Cleaning and sanitisation

In a nutshell: Food premises, especially food preparation areas, must be regularly cleaned and disinfected to ensure good hygiene.

Cleaning means wiping or rinsing away visible dirt, grease and debris from surfaces using warm water and detergents. Sanitisation involves applying boiling water or food-grade disinfectants over the surfaces to be disinfected for a period

Food contact surfaces that require regular disinfection. Boiling water or food-grade disinfectants can be used.

Silverware and tableware
Kitchenware
Cutting knife and knife box
Worktable
Kitchen sink
Refrigerator
Ice-making machine / Ice scoop box
Cutting board
Food container / Plastic box
Microwave oven / Steamer

Griller
Fryer /Pan-fryer / Air fryer
Warmer / Stock pot
Chafing dish / Bain-marie and its containers
Clip / Spoon
Milk / juice dispensing machine
Dough sheeter
Mixer / Food processor
Can opener
Food thermometer

Non-food contact surfaces that require regular disinfection. 1:99 diluted bleaching solution can be used.

Inside and outside of lampshade
Wall, floor, ceiling and beam
Electric stand-on scale
Delivery trolley
Hydro-vent hood
Liquid soap dispenser
Door, lock and door handle
Decorative tools
Drain
Dishwasher and surrounding area
Vacuum packing machine
Salamander / Pig roaster

Grease traps
Stainless steel shelves and cabinets
Walk-in refrigerator
Induction cooker / Stove
Electrical plug surface
Hand-washing area
Telephone
Cashier / Ordering machine / Payment terminal

Cleaning and sanitisation procedures

All items that come into contact with food must be effectively cleaned and sanitised. This is a 5-step process that removes food waste, dirt, grease and kills foodborne pathogens:

Remove residues
Wash with warm water and detergent
Rinse thoroughly
Sanitise with hot water or sanitiser
Air dry

Washing with warm water and detergent foam can effectively remove the microorganisms on surfaces, but not for sanitisation purposes.
Utensils can be sanitised by treating with hot water at 75°C or above for 30 seconds. Wear clean gloves to prevent burns. If using a sanitiser, follow the instructions on the label.
Do not overload the dishwasher and maintain it regularly.

When cleaning:

All cleaned utensils should be air dried as drying by towels may lead to re-contamination of cleaned and sanitised surfaces. Store clean utensils properly to prevent contamination.
All items must be stored on a shelf at least 300 mm above the ground to make cleaning the floor easier.
The floor should be kept clean and dry so that there is no collection of waste or food residues.
Each cloth should be used for one single purpose only. For example, a cloth is used to clean the worktops in the kitchen; another one is used to wipe off the food crumbs on the side of the dish before serving; and a third one is to wipe the dining tables. Do not dry hands with a wiping cloth. Use a disposable paper towel.
Change soiled cloths regularly. Collect soiled cloths in a washing bag and thoroughly wash, disinfect and dry them. They can be washed at 90°C in a washing machine. If choose to hand-wash, wash them with warm soapy water and disinfect with boiling water or food-grade disinfectants.
Clean the washroom, toilet and changing room at least once a day. Regularly clean / wipe and disinfect all high touch points such as door knob, water tap, phone and cash register.

Clear and clean as you go

"Clear and clean as you go" – this can reduce the chance of food contamination and make cleaning easier. In addition, food premises should have a schedule which lists the items that require cleaning regularly.

"Clear and clean as you go" is the most efficient cleaning strategy. Waiting until the end of the day to clean may increase the chance of food contamination during business hours. Also, after a long day at work, food handlers may be too exhausted to begin cleaning.

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