Cleaning and waste management

Clean premises will reduce the risk of contamination, avoid pest infestations, provide a safe and pleasant environment in which to work. Follow these simple guidelines:  

• Adopt a clean as you go policy when you produce waste and mess
• Use one cleaning chemical supplier and ask for a demonstration
• Always use a cleaning schedule and stick to it
• A cleaning schedule informs staff as to whom is going to clean which piece of equipment or area with which chemical, on what day, when, using a specific chemical, and who is going to check that it has been done
• Keep all chemicals locked away from food
• Do not pour cleaning chemicals into unmarked containers
• Read chemical safety and user instructions before use
• Empty and clean buckets after use
• Hang brushes and mops off the floor after use, away from food rooms
• Provide suitable dustbins with lids
• Regularly clean refuse areas
• Arrange a trade waste agreement with the local authority or reputable waste removal company
• Employ a cleaning contractor to carry out a deep clean every six months
• Do not use cleaning chemical containers for food storage
• Use a detergent to remove grease and a disinfectant to kill bacteria

See also Food Safety Pack guidelines on Cleaning schedules