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Cloths: Safe Method

This document provides safety guidelines for using cloths in the kitchen to prevent cross-contamination and the spread of bacteria. It recommends using disposable cloths where possible and washing reusable cloths thoroughly between uses with hot water. Reusable cloths that touch raw meat or vegetables should be washed separately from those used for ready-to-eat foods. Managers should provide designated areas for storing clean and dirty cloths separately to promote safe cloth use.

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Sarfraz EPIC Consulting
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61 views2 pages

Cloths: Safe Method

This document provides safety guidelines for using cloths in the kitchen to prevent cross-contamination and the spread of bacteria. It recommends using disposable cloths where possible and washing reusable cloths thoroughly between uses with hot water. Reusable cloths that touch raw meat or vegetables should be washed separately from those used for ready-to-eat foods. Managers should provide designated areas for storing clean and dirty cloths separately to promote safe cloth use.

Uploaded by

Sarfraz EPIC Consulting
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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SAFE METHOD:

CLOTHS
Cloths can be one of the top causes of cross-contamination in the
kitchen. It is essential to use them safely to prevent bacteria and
allergens from spreading.

SAFETY POINT WHY?


Use disposable cloths wherever possible, and throw This will make sure that any bacteria and allergens
them away after each task. picked up by the cloth will not be spread.

Always use a new or freshly cleaned and disinfected It is especially important to protect ready-to-eat food
cloth to wipe work surfaces, equipment or utensils from bacteria. This is because the food will not be cooked,
that will be used with ready-to-eat food. so any bacteria on the food will not be killed.

Take away re-usable cloths for thorough washing and Raw meat/poultry and eggs are more likely to contain
disinfection after using them with raw meat/poultry, harmful bacteria than other foods. The soil on vegetables
eggs or raw vegetables – and surfaces that have can also contain harmful bacteria.
touched these foods.

If using re-usable cloths, make sure they are thoroughly Using dirty cloths can spread bacteria and allergens
washed, disinfected and dried properly between tasks very easily. Cloths that are not dried properly can increase
(not just when they look dirty). the risk of bacteria.
Ideally, wash cloths in a washing machine on a hot cycle A hot wash cycle will clean the cloths thoroughly and
e.g. of at least 60°C. kill bacteria (disinfect).
If you wash and disinfect cloths by hand, make sure all the If food or dirt is still on the cloths, this will prevent the
food and dirt has been removed before you disinfect them. disinfection process from being effective, so harmful
Use very hot water to disinfect the cloths. bacteria might not be killed.

HOW DO YOU DO THIS?


How do you clean re-usable cloths?

Food Standards Agency l food.gov.uk/sfbb


DIFFERENT CLOTHS FOR DIFFERENT JOBS
THE BEST CLOTH DO YOU
JOBS IF NOT, WHAT DO YOU DO?
FOR THE JOB DO THIS?
Holding hot items
(e.g. oven trays) – use
tea towel or chef’s cloth Yes

Washing up dishes –
use a dish cloth
Yes

Use disposable cloths


or paper towels for the
following jobs:
Yes
Wiping surfaces

Mopping up spills

Yes

Wiping hands
Yes

Wiping sides of dishes


before serving Yes

Drying ingredients
Yes

WHAT TO DO IF THINGS GO WRONG HOW TO STOP THIS HAPPENING AGAIN


• If you notice dirty cloths in the kitchen, remove them • Consider using disposable cloths if you are not using
for cleaning immediately or throw them away. them already.
• If you think your staff have used a dirty cloth, wash, • Increase your supply of disposable/clean cloths.
disinfect and dry any equipment, work surfaces or • Train staff again on this safe method.
utensils it has touched and throw away any food that
might have been contaminated. • Improve supervision.

Write down what went wrong and what you did about it in your diary.

MANAGE IT WHY? HOW DO YOU DO THIS?


Have a special place in the kitchen This is to prevent them being Where do staff put
for dirty re-usable cloths before re-used before they have been dirty re-usable
they are washed and used again. washed. cloths?

Always keep a good supply of Staff are more likely to use Where do you keep
disposable/clean cloths in your clean cloths if plenty are new/clean cloths?
kitchen. available.
Food Standards Agency l food.gov.uk/sfbb

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