Cleaning and waste management

Clean premises will reduce the risk of contamination, avoid pest infestations, and provide a safe and pleasant working environment.

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
• use a cleaning schedule and stick to it (this lets staff know who will clean which piece of equipment or area with which chemical, on what day, and who will check that it has been done)
• keep all chemicals locked away, and 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
• clean refuse areas regularly 
• 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