Standard Operating Procedure 11 (SOP 11)
Cleaning of Food Areas and Equipment
Why we have a procedure?
Black Country Partnership NHS Foundation Trust (hereafter referred to as The Trust)
Catering Service is committed to providing food for our patients, staff and visitors which
is safe to eat, nutritious and meets their quality expectations.
The Food Safety Act 1990, Food Hygiene (England) Regulations 2006 (sections 1 and
2) and the EC 852/2004 on Food Stuffs set out clear minimum requirements for food
hygiene and safety with the fundamental objectives being the pursuit of the highest
level of protection of human life and health. Catering Services comply with all relevant
legal requirements for food safety within the parameters in which it operates.
This SOP outlines the enhanced food safety procedures to be used to reduce product
risk and the associated threat of food borne illness when cleaning food areas and
equipment. The procedure is based on industry best practice and departmental
experience and expertise. This procedure is necessary as the effective cleaning and
sanitizing of: food areas; utensils; cookware; crockery; cutlery and glassware will avoid
possible foreign body contamination of food and the cross contamination of food
poisoning bacteria and viruses. It is a legal requirement that food premises are
maintained in a suitable state of cleanliness. Managers will ensure that effective
arrangements are in place to ensure that food rooms and equipment are cleaned
systematically and thoroughly.
What overarching policy the procedure links to?
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Food Safety Policy
Which services of the trust does this apply to? Where is it in operation?
Group
Mental Health Services
Learning Disabilities Services
Children and Young People Services
Inpatients
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Community
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Locations
all
all
all
Who does the procedure apply to?
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Food Handlers and Catering Staff
Ward staff involved in the ordering and serving of food for in-patients
Therapists undertaking food preparation and education of patients
When should the procedure be applied?
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When cleaning food areas
Cleaning of Food Areas and Equipment
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When cleaning equipment manually
When using a dishwasher
How to carry out this procedure
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Only use chemicals from the Nominated Supplier
Staff must only use chemicals which have been approved for use by Facilities/
Infection Prevention and Control Team and they have been trained to use and
with the correct protective equipment for safety reasons
Always check the COSHH data sheet for information on use
Follow manufacturer’s instructions, especially regarding dilution and contact times
Food contact surfaces must be kept clean throughout service
Always use separate cleaning equipment for food contact surfaces and other
areas
Always sanitize surfaces between row preparation and ready to eat/cooked
preparation
Other cleaning tasks must be carried out in accordance with the unit’s specific
cleaning schedule and the appropriate records maintained
Dispose of waste waters from general cleaning (e.g. floor washing) in such a
manner that it does not put food at risk of contamination e.g. do not pour down a
food preparation sink or wash hand basin
Never store cleaning chemicals:
- In food containers
- Near food
- In food stores
Supervisors must regularly check and record that the cleaning regime is being
followed correctly
Always adhere to Colour Coding Scheme for Cleaning Materials and Equipment
(see below)
Kitchen cleaning equipment must be stored separately from general cleaning
equipment
Basic Cleaning Procedure
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Clean off debris
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Use appropriate chemicals to loosen grease and dirt
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Rinse
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Sanitize
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Rinse again if sanitizer instructions direct
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Allow to air dry or with disposable towels
Manual Cleaning of Cookware, Utensils, Crockery, Cutlery and Glassware
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Only use chemicals from the Nominated Supplier
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Staff must only use chemicals which they have been trained to use and with the
correct protective equipment for safety reasons
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Always check the COSHH data sheet for information on use
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Follow manufacturer’s instructions, especially regarding dilution and contact times
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Remove food debris from cookware and crockery. Empty glasses and wash off
heavy soiling with cold water
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Discard any chipped or cracked crockery or glassware
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Wearing protective gloves wash in hot water (approximately 55° c) and detergent.
Constantly replace cool or dirty water
Cleaning of Food Areas and Equipment
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Rinse, preferably in a separate sink (not hand wash basin), using a submersible
basket, in very hot clean water (approximately 82° c). Items must be submersed
for a minimum 30 secs to sanitize
Allow to air dry in an area where they will not be contaminated
Do not re-stack whilst wet
Never store cleaning chemicals:
- In food containers
- Near food
- In food stores
Supervisors must regularly check and record that the cleaning regime is being
followed correctly
Dishwashing
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Scrape food debris off cookware and crockery and empty glasses
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Wash off heavy soiling before loading unit
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Do not over-load trays
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Do not lay cutlery flat on the trays
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Discard any chipped/ cracked crockery/ glassware into the appropriate container
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Wash cookware, utensils, crockery, cutlery and glassware through a correctly
operating dishwasher
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Check that cookware, utensils, crockery, cutlery and glassware emerge from the
dishwashing machine “hot to the touch” and are free from food and lipstick
remains. If not, rewash the entire tray
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Allow to air dry
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Record the temperature achieved at least once a week – wash water must reach
60° c or hotter and rinse/steam must reach 80° c or hotter (unless using a low
temperature method with a sanitizing rinse)
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If a glass breakage occurs within the unit during a cycle, the unit must be cleaned
down immediately
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If dishwasher fails follow Standard Operating Procedure 10 (SOP 10)
Equipment Maintenance
Dishwasher Checks
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Seals, jets and interior surfaces
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Cleaned and checked for blockages daily
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Filters cleaned and unblocked twice daily
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Water softening units are a minimum half full at the start of the session
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Detergent and rinse aid are full at the start of the session
Glass Breakages
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Remove any visible glass fragments
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Drain the unit and fully clean filters
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Check other items for glass fragments and remove
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Wash down unit interior and trays
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Re-wash all remaining undamaged items
Cleaning of Food Areas and Equipment
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Cleaning Log
Kitchen…………………………………
Date………………………
Date
All catering areas, equipment and
surfaces Inspected
Initial
Comments and action for
follow up
Remember: The Trust operates "Clean as you Go" policy. However, a senior member of
the on-site catering team must undertake a final inspection of the premises and equipment
etc. before closure to ensure they are left clean overnight. The above columns must be
completed, signed and actioned, as necessary. In particular, cleaning deficiencies must be
discussed with relevant staff to facilitate improvement. See cleaning Schedule for more
detailed advice regarding methods and frequency of cleaning etc.
Cleaning of Food Areas and Equipment
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Cleaning Schedule - Food and Hand Contact Surfaces
Area/ Equipment/ Item
Frequency of
Cleaning
All food and hand
contact surfaces, for
example: cutting
boards, knives,
stainless steal
tables and other
preparation surfaces,
internal surfaces of
microwaves, meat
slicers, planetary
mixers, blenders and
other food equipment,
fridge and other
handles, controls and
switches, can opener,
food containers,
cutlery, plates and
cups, door handles,
hand wash basins and
taps, sinks and draining
boards, wall near
preparation surfaces
and other site specific
surfaces (specify
below)
Clean as you Go
Cleaning Agents,
Summary of
Procedures
Use either a
sanitiser, or a
detergent and
Disinfectant.
Comments/
Actions/ Further
Reading
See COSHH
assessments
Store, prepare, use
and rinse all such
cleaning agents in
accordance with
the manufacturer's
instructions.
Electrical items
must be switched
off and unplugged
before cleaning
and reassembling.
Dangerous
machinery must
ONLY be cleaned
by trained Staff. If
in doubt ask.
Remember: The above items and surfaces must be cleaned at the frequency and
using the chemicals indicated above. After cleaning, all surfaces must be visually
free from grease and food debris having used and rinsed the above cleaning
agent(s) in accordance with the manufacturer's instructions, paying particular
attention to dilution rates and contact times. Site management must produce their
own cleaning schedules if the above is not used. It is recommended that this
schedule should be laminated and displayed in the kitchen and/ or office. The
separate cleaning log must be used and signed on a daily basis.
Cleaning of Food Areas and Equipment
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Cleaning Schedule – Non-Food Contact
Area/ Equipment/ Item
Frequency of
Cleaning
All Non-food-contact
surfaces, including,
table legs, other outer
surfaces of
refrigerators, freezers,
ovens and microwaves
etc., shelving used only
for wrapped/ low risk
food and cupboard and
similar storage areas
etc.
As required, but
minimum of
weekly
Cleaning Agents,
Summary of
Procedures
Detergent and hot
water store,
prepare, use and
rinse all cleaning
agents in
accordance with
the manufacturer’s
instructions
Comments/
Actions/ Further
Reading
See COSHH
assessments
Remember: The above items and surfaces must be cleaned at the frequency and
using the chemicals indicated above. After cleaning all surfaces must be visually
free from grease and food debris having used and rinsed the above cleaning
agent(s) in accordance with the manufacturer's instructions, paying particular
attention to dilution rates and contact times. Site management must produce their
own cleaning schedules if the above is not used. It is recommended that this
schedule should be laminated and displayed in the kitchen and/ or office. The
separate cleaning log must be used and signed on a daily basis.
Cleaning of Food Areas and Equipment
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Colour Coding Scheme for Cleaning Materials and Equipment
All NHS organisations should adopt the colour code below for cleaning materials. All
cleaning items, for example, cloths (re-usable and disposable), mops, buckets, aprons
and gloves, should be colour coded. This also includes those items used to clean
catering departments.
Blue
Red
Bathrooms, wet rooms,
showers, toilets and sluices
General areas including
bedrooms, offices, corridors and
lounges
Green
Yellow
Kitchens, kitchenettes and
dining rooms
Cleaning of Food Areas and Equipment
Infection control and Isolation
areas
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Where do I go for further advice or information?
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Infection Prevention and Contol Team
Facilities Manager
Training
Staff may receive training in relation to this procedure, where it is identified in their
appraisal as part of the specific development needs for their role and responsibilities.
Please refer to the Trust’s Mandatory & Risk Management Training Needs Analysis for
further details on training requirements, target audiences and update frequencies
Monitoring / Review of this Procedure
In the event of planned change in the process(es) described within this document or an
incident involving the described process(es) within the review cycle, this SOP will be
reviewed and revised as necessary to maintain its accuracy and effectiveness.
Equality Impact Assessment
Please refer to overarching policy
Data Protection Act and Freedom of Information Act
Please refer to overarching policy
Cleaning of Food Areas and Equipment
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Standard Operating Procedure Details
Unique Identifier for this SOP is
BCPFT-EST-SOP-02-11
State if SOP is New or Revised
New
Policy Category
Estates
Executive Director
whose portfolio this SOP comes under
Policy Lead/Author
Job titles only
Committee/Group Responsible for
Approval of this SOP
Director of Estates
Catering Manager
Food and Hydration Steering Group
Month/year consultation process
completed
April 2016
Month/year SOP was approved
June 2016
Next review due
June 2019
Disclosure Status
‘B’ can be disclosed to patients and the public
Review and Amendment History
Version
Date
Description of Change
1.0
June
2016
New SOP for BCPFT to support Food Safety Policy
Cleaning of Food Areas and Equipment
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