After Using Equipment
Any used equipment intended for cleaning must be moved to designated cleaning area. Any equipment that doesn't seem clean even though stored along with cleaned equipment, need to be cleaned immediately. This is because this helps keep working area free from clutter and reduces the chance of cross-contamination.
After Finishing a Task
After each task, clear up any mess and clean, and disinfect, if necessary, the surfaces and equipment that were used. Ensure to dispose of gloves and/or a protective apron and of course, deal with whatever cleaning cloths used in the clear up as required. This is because this helps keep the food preparation area clean and reduces the chances of cross-contamination.
All spillages, for example, should be cleaned up as soon as they happen, not left until the task has been completed.
Cleaning Work Surfaces
When cleaning and disinfecting work surfaces, always wash with hot water and detergent first to remove food waste and dirt, then use a disinfectant to destroy bacteria. This is to ensure that when food, equipment or utensils are placed on a surface, the surface is not only clean, but also free from bacteria.