That's Disgusting!

Have you ever gone to the bathroom in a restaurant and on the way back to your table you’ve caught a glance of the kitchen and been disgusted by their lack of cleanliness.
There’s nothing quite like a dirty kitchen to put you off your food.
 
Although cleaning is not my forte, in order to run a successful cake baking business its imperative. All food businesses are expected to meet Food Standards Agency hygiene requirements. Whilst it is not the most glamorous side of my business its vital so here are some of the standards I am expected to meet and how they would benefit you in your home too.
 
Why it’s important to clean!
 
Effective cleaning is essential to get rid of harmful bacteria and stop them
spreading. Effective cleaning prevents bacteria spreading from raw food on to ready to eat food. Cleaning is also important to discourage pest activity.
 
​What needs cleaning.

•  Items that come into contact with food 

Work surfaces, chopping boards, Equipment such as knives, fridges & freezers, equipment with moving parts e.g food mixers, slicers, food processors, sinks and soap dispensers, reusable cloths and work clothes.

• Frequently touched items. 

Rubbish bins, brooms and mop handles, door handles. Taps, switches, controls, scales, can openers, telephones, probe thermometer.

• Other items. 

Floors, walls, ceilings, storage areas, waste areas and drains, Microwaves, ovens, dishwashers, display cabinets.

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What constitutes cleaning?
 
All cleaning needs to be completed in two stages clean & disinfect.
 
Clean:  Initially use either hot soapy water or a cleaning product to remove visible dirt, grease and debris from all surfaces and equipment then wipe of and rinse.
Disinfect: Apply a disinfectant all over the surfaces/equipment and leave on for the required time. 
 
Home tip: Disinfectants will only work if surface have been thoroughly cleaned first to remove grease and other dirt.
 
When you are cleaning, remember to move food out of the way or cover it and to change your protective clothing. This is to prevent dirt, bacteria or cleaning chemicals from getting onto food.
 
 Clean and clear as you go:

• Take of outer packaging from food when you bring it into your kitchen you don’t know where it was stored before.
• As packaging and food waste can spread harmful bacteria to food and surfaces take care with how you throw them away. If raw food touches surfaces make sure you wash and disinfect them afterwards.
• Uncluttered surface are easier to keep clean
• Wash away spills as soon as they happen.
•  Use new or freshly washed and disinfected cloths to clean surfaces between tasks. A dirty cloth can spread bacteria. 
• Keep your sinks free from blockages by ensuring all food waste is scraped into the bin, ideally using a separate bin for food waste.

Keeping on top of the cleaning:
 
In order to maintain a successful cleaning regime it’s important to create a cleaning schedule. Personally, I keep a chart that documents the following.
 

• I list the items that need cleaning.
• I determine whether they will be cleaned, after use, daily or weekly.
• I list the methods and materials I will use to clean
• List the precautions needed for each task and each material used.

 
A little elbow grease!
 
Finally! the only other thing needed is a little elbow grease, A little effort and your kitchen will be gleaming. Unfortunately, as fast as you’ve done it, it’s time to do it all over again. Please leave me any tips you may have that will help especially if it saves time.
 
Although I hope you enjoyed todays blog post I understand that cleaning is a little bit bland so tomorrow I will liven things up a little by looking into our love for seasonal cakes.