Category: Cleaning the Work Area
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Cleaning floors, walls and ceilings
Floors Floors should be scrubbed by machine or by hand. When scrubbing manually, use two buckets – one with detergent and one to rinse the mop or scrubbing brush in. Rinse the floor with clean hot water after scrubbing. Clean all areas of the floor, paying particular attention to parts where residues of food particles…
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Dishwashing
Crockery, cutlery, utensils and equipment should be cleaned immediately after use by either hand or machine. If washing by hand use two stainless steel sinks – one for washing, the other for rinsing. Change the water frequently. Rinsing is very important to remove bacteria. Here are the recommended steps for washing dishes by hand. wear…
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Cleaning and Disinfection Chemicals
Chemicals are available to help you achieve and maintain high standards of cleaning and disinfection in the kitchen. Many chemicals are added to water to make a cleaning solution. Detergents These are chemicals for dissolving grease and help to remove food debris and dirt. Detergents DO NOT kill bacteria. Disinfectants These do kill germs. Disinfectants…
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Cleaning the Work Place
The last chapter in this series of articles is about cleaning the work area and food hygiene and the law. The two main objectives of cleaning are to remove dirt and grease to destroy bacteria (this is referred to as disinfection) There are two ways in which cleaning should be approached. clean as you go…