Each business must work out what, when and how it cleans and disinfects, and who does it (2022 Commission Notice). It is one of the prerequisites of the food safety system (HACCP).
A good plan states
| What | Example |
|---|---|
| What is cleaned | Griddle, boards, cold rooms, floors, extractor hood, bins |
| When | After each use, at the end of the shift, weekly |
| How | Product, dose, contact time, rinsing |
| Who | Responsible person or role |
Information and checks
- You must have technical information on the products in your own language: instructions for use, active ingredient, contact time and concentration.
- Cleaning is checked by visual inspections and, where appropriate, sample testing.
- The employer must supervise and train staff in hygiene according to their work (Regulation 852/2004, chapter XII).
In practiceThe sheet on the cold-room door says «Tuesday: empty, clean, rinse, disinfect with
product X for 5 minutes, rinse and dry. Responsible: morning shift». That is a plan that can be followed and checked.
Source: Commission Notice 2022/C 355/01 on good hygiene practices and HACCP (Spanish text), annex I, point 3.2, letters a), e) and f) · Reglamento (CE) 852/2004, relativo a la higiene de los productos alimenticios (Regulation on the hygiene of foodstuffs, Spanish text), annex II, chapter XII