Cleaning and disinfecting

It has to be easy to clean and disinfect a food shop, wholesale food enterprise or restaurant. It is therefore important that the enterprise has practical layout and furnishings. Floors, tables and walls must have smooth surfaces that are easy to clean and that can tolerate frequent washing and disinfection.

The same is true for the utensils that come into contact with food products. For example, knives must be discarded if there is a crack in the handle.

The food legislation does not contain detailed directions for cleaning and disinfecting. Each enterprise decides how to approach the task, and describes the systematic routines required to ensure an acceptable level of hygiene in the self-inspection programme. Although the legislation does not contain detailed stipulations, there is a requirement that utensils and machines be cleaned, and where necessary disinfected, at least once per working day.