Normal cleaning methods using hot water and detergents, such as washing-up liquid and soaps and general cleaning liquids, will help remove grease, dirt and food waste and with these will go many of the bacteria.

Cleaning must be done properly and in the correct sequence. In washing up, the following steps should be followed to make sure the items are thoroughly cleaned.

Pre-clean

Scraps of waste food should be removed from utensils, plates, cutlery, etc. by scraping and rinsing before washing.

Wash

Items should be washed with detergent such as washing-up liquid in hot water of temperatures between 50°C and 60°C. (This is higher than usual 'hand-hot' temperatures and rubber gloves will need to be worn when washing up by hand.) Washing-up water should be changed if it becomes very dirty and greasy.

Rinse and disinfect

Items should be rinsed to help remove any detergent.

Dry

Items should be left to dry in the air. Tea towels should not be used for drying up since they are likely to pick up bacteria and recontaminate items which have just been washed up.

Pathogens need to be killed when cleaning equipment and surfaces which have come into contact with raw meats and poultry, domestic pets or any other sources of pathogens. The best way to do this is to use a suitable household cleaner.

Only those household cleaners which are labelled as disinfectants, sanitisers or anti-bacterial products are likely to kill pathogens. Before using any household chemicals, check the labels to find out whether it is intended to kill bacteria and whether it is safe to use in the kitchen or where food is present. Always follow manufacturer instructions for storage and use of cleaning chemicals. These may include safety precautions such as diluting with water and wearing protective clothing such as gloves.