Module 6: Cleaning and sanitising ‣ Skills Enhanced

NSW Food Authority | Food Handler Basics

This topic will focus on cleaning and will also let you know about the importance of sanitising.

Cleaning and sanitising are not tasks that most of us enjoy doing but they are very important, along with other measures, to ensure food safety and prevention of food poisoning.

You will be able to describe and explain:

Reasons for cleaning and sanitising
The correct use of dishwashers
Why cleaning and sanitising is so important
How to correctly handle and dispose of rubbish
The do’s and don’ts of dealing with pests in the food preparation and handling areas.
The different ways to clean and sanitise
The steps involved in manually cleaning food preparation surfaces and equipment
Some general cleaning practices.

When you work in the food industry, apart from other food handling tasks, you may also be responsible for certain cleaning and sanitising tasks.

You need to be aware of your role in the workplace and follow your supervisor or manager’s instructions.

A clean and sanitised food preparation area:

Helps to keep disease-spreading pests away.

Helps to prevent disease and food poisoning

Will keep your customers satisfied about the quality and safety of the food that you serve

Helps prevent food from becoming contaminated

Ensures a safe and hazard free work environment

Ensures that all your equipment remains clean and well–maintained

Cleaning is about more than food safety.

It involves removing grease, food, dust, stains and other contamination – including smells and tastes – from food preparation surfaces and equipment.

Your workplace will have cleaning schedules for who cleans what, when and how. Ensure that you follow the instructions, using the products and equipment listed in the schedule.

Never combine different chemicals and using more of a detergent or chemicals does not mean that it will work better.

Detergents like soap remove the grime, grease, food, dust and stains. They do not kill bacteria.

This is why, after cleaning, you must sanitise the food preparation surfaces and equipment.

Clean as you go as it will save you time and effort in keeping food preparation areas and premises clean.

Sanitising

Sanitising is a necessary and required step to ensure that food is as free as possible from microorganisms that can cause foodborne illness.

When used properly, sanitisers will kill or reduce microorganisms to safe levels.

Sanitising can be achieved through the use of hot water, chemicals or other processes.

Some examples are:

Soaking items in very hot water
Soaking items in diluted bleach
Applying a commercial food grade sanitiser, following the instructions and leaving it on for the required time period.

A sanitiser will only work if food preparation surfaces or equipment have been thoroughly cleaned first.

It is important to:

Follow the instructions as too little sanitiser will not reduce the level of harmful microorganisms to a safe level and too much will leave residues which may be harmful
Check, if using diluted sanitiser, when the sanitiser batch was made up as it has a short shelf-life
Pay special attention to blenders, stab mixers, meat slicers and can openers – you may need to dismantle them to get access to properly clean and sanitise them
Leave equipment to thoroughly air dry (bacteria can be transferred from partially dried equipment to food)
Use clean, dry and ideally single use towels because if they get contaminated they may then transfer harmful microorganisms between items
Not repeatedly use tea towels without washing and drying between uses.

Most food poisoning bacteria are killed if they are exposed to chemical sanitisers, heat, or a combination of both.

Disinfectants are very strong chemicals which are more suitable for toilets and floors than for food contact surfaces.

Disinfectants:

Must be used according to the manufacturer’s instructions.

Often have a strong smell and should be used with caution

Are designed for use in cleaning floors and toilets

Helpful tips:

Prior to cleaning ensure bowls, pans and other utensils are not under work benches where water, cleaning chemicals or food scraps can fall in during cleaning.
Use food-safe detergents and sanitisers.
Keep cleaning chemicals away from food storage areas.
Check to see that all chemicals are labelled properly.
Never use utensils, crockery or other equipment that is chipped, cracked, torn, frayed or broken.
Replace and refill hand washing supplies, such as paper towels and liquid soap, so they are available when you need them.
Keep the floor free of objects and spills to prevent falls.

Dishwashers

Dishwashers have been shown to consistently perform better than washing dishes by hand.

Commercial dishwashers use hot water temperatures that sanitise the dishes.

If using a dishwasher:

Always follow the manufacturer’s instructions
Set the correct cycle, the longest hottest cycle is usually recommended
Scrape or rinse off excess food from utensils and dishes
Load the dishwasher correctly allowing space around each item for water to reach all surfaces
Use an appropriate detergent
Use clean hands to unload the dishwasher
Visually check the utensils and dishes are clean and dry when unloading the dishwasher
Ensure the dishes and utensils are thoroughly dry before use.

Handling rubbish

Rubbish is an unavoidable by-product of working in the food industry.

It is important to learn how to handle and dispose of it correctly.

By doing this you will minimise the risk of contamination, odour and pests.

In food preparation/service areas:

Kitchen rubbish bins are not required to have lids. Lids can cause cross-contamination if a food handler touches the dirty lid and then food.
Kitchen rubbish bins must be emptied regularly, that is, after each meal service or more often if full.
Wash out each kitchen bin with hot soapy water if required, and line it with a plastic bin liner.

Always wash your hands after touching, emptying or washing out a bin.

Rubbish bins

Use rubbish bags and make sure they are tied when full before placing them in external rubbish bins
Make sure that the rubbish bin does not overflow – the bin lid must be able to be fully closed
Do not compress the rubbish
Hose down rubbish bins in designated bin wash areas
Wash out rubbish bins with hot soapy water on a regular basis
Change gloves and wash your hands.

Pest and animal control

Food preparation and storage areas are much less attractive to pests when they are kept clean.

This is important because pests spread disease and bacteria through physical contamination and droppings.

They can cause food poisoning and damage equipment.

Pests like to live in areas that are dark, undisturbed, and where there is access to food and water.

You must ALWAYS keep pests out of food preparation and handling areas.

Preventing pests

Never permit animals, including pets, in any place where food is prepared, stored or transported
Report any signs of pest activity, such as droppings, fur or scratch marks
Remove rubbish regularly
Ensure bins do not overflow
Put lids on outside rubbish bins
Keep doors closed when not in use
Store food and equipment off the floor
Store food in sealed containers.

Getting rid of pests

If you notice pests in the food area or premises you should:

Remove any accumulated rubbish.

Report the pest activity to your supervisor or manager

Follow instructions given by the supervisor or manager

If using sprays or baits follow the instructions on the label

Remove dead pests

Label bait stations with the date they were set

If a licensed pest controller is hired, ensure that food and surfaces are protected from chemical contamination.

Module 6: Cleaning and sanitising

Food Handler Basics Training