Food safety coaching (Part 6): Cleaning effectively

September 13, 2019 posted by

Effective cleaning is essential
to get rid of harmful bacteria and stop them spreading to food. After food preparation, work surfaces
will need to be cleaned properly to remove any food debris and bacteria. This is a two-stage process. The first step is to clean the work surface
with hot soapy water. Then rinse with clean water. Now remove harmful bacteria
by using a disinfectant or sanitiser. Always follow the manufacturers
instructions carefully. You may have to leave the chemical in contact with the surface
for a set amount of time.


9 Replies to “Food safety coaching (Part 6): Cleaning effectively”

  1. TheDobDan says:

    herp herp derp derp herp derp herp herp derp herp derp derp derp

  2. Bruce Whiteley says:

    are the gloves and PPE?

  3. tufan calban says:


  4. normal citizen says:

    I'm being forced to watch this, help

  5. Slimecrime 2005 says:


  6. bradbttl says:

    You should not be using a blue cloth in a kitchen, also, for chopping boards you should use red for raw meat, yellow for cooked meat, blue for fish, green for fruit and salad, brown for vegetables and white for bread and dairy

  7. Claire mc hugh says:

    was about to share this video with our team but immediately clocked the white chopping board! Guys what about cross contamination!???

  8. yolanda hamilton says:

    Beginning to hate that white board

  9. devilzwishbone2013 says:


    All that is required from this video is Hot Soapy water and a rise down.


    First off I need to advise the difference between Viruses and Bacteria

    Viruses are not alive, they are strands of DNA that penetrate healthy living cells and hi-jack the cell's nucleus to then cause the nucleus to pump out more copies of the virus
    Eventually the cell gets packed full of the viruses DNA to the point it ruptures the host cells membrane and an explosion of virus DNA spits out of that cell free to attack another cell
    Out anti-bodies usually do well are capturing the viruses and expell it from our bodies, but usually it takes time before our anti-bodies detect there is a problem and we are usually ill by this point.

    This is why you dont get given ANTI-BIOTICS for colds because colds are often viral infections (VIRal as in VIRus)

    Now unlike viruses, bacteria are living micro-organisms, they have cell membranes and nucluses of their own and they can self-reproduce without any host cells.
    It is not the bacteria that is harmful to us, its the toxins they create. I believe its something like when a bacterial colony reaches ~300,000 in numbers we begin to feel unwell

    This is when the toxins become an issue and affect us.
    So what is needed for Bacteria to reproduce

    Warmth – 36-37*c is the best climate (Ironically the same as our own natural body temperature)
    Protein – (The food we eat is packed full of protein)
    Moisture – Water, grease etc
    Time – For the micro-organisms to reproduce, ie there has to be something like 300,000 micro-organisms before we begin to feel the effects of Bacteria and become ill

    Antibiotics are feed to live stock in farms for various reasons

    1. Reduce vet bills
    2. Reduce an outbreak amongst the farm.
    3. Help reduce the number of toxins created during the slaughter, preparation and packaging stages

    For instance:
    Imagine animal has just been slaughters, its anti-bodies will quickly stop killing bacteria, its then placed on a conveyor belt for machienary to start stripping the animal of its feathers, ie a chicken or skin ie a cow / pig, it then cuts the carcass up ie chicken thy, chicken breasts, chicken wings, beef from a cows shoulders or back etc etc, once it has done all that it then deep freezes the meat and sets it off to packaging.

    This can easily take 30 minutes

    Would you leave thawed out chicken or beef to lay around in your kitchen for 30 minutes before cooking it?
    Exactly, the antibiotics feed to the animal before killing it helps reduce the volume of toxins the bacteria can produce because the antiobics will have kept their colonies down.


    well we can kill bacteria 2 ways

    1) Antibiotics as discussed above
    2) Temperature

    High temperature such as an oven, a stove, a microwave will kill bacteria however we cannot microwave a surface, so hot water is all that is needed to kill bacteria

    So why do we use SOAPY water?
    Because it will break down the grease which is full of protein, if the surface has little to no protein then it removes one of the 4 needed elements for bacteria to breed
    The hot water is already killed off alot of the bacteria, the soap removes the bacterias food source all thats left if moisture, temperature and time

    Once the surface dries up either air dried (which is the cleanest method) as disposable towels could potentially contain bacteria, then the surface is clean

    Anti-biotic sprays are more ideal for when you cannot use hot water, ie on fabrics such as carpets or plastic table ware such as plastic table cloths

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