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spoilage dirt and the need for cleaning is a major part of working with food and its essential not to allow dirt to build up effective cleaning gets rid of bacteria on hands equipment and surfaces so it helps to stop harmful bacteria from spreading on to food or cross-contamination of foods that may cause an allergic reaction like nuts or gluten cleaning is also required by law and promotes a good image to the customer the general advice is to clean as you go and always keep cleaning the definition of cleaning is the process of removing food residues dirt and grease therefore reducing the risk of contamination chemicals used in cleaning are known as detergents the next level of cleaning is disinfection this is the process reducing microorganisms to a safe level and the chemical is known as a disinfectant sanitizing is where detergents and disinfectants are used combined in the same cleaning process surfaces can be cleaned firstly with a pre clean to remove food scrapes and wastes and
