What is 'Clean as You Go'?

In a fast-paced kitchen, maintaining cleanliness is crucial—not just at the end of the day, but throughout every shift. The 'Clean as You Go' approach is a fundamental practice ensuring food safety and compliance with UK food safety regulations.

Why is 'Clean as You Go' Important?

'Clean as You Go' is more than a habit—it's a requirement under the Food Hygiene Regulations 2006, which mandate high standards of cleanliness in all food businesses. This practice:

• Prevents Cross-Contamination: Immediate cleaning of surfaces, utensils, and equipment stops harmful bacteria from spreading between raw and cooked foods.
• Reduces the Risk of Accidents: Cleaning up spills and clutter promptly helps prevent slips, trips, and falls.
• Ensures Compliance: Regular cleaning keeps your kitchen in line with UK food hygiene laws enforced by local authorities.
• Boosts Efficiency: A tidy kitchen creates a more efficient working environment, with everything in its place and ready to use.

Key Areas to Clean Throughout the Shift

1. Work Surfaces

Clean and sanitise work surfaces after each task, especially when switching between raw and ready-to-eat foods, to avoid cross-contamination.

2. Utensils

Wash utensils immediately after use to prevent contamination of other foods and ensure they are ready for the next task.

3. Cooking Equipment

Regularly clean grills, fryers, and mixers throughout the day. Grease and food particles can accumulate, posing a fire hazard and providing a breeding ground for bacteria.

4. Floors

Keep floors free from spills and debris. Quick sweeps or mops during quiet moments can help prevent slips and falls. Clean spills immediately and use 'wet floor' signs when necessary.

5. Waste Disposal

Dispose of food waste and packaging promptly. Overflowing bins attract pests and contribute to an unhygienic environment. Empty bins regularly and keep them clean.

Best Practices for 'Clean as You Go'

To make the 'Clean as You Go' approach a seamless part of your routine, follow these best practices:

• Organise Workspaces: Start with a clean, organised station and return it to that state after each task.
• Use the Correct Cleaning Products: Have appropriate cleaning supplies on hand, such as sanitisers for surfaces and degreasers for equipment.
• Train Your Team: Ensure all kitchen staff are trained in 'Clean as You Go' practices, including proper cleaning techniques and product use.
• Schedule Regular Quick-Cleans: Plan short cleaning bursts during lulls in activity to maintain cleanliness throughout the shift.

Compliance and Inspections

Maintaining cleanliness isn't just good practice—it's a legal requirement. Local authorities can inspect your kitchen at any time, and failure to comply with hygiene standards can lead to penalties, fines, or even closure.

By adopting the 'Clean as You Go' approach, you can confidently pass inspections, ensure food safety, and keep your kitchen running smoothly.