Cleaning
The Food Safety (General Food Hygiene) Regulations 1995 say that a proprietor of a food business must make sure all stages of food preparation and sale are carried out in a hygienic way.
The proprietor of a catering business must identify any steps that are critical to ensuring food safety and develop adequate safety procedures based on the analysis of potential food hazards. A company that contravenes these regulations may be liable for a fine and/or a prison term for up to two years.
Legal requirements
The regulations say that all food premises must be kept clean. However, this is not officially defined any further. The design of the food premises must allow for adequate cleaning and disinfection, and protect against the accumulation of dirt and contact with toxic materials. The premises must also be of a construction that protects against food contamination by personnel and other external sources.
Floors, walls, ceilings and windows
There are specific regulations covering areas that are susceptible to dirt and grime.
Any rooms in which food is prepared, excluding dining areas, must have floor surfaces that are in sound condition and are easy to clean. The regulations state that impervious, non-absorbent, washable and non-toxic materials should be used
The same requirements apply to wall surfaces
Ceilings and overhead fixtures must be of a design that prevents the accumulation of dirt and the growth of undesirable moulds and reduces condensation
Windows and other openings must be constructed to prevent the accumulation of dirt and, where necessary, be fitted with insect-proof screens.
Keeping floors clean and in good condition, however, can be difficult. From a practical viewpoint, no single finish or floor covering can satisfy all the processes operating within a food business. However, it is essential that the flooring not only satisfies any legislation, but is hard-wearing and durable, because the financial implications of having to replace the floor can be huge.
It is worth noting that dangerous or dirty floors are some of the most common items reported to environmental health officers.
Floors should be seamless to prevent tripping and be hygienic, durable and easy to clean, but still be resistant to aggressive cleaning methods, and be of a matt finish to prevent slips. Most food businesses choose seamless resin compounds and slip-resistant, heavy-duty vinyl as the most appropriate type of flooring.
However, proprietors of food businesses need to analyse the need for a specific flooring for a particular part of the premises depending on traffic and the type of ingredients being used.
Walls and ceilings are under similar demands. Walls should be easy to clean, impervious and non-absorbent. Often, food businesses use tiles, but it's important to make sure that they don't get broken or cracked as this causes dirt and bacteria to build up, which can be difficult to remove. Most professionals recommend PVC cladding as it has no joints and cannot rip or tear easily. It is also easy to maintain.
Surfaces
All surfaces that come into contact with food must be maintained in a sound condition and be easy to clean and, where necessary, easy to disinfect. The regulations stipulate the use of smooth, washable and non-toxic materials in this instance. Adequate facilities must be provided for the cleaning of work tools and equipment with a hot and cold water supply. "Sound condition" is not further defined in the regulations.
Equipment
To minimise the risk of contamination, any equipment that comes into contact with food must be kept clean and be constructed in such a way to reduce contamination. Equipment must be designed to enable it to be thoroughly cleaned and, where necessary, disinfected. Equipment must also be installed so that the surrounding area can be kept clean easily.
Good practice
Although the law is not particularly specific, satisfying the requirements of the legislation involves little more than common sense. Examples of good practice are:
Kitchen surfaces should be cleaned after each use
Floors should be swept and washed regularly
Utensils, equipment and crockery should be washed after use with a strong detergent and hot, clean water, especially when changing to different food types
Utensils, equipment and crockery should preferably be dried by air rather than using towels, and stored away in a clean space
Taps and sinks should be cleaned after use
Cloths and sponges should be used for separate tasks and washed thoroughly after use.
by Charles Arrand
Charles Arrand is an associate in the regulatory group at law firm DLA.
