Safer Food Better Business - Keeping Your 5* Food Hygiene Rating - Part 3

June 24, 2020

Part 3  Cleaning – 3 Key Points


“Effective cleaning is essential to get rid of harmful bacteria, viruses and allergens to stop them spreading to food”




I know from my long experience in catering that many chefs and cooks really don’t like washing up or cleaning, especially at the end of the shift and it’s time to go home.  A quick spray of sanitiser, dry with the back of their apron and the job’s done. Looks clean, doesn’t it? Hmmm……


With a lot of small businesses, kitchen porters and assistants are teenagers and students working part-time or casually and very often don’t understand the importance of keeping kitchens properly clean. 


Ensure your staff undertake really good training, even if it’s basic induction training to understand why the job is vital to you keeping your 5* FHRS.  Make it a part of everyone’s duty, it’s done frequently and that it’s supervised.  You could have an incentive scheme such as a score card for those who have completed the best cleaning of their work areas.  Also make sure you have lots of good quality cleaning materials. 


3 Key Points


When completing this section of the Safer Food Better Business pack, there are 3 key points that you must know: -


1. The 2 Stage Cleaning Method


Cleaning should always be done with the 2-stage method after having removed food, and cleaned away any visible dirt, grease or debris first!

  • Use hand hot soapy water to wash the surface, allow to air dry, or use disposable paper.

  • Disinfect or Sanitise leaving it on the surface for the correct contact time


2. Separate Sinks




When cleaning chopping boards, utensils and knives used in raw food preparation, where possible use a separate sink. If that’s not possible, you could use a separate

colour coded washing up bowl just for that purpose.  If you only have 1 sink, wash all equipment and utensil used for raw food prep first, then clean the sink using the 2 stage method.  It is also good practise to use a dishwasher for all equipment and utensils.  Remember to keep your dishwasher in good repair with regular maintenance.


3. Sanitising and hand soap standard BS EN 1279 or 13697


Have you checked your sanitizer and hand-wash meets the BS EN standards for your cleaning materials?  Look for the numbers on the bottles, and have a copy of the Safety Data Sheet in with your Cleaning Schedule.


So what happens when things go wrong and you can’t clean properly or things weren’t cleaned properly? Don’t be afraid to log the problem in the Daily Diary, it shows you’re being honest!  You then need to log why it happened such as the dishwasher broke down or a member of staff didn’t do their job properly.  Then what did you do about the problem? How did you wash up when waiting for the repair to be completed or install a new dishwasher.  Did you retrain your member of staff or ask their supervisor to undertake extra checks?


Still not sure you know what you’re doing is going to get you your 5* Food Hygiene Rating? Give me a call, I’d be happy to chat more.


Share on Facebook
Share on Twitter
Please reload

Featured Posts

The Importance of Hand Washing

April 5, 2020

Please reload

Recent Posts
Please reload

Please reload

Search By Tags
Please reload

Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

© 2017 Cibus Training and Consultancy Ltd

  • LinkedIn Social Icon
  • Facebook Social Icon
  • Twitter Social Icon
  • Pinterest Social Icon
  • Instagram Social Icon

31-33 London Street, Andover, Hampshire. SP10 2NU

T:  +44 (0)1264 771123

M: +44 (0) 7710 882318