Clean As You Go

Why you need it

Food debris, spills and overflowing bins attract pests and spread bacteria, and wet floors cause slips. Food law requires food premises and equipment to be kept clean, and cleaning as you go is the easiest way to manage that during service.

A tidy, clean kitchen is also one of the first things an environmental health officer notices.

What it’s for

The clean-as-you-go standard for service: clear and clean between tasks, deal with spills promptly, put equipment away clean, empty waste safely, and complete closing checks. It includes reminders on using and storing chemicals safely.

How to use it

1. Put it where the whole team sees it during service, such as by the pass or the kitchen door.
2. Keep cloths, sanitiser and a wet floor sign within reach of every work area.
3. Clean and disinfect food-contact surfaces straight after raw food, not at the end of the shift.
4. Use it alongside your cleaning schedule and opening and closing checks, so daily and deeper cleaning are both covered.
5. Store chemicals away from food and make sure staff never mix them.