Cleaning is the removal of visible dirt, grease and other material whereas sanitising is the use of heat or chemicals to reduce bacteria. Neither method removes or kills all bacteria.

A cleaning schedule

All premises need a cleaning schedule to ensure all areas are kept clean and sanitised. Work surfaces such as food preparation benches and equipment are more prone to contamination, and require more attention. Read the Queensland Health cleaning and sanitising fact sheet for an example cleaning schedule.

Creating the schedule

Walk through your premises and make a list of all the items that need cleaning. Start with items like the structure (floor, walls and ceilings), equipment, fittings, and fixtures. Consider items not cleaned frequently, as well as daily items.

Beside each item listed to clean, write down the cleaning product and cleaning method. Fill in details on how often it should be cleaned (i.e. daily, weekly). Also write down the person responsible for making sure the task is completed and the date to be completed by.

Implementing the schedule

• Laminate the chart and use a water-based marker to tick the completed column when the task is done
• Ensure staff know how the schedule works and the role they should play
• Ensure staff carry out regular checks on their areas
• Place the schedule on the wall so it can be easily seen by all staff
• Review the schedule regularly and check that all tasks are completed.

General cleaning guidelines

• Clean up all spills straight away.
• Clean and sanitise all cutting boards and preparation benches after each use. This is particularly important when changing from preparing raw to cooked foods.
• Each day, clean and sanitise areas and appliances directly involved with food preparation.
• Schedule areas, such as shelving and exhaust canopies, for cleaning and sanitising on a weekly basis. Exhaust canopy filters can be cleaned by external contractors.
• Store cleaning products away from food.
• Use different cloths for cleaning different types of food areas and equipment i.e. one cloth may be used for the waste area and another for the handwashing basin.
• Soak cleaning cloths in sanitiser on a daily basis.
• Guidelines for cleaning shopping trolleys, baskets and checkout conveyors.

Animals are generally not allowed in a food business, however, you can keep live seafood, fish and shellfish. Assistance dogs are allowed in customer eating and drinking areas. Find more about access rights for guide, hearing and assistance dogs. 

You can choose to allow dogs in your outdoor dining area. Find out more about dogs in outdoor dining areas and tips for maintaining food safety standards.

Pest management

The presence of vermin and insects in or near your premises is bad for business. Insects and vermin carry diseases. They can contaminate your food, make your customers sick, and will drive away customers.

What are the most common pests?

• Cockroaches live and hide in sewers and drains. They like dark and moist areas – especially kitchens. Bacteria are carried on their legs, body and in their saliva. Bacteria are then transferred to equipment, utensils and eventually food, causing foodborne illness.
• Flies lay their eggs in warm, moist places such as waste food and refuse. In summer temperatures the egg can develop into a maggot, and then an adult fly, in as little as ten days. A fly eats by regurgitating liquid from its stomach onto the food. The liquid dissolves the solid food and the fly then mops up the liquid with its mouth. This liquid contains bacteria, which are transferred onto food and equipment. The fly also carries bacteria on its feet, hair and faeces.
• Rats and mice can cause destruction of food crops, buildings and electrical cables, in addition to transmitting diseases. Most of the damage they do is physical, such as gnawing. Food can become contaminated by their droppings, urine and hairs. They carry bacteria from soil, waste food and refuse, on their fur and feet, transferring them to uncovered food and surfaces.

How do I control pests?

Pests need the same things we do – shelter, warmth and food. Take away these things and they will soon find somewhere more favourable to live.

• Make it hard for pests to enter your premises by maintaining your building and structures so that there is nowhere for them to hide. e.g. seal any holes in walls, and behind equipment.
• Keep surfaces clean so there is nothing for them to eat.
• Contact a licensed pest control operator to visit on a regular basis.

How do I prevent pests?

• Contact a licensed pest control operator for an assessment of your premises. The operator will recommend a program suited to your needs for controlling pests and recommend a maintenance schedule. Ensure the operator provides you with documentation proving that a pest treatment has been done.
• Check deliveries for pests and droppings, and if any food is found to be contaminated, refuse the delivery and contact the supplier. 
• Regularly check the premises for pests by looking in cupboards where food is stored for signs such as droppings, packages with holes in the bottom, and cockroaches behind refrigerators and equipment.
• Undertake a cleaning program.
• Cover all food with secure lids.
• Repair all holes in walls, floors and ceilings.
• Place screens on doors and windows.
• Remove waste regularly and store away from food operations.
• Clean waste storage areas regularly and store away from food operations.

Food scraps and rubbish from shops and factories that are not disposed of properly can cause problems. Rotting food scraps mixed with other rubbish will begin to smell and will quickly attract cockroaches, rodents and flies.

It is important to ensure your rubbish is adequately protected from vermin and pests, and does not create an odour problem for you, or your neighbours. Your bins should be cleaned regularly (as part of a cleaning schedule) and be removed from the roadside as soon as possible after collection. Bin wastes must not be allowed to flow into the street, other properties or stormwater drains.

Waste management tips

• Choose bins large enough to hold all of your rubbish.
• Keep your bins clean and in good condition by making sure they have secure fitting lids and that both the lid and bin are not split or broken. If so, replace the bin.
• Deodorise the bin as required to reduce the odour.
• Make sure your bin has a lid that fits. This will stop mice, flies and cockroaches being attracted to the bin and transferring dirt and diseases from the bin to clean benches or crockery in your kitchen. 
• Store outdoor bins on a paved area that can be easily cleaned. The area should be graded towards a sewer outlet to enable liquids which leak out of bins to be collected properly. Do not allow discharge to stormwater outlets, as this can attract an on the spot fine.
• Don’t let your rubbish sit rotting. Waste should be removed at least once a week, or more frequently if required, through a waste contractor.
• Organic materials should be wrapped or bagged to prevent nuisance and odour problems occurring. Store smelly items such as seafood in bags in the freezer until your rubbish is collected.

Help cut your waste costs

Much of the rubbish you produce can be recycled. Council can provide you with a list of recycling companies in your area and can also assist with ideas on how to reduce waste.