Food Safety and Hygiene - Section 4CLEANING 1Effective cleaning of equipment and surfaces reduces the risk of contamination of and between foods. All kitchen equipment, surfaces and utensils should be clean and well maintained.   General rules for cleaning in relation to food safety are as follows:

Appropriate clothing and protective wear should be worn e.g. disposable apron, gloves etc. Kitchen cleaning equipment (e.g. mops) should not be used elsewhere. Surfaces and equipment should be cleaned and disinfected between different jobs especially after

handling raw food Used equipment and spillages should be cleared and surface cleaned as you go along. Do not leave

dirty equipment and utensils lying around. All food that has not been put away should be covered when cleaning especially when dusting or

sweeping. Ideally washing and rinsing should be done in different sink compartments. Particularly contaminated water (e.g. from mopping the floor) should be disposed directly into a drain

or allocated sink - not the kitchen sink.  Categories of 'Cleaner' Detergents- These include washing up liquids aimed at removing dirt and greasy food residue. Disinfectant- These are aimed at killing germs and include bleach and antibacterial cleaners which kill bacteria specifically. Sterilant- is a type of antimicrobial that kills (or irreversibly inactivates) all bacteria, fungi and viruses (called microbials, microbiologicals, micro-organisms) , including their spores (hardened form). Some sterilants such as pure chlorine or chlorine dioxide are powerful oxidizing agencts. Non-chemical strilants include very high temperatures of intense radiation.  Sanitizer- is a type of antimicrobial that (according to EPA specifications) kills or irreversibly inactivates at least 99.9 percent of all bacteria, fungi and viruses (called microbials, microbiologicals, micro-organisms) present on a surface. Most are based on toxic chemicals such as chlorine, iodine, phenol, or quaternary ammonium compounds, and which (unlike antiseptics) must never be taken internally

Chopping Boards The average chopping board harbours 200 times more faecal bacteria than the average toilet seat. All food preparation surfaces especially chopping boards should be washed BEFORE & AFTER use

with hot soapy water.  Kitchen Cloths/ Sponges/ Mops and Tea Towels

These also harbour large numbers of bacteria and make an ideal breeding ground and mode for cross contamination especially  when damp.

Keep different cloths for different purposes e.g. the same tea towel should not be used for drying the dishes as drying hands.

Should be washed/ disinfected, dried and replaced frequently.  Kitchen Floor

Use two buckets for mopping – one for detergent and other for rinsing.

 

TYPICAL CLEANING SEQUENCE 

Cleaning Up after Accidents When cleaning up after an accident (e.g.vomiting, diarrhoea):

1. Suitable clothing should be worn e.g. disposable apron, gloves2. The area should be washed with warm soapy water and disinfected.3. Disposable cleaning materials should be used.4. Hands must be washed thoroughly afterwards

 

SAFE DISPOSAL OF FOOD WASTE

Try to minimise the amount of food waste produced by only buying and

cooking what your client intends to eat.

The regular safe disposal of food waste prevents its accumulation and reduces the

potential for bacterial growth.

Disposal should be hygienic and performed in an environmentally friendly manner.

Hands should always be washed after handling food waste.

The disposal area should be kept clean and tidy.

 

Waste Containers

Should be:

            1.  secure with a closed lid to prevent animal and pest access.

            2.  ideally foot-operated to reduce cross contamination to the hands. 

            3.  washed and disinfected regularly.

Bin bags

Should not be:

1. Overfilled

2. Left untied and/or on the floor

3. Left outdoors overnight.

This attracts pests and undomesticated animals e.g. foxes

PETS (DOMESTIC ANIMALS)Nearly a quarter of pet owners handle food after stroking their pets without

washing their hands first.

Always wash your hands after touching pets or anything they are intimately

associated with e.g. food, toys, litter trays, toys etc.

Pets should not be allowed to enter the food preparation areas.

Pet food equipment e.g. dishes, containers utensils and tin openers should be kept

for this sole purpose.

Pet food should be kept separate from human food in well sealed containers.

 

PEST CONTROL 

 

 

 

Pests include rodents, cockroaches, insects (e.g. flies), stored products insects,

domestic pets, wild cats and birds and are unwanted animals that contaminate or destroy

food.

Droppings, smell, smear marks , pupae/egg cases, larvae, damaged gnawed packaging,

food spillages and infrastructure holes are all signs of pest infestation.

Food safety law requires that food businesses must have adequate procedures to control pests

and prevent them from accessing food preparation areas.

 

Pest Control Procedures include:

You should consult with your manager if a pest infestation is suspected.

Professional advice may need to be sought.

SUMMARYGood food hygiene and safety is key to the prevention of food poisoning and centres

around minimising bacterial growth and spread (contamination).

This starts with good personal health and (hand) hygiene to the segregation of raw

and cooked/ ready to eat foods.  Correct cleaning methods, waste disposal and

isolation from pets and pests are also important elements.  Finally temperature

control in the handling and storage of foods is essential.

Knowledge of food safety hazards and their controls is necessary for the healthcare

professional involved in food handling, as is a sense of responsibility for protecting

food from contamination.

Please proceed to the test, to complete this module.