Friday May 20, 2016
We often advise our customers to carry out what is called the Two Stage Clean. But what is it? Why do you have to do it? And how can our Cleanline brand of cleaning products help you?
The agency who advise the foodservice industry on this procedure are the Food Standards Agency (FSA). They advise on a variety of different hygiene procedures required in any industry concerned with food. They are concerned that proper sanitising of food preparation surfaces is often incomplete, especially when people think that they are cleaning and sanitising at the same time by using a product that does both jobs in one.
The FSA have also noticed that people sometimes spray sanitisers on to a dirty surface covered in food debris which makes it impossible for the sanitiser to penetrate far enough to do its job. A particular concern is cross-contamination where the risk is increased by people preparing raw and cooked meats in the same area, potentially leading to outbreaks of food poisoning.
In 2011 the board of the FSA decided that in order to make safe practise absolutely clear they would produce a guideline that demands cleaning of food prep surfaces and sanitising them as two separate operations. This has become known as the two stage clean and is now an industry standard practice enforced and policed mainly by Environmental Health Officers throughout the UK.
The FSA understands that when a kitchen is busy during the day the procedure can be difficult due to the increased time it takes. So, when cleaning throughout the day (called clean as you go or break cleaning) they don’t expect the full two stage clean, however they do expect it at the big end of session clean down.
The reason that Cleanline provide a Multi Purpose Cleaner Super Concentrate and a separate Sanitiser Super Concentrate is to ensure that the cleaning and sanitising procedures are kept distinctly apart. To complete a proper two stage clean, first all loose debris is removed from a food prep area (usually a polished stainless steel work surface). Next (Stage 1) it is sprayed with the Cleanline Super Multi Purpose Cleaner from a trigger spray bottle, then aggravated and wiped with a damp sponge scourer, cloth or blue roll. Separately, after the surface has been fully wiped down (Stage 2) the Cleanline Super Sanitiser trigger spray is turned to the mist setting, sprayed all over and left to settle on the newly cleaned surface. These two products are compatible with each other, so both will be effective together, which does not always happen with other cleaning products. The Sanitiser is a food safe product so it will not taint anything, does not need to be rinsed and is just simply left to air dry. Officially it is supposed to be left on the surface for a minimum of one minute, but in reality and because it is the end of day clean, it’s usually left overnight.
To prevent confusion, the Cleanline products are colour and numerically coded: Green No. 1 for Cleanline Super Multi Purpose Cleaner and Blue No. 2 for Cleanline Super Sanitiser.
As part of our Cleanline brand, COSHH awareness training is provided via a unique e-learning website. In addition to training, the Cleanline website contains product resources including ‘how to use’ videos, Safety Data Sheets (SDS) and product information right at your fingertips.
For more information about the Cleanline e-learning website, check out our collection of YouTube videos or speak to us today!
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