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Safe method:

Clear and clean as you go

Keeping your kitchen clear and clean makes it safer.

Safety point Why?

Take off outer packaging from food Outer packaging could have touched dirty floors etc. when it has been
and throw it away before you bring stored or transported before.
food into the kitchen or storeroom.

Take extra care with how you throw Packaging and food waste from
away packaging and food waste from these foods are more likely to
raw food. If packaging from raw food spread harmful bacteria to food
touches work surfaces make sure and surfaces.
you wash and then disinfect them

Keep your kitchen free from clutter Work surfaces are easier to
and rubbish. Clear away dirty kitchen keep clean when they are not
equipment as soon as possible. cluttered. It is also important to
clear away used equipment to
prevent bacteria spreading from
it to surfaces or food.

Keep sinks clear and clean them This stops dirt building up and helps prevent bacteria from spreading.

Wash or wipe away spills as soon as This stops dirt building up and
they happen. Clean and then disinfect helps prevent bacteria from
work surfaces after wiping up spills spreading.
from raw food.

Wash work surfaces thoroughly This will help prevent dirt and
between tasks. Use a new cloth bacteria spreading onto other
(or one that has been washed and foods from the surface. A dirty
disinfected) to clean work surfaces cloth could spread bacteria to
before preparing ready-to-eat food. the surface.
Manage it
‘Clear and clean as you go’ is the recommended way of keeping your kitchen clean as you work.
How do you do this?

What to do if things go wrong How to stop this happening again

• If you find that work surfaces or equipment are not • Review your clearing and cleaning practices.
properly clean, wash, disinfect and dry them before
• Review staffing levels.
using them to prepare food.
• Consider changing the order/timing of tasks to make
• If you find any packaging or waste lying around, throw
it easier to keep surfaces clear and clean.
it away immediately and clean and then disinfect the
work surface thoroughly. • Train staff again on this safe method.
• Improve staff supervision

Write down what went wrong and what you did about it in your diary.

Clear and clean as you go

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