Food Safety · 8 min read
Food Hygiene Guide
Build a safe cleaning flow for food-contact and non-food-contact areas.
In food operations, cleaning is a controlled process designed to reduce cross-contamination. Procedures should clearly separate the removal of soil, cleaning, rinsing where required and the hygiene step defined by the facility.
Classify contact areas
Tools used on food-contact counters and equipment should not be used on floors, drains or waste areas. Colour coding supports separation.
- Pre- and post-operation checks
- Correct concentration and contact time
- Appropriate temperature and rinsing
- Hygienic storage of clean tools
Chemical safety
Use only products suitable for the intended area and follow the label and safety documentation. Store chemicals away from food in a controlled, clearly identified location.
Verification
Visual checks may not be sufficient. Verification can include documented inspections and surface checks appropriate to the facility risk plan.
Always follow the product label, safety data sheet and your organisation’s procedures.
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