Tip of the Week
To avoid cross contamination of bacteria or allergens during food preparation and service no cloths should be used to clean work surfaces in the kitchen. Use blue roll and sanitiser only during this time.
The rule is to follow a two-stage process
- Spray surface with sanitiser and wipe with blue roll to clean
2. Spray surface with sanitiser and leave for recommended contact time to sanitise. Then wipe with clean blue roll
What is the contact time of your sanitiser?
Check your sanitiser meets with the British Standard BS-EN1276 to ensure it is effective against Ecoli bacteria. We recommend a contact time of 30 seconds as this is most practical in a busy kitchen. Make sure all your staff are aware of the contact time of your sanitiser to ensure your cleaning practices are effective.
Start the day sanitising your work surfaces with sanitiser and blue roll, use blue roll and sanitiser during food prep and service. Use hot soapy water, cloths and scourers at the end of the day and for deep cleaning to keep kitchen and equipment sparkling.
Weekly Food Fact
Did you know that to kill all the bacteria in your dishcloth you will need to wash them at 90 degrees!
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