Cleaning & Disinfection

Why you need it

Disinfectant cannot work properly through grease and food debris, so a surface must be cleaned before it is disinfected. Skipping the first stage can leave bacteria such as E. coli alive on a surface that looks clean.

Safer Food, Better Business sets out cleaning as a safe method, and an environmental health officer may ask staff how they clean and which products they use.

What it’s for

The two-stage clean in six steps: pre-clean, main clean with detergent, rinse, disinfect for the full contact time, final rinse if the label needs it, and dry hygienically. It also names the disinfectant standards to look for and the rule never to mix products. Put it by the cleaning station or chemical store.

How to use it

1. Print it on A4, laminate it and fix it where staff collect cleaning products.
2. Check your disinfectant label shows BS EN 1276 or BS EN 13697 before you rely on it.
3. Write the dilution and contact time for your own products on your cleaning schedule so nobody guesses.
4. Leave the disinfectant on for the full contact time before any rinse or wipe.
5. Show new starters the two stages on a real surface, then watch them do it.