Summer 2023 Edition
Cleaning versus Sanitising Cleaning and sanitising are different things. Cleaning refers to the removal of dirt, grease and food waste. Cleaning removes some microorganisms but does not destroy them. Sanitising reduces microorganisms to a safe level. Sanitisers will not work if the surface is not clean. You must clean first.
Disposable Food Handler Gloves Clean gloves may help prevent unnecessary contact with ready-to-eat food. However, if gloves become torn or contaminated and are continued to be used to handle food, they will contaminate food.
Legislation requires food premises including fixtures, fittings and equipment to be kept clean. Utensils, equipment and surfaces that come in contact with food must be sanitised. This may include equipment used to clean food contact surfaces, for example cleaning cloths. General steps to effectively clean and sanitise 1.
Gloves can be contaminated when food handlers wear the same pair of gloves for food handling, money handling, answering the phone, opening doors and even cleaning and putting out the garbage.
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Important Tips to Remember When Using Gloves Gloves: I should be changed regularly, e.g. every 30 minutes after continuous use on the same job I must be changed between jobs to reduce cross contamination risks I are to be disposed of once they are removed - they cannot be reused I are a disposable item and cannot be washed for further use and they must be thrown away I can break easily at thin pressure points; maintain short finger nails, as long nail can cut through the gloves rendering them ineffective I wear over jewellery on hands, if items cannot be removed I should be stored close to the hand wash basin to remind food handlers to wash their hands before and after using them.
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Pre-clean - remove dirt and food by sweeping, scraping, wiping or rinsing with water. Remember to disassemble all parts of any equipment Wash - use warm water and detergent; soak if necessary Rinse - rinse off detergents and any remaining food, oils or dirt Sanitise - sanitise to eliminate/reduce microorganisms on to safe levels Final rinse - rinse off sanitiser (if necessary) Dry - air dry, use a single use towel or clean tea towel
*Always read the label and follow manufacturing instructions for use* More information - (6) Cleaning and Sanitising a Cooking Area /How to clean and sanitise a kitchen? (Food Safety Training) - YouTube