Hazards
Microbial contamination and Chemical Contamination
Controls
- Always store cleaning agents away from food areas
- Always use colour coded equipment for different areas.
- Separate sluice sink must be provided for cleaning water disposal and cleaning equipment cleansing
- Equipment used for cleaning toilets must not be used anywhere else in the food premises
- Mops, cloths and buckets must be washed and disinfected after use and left to air dry
- A cleaning store with hot and cold water to be provided
To avoid cross-contamination, a colour coded system must be in place for cleaning equipment i.e. cloths, mops, buckets etc. This eliminates the risk of harmful bacteria being carried from one area to another during the cleaning process. Equipment used to clean food areas should never be used in public areas, bathrooms, staff facilities or other areas of the food business as the risk of spreading micro-organisms is high. A simple colour coded system ensures the correct cleaning equipment is used in the designated area. It is mandatory that all staff members are aware which equipment is used in which area.
Usually, mops are expected to be colour coded to use in three different areas.
- Kitchen Area
- Other food Area
- Public Areas
- Toilets and bathrooms