Cleaning and Disinfection in a Food Business

Clean, then disinfect

FSAI guidance is that proper cleaning has two stages:

Clean: remove food, dirt and grease with hot water and detergent, then rinse.
Disinfect: apply a disinfectant to the clean surface and leave it for the full contact time on the label. Rinse afterwards if the label says to.

Disinfectant can’t reach bacteria under grease or food, which is why the clean comes first.

Sanitisers

A sanitiser both cleans and disinfects. The FSAI says that if you use one, use it twice: first to clean and remove grease, then again to disinfect.

Choosing a disinfectant

From an approved, established supplier.
Meets EN 1276, EN 13697 or an equivalent standard.
Clearly identified as suitable for food areas.
Used only as the manufacturer says: the right dilution and the full contact time.

What to disinfect

Anything that touches ready-to-eat food or hands: work surfaces, chopping boards, knives and utensils, fridge handles, probe thermometers, tap handles, light switches and door handles. Disinfect after raw food and before ready-to-eat food every time.

Cloths and equipment

Use single-use cloths, or colour-coded cloths washed at a high temperature after each shift.
Keep cleaning chemicals in their original containers, labelled, away from food.
Put equipment through a dishwasher where possible: a hot rinse disinfects as well as cleans.

Schedule it and record it

Daily cleaning, weekly deep cleans and less frequent jobs (extraction, behind equipment) belong in a written schedule with a record of who did each one. Our kitchen cleaning schedule guide and free cleaning schedule template help, and in Hygivo each cleaning task is ticked off on a phone with the name and time saved. See cleaning in Hygivo.

See the FSAI’s safe food handling guidance and the FSAI Safe Catering pack. This is general information, not advice for your business. Your food safety management system (HACCP plan) and FSAI guidance are the reference. Hygivo is not affiliated with or endorsed by the FSAI.

Questions

What is the difference between cleaning and disinfecting?

Cleaning removes dirt, food and grease, usually with hot water and detergent. Disinfecting kills bacteria on a surface that is already clean. Disinfectant doesn’t work properly on a dirty surface, so you always clean first and disinfect second.

What is a two-stage clean?

Stage one: clean the surface with detergent and rinse. Stage two: apply a disinfectant and leave it for the contact time on the label, then rinse if the label says so. If you use a sanitiser (a product that cleans and disinfects), use it twice: once to clean, then again to disinfect.

What disinfectant should a food business use?

A food-safe disinfectant from an established supplier that meets EN 1276 or EN 13697 (or an equivalent standard), used exactly as the manufacturer says, including the dilution and contact time.

How long should disinfectant be left on a surface?

For the contact time on the product label. It varies by product, and wiping it off too soon means it may not have killed the bacteria.

Cleaning and disinfection in a food business