What is the difference between cleaning and disinfecting?
Detergents clean surfaces and remove grease, but they do not kill bacteria or viruses. Disinfectants do kill them, but only on a visibly clean surface and only if you leave them for their stated contact time.
Sanitisers kill bacteria but may not kill viruses. They work in two stages: spray and wipe to clean, then spray again on the clean surface and leave it for the time on the label.
Remember
- Clean first, then disinfect.
- Contact time is part of the job.
- Read the label of every product.
Facts and sources for this part
- Detergents clean surfaces and remove grease but do not kill bacteria or viruses. [S14]
- Disinfectants kill bacteria and viruses. They work on a visibly clean surface and need their specified contact time. [S14]
- Sanitisers kill bacteria but may not kill viruses. They can clean and then disinfect in two stages: once to clean, then again on the visibly clean surface. [S14]
What does clean as you go mean?
If food or juices spill, clear it up straight away and clean the surface properly. Do not leave it for the end of the shift.
Cloths need the same care. Dirty, damp cloths and sponges grow bacteria, so wash or change them regularly and keep separate cloths for separate jobs.
Remember
- Spills get cleaned now, not later.
- Swap cloths often.
- One cloth per job.
What is HACCP, in plain words?
HACCP stands for hazard analysis and critical control points. Every food business must keep a permanent procedure based on its principles.
In practice: find the hazards, find the points where you control them, set limits, monitor those points, check the system works, fix problems and keep records. The fridge check you sign each morning is HACCP at work.
Remember
- Find the hazard, control the point.
- Monitor and write it down.
- Your daily checks are part of it.
Facts and sources for this part
What is a food safety management system?
A written set of processes, checks, rules and records: cleaning rules, cooking and storage methods, allergen controls, training and temperature checks. Small businesses in England and Wales can build it from Safer food, better business; Northern Ireland uses Safe Catering and Scotland CookSafe.
If a business’s processes are very simple, following good hygiene practice can meet the legal requirement. Your manager will know which applies to you.
Remember
- It is your workplace’s written rulebook.
- Each nation has its own template.
- Simple businesses may need less paperwork.
Facts and sources for this part
- A food safety management system is a written set of processes, checks, rules and records, such as cleaning rules, allergen controls, staff training and temperature checks. [S24]
- Safer food, better business (SFBB) packs are the FSA’s food safety management guides for England and Wales; Northern Ireland uses Safe Catering. [S10] [S1]
- In Scotland, CookSafe helps catering businesses understand and implement HACCP-based systems. [S48]
- If a business’s processes are very simple, written food safety procedures may not be needed; following good hygiene practice can meet the legal requirement. [S10]
What records will you be asked to keep?
Usually temperature checks, cleaning checks and your own training. In the SFBB method a manager shows you a task, questions you on it, watches you do it and notes it on the staff training record.
The SFBB diary is completed and signed every day. The signature confirms that the staff making food that day were supervised.
Remember
- Write checks down when you do them.
- Your training goes on the staff training record.
- The diary is signed every day.
Facts and sources for this part
Who needs HACCP training?
Whoever develops and maintains the business’s HACCP-based procedures must have adequate training in applying the HACCP principles. That is whoever writes and keeps the system, not every food handler.
This course explains HACCP so you can follow your workplace’s system. It is not training to design one.
Remember
- Managers who write the system need HACCP training.
- Food handlers need to follow it.
- Ask to see your workplace’s safe methods.
Facts and sources for this part
- Whoever develops and maintains a business’s HACCP-based procedures must have adequate training in applying the HACCP principles. [S2]
Check what you have learned
Three questions from the test, each explained. Tap an answer.
Question 1 of 3
When does a disinfectant work properly?
Show the answer
Right answer: D, On a visibly clean surface, left for its contact time. Disinfectants kill bacteria and viruses on a visibly clean surface, and need their specified contact time. [S14]
Question 2 of 3
In HACCP, what is a critical control point?
Show the answer
Right answer: C, A point where you prevent, remove or reduce a hazard. Critical control points are the points in your work process where you prevent, remove or reduce a hazard. [S24]
Question 3 of 3
In the SFBB method, what happens each time a member of staff is trained?
Show the answer
Right answer: B, It is noted on the staff training record. Show the person what to do, question them, ask them to show you, and note it on the staff training record every time. [S47]