Cleaning

  The dishwashing operation is key to the success of any catering establishment. We offer a range of robust service carts to make easy work of clearing away providing you with speedy, efficient solutions to get from service point to wash up areas. The importance of hygiene in your food business cannot be over-emphasised. It is essential that the cleaning of premises and equipment is carried out to a set written programme and apart from the immediate clearance of spillages, closely supervised by management. At Johnsons we make easy cleaning solutions a priority and offer you a wide range of ‘easy to clean’ products from our many storage options, CAMBRO trolleys and shelving, to Vollrath Spoodle utensils and the Digitron Food Thermometer range with their streamlined finish and accompanying safe probe disinfectant wipes.  Look out for our line of janitorial cleaning products coming soon.  In the meantime check out our range of Crockery & Glassware Store, Wash and Transport solutions.  

Overview

Cleaning is the process of making something free from dirt and contamination. Customers expect food premises to be clean and they assume you handle their food hygienically. 
Proper cleaning and sanitary storage of clean equipment is part of a complete food safety system. While eliminating cross contamination, an effective cleaning programme can also reduce costly rewashing, minimise breakage, decrease risk of injury and improve cost controls.
Clean premises will attract customers, deter pests, reduce the risk of contamination, increase food shelf life, reduce food waste, improve safety reducing accidents, increase staff morale, stop the growth of bacteria and attract and retain customers.
Our products make cleaning easier throughout your operation so you can receive, store, prepare, hold and serve safe food while your customers dine from sparkling glasses and gleaming dinnerware.
Remember to allow sufficient space for the storage of clean items and the disposal of rubbish, ensuring the two are segregated to avoid cross-contamination and to store clean equipment and small-wares off the floor, on clean shelves and in well-ventilated areas.
Always allow for a clearly defined route for dirty dishes that won't conflict with preparation and service areas. Consider the location of an outside refuse bay, well away from the kitchen entrance.

Best Practice
•    Use only potable (drinking quality) water for all cleaning.
•    Always clean effectively (see below) as it helps to prevent illness and injuries.
•    Complete four steps for proper cleaning - clean, rinse, sanitise and air dry. Frequently change solutions in sinks to prevent recontamination of equipment and utensils.
•    Never dry drink-ware, dishes, trays or eating utensils with cloths, aprons or rags.
•    Clean and sanitise all food prep surfaces and equipment between tasks to remove visible dirt and harmful bacteria.
•    Food handlers should clean as they go to prevent contamination, bacterial multiplication and accidents.
•    Wash items in hot water at about 55ºC and detergent.
•    Rinse in very hot water about 82ºC is ideal, soak for 30 seconds; dry the items preferably by leaving them in dry air, in a clean safe area away from contamination.
•    Store cloths used for cleaning in sanitising solution and change solution frequently.
•    Never use ware-washing sinks for hand-washing or dumping of mop water.

 Recommended Products

Hazards
Temperature Abuse
Improper control of safe food temperatures during holding and transporting can create rapid growth of harmful bacteria. Lack of consistent and effective temperature checks and documentation for hot and cold foods increases the risks of unsafe food holding temperatures and a food-borne illness outbreak.

Cross Contamination
Raw and prepared foods stored in the same holding compartment can spill and cross contaminate contents. Ice used to store cold foods may be unsafe and can contaminate food. Improperly covered food containers or containers left completely uncovered during holding and serving can mean unsafe food temperatures. Mixing prepared foods from one container into another can mix harmful bacteria from unsafe food into a full container of safe food. Always store chemicals, cleaning equipment and protective equipment, away from food.  Store chemicals only in the labelled containers designed for that purpose.

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