Reopening your food business after the COVID-19 lockdown

Cleaning

Before any food is prepared or processed, thoroughly clean and disinfect all equipment and surfaces, paying attention to hard to reach areas (wall floor junctions to the rear of equipment, ceilings and walls at high level).

Ensure that your cleaning schedule is updated, available and that all staff have been trained on your cleaning regime.

Clean thoroughly with hot soapy water and dry down, then use a BS EN 1276 or 13697 approved sanitiser/cleaner for general cleaning. It's advisable to use a suitable antiviral disinfectant that has been tested against BS EN 14476 that will destroy the coronavirus. As always, you must follow the manufacturer’s instructions for the correct use and appropriate contact time.

Cleaning down should be carried out regularly throughout your operating hours at the beginning of the day and before you go home.

Clean and sanitise all delivery containers inside and out, especially the insulated containers used to transport the food.

Part 2Stock control Part 4Pest control

Page last updated: 05 May 2022

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Reopening your food business after the COVID-19 lockdown

Cleaning

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