Innovate Blog
Good kitchen hygiene – five top tips

Friday August 3, 2018

Clean and simple: a series of blogs from Cleanline expert Rod Hale.

We asked our Cleanline expert ‘what top tips would you give foodservice operators to make sure they are maintaining a high level of hygiene in the kitchen?’

And here’s what he told us…

1. After service clean-up.

Our exclusive brand Cleanline Super Multi-Purpose Cleaner (Stage 1) and Sanitiser (Stage 2) products follow the Food Standards Agency’s guideline to use a two-stage cleaning operation. Each product has separate cleaning and sanitising tasks and are cleaning products that are specifically manufactured to be compatible with each other.  The purpose of the guideline is to ensure that all work surfaces are completely clean and free of harmful bacteria. Before the sanitiser is applied, food prep areas must be completely clean because you can’t sanitise a dirty surface.

It’s important to include all utensils as well.  For example, although it’s a difficult piece of research to verify, a well-known comment is that the average kitchen chopping board has around 200 per cent more faecal bacteria on it than the average toilet seat.

2. Dishwasher Temperatures.

Your commercial dishwasher doesn’t just clean and dry the tableware you put through it, it sanitises everything as well.  This is achieved during the final rinse phase when very hot fresh water is sprayed onto washed items at high pressure.  The temperature of the water must be at least 82°C to sanitise; temperatures any lower than this pose a significant risk.  Many dishwashers now have LCD temperature displays, but for those that don’t it’s worth using temperature labels.  In a pack of 24, these strips stick to the dishwasher and change colour when the correct temperature has been attained providing both an accurate record as well as peace of mind for your business.`

3. Washing fruit and veg. 

Washing fruit and veg can help remove harmful bacteria and pesticides from uncooked items.  The old-fashioned method of washing fruit and veg involves the use of chlorine-based produce wash that require extremely accurate preparation and very thorough rinsing in order to avoid tainting.  With safety in mind, we always recommend chlorine-free Fresh Produce Wash.  This liquid product uses a plant-based formulation, is non biocidal, totally biodegradable, has no taste, no smell and kills 99 per cent of bacteria.

4. Training.

Busy commercial kitchens are full of unavoidable hazards including some cleaning products and the ways in which they are sometimes misused.  Mandatory COSHH (Control of Substance Hazardous to Health) training is in place to help keep people safe in the workplace.  Every employee that comes into contact with cleaning products must complete COSHH training.  Traditionally COSHH training has been carried out by the employer, or somebody from the cleaning product supplier or manufacturer, usually on an annual basis, however it’s impossible to call them every time there’s a new starter and in a busy establishment large gaps in the training records can quickly appear.

We’ve developed the Cleanline COSHH e-learning website to deliver auditable COSHH awareness training to our regular Cleanline customers free of charge.  Often used as part of the induction process new members of staff can be fully trained up before they even start work.  The training website is bang up to date with the current regulations and carries a section about our products including in-use training videos and safety data sheets to download.

5. Thorough and frequent hand washing.

Bacteria and germs move rapidly between our hands and food, so making sure that your hands are clean before preparing any food is a vital task.  It’s important to wash your hands after using the toilet, smoking, touching raw meat, and emptying the bin. This can help to minimise the spread harmful bacteria like salmonella or E.coli.

Our Cleanline cleaning products are complemented in the kitchen with our exclusive brand PRISTINE antimicrobial soaps.  These foam soaps are dispensed from 1250ml or 700ml manually operated wall mounted pumps, or 1200ml and 700ml touch-free pumps. Where there are high-risk areas with no water for washing available (such as delivery points or cash tills), Purell alcohol gel hand sanitisers are available.  These are also dispensed manually or touch-free with 1200ml, 700ml refills, and there’s even a portable handy 60ml size for when you’re on the move.

At Bunzl Catering Supplies our support is always available as part of our exclusive brand Cleanline service offer.  Whether you are buying ready to use or concentrated cleaning products, get in touch with us today for more information.

For more information about our Cleanline cleaning products – look at our Cleanline e-brochure.

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