grease and food residue.

3. Rinse: rinse off detergent and any loosened residue.

4. Sanitize: use a sanitizer to destroy remaining microorganisms.

5. Final rinse: wash off the sanitizer if necessary.

6. Dry: allow to drip dry or use single use towels.”

 All parts of the premises where food is
prepared, served and stored must be kept clean
to make sure the food is safe to eat. They all
need to be cleaned regularly
WHAT TO CLEAN
& SANITIZE

This includes:
Ovens,
Storerooms Fridges,
stoves and Extraction
Walls Floors Benches Shelves and freezes and
cooking fans
cupboards cool rooms
equipment
REASONS FOR CLEANING & SANITISING

Cleaning Sanitizing
Prevents contamination Prevents growth of bacteria
Prevents oxidisation and other microbes
Maintains equipment in
good order Prevents you killing your
Allows sanitisers to work customers
CHEMICAL TYPES
 It is important to know the general categories of chemical types to ensure you are
using the appropriate one.
 Detergents
 Detergents are soap in liquid form. They attract and wash away grease, dirt
and debris from surfaces. They do not kill bacteria.
 Sanitizers
 Sanitizers are chemicals that are capable of destroying
microorganisms including food poisoning and other disease-causing
bacteria. When manufacturer’s instructions are followed, they can reduce
surface contamination by bacteria to a safe level.
 Disinfectants
 Disinfectants are commonly household cleaning products suitable for
toilets and floors but not always for food contact surfaces. They generally
contain deodorants. They must not be used as sanitisers for food contact
surfaces (unless advised by the manufacturer that it is safe and suitable to do
so).
 TYPES OF SANITIZERS
 Commercial Sanitizers
 Commercial sanitizers are available from a range of commercial chemical suppliers and retailers.
 The most used sanitizers used in food businesses contain chlorine or quaternary ammonium compounds
(QUATs) as active ingredients.
 It is also important to check that the sanitizer you use is food grade along with any other information on its
effectiveness in sanitizing and ensuring it does not inadvertently contaminate food.
 Bleach
 Bleach is an inexpensive chemical that can be used to sanities.
 Only plain, unscented bleach should be used and generally range from 4% to 10% chlorine (the active
ingredient) as indicated on the label.
 Diluted bleach solutions (see below) should be made up every 24 hours as the chemical breaks down and
becomes ineffective after this time. Contact time may vary between brands, but 10 minutes is a good rule of
thumb.
 Utensils, equipment and surfaces can be left to air dry (no rinsing required) unless stronger concentrations than
recommended are used.
 Concentration for sanitizing
• Household bleach (4% chlorine) — 2.5mL in 1L water OR 25mL in 10L water
• Commercial bleach (10% chlorine) — 1.0mL in 1L water OR 10mL in 10L water
TYPES OF SANITIZERS
 Other chemical sanitizers
 Other chemical sanitizers include organic sanitizers and combined
detergent-sanitizer chemicals.
 Sanitizers with peracetic acid, hydrogen peroxide or organic acids as
active ingredients are examples of organic sanitizer and must be used in
accordance with the manufacturer’s instructions.
 Other alternatives
 Other alternatives such as vinegar, lemon juice and methylated spirits
should not be used as sanitizers.
 Vinegar and lemon juice are weak acids and not effective at sanitizing.
 Methylated spirits can leave chemical residues on surfaces which may
taint food rendering it unsuitable.
 Citrus based cleaners are not proven to have a sanitizing effect and should
only be used as cleaning agents.
SCHEDULE CLEANING AND SANITIZING

 In order to keep track of cleaning and sanitizing, create

Daily cleaning and sanitising Week starting / / .
List areas or equipment to be cleaned on a daily basis.
a Cleaning and sanitizing Schedule that includes daily,
weekly and monthly tasks, with a checklist that
Area/ Responsible Completed
person
employees must complete as part of their duties. This
Equipment M T W Th F Sa Su
schedule should include:
• detailed instructions on how all surfaces need to be
cleaned
• how frequently each item must be cleaned
• who is responsible
• which cleaning agents to use (including concentration,
temperature and contact time)
• how to avoid contaminating food
 All staff should be trained in the proper cleaning and
sanitising process, and complete regular refresher
training.
 Maintain a Clean Environment

A Food Business Must:

• Maintain food premises to a standard of cleanliness where
there is no accumulation of –
• Garbage, except in garbage containers;
• Recycled matter, except in containers
• Food waste
• Dirt
• Grease
• Other visible matter
MAINTAIN A
CLEAN
ENVIRONMENT
 Good helps minimize waste
 If food is stored correctly, it will
last longer
 Clean kitchens will harbor fewer
pests and bacteria, which means
less contamination and reduced
waste
 Keeping equipment cleaned and
maintained assists in lowering
maintenance and replacement
costs
 Hygiene is a legal requirement
 CLEANING EQUIPMENT

 It is important to identify and report any maintenance or equipment cleaning needs that

you cannot immediately handle yourself

 All equipment must be included in the cleaning schedule so that it is cleaned periodically

 However, some equipment may need to be cleaned between the regular cleanings,

especially if it is used often, or for messy tasks

 If equipment is broken or does not meet food safety requirements for some reason, it

must be taken out of use and repaired as quickly as possible

 MAINTAIN A CLEAN ENVIRONMENT

It is important that you can identify hygiene hazards within the

workplace
Potential hygiene hazards can include:
 The presence of vermin or pests
 Any airborne dust
 Dirty equipment and utensils
 Untrained staff
MAINTAIN A CLEAN ENVIRONMENT

Areas in the kitchen that need to be cleaned

include:
 Kitchen benches

 Floors

 Utensils

 Crockery/Cutlery

 Refrigerators/freezers
 MAINTAIN A CLEAN ENVIRONMENT

Areas that need special attention include:

 Fridge seals

 Slicing machines (inside of blade

 Blenders (especially under the centre part of the

blade)
 Mincers (disassemble after use and wash thoroughly)
PEST INFESTATION

Common pests such as rats, mice and cockroaches can carry bacteria
and viruses and can contaminate food and food contact surfaces.
To reduce the risk of contamination, establishments can
implement the following:
 Install fly screens on windows and doors where possible
 Remove debris on the floor, shelves, storage areas on a regular
basis
 Use baits and traps for cockroaches, mice and rats
 Make use of a pest control service to clear the kitchen of any
pests
 Clean the garbage bins regularly
 PEST INFESTATION

Measures & procedures you would take if signs of pest infestation include:

 Find out the cause of this infestation

 Check the pest control log sheet to find out if an inspection is due or overdue

 Check that contamination has not occurred on any exposed food items

 Inform your supervisor and dispose of contaminated items

 Remove exposed food items that are not contaminated to another storage facility

 Write down a summary report and submit to your immediate supervisor

PEST INFESTATION

The pest control program at your workplace should

have the details of the licensed pest controller used
by the business as well as:
 A contract outlining what pests and areas are to
be treated
 The frequency of treatments necessary to solve
or prevent a problem
 Written reports of each treatment, including any
pest activity, chemicals used, and
recommended actions required of the proprietor
 A map showing the location of all bait stations
 What chemicals were used
 PREVENT PEST INFESTATION

Common pests such as rats, mice and cockroaches can carry bacteria and viruses and can
contaminate food and food contact surfaces.
To reduce the risk of contamination, establishments can implement the following:
 Install fly screens on windows and doors where possible
 Remove debris on the floor, shelves, storage areas on a regular basis
 Use baits and traps for cockroaches, mice and rats
 Make use of a pest control service to clear the kitchen of any pests
 Clean the garbage bins regularly
 Measures & procedures you would take if
signs of pest infestation include:
 Find out the cause of this infestation

PREVENT
 Check the pest control log sheet to find
out if an inspection is due or overdue
 Check that contamination has not
PEST 
occurred on any exposed food items
Inform your supervisor and dispose of

INFESTATION 
contaminated items
Remove exposed food items that are not
contaminated to another storage facility
 Write down a summary report and
submit to your immediate supervisor
 PREVENT PEST INFESTATION

The pest control program at your workplace should have the details of the licensed pest
controller used by the business as well as:
 A contract outlining what pests and areas are to be treated
 The frequency of treatments necessary to solve or prevent a problem
 Written reports of each treatment, including any pest activity, chemicals used, and
recommended actions required of the proprietor
 A map showing the location of all bait stations
 What chemicals were used
Any Questions?