Where to start?

Ensuring your establishment has had a deep clean prior to reopening is essential. Make sure you’re using good quality cleaning products and check your sanitisers contact time to ensure effective use. Consider key contact points too: light switches, cutlery, door handles – all of these areas could harbour significant levels of bacteria, yet are often ignored. Click here to find out more about contact points. [link to be added once page is live]

Hygiene & Cleaning Professional Kitchens: Free Downloads & Checklists

Food business operators must follow existing food safety guidance and HACCP procedures. In addition, we’ve put together a series of best practice guides for cleaning key areas of your establishment, including dishwashers, tables and chairs, ovens, floors, washrooms and food preparation areas. Discover step-by-step instructions on cleaning and maintenance, along with guidance on what equipment to use to ensure cleaning is completed safely and effectively. 

Pro Dishwashing

Pro Dishwashing

Best Practice Guide

Download
Pro Oven Cleaning

Pro Oven Cleaning

Best Practice Guide

Download
Pro Floors

Pro Floors

Best Practice Guide

Download
Identifying HACCP Hotspots

Identifying HACCP Hotspots

Best Practice Guide

Download

 

 

 

 

Pro Food Preparation Surfaces

Pro Food Preparation Surfaces

Best Practice Guide

Download
Pro Tables & Chairs

Pro Tables & Chairs

Best Practice Guide

Download
Pro Washrooms

Pro Washrooms

Best Practice Guide

Download
Record Keeping Checklist

Record Keeping Checklist

Best Practice Guide

Download