Cleaning and disinfection
Ensure you have adequate supplies of cleaning chemicals on your stall or unit.
Sanitisers are chemicals which have detergent and disinfectant properties. When used in food preparation areas they must be of a 'food safe' variety.
If you are using a sanitiser to clean and disinfect surfaces or equipment, it must be used twice to be fully effective.
Clearning chemicals used to control risk of contamination with the requirements of BS EN 1276:1997 or BS EN 13697:2001.
Ensure that the manufacturer's instructions are followed at all times, and pay particular attention to the dilution rate and the contact time.
Cleaning cloths should ideally be disposable or, if not, make sure they are boiled washed at 90 degrees celsius.