Clean: Wash Hands, Utensils, and Surfaces Often Germs that can make you sick can survive in many places around your kitchen, including your food, hands, utensils, cutting boards, and countertops. Wash your hands the right way: Use plain soap and water—skip the antibacterial soap —and scrub the backs of your hands, between your fingers, and under your nails for at least 20 seconds. Need a timer? Rinse hands, then dry with a clean towel. Wash your hands often, especially during these key times when germs can spread: Before , during , and after preparing food After handling raw meat, poultry, seafood, or their juices, or uncooked eggs Before eating After using the toilet After changing diapers or cleaning up a child who has used the toilet After touching an animal, animal feed, or animal waste After touching garbage Before and after caring for someone who is sick Before and after treating a cut or wound After blowing your nose, coughing, or sneezing After handling pet food or pet treats.
Wash dish cloths often in the hot cycle of your washing machine. Wash fruits and vegetables, but not meat, poultry, or eggs: Cut away any damaged or bruised areas, then rinse fruits and vegetables under running water without soap, bleach, or commercial produce washes. Scrub firm produce like melons or cucumbers with a clean produce brush. Dry produce with a paper towel or clean cloth towel.
Replace them when they are worn. Use separate plates and utensils for cooked and raw foods. Use hot, soapy water to thoroughly wash plates, utensils, and cutting boards that touched raw meat, poultry, seafood, eggs, or flour. Keep certain types of food separate: In your shopping cart, separate raw meat, poultry, seafood, and eggs from other foods and place packages of raw meat, poultry, and seafood in plastic bags if available.
When you check out, place raw meat, poultry, and seafood in separate bags from other foods. At home, place raw meat, poultry, and seafood in containers or sealed, leakproof plastic bags. Need an account? Click here to sign up. Download Free PDF. Steph Hodgson. A short summary of this paper. Download PDF. Translate PDF. Appendix 4 of the guide provides detailed and descriptive guidance on methods of cleaning and sanitising for food businesses. Standard 3. Effective cleaning must occur before sanitising, as sanitisers may not work as well if the food contact surface or utensil has not had all visible contamination removed.
Cleaning is often achieved with detergent, water and agitation, with the visible dirt and detergent then rinsed and removed with clean water. Detergents are chemicals that remove dirt and grease, however detergents do not kill bacteria and other microorganisms. Microorganisms may be removed during the cleaning process, however cleaning is not intended to destroy microorganisms, sanitising is required for this purpose.
The term sanitary in the Code refers to the state of a food contact surface or utensil where it does not contain microorganisms at a level that would permit the transmission of infectious disease or compromise food safety. Sanitisers are substances capable of destroying microorganisms including those bacteria that cause food poisoning and other diseases. When used properly, they can reduce surface contamination by bacteria to a safe level.
It is important to read and follow the directions on sanitisers carefully. Sanitising is usually achieved using heat and water, or chemicals, or a combination of both methods. For effective and safe use of a sanitiser, follow the manufacturer's instructions provided on the label.
All items that come into contact with food must be effectively cleaned and sanitised. This is a 4 step process that removes food waste, dirt, grease and destroys food-borne disease pathogens. The Code does not specify which procedures must be used to ensure the premises and equipment are kept in a clean and sanitary condition. With planning, well designed and organised food businesses can reduce the time required for thorough cleaning.
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