water at a minimum temperature of 77°C (171°F) or above for at least 30 seconds (manual washing) or 82°C (179.6°F) (this is dish washing machine water temperature at the manifold (steam can be unsuitable for machines and systems containing plastic materials which are destroyed by high temperatures chemical disinfectant in accordance with manufacturer’s instructions. Personal Protective Equipment (PPE) should be used where ST necessary in order to avoid scalding. Cleaning equipment 3.6.7 Maintenance Cleaning equipment should be kept clean and well maintained. ST Use of cleaning equipment 3.6.8 Safety of Cleaning and disinfection chemicals used in food areas be food safe cleaning chemicals and designed for use on food contact surfaces 3.6.9 Correct use of Cleaning chemicals should be used in accordance with the ST cleaning chemicals manufacturer’s instructions (e.g. contact time, concentration, doses etc.). Surfaces to which cleaning chemicals have been applied should be ST rinsed with clean water. Some cleaning chemicals can be left on surfaces when this is indicated in the manufacturer’s instructions. Disinfectants do not have cleaning properties and they should not ST be used as detergents. However, some cleaning chemicals such as detergent-sanitisers may do both tasks and this will be indicated in the manufacturer’s instructions. Storage of utensils and equipment 3.6.10 Storage Only utensils and equipment for food preparation and service should ST be stored in food handling and preparation areas. 3.6.11 Protection Loose and portable equipment should not be stored in direct ST contact with the deck. The utensils and equipment should be kept clean and dry. ST Utensils and equipment should be kept covered or otherwise ST protected from dirt and condensation.
water at a minimum temperature of 77°C (171°F) or above for at least 30 seconds (manual washing) or 82°C (179.6°F) (this is dish washing machine water temperature at the manifold (steam can be unsuitable for machines and systems containing plastic materials which are destroyed by high temperatures chemical disinfectant in accordance with manufacturer’s instructions. Personal Protective Equipment (PPE) should be used where necessary in order to avoid scalding. ST Cleaning equipment 3.6.7 Maintenance Cleaning equipment should be kept clean and well maintained. ST Use of cleaning equipment 3.6.8 Safety of cleaning chemicals Cleaning and disinfection chemicals used in food areas be food safe and designed for use on food contact surfaces 3.6.9 Correct use of cleaning chemicals Cleaning chemicals should be used in accordance with the manufacturer’s instructions (e.g. contact time, concentration, doses etc.). ST Surfaces to which cleaning chemicals have been applied should be rinsed with clean water. Some cleaning chemicals can be left on surfaces when this is indicated in the manufacturer’s instructions. ST Disinfectants do not have cleaning properties and they should not be used as detergents. However, some cleaning chemicals such as detergent-sanitisers may do both tasks and this will be indicated in the manufacturer’s instructions. ST Storage of utensils and equipment 3.6.10 Storage Only utensils and equipment for food preparation and service should be stored in food handling and preparation areas. ST 3.6.11 Protection Loose and portable equipment should not be stored in direct contact with the deck. ST The utensils and equipment should be kept clean and dry. ST Utensils and equipment should be kept covered or otherwise protected from dirt and condensation. ST