Cleaning

Cleaning is the removal of food residue, grease, dirt and other soil from equipment, utensils and surfaces using water, detergent and appropriate physical action. In a food premises, cleaning is an essential step before sanitizing because soil can shield microorganisms and reduce sanitizer effectiveness.

How cleaning is performed

1. Remove loose food debris and scrape the surface.
2. Apply the approved detergent at the correct dilution.
3. Use a suitable cloth, brush or other tool to remove grease and residue.
4. Rinse when required to remove detergent and loosened soil.
5. Inspect the surface and repeat if residue remains.
6. Sanitize food-contact surfaces using the approved product and contact time.

Cleaning in a professional kitchen

Cleaning applies to cutting boards, knives, slicers, mixers, prep tables, cooking equipment, floors, drains and other areas. The method depends on the surface, the type of soil and the equipment manufacturer’s instructions. Some equipment must be disassembled to clean hidden or difficult-to-reach areas.

Cleaning versus sanitizing

Cleaning removes visible and microscopic soil. Sanitizing reduces microorganisms on a properly cleaned food-contact surface to the required level. Sanitizing does not replace cleaning, and cleaning alone does not complete the food-contact hygiene process.

Chef’s tip: Use the correct detergent and mechanical action for the soil. Grease, protein and starch residues may require different cleaning methods. Follow chemical labels and never mix cleaning products.

Key distinction: Cleaning removes soil and prepares a surface for sanitizing; it is not the same as sanitizing or disinfecting.