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Food safety magazine
Creating a Great Cutting Boards and Wipe Rag Program
FSA
Dish cloths, sponges, and tea towels
We advise that you wash or change dish cloths, tea towels, sponges
and oven gloves regularly. It's important to wash and dry them before
you use them again. This is because dirty and damp items encourage
bacteria to grow. Also use different cloths for specific tasks, so use a
separate cloth for surfaces and for washing up.
Cleaning effectively in your business
disinfection products should meet the BS EN standards - check product labels for either BS EN 1276 (Opens in a new window) or BS EN 13697 (Opens in a new window) codes
------去查 GFSI 2020.1
Reusing a tea towel or cloth for multiple purposes
Tea towels and cloths can be one of the top causes of cross-contamination in the kitchen, as bacteria persist on them (footnote 1). In the Kitchen Life 2 (KL2) study, these items were used for a wide variety of purposes in households and by food business operators (FBOs) – including mopping up spills, wiping surfaces, drying plates, wiping chopping boards, as well as wiping hands and faces.
The reuse of tea towels and cloths for multiple purposes was observed on a fifth (210) of all meal occasions in households, and just under a third (87) of all meal occasions in FBOs.
Overall, the influences on reusing a tea towel or cloth were very similar across households and FBOs. They were:
- the convenience and availability of tea towels and cloths, which were routinely carried or left around the kitchen for use when needed (physical opportunity).
- the habitual and unconscious nature of the behaviour (automatic motivation).
These were reinforced by the following contextual factors (footnote 2):
- beliefs about the consequences of foodborne illness from reusing tea towels or cloth, which were seen as minimal. In addition, in FBOs, carrying a tea towel over the shoulder was seen as a key part of a chef’s identity (reflective motivation).
- the permissive social norms around reusing tea towels and cloths, which had greater influence in FBOs than in households (social opportunity).
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EN 13697: Chemical disinfectants and antiseptics – Quantitative non-porous surface test for bactericidal or fungicidal activity of chemical disinfectants
European Guide for Good Hygiene Practices in the production of artisanal cheese and dairy products
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https://www.europeancleaningjournal.com
Wiping for safety 27th of June 2014
Cloths and wipers are usually considered to be a relatively unimportant part of the industrial, mechanical, healthcare and food manufacturing process. As long as a cloth or wiper is close to hand when a mess needs cleaning up, this is usually considered to be a sufficient contribution to the smooth running of a workplace.
But a humble wiper can also play an important part in keeping the working environment healthy and safe for staff, visitors and customers.
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Food Control Volume 142, December 2022, 109195
Kitchen cloths: Consumer practices, drying properties and bacterial growth and survival
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Braz J Microbiol
. 2014 Jan 15;44(3):765–770. doi: 10.1590/s1517-83822013000300015
Hygiene Information - Equipment & Surface Cleaning
https://www.bbfoodservice.co.uk/files/essentially-cleaning/Hygiene-Information.pdf
Disinfectant Choice
Recent guidelines recommend that disinfectants pass certain EN standards. These are EN1276 and EN13697.
Cloths
Use single-use cloths wherever possible, and throw them away after each task
If using re-usable cloths, make sure they are thoroughly cleaned, disinfected and dried between tasks (not just when they look dirty).
Using dirty cloths can spread bacteria very easily.
Ideally, wash cloths in a washing machine on a hot cycle.
A hot wash cycle (90°C) will clean the cloths thoroughly and
kill bacteria (disinfect).
If you wash and disinfect cloths by hand, make sure all the food and dirt has been removed before you disinfect them.
Use a disinfectant solution to disinfect the cloths.
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clothes 衣物
cloths 布/抹布
