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Your 6 Step Guide to Cleaning

Thursday 10th May 2018

Your 6 Step Guide to Cleaning

Anyone working within the food industry is well aware that good hygiene is critical to the success of their business. Not only can poor hygiene have an adverse effect on food safety, it will result in poor product quality. This will affect your business reputation and could ultimately result in an enforcement order.

Did you know a single housefly is capable of carrying six and a half million bacteria, many of which can be pathogenic? Bacteria like other forms of life, struggle for existence. They need food, moisture and ideal temperature for growth. Bacteria have no way of migrating from one area to area, or person to person. Meaning they must be conveyed. If we interrupt this conveyance, the bacteria can be controlled. To accomplish this a good cleaning program that includes washing, rinsing, and sanitising of all utensils and equipment after use is required.

To ensure your cleaning and sanitising operations are effective just follow this 6 part guide to cleaning. 

Six step Hygiene guide

  • Preparation 
  • Pre-Clean 
  • Deep Clean
  • Rinse
  • Sanitise
  • Remove Excess Water & Dry
Before starting any cleaning job it is important to decide on what cleaning supplies or equipment is needed. Not forgetting to include any personal protection i.e. rubber boots, rubber gloves, aprons, eye protection, etc.

It is vital that you use clean equipment (e.g. brushes, mops, squeegees etc.) for cleaning and sanitising to prevent cross contamination
Then we need to remove all heavy debris either by hand, brush, brooms, scrapers, squeegees, etc.
Once collected all debris needs to be disposed of appropriately.  Pre-Cleaning is about the removal of heavy soiling not cleaning.
First we need to make up a fresh cleaning solution of Klenzite Degreaser/ Sanitiser

Then apply Klenzite to the surface or equipment to be cleaned in the appropriate way.
This can be done by foaming, spraying or brushing on. It is important when foaming to start from the bottom and work up.

For best results use Klenzite with hot water and allow time to penetrate dirt, if necessary use a brush or scouring pad to agitate. It is important to allow Klenzite cleaning solution time to penetrate the dirt and then scrub the surface if needed. Never allow the Cleaning solution Klenzite to dry on the surface before rinsing, if this happens it will need to be applied again. 

Once we have cleaned down with Klenzite it is important to rinse all areas thoroughly. When rinsing always start at the top and work down.  We have to remove any soiling or chemical traces at this stage.

After rinsing check all traces of grease and debris have been removed from the cleaned surface. If necessary repeat steps 3 and 4 before sanitising. 


It is important to note sanitizers are only effective on surfaces that have been thoroughly cleaned.  Any residual soiling can chemically or physically impair the efficacy of sanitizers. This is due to the soiling shielding microorganisms from direct contact with the sanitiser.

Once we have rinsed down you can now apply Terminator (recommended for small areas) a ready to use solution or Concentrated Anti Bac Sanitiser for larger areas. Both products are EN 1276 manufactured and certified for use in food processing facilities.
Always leave Sanitiser in contact with the surface for the manufacturers recommended contact time. 


It is important that areas where water has pooled that they be dried using a floor squeegee. As pooled water may act as a medium for bacteria growth and should be dried. Clean, disposable paper towels may be used to dry other surfaces, especially equipment that has the potential to rust.

If necessary use fresh clean water to rinse away excess sanitiser.
If possible allow to dry naturally. Do not under any circumstances dry with a cloth or towel, as this may spread germs.

The frequency usage of the 6 step procedure will depend on the risk of cross contamination associated with the surface.  Clean as you go may be adequate throughout the day to prevent the spread of germs. .

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