Food hygiene for businesses
Cleaning
You must be able to prove that you’re cleaning effectively.
Set up a cleaning schedule and record. The ‘Safer food, better business (SFBB)’ packs include guidance on how to do this.
The cleaning schedule must cover what needs to be cleaned or disinfected, how often, and which products to use.
Not cleaning thoroughly is one of the most common reasons why food businesses are prosecuted.
You must regularly clean:
- work surfaces and chopping boards
- utensils, dishes and cooking equipment
- dish cloths, sponges and tea towels
- touch points such as door handles, bins, light switches and electronic devices
All staff must regularly clean their hands and practice good personal hygiene.
Always clean and disinfect food areas and equipment after they’ve come into contact with raw food.
Make sure you check the labels of cleaning products. Not all kill bacteria and viruses. To make sure disinfectants meet the right standards, check the labels include either BS EN 1276 or BS EN 13697 codes.
Store cleaning products away from food.
Dispose of food waste as soon as possible.