- Tips on Cleanliness
Hygiene is fundamental in running any premises where food is prepared, supplied or sold.
It is worth considering what legal requirements there are including local council by-laws.
The following are some common hygiene practices in food premises, note that there may be more requirements, or different recommendations at a local or onsite level and the following are not intended to replace those.
There must be adequate equipment and detergents to ensure regular and proper cleaning.
All shelves and cupboards are kept clean and free of rubbish.
Protective clothing is provided and laundered at the recommended intervals.
All rubbish bins are made of water-tight materials with lids, and are emptied and cleaned daily.
Hand-wash basins must have a nail brush, soap and paper or roller towels. There must be hot and cold running water, or tempered water at a minimum of 38°C. This must be placed as near as practically possible to the place where food is being prepared.
All equipment used to wash food utensils must be washed in water with ample detergent, at a minimum temperature of 60°C, and then rinsed for at least 10 seconds in clean hot water of at least 77°C.
All surfaces used to prepare or sell food must be cleaned down with a surface sanitiser at least daily, or more frequently to prevent contamination of cooked foods by raw foods.
Mops and cleaning cloths must be immersed in boiling water for at least one minute each day.
