Food Hygiene Food Legislation Food safety legislation exists to protect consumers from harm. As food handlers you are required to comply with the regulations. You will be given information to help you in complying with the legislation. The Food Safety Act 1990 [2004] The act states that it is an offence to: - Sell or process for sale, food which does not comply with food safety requirements rendering it not fit for human consumption. This includes rotten food or food that is contaminated in some way. - Render food injurious to health including food which has been stored, prepared, cooked and cooled in such a way that could cause harm if eaten and high risk foods past the use by date. - Sell to the purchaser, prejudice food which is not of the nature, substance or quality demanded. This includes: - Giving false information on a menu (describing rump steak as fillet) - Diluting or adding to products to enhance the flavour or increase the quantity of food - Knowingly selling food which has been tampered with (for example: ground glass in baby food or nuts and bolts in tinned goods) The Food Hygiene [England] [Wales] Regulations 2006 These regulations ensure the enforcement of food safety legislation. They cover: - The set up of compliance with food safety management systems/haccp - The premises, including construction, hygiene, waste control and water within the premises - Ensuring cleaning schedules are in place and are adhered to - Ensuring effective pest control - Ensuring that the training and supervising of staff comply with food safety legislation - Ensuring that there are suitable reporting procedures in place when systems break down Penalties The penalties for breaches to these regulations to an individual or a company can be severe, potentially leading to fines, imprisonment and closure of business. - On summary conviction a fine of up to 20.000 and/or 6 months imprisonment. - On indictment an unlimited fine and/or up to 2 years of imprisonment.
Scottish Legislation In Scotland the legislation is governed by the Food Safety Act [2004] and The Food Hygiene [Scotland] Regulations 2006. There are slight differences in the law between Scotland and England,these differences are highlighted throughout the module as appropriate. Due Diligence The term Due Diligence means that all care and attention has been taken to ensure a task or procedure has been carried out correctly. Due Diligence is the principle defence under food legislation and ensures the defendant has the ability to be acquitted of an offence provided they can prove that they took all reasonable precaution and exercised all Due Dilligence despite committing the offence. Due Dilligence defence would include: - Setting up effective systems, procedures and controls to help ensure compliance - Providing written records that enable traceability (signed cleaning rotas, training records etc) - Complying with industry guides too good practice - Ensuring suitable staff training is in place - Ensuring staff are aware of their responsibility to report all potential hazards identified The Environmental Health Officer Environmental Health Officers (EHO s) are appointed by local authorities to enforce food legislation. Any reports of non compliance with the legislation will result in a visit from an Environmental Health Officer who will: - Enter food premises at any reasonable time to carry out duties under food safety legislation - Investigate food poisoning and food relevant complaints - Provide training and support The Environmental Health Officer also has the authority to: - Enter food premises at any reasonable time to carry out duties under food safety legislation. - Investigate food poisoning and food relevant complaints - Provide training and support The Environmental Health Officer also has the authority to: - Serve notices such as Hygiene improvements notices - Close down food premises and stop unsafe practices which could cause an imminent risk to health. - Seize food and food records to use as an evidence - Take photographs and samples - Instigate legal proceedings. Failure to cooperate with the EHO could result in an offence of obstruction.
Bacteria in Food Bacteria are microscopic organisms often referred to as germs. Bacteria are everywhere! They are part of nature and are in soil, air, our water, our bodies and of course our food. Most bacteria are harmless, however there are two types of bacteria that exist in food and if not properly controlled, can cause problems for the food industry. Types of Bacteria Food Spoilage Bacteria This is mainly a problem of wastage for the food industry as spoilt food should be discarded. These bacteria may make you feel unwell after eating them but they are unlikely to cause you any major harm. Food Poisoning Bacteria It is important to focus on food poisoning bacteria as these are the bacteria that contaminate food and make people ill. Food poisoning bacteria are present in many types of raw food and produce poison or toxins within the food or inside the body. These microscopic bacteria are known as pathogens and we are unable to see, taste or smell them. It takes around 1 million of these harmful bacteria to cause us harm however given the correct conditions they can multiply alarmingly quickly to dangerous levels. If the bacteria are allowed to contaminate high risk foods and are not destroyed through cooking then they become extremely dangerous. High Risk Foods Food poisoning bacteria are commonly associated with high risk foods. These are usually foods that are ready to eat and require no further preparation or cooking before eating. Below you will find some common high risk foods: - Egg and egg products such as quiches and soufflés - Pies, pastries, sausage rolls etc - Mayonnaise and mayonnaise based products - Cooked Rice - Shellfish - Dairy (not butter or hard cheese) - Poultry - Cooked meat Bacteria Multiplication Small amounts of bacteria are harmless however if they are exposed to food, moisture and warmth they can multiply very quickly over short periods of time. The multiplication of the bacteria is what makes it dangerous. Given the right conditions of food, moisture, warmth and time bacteria can grow by dividing into two every ten minutes. This is known as binary fission. Given sufficient time a few bacteria can multiply to dangerous levels of over a million which will cause food poisoning. It is essential therefore, that food is not left in moist, warm conditions for longer than absolutely necessary and certainly no longer than 2 hours. For example, a raw chicken fillet left out in warm conditions for 1hr and 40 mins can become contaminated with over 1,000,000 bacteria.
The Germometer Preserving, preparing and cooking food at the correct temperature is vital to protecting food from food poisoning bacteria. The following diagram highlights the key temperatures in food safety. The best temperature for food poisoning bacteria to grow is around 37C (body temperature) however they can grow quickly between 20C and 50C and below 63C as this temperature range is referred to as the danger zone. When temperatures start to rise above 75C the bacterial growth rate starts to fall. Most bacteria cannot sustain temperatures of 82C or above and the vast majority are killed by temperatures of 100C, this is of course if they are spore formers. Sterilisation at 100C for a minimum of 3 minutes is a safe method of destroying common bacteria, however spores require a temperature of 121C for 3 minutes. Food Spoilage Earlier we mentioned another type of bacteria that can cause problems within the food industry, the food spoilage bacteria. Food spoilage starts to happen as soon as food is harvested, fished from the sea or slaughtered. The spoilage results from bacteria, moulds and yeasts forming on the food. The effects of this can be seen immediately through smell, sight, taste and touch. Food spoilage bacteria unlike food poisoning bacteria are unlikely to cause serious harm if consumed. Although they are not pleasing to the senses and may cause a mild stomach upset they do not have the ability to cause serious harm. In fact some food spoilage bacteria can actually be helpful penicillin was discovered in the mould found on top of fresh, untreated milk. Signs of Spoilage The signs of food spoilage can be very obvious in food due to physical changes such as discolouration, stickiness, changes in texture and taste. Spoilt food can often omit offensive odours: Fresh Meat Signs of spoilage: - Slimy and discoloured - Unpleasant smell Avoided by: - Using meat before the use by date. - Taking meat from packaging - Storing meat in sealed containers in the fridge Reporting procedures Fresh meat that has passed its use by date must be discarded. The meat should be removed to a separate area and clearly labelled not for consumption. Senior staff must be notified immediately. Dairy Signs of spoilage: - Mouldy
- Dry - Cracked - Curdled Avoided by: - Storing in sealed airtight containers - Refrigeration - Using dairy products within use by date. Fruit and vegetables Signs of spoilage: - Mouldy - Black - Soft - Unpleasant smelling Avoided by: - Removing from original packaging - Not over-handling - Allowing air to circulate around produce Bakery Signs of spoilage: - Mouldy - Dry Avoided by: - ensuring food is fresh on delivery - placing in a airtight container - using within use by date Food Poisoning The increase in the numbers of people enjoying meals out, taking foreign holidays and consuming convenience foods have meant that food poisoning has become more common than ever before. Due to an increase in public awareness and improved investigation and detection procedures reported cases of food poisoning and suspected food poisoning have risen steadily over the past ten years. The number of unreported cases is estimated to be around double that of reported cases. The Causes of Food Poisoning There are a number of different types of food poisoning that may occur. Most of them are very rare but it is important to be aware of them. Bacteria By far the most common type of food poisoning is caused by bacteria which if allowed to reproduce in large numbers will result in producing toxins or poisons in the food. Approximately one million bacteria are required to cause food poisoning. Plants Some plants such as deadly nightshade and toadstools are poisonous
Viruses Viruses are the second most common cause of food poisoning. Smaller than bacteria, they o not multiply in food and only a small number are needed to cause infection. The onset of poisoning symptoms can be anything from 15-60 hours and are usually suffered for around 24 hours. Faecal-oral route Another potential contamination is the faecal-oral route, this is caused by the bacteria found in the human intestines. The faeces may become contaminated by the bacteria which can then be transferred to food via your hands and sewage. Chemical Chemical poisoning usually results accidentally fro poisonous chemicals being stored incorrectly, contamination of food by significant amounts of chemicals Such as insecticides, cleaning agents or excessive amounts of chemical agents can cause poisoning. Fish and Shellfish They can become poisonous if bred in contaminated water. Some species are naturally poisonous but if prepared correctly are considered a delicacy in countries like Japan. Metallic Metallic poisoning usually results from acidic food or drink being in contact with certain metals such as copper, cadmium or zinc. Types of Bacteria Salmonella Source: raw meat, raw milk, eggs, poultry, humans (intestines), pets, rodents, terrapins, flies, sewage/water. Onset period: 12-36 hours Typical symptoms and duration of illness: abdominal pain, diarrhoea, vomiting and fever 1-7 days. Clostridium Perfringens Source: animal and human excreta, soil (on vegetables), on dust, insects and raw meat. Onset period: usually 8-12 hours Typical symptoms and duration of illness: abdominal pain and diarrhoea. Vomiting is rare. 12-48 hours. Staphylococcus Aureus Source: human nose, mouth, skin, boils and cuts. Raw milk from cows or goats. Onset period: 1-7 hours, usually 2-4 hours. Typical symptoms and duration of illness: abdominal pain. Mainly vomiting, some diarrhoea, prostration and subnormal temperatures. 6-24 hours. Bacillus Cereus Source: cereals, especially rice. Dust and soil. Onset period: 1-6 hours, 6-24 hours. Hazards Contributing to Food Poisoning There are three main hazards associated with bacteria which contribute to food poisoning outbreaks. Understanding these hazards and how to control them is essential in protecting your customers from harm. They are:
Contamination it occurs in food when bacteria, poisonous chemicals and foreign bodies are allowed to enter the food chain. Contamination occurs when: - Food handlers are allowed to prepare food when they are suffering from sickness, food poisoning, cold or flu. - Dirty utensils, cloths and equipment are used. - Contaminated raw food such as shellfish, eggs, milk are consumed - Already contaminated food, such as salmonella in chicken, are consumed Multiplication If food is stored at the wrong temperature bacteria multiplies to levels which could cause food poisoning. Bacteria will multiply if: - Frozen poultry is not correctly thawed - Hot food is stored below 63C - Food is cooled incorrectly prior to refrigeration - Food is prepared too far in advance and stored in unsuitable conditions Survival Food cooked incorrectly allows bacteria to survive. This is a result of: - Under cooking food - Not reheating food at a high enough temperature The food poisoning chain Food poisoning rarely occurs because of a single isolated incident. It results fro failure to identify and control the hazards that cause food poisoning. The food poisoning chain which identifies the progress of food poisoning consists of the three major hazards: - The contamination of high risk food - The multiplication of bacteria within food - The survival of bacteria within food The Control of Food Poisoning Contamination Your employer should always ensure well designed food premises and food rooms, purchase food from reputable suppliers, train food handlers in good food safety. As a staff member you should always maintain high standards of personal hygiene, separate raw and high risk foods, adhere to effective cleaning procedures and ensure effective pest control. Multiplication To control the multiplication of bacteria food should be: - Cooled rapidly but thoroughly. - Allowed to cool for a maximum of 90 mins at 8-10C prior to refrigeration - Stored at temperatures out of the danger zone. - Prepared, ensuring high risk food is within the danger zone for a short a time as possible. - Food should be stored for no more that 2 hours at room temperature. Survival To ensure the destruction of bacteria food should be cooked to a core temperature of 75C and reheated to a minimum core temperature of 70C or above (82C in Scotland)
As part of Due Diligence you have a responsibility to check and document temperature recordings. Methods of Controlling Food Poisoning Bacteria Other ways of ensuring food poisoning bacteria are controlled is to preserve the foods: Freezing Bacteria will go into a dormant state in freezing temperatures of -18C and below. Remember once food is defrosted the bacteria slowly become active again so food needs to be used quickly. High Temperature UHT and sterilisation allows for high risk foods to be given an extended shelf life. Once open however these foods should again be treated as high risk foods. Vacuum Packing This is very common, along with Controlled Atmosphere Containers. This is a popular way of preserving the shelf life of fresh meat and fish Canning The very best method of preservation. This allows food to be preserved for extremely long periods of time. Pickling Bacteria cannot tolerate anything which has a high PH value or is acidic. You will never get food poisoning from eating foods with a high PH value. Food Borne Illness and Disease Another type of bacterial illness that can result from eating food or drinking water is food borne illness. Unlike food poisoning the symptoms of the food borne illness are often much more severe and can result in hospitalisation or even death. In this case, the food only act as a vehicle to carry the pathogens. These are organisms that cause disease. The pathogens unlike food poisoning bacteria do not need to be present in large numbers. They can in fact cause harm when only a few are present. These bacteria are usually found to be transferred through people who are ill, animals and food pests such as cattle, poultry, eggs, shellfish and birds. One way of transferring the bacteria is poor safety practices are in places such as: - not washing hands after using the toilet - not cooking foods to the correct temperature - not cleaning down surfaces and utensils correctly between tasks using a sanitizer. Types of Food Contamination Bacterial Food becomes contaminated by bacteria, viruses or moulds being passed onto the food. The most common vehicles that transmit the bacteria are: People- People commonly harbour food poisoning bacteria in the nose, mouth, intestine or infected areas of the body such as boils, spots and cuts. The skin, in particular the hands can also be covered in harmful bacteria. Raw Food Raw food is particularly hazardous especially raw meat and poultry, untreated milk, eggs and shellfish.
Insects Several insects may transmit food poisoning bacteria to food, with flies and cockroaches presenting the greatest hazard. Rodents Rodents excrete food poisoning bacteria. Contamination of food may occur from droppings, urine, hairs or by direct contact with food preparation surfaces. Dust Dust floating about in the air can carry bacteria. Refuse and waste food- This is a significant source of food poisoning bacteria and also a favourite breeding place for flies. Animals and Birds - Both domestic and wild animals are known to carry harmful bacteria on their bodies and in their intestines. Pets also bring dirt into food areas on their feet. Food left outside following delivery may be contaminated by bird droppings. Physical Food becomes contaminated by foreign bodies such as glass, fingernails or insects being present in food. The most common physical vehicles are: Raw ingredients Food can be found to contain pests, bones etc Building or equipment Flaking paint, wood, glass, stones metal can all become dislodged and fall into incorrectly stored food. Food handlers or customers - Items such as fingernails, hair, plasters can fall into food. Packaging materials Items such as string, tapes, cardboard, plastic or polythene can be left behind in food. Saboteurs People deliberately putting foreign bodies into food. Pests The bodies and droppings, eggs and feathers of pests can contaminate food Chemical Food becomes contaminated by pesticides or cleaning chemicals. Cleaning materials Products such as bleach or disinfectant may spill into food causing harm. Cross-Contamination The bacterial contamination of food is the most common cause of food poisoning. One of the most frequent and dangerous types of bacterial contamination is known as crosscontamination. This is the transfer of bacteria from contaminated, usually raw food to high-risk foods. Cross-contamination can occur: Directly This happens when raw meat touches high risk food or by blood dripping from raw meat stored above such high risk foods. Indirectly Sometimes however instead of being passed directly from the sources to the high-risk foods bacteria is transferred by another object known as a vehicle.
The main vehicles which can potentially cause cross-contamination are hands, handles, cloths, equipment and food preparation surfaces such as cutting boards. The most common vehicle for transferring bacteria are hands. When raw food and high risk food are prepared using the same utensils cross-contamination can occur. Pest Control A food pest is a creature living in our food which is capable of directly or indirectly contaminating food. If not properly controlled they can be troublesome and destructive. Click on the icons below to find out more about the most common food pests. Birds Signs to look for: Live birds, feathers, droppings, nests. Ensure bins have secure lids on them, removal of established nests near food rooms, do not encourage birds by feeding or leaving food waste on display. Insects Signs to look for: Live or dead bodies, eggs or larvae, droppings, smell, especially with cockroaches. All raw food materials checked on delivery and stored securely, nets should be put on windows and doors, electronic insect repellents should be used. Rodents Signs to look for: Smears on door and worktops, droppings, smell of urine. Ensure food particles are cleared away, clean down surfaces and equipment regularly, use bait boxes used by pest control companies to remove rodents. The Food Journey The journey food takes from purchase from suppliers to service to your customers can be hazardous if good food safety practices are not adhered to. The purchase, storage, preparation and service of food must be controlled and monitored to prevent contamination of the food and potential harm to you and your customers. It is now part of Food Hygiene Regulations to have a HACCP system in place. The system helps to identify and control food hazards. Records on how this system is implemented are required to prove Due Diligence. The Eight Principles of HACCP (Hazard analysis and critical control point) Hazard Identify any Hazard by deciding what could go wrong and identify the control measures to prevent this. Critical Control Points Identify the Critical Control Points (CCP). These are the steps in food production which must be controlled as they are critical to food safety Critical Limits Establish critical limits for control measures at each CCP. For example this could be ensuring a raw chicken is cooked to a core temperature of at least 75C. Monitor Monitor the Control measures using a checking system to ensure the hazard is controlled. This helps prevent problems occurring. Corrective Action Establish corrective actions that need to be taken if critical limits are breached. Procedures Establish procedure for verification to prove the system is working.
Documentation Establish documentation and records for the system. Review Review the system if there are any changes such as new menus, in case of food poisoning etc. Stage 1 Purchase The first stage on the journey is the purchase of food from suppliers to be used in your workplace. Hazard - The potential hazard when purchasing food is that the food is already contaminated. - Use only reputable suppliers - Choose the safest, least hazardous ingredients such as pasteurised eggs, fresh or cooked chicken - Specify the standard and quality of the product expected thus reducing the risk of receiving substandard products Delivery: Hazard - The main hazard associated with food deliveries is the contamination of food and the multiplication of bacteria as a result of prolonged delays before loading and delays in cooling or refrigeration after unloading. For example if frozen food is allowed to thaw during the delivery process then bacteria will begin to multiply. Control: - Deliveries should be checked for freshness and temperature - Ensure that chilled food is below 8C and frozen food is below 18C - Ensure food is protected by appropriate packaging To avoid the introduction of contaminated, out of date or unfit food into your workplace all deliveries should be checked and monitored before being accepted. Reporting procedures All deliveries coming onto premises must be checked. If there are any issues regarding quality, temperature or quantity of the items, notify the driver and your line manager. Stage 2 Storage Once the food has been delivered to your workplace it is vital to avoid contamination of food and multiplication of bacteria by storing all food quickly and effectively after delivery. Fridges Hazard The major hazards of chilling food storage are: - The risk of high risk food being contaminated by raw food. - The multiplication of harmful or spoilage bacteria due to fridge temperature being too high or food being stored for a prolonged period of time. - Maintain fridges at the correct temperature between 1C and 4C. - Do not overload the fridge and ensure the door remains closed at all time.
- Never use a fridge for cooling food as this raises the temperature of other foods ready in the fridge. - Store high risk food and raw food in separate fridges. - If this is not possible, place raw meat and poultry below high risk foods and other ready to eat foods to avoid cross-contamination. - Food should be covered and kept in a suitable container to prevent crosscontamination. - Opened cans should be emptied into a suitable container. Freezers If frozen foods are not stored at the correct temperature dormant microorganisms will start to multiply if the temperature rises above -10C. This could then cause the contamination of high risk food from raw food. - Freezers should operate at the correct temperature 18C or below. - Keep high risk and raw food separate. - Food should be stored for no longer that recommended by the manufacturer s instructions. - New stock should be placed below existing stock and kept in appropriate storage containers or packaging. Dry Stores Hazards Food contamination is the main hazard associated with dry storage. This could come from food pests, soil or root vegetables as well as objects such as cardboard, staples and plastic. Chemicals can also contaminate if cans are rusty. Bacterial multiplication can occur if the food becomes dump. - Keep dry stores well maintained, dry, clean and ventilated. - Keep food covered. - Have effective pest control measures in place. - Store food on shelves away from walls and at least 15cm above the floor. Stock Rotation: Stock rotation ensures that the food used is safe and of good quality. A simple rule of thumb to remember on stock rotation is first in, first out. It is a legal offence to remove or alter product labels or to sell food past its use by date as all out of date food must be discarded. The use by date is the date on high risk food labels with a short shelf life such as raw meat and poultry. This is a legislative requirement to ensure that the food served is fit for human consumption. The best before date is the date on food that has a longer shelf life such as tinned foods, bottled juices and sauce portions. - Food items with a use by date should be checked daily and are usually kept in the fridges. - The quality of foods decrease after the best before date however they are still safe to eat This is a manufacturer s guideline to ensure quality, taste and texture of food.
Stage 3 Preparation Once food is removed from storage to be prepared for consumption the risks of contamination and cross contamination are high therefore great care must be taken at this stage: Thawing When thawing raw food items cross-contamination can occur as thawed liquid can contaminate high risk food. The dormant bacteria within the frozen food will start to multiply as the temperature rises. Failure to thaw completely allows the survival of bacteria during subsequent cooking. - Allow sufficient time for thawing. Poultry and large joints must be completely thawed before cooking. - Thaw food in a separate area from high risk foods. - Refrigerate cooked food immediately after thawing. Preparation The main hazards likely to occur during preparation are cross contamination and the multiplication of bacteria. - Prepare raw food and high risk foods in separate areas. - Having high standards of personal hygiene. - Keeping handling of food to a minimum - Use disposable cloths - Minimise the amount of food prepared. - Minimise the time in the danger zone (5C-63C) - Follow a clean as you go policy Cooking: Hazard The main hazard in the cooking or processing stage is the survival of bacteria due to inadequate cooking. Multiplication of bacteria can also occur due to prolonged cooking at low temperatures which may allow bacteria in the centre of food to multiply to large numbers. Contamination can also occur through repeated tasting with the same unwashed spoon, flaking paint or insects falling into uncovered cooking pans. - Cooking food thoroughly to an internal temperature of at least 75C - Using disinfectant temperature probes to ensure correct temperatures. - Ensuring pans and utensils are clean and free of physical contaminants. - Ensuring the base of pans does not exceed the heat source. - Covering pans when not stirring to avoid contamination. - Only tasting with a clean disinfected spoon. Reheating: Hazard Reheating of food has the same potential hazard as cooking, that is; contamination, multiplication and survival of bacteria.
- Reheat food to at least 63C and in Scotland to a minimum 82C - Only reheat food for immediate consumption. - Only use commercial microwave ovens. Cooling Hazards The hazards associated with cooling include the multiplication of food poisoning bacteria not destroyed during cooking. This could be due to inadequate cooking, the formation of spores or contamination of food by bacteria, foreign bodies or chemicals. - Cool food quickly as in refrigeration - Cool food for a max of 90 minutes to approx. 8-10C by blast chilling and then refrigerate. - Separate cooling food from raw food to avoid cross contamination protecting food during cooling. Stage 4 Service The final stage on the journey is the service of food to your customers. Your customers will be expecting well-presented, tasty and most importantly, safe food. It is your responsibility to ensure this happens. Hazards The hazards associated with the service of food include the multiplication of food poisoning bacteria because of prolonged periods at room temperature. Contamination can occur particularly from food handlers, equipment, utensils, self-service and buffets. - Keep food covered or protected. - Keep food out of the danger zone. - Minimise the amount of food on display. - Separate raw food and high-risk food. - Good personal hygiene practice. Reporting procedures It is the responsibility of service staff to ensure all food served is of the correct type, quality and quantity. If there are any doubts regarding this it should be brought to the attention of a senior chef or manager. The importance of cleaning Effective cleaning and disinfection of the premises in which you work and the equipment you use is vital in the control of bacterial and chemical hazards. These hazards can cause the contamination of food and food poisoning therefore it is vital that cleaning is done to a satisfactory standard as bad cleaning practice can create an even bigger hazard. Good cleaning practice removes dirt and grease, prevents bacteria from growing, removes materials which could attract pests and most importantly complies with the law.
As a food handler you must take hygiene and cleaning procedures very seriously as failure to do so can cause serious harm. Food Handling Equipment Equipment should always be well maintained and in good working order. You must report any faulty, damaged or unsuitable equipment to your manager immediately. Cleaning Schedules As we have said cleaning of food premises and equipment has to be effective to avoid augmenting the hazard. To ensure effectiveness, cleaning procedures need to be planned, organized and implemented for all areas of your workplace. Cleaning schedules are an effective way of doing this and will detail: - What is to be cleaned - The amount and type of chemicals and equipment to be used - Who is responsible for the cleaning - When the cleaning should take place - What type of cleaning method should be used It is important that you follow the cleaning schedules stipulated for your workplace.