Cleaning is a basic requirement of the food industry but often one of the hardest requirements to achieve. All food law and customer standards require that the food business is clean, so what does clean actually mean? Clean means you can’t see it, you can’t feel it and you can’t smell it. To expand on this let me explain further.
You can’t see it
When you visually look at a food contact surface or another surface (say the floor), you cannot see any dirt, dust, food scraps or any other material - so visually it looks clean.
You can’t feel it
If you were to run your hand over a bench, you can’t feel any grit or granules. If you were to walk across a floor, the surface does not feel slippery or sticky.
You can’t smell it
If you were to say walk past a drain, you cannot smell any filthy, rotting or putrid smells. There should be no smells that would indicate spoilage of any sort.
So, if you want to avoid a host of problems that come with an unclean food premises (bacteria growth, slip and fall injuries, prosecution, foreign matter in your food and pest infestation) follow the three simple actions to ensure your place is clean.
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