How cleaning works?

Cleaning can be defined as the removal of soil from surfaces. This requires energy

Four main factors are involved in cleaning:

• chemical energy– the soap, detergent
• heat energy– the temperature of the cleaning solution or surface to be cleaned
• time – e.g. to allow for soaking
• mechanical energy e.g. scrubbing brush

For surfaces to be successfully cleaned, the four factors – chemical, heat, time and energy must add up to 100%

Why clean?

For obvious reasons:

• Ensure proper hygiene & prevent (microbial) contamination
• Pest control
• Health & Safety
• Protect surfaces & kitchen equipment
• Morale
• Legal requirements to keep food & facilities safe
• Brand image (for food outlets and restaurants)

What to hygienically clean?

Especially in case of high risk foods, such as salads, chutneys, sushi or foods that are usually served cold, with no further heat treatment:

• Critical cleaning points (kitchen & dining areas)
• Food contact surfaces & equipment
• Hand contact points like door knobs and handles
• Table ware & cutlery
• Chopping boards
• Ovens & Grills
• Kitchen cutting tools i.e. knives, cutters
• Handles-doors, refrigerators, freezers, cupboards, drawers, taps, switches
• Pots and pans
• Floors & general surfaces
• Cloths, mops and brushes
• Waste bins and their lids

Stages of cleaning

• Pre-clean: the process of removing loose/excess soil
• Detergent clean: using a suitable cleaning chemical to remove visible soiling
• Rinse: removal of soil and detergent residues with clean water
• Disinfect: use of a suitable chemical disinfectant to kill micro-organisms or a heat treatment
• Rinse: removal of all chemical disinfectant residues with clean water
• Drying: air drying or if necessary using disposable cloth/paper/wipes

Stages of disinfection

One step disinfection:

–Cleaning & Disinfection = detergent + disinfectant (combined)

Two step disinfection:

–Cleaning followed by disinfection

Cleaning process do’s

1. Do the dirtiest job first (closet, grill, etc)
2. Start at the farthest point from exit or drain
3. No contamination by cleaning process
4. Work downwards
5. Clean vertical walls first, then horizontal surfaces

Points to remember during the cleaning process:

• Select a suitable product & temperature of water (Sanitizer or detergent & disinfectant)

• Ensure sufficient contact time for the cleaning chemical to be effective
• Clean at the right time and frequency
• Prevent cross-contamination
• Use a fresh solution for each cleaning task
• Ensure correct product concentration – Use dilution equipment or follow “Direction to Use” on product label
• Follow instructions by supplier:

1. too little – not effective
2. too much – difficult to rinse and wasteful

Best practices:

• Clean as you go! Fresh soiling is easier, quicker and more economical to remove.

• Do not forget! The bottom and back of equipment may sometimes be out of sight but it is always soiled

• Follow instructions!
  • use the correct concentration of recommended product for each job
  • Ensure maximum personal safety and always wear face masks and gloves while handling chemical products
  • Keep all chemicals and pesticides out of reach of children

• Do not trust your own eyes!
  • surfaces may look absolutely clean, even when they are not!
  • to avoid the hazard of bacterial infection, a sanitizer or a disinfectant should be frequently used on all surfaces in food preparation areas

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