• Bugs will grow on dirty surfaces and equipment and could make your customers sick.

• Dirty premises can attract pests like mice, rats and cockroaches which can spread disease.

• You must remove rubbish so that it does not attract pests.

• Removing rubbish reduces the risk of people/clothing becoming contaminated and the risk of your food becoming contaminated.

• Using unclean water can make people sick.

• Cleaning and sanitising are two different things:

◦◦ cleaning removes dirt and grease,

◦◦ sanitising kills harmful bugs on surfaces.

• Throw out stock by its Use By date.

• Throw out any food that has been kept hot on display or cool quickly and refrigerate to use cold the next day.

• Throw out any food or ingredients that have been contaminated.

• Throw out any leftover marinades or coatings.

• Throw out any leftover brining or pickling solutions.

• Throw out any food which has come into contact with unclean water.

• All remaining food which is safe to be used later, must be labelled and stored properly (e.g. cold food is in the fridge, food is protected from contamination

(i.e. in containers).

• Sort and/or wash dirty laundry (if you choose to supply your staff with clean clothing).

• Empty bins and remove rubbish from processing areas at the end of the day and when full.

• Dispose of rubbish regularly.

• Clean bins and rubbish area regularly.

• You must clean and sanitise all surfaces that come into contact with food.

• You must use hot soapy water or food grade cleaning chemicals.

• Always follow the instructions when using cleaning chemicals.

• Always sanitise food preparation areas and equipment after cleaning.

• You must use clean water for cleaning your food preparation areas and equipment.

• You must sweep, vacuum and/or mop all areas of your food business.

• Show your verifier:

◦◦ your ‘end-of-day’ routines including stock control,

◦◦ a record of your cleaning tasks, who does it and when,

◦◦ how you remove waste,

◦◦ how you clean your bins and rubbish area, and who is responsible,

◦◦ that your premises and equipment is clean and that laundry is being done when necessary,

◦◦ how you clean and sanitise your food preparation areas and equipment,

◦◦ how you use chemicals safely.