Navigating cleaning standards for your business made simple

Navigating cleaning standards for your business made simple

Guidance for shopkeepers and supermarket managers on how to clean equipment and surfaces to prevent harmful bacteria from spreading onto food.

Why it’s important to clean your equipment and surfaces?

Every country has food and hygiene standards. One of the most wide spread ones is HACCP – Hazard Analysis Critical Control Points, which is an internationally recognised method for food safety. It controls and monitors the risks as a programme, which can guarantee local control and regulatory agencies that food standards are well-managed. Things do not stop with HACCP, though.

Failing to have a good practice of protecting the public runs the risk of spreading harmful bacteria. This could lead to people feeling sick, developing diseases, receiving food poisoning etc. The outcome could be devastating to the business but most importantly, to the people themselves, your customers and staff included.

Not cleaning purposefully with a particular standard in mind, is the main reason for businesses to be prosecuted.

What do you need to create a good cleaning standard in your business?

To work this out, you can speak to a professional in the professional hygiene industry to identify the areas of cleaning, based on HACCP or another local regulatory programme. PaChico is such specialist that can help you navigate this end-to-end. Whether you will hire a team to do this for you, or you need to figure it out yourself, your business will require a few things:

  1. Cleaning schedule
  2. Cleaning product programme
  3. Training for your cleaners
  4. Control and management of the cleaning programme
  5. Regular audit and supervision

Each of the above would take a specific form. The cleaning schedule would identify the frequency and the intensity of cleaning. The product selection for the cleaning performance will include a combination of cleaning detergents, disinfectants, equipment needed and practices to optimise the overall cleaning programme. Having all this will allow for proper training and setting a refresher course for your cleaning and maintenance team. They will be informed exactly how to keep high your standards of cleaning. The control and management of all that’s created can be performed within the process you set – for example, sign on sheets after a cleaning procedure, monitoring technology etc. Regular audit and supervision is also important to make sure you stay current and you provide your customers the highest protection at all times.

For your cleaning staff, you will have to give specific cleaning instructions including:

  • Full cleaning processes
  • How to manage the cleaning products (i.e. how much to dilute in water, how long they should be left on the surfaces for treatment, how to follow manufacturers safety guidelines)
  • Maintenance of the cleaning equipment
  • How to store the products (separately from food areas)

What products would you need to protect from harmful bacteria growth?

Any products that are food-related should also be food safe. Your professional hygiene supplier is obliged to provide you with Safety Data Sheets that can give you this information. It’s important to follow the specific instructions of the manufacturers and make sure you pay particular attention to the contact times. Harmful bacteria growth can be prevented through a few products:

  • Detergents

Water-soluble products that clean surfaces leaving a nice aroma and freshness of your food areas but they do not kill bacteria and viruses, they only wash them away. It would be one of the first steps in your cleaning programme. In our PaChico product range, a suitable product would be DEOFRESH.

  • Disinfectants

To fully eliminate bacteria and viruses, you will need a step in your cleaning programme that ensures this. Disinfectants can provide you this safety standard. They are most effective after a cleaning detergent, they kill the harmful organisms on your surface areas. If the area is dirty or covered in some sort of grease, basically anything that can prevent the chemical to make contact with the surface, it won’t be effective. Once cleaned, a disinfectant is applied for a specific time, according to the instructions lable, to interact with the surface. During this time, the chemical compounds in the disinfectants interact with the surface and eliminate harmful bacteria. An example of such a product is DZF BA, concentrated product for water dilution.

For full information on how to create a cleaning programme and how to select the right products for your business, get in touch with our PaChico Customer Service team who will be able to help you email: office@pachico.net, or on telephone numbers: +359 82 844 871.