Cleaning, waste management and pest control
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
Fats, oils and grease
The Environmental Protection Act 1990, section 34 places a duty of care to ensure that any waste that you produce is handled safely and within the law. Any waste from commercial premises is classified as controlled waste. You must be able to provide evidence of your trade waste contract, waste carrier licences and/or waste transfer notes for controlled waste including waste oil.
Remove fat, oil and grease from equipment, plates and the floor before washing, by scraping with a disposable cloth, using brooms on the floor to sweep up debris, or using spatulas to scrape the inside and outside of pots and pans. All scrapings and cleaning materials must be disposed of in your controlled waste.
Consider using a grease trap - this allows water to pass through the trap, while fat, oil and grease floats to the top and can be collected and disposed of without entering the drains. The trap must be regularly maintained.
The oil storage area must be properly protected from leaks and spillages, and kept a suitable distance from drains, to avoid leakages into the drains. A secure container with a lid should be used to discourage vermin.
70 per cent of good pest control is good housekeeping, 25 per cent is good repair of buildings and the remaining 5 per cent is the use of pesticides.
- common pest are rats, mice, cockroaches, flies and birds
- pests carry disease, and damage food and property
- infestations in food rooms are against the law
- employ a reputable pest control company belonging to the British Pest Control Association
- no food handler should use pesticides
- report sightings or signs of pests to management immediately
- repair any holes or damage to the building before chemical treatment
- keep lids on bins
- ultra-violet fly traps will not work unless switched on and serviced regularly
- keep food at least 150 mm off the floor in store rooms
- throw out food damaged by pests
- regularly inspect all stock and storerooms
- keep doors and windows shut
- keep pets out of kitchens
- do not use fly sprays in food rooms