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In our previous post, we discussed how often food businesses should clean their appliances, food equipment, and work surfaces. It would be very counterproductive to be structured with cleaning routines but not have the correct products and equipment to clean with. With this in mind, today’s post is all about what cleaning equipment and products are essential within the food industry.
Hand wash & hand towels:
First of all, staff hygiene is crucial – make sure to stock up on plenty of antibacterial hand wash. Everyone who prepares, cooks, serves, or handles food needs to ensure that they adhere to correct hand-washing and sanitising procedures. It’s worth noting that disposable hand towels are more hygienic than reusable, fabric towels.
Sanitisers:
For premises within the food business industrial strength antibacterial surface cleaners will only suffice. Sanitisers kill 99.9% of bacteria on surfaces, storage, and more – making the item entirely sanitary.
Bleach & Drain Cleaners:
Bleach, bleach, and more bleach – for those tricky-to-clean areas and to kill bacteria. Drains in particular can be prone to nasty build-up, and funky smells. It’s recommended to purchase a high-strength cleaning product to unclog, clean, and sanitise.
Floor cleaner:
Don’t forget that floor. Busy areas, with plenty of foot traffic, will quickly become filthy, and unsanitary if not tackled daily. A high-quality or professional-grade antibacterial cleaner is recommended.
Cloths & sponges:
Cloths and sponges are essential – both are versatile and between them, they can be used to wipe, scrub, disinfect, polish, scour, and even dry surfaces and equipment. All food premises should have plenty in reserve. Just like kitchen towels, disposable cloths are recommended for peak hygiene, and to reduce the risk of any cross-contamination. If reusable cloths are preferred they need to be sanitised and boil-washed after every shift. When it comes to sponges they also need to be sanitised, washed, or preferably, changed as they are a breeding ground for bacteria.
Vacuum cleaner:
It is worth investing in a high-power vacuum to use daily – especially before sweeping and mopping.
Brooms & mops:
All floors should be thoroughly swept, disinfected, and mopped after each shift and during the shift when possible. Also, don’t forget to sanitise the mop, and mop bucket after every use.
Do you have an upcoming Food Hygiene Rating inspection? Or perhaps you want to train yourself or your employees further? We have various Food Hygiene & Safety courses available on our website. Our high-quality courses are available at extremely competitive prices, and we offer discounts for bulk orders.
