Outcome. FI: Henkilö noudattaa työpaikan siivoussuunnitelmaa ja pystyy arvioimaan puhdistustoimien riittävyyttä. EN: The person follows the workplace cleaning plan and is able to assess the adequacy of cleaning measures.

Why it matters

Microbes multiply quickly in dirty dishes and unwashed surfaces. Cleaning that is done right, in the right order and at once after work, removes the food and moisture they need.

The cleaning plan

• A food premises is cleaned regularly according to the cleaning plan, and cleanliness is also monitored continuously.
• The cleaning plan is part of the own-check. It says how spaces, equipment and tools are kept clean, which cleaning equipment and supplies are used, how often cleaning is done and who is responsible. It also states who monitors the result, takes into account the cleanliness level each space needs (a kitchen needs a higher level than a customer area), and covers dishwashing.
• Assess cleanliness daily with the senses. Visible dirt means thorough cleaning is needed and the routine must change. Normal traces of the day's work during operation are acceptable.
• Signs of inadequate cleaning: visible dirt, a stale or sewage smell, signs of pests and small fruit flies.
• Cleaning work surfaces immediately after work reduces hygienic risks.

The stages

1. Coarse dirt is removed mechanically with cool water, so protein-containing dirt does not stick to surfaces.
2. Washing with detergent is the most important stage. Rinsing a vegetable slicer with water only is not enough; it needs detergent and a brush.
3. Disinfection always comes after washing. A disinfectant alone cannot replace washing, because visible dirt and organic matter protect microbes, so a disinfectant works only on clean surfaces. It is needed on tables and tools used for raw meat, raw fish or soil-covered vegetables.
4. Rinse and dry. After disinfection, surfaces are rinsed where needed and dried carefully.

Disinfectants must be used at the correct dilution and be given the contact time in the instructions. They do not sterilise and do not kill all microbes and spores. Their effect depends on the active agent, concentration, contact time, temperature, amount of dirt, surface type and the microbes. Common ones are chlorine compounds, peroxides, quaternary ammonium compounds and alcohols.

Agents and dosage

• Detergent dosage significantly affects the result. Too little cleans poorly, too much may leave residues, and a stronger solution than instructed usually does not clean better. Follow the manufacturer's dosing instructions.
• Cleaning and disinfection agents are suitable for the purpose, water-soluble and leave no residues on food-contact surfaces.
• Each product needs a product sheet and safety data sheet, available to all staff.
• General cleaners and hand-dishwashing detergents are neutral or weakly alkaline, degreasers are alkaline, and acid cleaners remove rust and limescale. Strong alkalis (lye) and strong acids are used only in closed automatic circulation washing systems.
• Biofilm is a layer of microbes attached to surfaces; careful cleaning of corners and crevices prevents it.

Dishwashing

• Wash dishes within about an hour of a meal or put them to soak. Dirty dishes left overnight let microbes multiply.
• Pre-rinse loose dirt with cool water at +35–40 °C so proteins do not burn on.
• In machine washing the best wash temperature is +60–65 °C, and the rinse water is +80–85 °C, because heat destroys microbes and speeds drying.
• Before washing, check that the machine is clean, the sieve is in place and there is enough detergent and rinse aid. After washing, remove and wash the sieve and other parts, wipe the surfaces and leave the doors open. Clean dishwashers and other equipment after use. Monitor wash temperatures in the own-check.
• Assess cleaning equipment and replace it when worn. Different equipment for different surfaces prevents spreading of microbes.

Scenario

A cook rinses the vegetable slicer with water at the end of the shift and leaves it. Next morning it still has residue. The cleaning plan requires detergent and a brush, then rinsing and drying, and a check by the person named in the plan.

Numbers to remember

Item	Value
Dishes washed	within about 1 hour, or soaked
Pre-rinse water	+35–40 °C
Machine wash	+60–65 °C
Machine rinse	+80–85 °C

Myth vs reality

• Myth: Disinfect first, then wash. Reality: Washing always comes first.
• Myth: Always double the detergent. Reality: Follow the dosing instructions.
• Myth: Disinfectants sterilise. Reality: They do not kill all microbes and spores.

In the test

Order and dosage: cool water, wash, disinfect, rinse and dry. Cleaning the next morning is never "equally good".