104560608 Cleaning and Disinfection Controls Within a Restaurant Business

7/29/2019 104560608 Cleaning and Disinfection Controls Within a Restaurant Business

1/15

Cleaning and Disinfection Controls within a Restaurant Business

Introduction

Cleaning is necessary to control chemical, physical and microbiological

contamination of food by keeping food premises, equipment and food-contact

and hand-contact surfaces free from soiling, whether visible or not (Engel et

al. 2001). Cleaning is the process of removing dirt, which can take

the form of debris, dust etc. Cleaning may involve kinetic, thermal or

chemical energy.

Disinfection is defined by British Standard 5283 as, the destruction of

microorganisms, but not usually bacterial spores; it may not kill all

microorganisms but reduces them to a level which is neither harmful to health

nor the quality of perishable foods. The aim of disinfection is to eliminate

microorganisms present on food-contact surfaces thereby avoiding

contamination of raw materials and products with pathogens and spoilage

organisms (Langsrud et al, 2003). Disinfection may be achieved by using

heat, chemicals, irradiation or UV radiation. UV is usually effective for

atmospheres and clear water but not for surfaces. It should be noted that

cleaning and disinfection should be carried out as two separate processes.

Cleaning and disinfectant controls are an essential part of food safety

management and a legal requirement of the food safety management plan

(FSMP) of a business.

The aim of this report is to detail the implementation of cleaning and

disinfectant controls within a busy restaurant business.

The report will look at the areas of EU legislation, the compliance with such

legislation, and how cleaning and disinfectant controls are established,

monitored and verified with relevant codes of practice.

The object of this report is Restaurant X, located in a busy commuter town. It

is known to me personally as I dine in the restaurant on a regular basis. This

enables me to be familiar with the staff, layout and general operation of the

business. It would be considered medium sized with a seating capacity of 45

people. It is known locally as an upmarket establishment, with an emphasis

on high quality dishes and fine dining. Restaurant X employs three full time

staff; two are directly involved in food preparation, the other being the


2/15

manager. Additionally, two part time staff exists, one involved in table service,

the other in cleaning. While each member off staff may have a priority area of

responsibility under their control, all share a collective responsibility for the

implementation of cleaning and disinfection controls.

The restaurant serves hot and cold meals, along with a takeaway sandwich

service. It uses many high-risk foods, including raw beef, pork, poultry and

seafood products.

How Cleaning and Disinfection controls contribute to food safety

Food safety is described as the protection of human health by preventing food

and drink from becoming hazardous to health or having the potential to cause

harm to human health. (Engel et al, 2001). The Food Safety Authority of

Ireland (FSAI) is the national body with powers to enforce food safety law.

The FSAI aims to protect consumers by ensuring that food produced,

distributed or marketed in the State meets the highest standards of food

safety and hygiene reasonably available. The FSAI provides documented

guidance for food businesses on all areas of food safety.

There are numerous EU regulations that pertain to cleaning and disinfectant

controls within the realm of food safety. Regulation EU 852/2004 relates to

hygiene of Foodstuffs. Itrequires all food businesses to put in place,

implement and maintain a food safety management plan (FSMP) based on

the Hazard Analysis & Critical Control Point (HACCP) principles. It also states

that all parts of a food premises must be kept clean, and where necessary,

disinfected. Law under Regulation EU 852/2004 requires a number of

Prerequisites. These prerequisites must be implemented before a HACCP

plan is put in place. One of these are good cleaning practices, of high

importance due to Restaurant X using some ready to eat (RTE) foods.

Such foods are deemed high risk due to the lack of further preparation, which

can eliminate or reduce potential pathogens. With all food businesses,

appropriate records should be kept relating to cleaning, hygiene and

disinfection. Good cleaning practices are important for both food contact

surfaces (e.g. equipment, worktops, chopping boards, utensils, containers etc)

and non-food contact surfaces (e.g. floors, ceiling, drains etc) to prevent the


3/15

build up of food debris and microorganisms, that could directly or indirectly

contaminate food.

Under EU 852/2004, the layout, design, construction, location and size of food

premises are to permit adequate maintenance, cleaning and disinfection, and

to avoid or minimise air-borne contamination. Premises must provide

adequate working space to allow for the hygienic performance of all

operations. An adequate number of washbasins must be available. This

facilitates both easy hand washing and reduction of cross contamination.

Restaurant X is a purpose built premises. It aims to be efficient in food

service, while minimising cross contamination. Food can be passed out of the

kitchen easily without entry by table staff. Separate washbasins exist for food

washing, hand washing and cleaning. The building has fully tiled toilets and

kitchen floor areas. To facilitate cleaning and prevent corrosion, it uses

stainless steel surfaces on all the kitchen equipment and food preparation

areas. Moisture resistance plywood on the roof areas reduces the potential of

mould from steam and vapours.

The Control of Substances Hazardous to Health (COSHH) Regulations 2002

provides the essential requirements and a sensible approach for the control of

substances hazardous to health. It aims to protect all individuals against

exposure to substances in the workplace that pose a risk to health, both long

and short term. COSSH applies to any substances that are:

Toxic, Harmful, Corrosive or Irritant

Sensitising, carcinogenic or mutagenic

It also applies to individuals that handle microorganisms, viral or

fungal agents. It is applicable to Restaurant X in terms of cleaning

materials. A COSSH risk assessment determines the potential,

likelihood and possibility of an individual to be exposed.

Foods may be exposed to different hazards during preparation. These include

chemical hazards due to the use of sanitation or cleaning products, or from

storage in an incorrect area. Food contact surfaces uses to prepare food may

hold hazardous chemical or biological hazards. Raw meats are high risk and

carry a biological hazard. Cross contamination from surface contact is one of

the most common ways of transmission of pathogens into humans.


4/15

Restaurant X uses ready to eat (RTE) foods in the form of chilled meats for

their takeaway service. These are in direct contact with both the food operator

and the preparation surface. This introduces a three-way hazard: product,

operators hands and contact surface.

The use of Chemical cleaning products is the typical route taken by food

businesses to maintain a clean and disinfected work area. To clean greasy or

oily areas, degreasers or detergents are required. These do not kill bacteria.

Surfaces that are in contact with food require disinfectants. These kill bacteria

and should be approved for use and food safe. However they do not have

cleaning properties. Therefore, it is important to use a detergent to clean

before using disinfectants. This is due to organic matter inhibiting the

disinfectant action. Sanitisers are chemicals that have combined detergent

and disinfectant properties. They must also be approved and food safe. There

are a few issues to consider when implementing cost effective cleaning.

These are using the correct chemicals at the optimum temperature and

concentration. Chemicals must be given time to function and the correct

equipment must be used to wipe the surface. (Sprenger, 2002)

Restaurant X has a dedicated member of staff for cleaning. A part time staff

member also assists in operating the dishwasher, stocking of refrigerators and

general kitchen chores. The cleaner is responsible for the main areas of the

restaurant, toilets, hallways and stores.

The kitchen staff hold responsibility for the cleaning of the food preparation

areas, utensils and cutlery. The kitchen staff are also trained in HACCP,

which assists them in implementing the cleaning schedule. The cleaner is

responsible for the maintenance of cleaning supplies and filing purchase

orders with the manager for new chemicals, cloths, mops etc.

Regulation (EU) No 2073/2005 is related to the Microbiological Criteria for

Foodstuffs. It provides Process Hygiene Criteria that indicate the acceptable

functioning of a production process. It lays down the microbiological criteria

and indicative contamination values for certain microorganisms. A sampling

plan must be defined for each criterion. EU 2073/2005 also states the rules to

be complied with by food business operators when implementing the general

and specific hygiene measures referred to in Article 4 of Regulation EU

852/2004. This regulation also specifies compliance with microbiological


5/15

sampling, and the right of the authorities to undertake sampling, which can be

performed by an inspector.

Codex Alimentarius is a collection of internationally recognized standards,

codes of practice, guidelines and other recommendations relating to, food

production and food safety (FSAI, 2010). According to the codex there are

steps involved in the implementation of good cleaning and disinfectant

practice. These are

Cleaning of building, of tools and equipment and the transportation

system. Important is the complete removal of food rests and garbage

from the rooms where production takes place.

Disinfection using an appropriate disinfectant. Sometimes the cleaning

step is combined with the disinfection.

Management should authorise the cleaning and disinfection method

before it is included in the work schedule.

There should be a clear methodology for cleaning. It should be

available for inspection by both staff involved in the cleaning process

and management. Instructions should include handling of chemicals

and equipment.

Management should monitor cleaning and disinfection in order to make

sure the work is being done according to the instructions.

All staff who are involved in cleaning and disinfection should be trained

in the handling of chemicals.

Proper labelling should be used on chemical containers so the content

is known. Chemicals must be kept separate from food and packing.

The use of personal protective equipment must be both encouragedand enforced

Microbiological testing that shows low counts verifies good cleaning

and hygiene practices.

The National Standards Authority of Ireland (NSAI) provides guidelines to

assist in the development of the FSMP and in order to comply with the EU

regulations.The Irish Standards 340:2007 and 341:2007 apply to hygiene in


6/15

catering and retail businesses respectively. Standard 340:2007 recommends

guidelines for cleaning schedules, which will be mentioned later.

The standard also requires that an individual trained in HACCP or food

hygiene should be in charge of such a cleaning schedule. Annex 1 of the

standard provides sample cleaning schedules and cleaning records.

It must be stated however, that Guidelines are not legally enforceable. They

are provided to complement legally enforceable EU standards or help in the

development of a FSMP.

Establishment, monitoring and verification of Cleaning and Disinfection

controls

Establishment

The Health Service Executive (HSE) is the local enforcement authority for

food hygiene and safety. Through their inspectors, they provide advice and

guidance on all matters relating to food safety. Additionally, the FSAI provides

leaflets and communications to the restaurant to assist in compliance with

food safety regulations.

The manager has a responsibility to communicate effectively with staff to

ensure proper adherence to procedure, providing enough staff for the work,

providing staff with access to correct equipment and monitoring of work.

Effective management of cleaning and disinfection also involves selection of

suitable suppliers, effective stock control and financial control. For the

manager in Restaurant X, selection of purpose made materials, inspection of

stock levels and good budgeting for materials ensures good management of

cleaning. .

There are numerous types of contaminants and residues (soils) that require

removal in a restaurant business such as Restaurant X. These include water

soluble, fat soluble and insoluble soils. All are found on food contact surfaces,

cutlery and preparation utensils. All require a combination of water and

detergent to remove. Detergents demonstrate properties of surfactancy,

dispersion and suspension, which facilitate removal of soils. Temperature aids

removal of stubborn soils and mechanical abrasion by hand is required for

insoluble soils, which are harder to remove. For cutlery, the dishwasher unit


7/15

provides a combination of chemical additive and high temperature to ensure

sanitation to a high level.

Cleaning schedules are the link between management and staff. They ensure

cost effective cleaning and disinfection of premises and equipment.Cleaning

schedules are developed for daily, weekly and monthly tasks. To develop

cleaning schedules the manager completed a hazard analysis during the

development of the FSMP. Completed in conjunction with COSSH

regulations, this determined the criteria of each cleaning task. According to

Irish Standard 340:2007, effective cleaning schedules determine:

What area or item requires cleaning

How the cleaning is performed

Which chemicals to use, their concentration and contact time

If heat is required

When and how often cleaning is required

Duration of each task

Who performs each task

The signature of the person carrying out the task

The signature of a supervisor to verify satisfactory completion

Standard operating procedures (SOP) have been designed by the manager to

enable the smooth implementation of the FSMP. With regard to cleaning and

disinfectant controls, SOPs are followed for each area of the restaurant. The

cleaner utilises the SOPs to enable compliance with the regulations and to

ensure risk is kept to a minimum. Any deviation from the SOPs must be

reported to the manager, with an incident report filed for serious mistakes or

failures. Any updates or changes to SOPs must be communicated to staff

and not assumed known. A sample SOP for a food contact surface is shown

in Figure 1

Daily cleaning schedules include toilets and restrooms, floors, kitchen

utensils, cutlery, surface contact areas and hands (personal hygiene). Clean

as you go is a policy to keep work areas clean and tidy at all times. Daily

tasks implemented by food preparation staff use Clean as you go. It applies

particularly to hand cleaning, cooking utensils and cutlery, contact surfaces


8/15

and containers. Weekly cleaning schedules include frames of the kitchen

equipment, table legs, light covers and doorframes. Monthly cleaning

schedules include Extractor fans, water filters and behind equipment such as

refrigerators and ovens. A sample daily cleaning schedule for the Restaurant

X is shown in Figure 2.

A specialist supplier is used for the acquisition of hygiene and cleaning

products. The products used are both biodegradable and non polluting. The

main products used are mild bleaches for toilet areas, and detergents for

dining and food prep areas including sanitisers containing surfactants and

sequestrants. They are colour-coded in 5 litre containers, which are diluted to

500ml spray bottles. Each product has a specific area of use. Different

products are used for the floors, glass, dining tables, utensils and food

preparation areas. The easy to read colour coding ensure the correct products

are used and prevents cross contamination.

Cleaning materials including chemicals and clothing are stored together in a

separate room at the rear of the building. This is both to prevent

contamination and misuse. Disposal of waste cleaning products is the

responsibility of the cleaner. Waste water from cleaning must be disposed of

at the rear of the building in a suitable drain. Mop heads have a maximum of

three days life cycle for each. Mop buckets and cleaning bottles must be

cleaned after use to prevent contamination Mop heads must be disinfected by

placing in strong bleach after each use. Cloths are either of the reusable type,

which can be boil-washed, or disposed of daily. Synthetic brushes are kept

separately for the kitchen, main restaurant and toilet areas. This minimises

cross contamination.

Personal hygiene also comes under the realm of cleaning, with hand repeated

hand washing required between changing tasks or moving areas. Hand wash

signs are in clear view at all critical control points (CCPs) and are highlighted

in SOPs. There is a strict no-jewellery policy as these harbour dirt and

bacteria. Staff must use protective clothing when involved in any cleaning

procedure. The kitchen staff use disposable gloves, aprons and hairnets,

while the cleaner must use disposable gloves and overshoes.

Kitchen utensils and cutlery are cleaned using the dishwasher. This loaded by

kitchen staff as required. Clean items are removed and stored when dry. The


9/15

use of the dishwasher frees up staff time and ensures a more thorough clean.

The high temperature enables built in disinfection. Utensils that are used

frequently are cleaned by hand using the clean as you go policy.

Monitoring of Cleaning and Disinfection controls

All members of staff carry a duty to monitor the cleaning and disinfectant

controls. Monitoring is necessary to ensure compliance with EU regulations

and that poor cleaning doesnt compromise food safety. Frequent visual

inspection of surfaces and utensils monitors the frequency of cleaning. The

supervision of staff at work monitors the compliance of staff to cleaning and

disinfectants controls.

Cleaning checklists are visible in the main restaurant and toilet areas. These

provide both customer confidence and easy inspection by the manager. The

cleaner must sign at each task and the manager checks the checklists daily.

Cleaning logs are checked against actual work completed with any deviations

being communicated to the cleaner or kitchen staff. By keeping all cleaning

materials together it ensures easy monitoring of stock. Inspections for clean

aprons, hairnets and gloves occur twice weekly with supplies inspected to

ensure correct rate of usage. The cleaner is responsible for monitoring the

general cleanliness of the restaurant and using initiative to prioritise areas.

The cleaner must also monitor use of toilet paper, hand wash gel and paper

towel in the toilets. Replacements must be prompt and stock monitored.

The cleaning log includes the aforementioned disposal of waste products and

cleaning of mop heads and cloths. Random inspection of the cleaning

equipment by the manager ensures vigilance by all staff.

The correct mixture ratio of cleaning chemicals must be used, with the

manager observing their use to ensure they are not being used either too

quickly or not enough.

The kitchen staff have a number of responsibilities with respect to monitoring.

Visual inspection monitors the effectiveness of the dishwasher. Floor surfaces

are monitored to ensure there is no debris or foreign material that could cause

contamination. Freezers, refrigerators and ovens are also the responsibility of

the kitchen staff. They are cleaned twice weekly with monitoring by the


10/15

manager via spot checks. Sink drains are checked daily for debris and

blockage.

The restaurant recently started an internal staff refresher program. This is

held once a month to monitor and discuss staff knowledge of the FSMP and

communicate any changes to legal requirements. Any shortfalls in training can

be addressed and further training organised externally if required.

Verification of Cleaning and Disinfection controls

Verification is the process of checking or reviewing a HACCP system to

ensure it is operating according to plan and reaching its objectives.

It is a requirement under regulation EU 852/2004 that verification procedures

are included in a HACCP plan. The manager implements internal verification

and the local Health Service Executive (HSE), the local body in charge of

enforcement, implements external verification via an area inspector.

The manager checks cleaning logs for verification of work completed.

Cleaning records are kept and filed securely. Crosschecking of cleaned areas

against records is performed at random to verify work is carried out

satisfactorily. The manager also has the responsibility to verify staff are

current with food safety law and good hygiene practice by inspecting training

records. As previously mentioned, the monthly staff meetings enable the

manager to verify staff knowledge on any area of the FSMP, including

cleaning and disinfection and to take action with training if required.

HSE Inspectors visit the premises annually to complete a full inspection. The

inspectors can access and review records to verify compliance. A further

surveillance visit occurs during the year at random. COSHH assessments

and records are available for inspection and verification by inspectors.

Microbial swabs may be taken by the inspector to verify the cleaning and

disinfection status. Swabs are usually taken at points of food contact including

worktop surfaces, refrigerators and sometimes from staff themselves. Lab

verified total bacterial count must be below acceptable levels for a restaurant

to be allowed operate by law.

Critical analysis of corrective actions taken in the event of a Cleaning

and Disinfection control failure


11/15

A failure in the area of Cleaning and Disinfection control could compromise

food safety and put public health at risk.

During November 2009, severe flooding hit the area where Restaurant X is

located. This resulted in river and sewer water flooding the immediate area up

to a depth of 2 meters. Water entered the restaurant through the front

entrance and proceeded to flood the main dining area, reception and halls. It

also entered the kitchen to a smaller extent. Such water is a hazard and may

harbor many different types of pathogens. These organisms water may cause

gastrointestinal infections, dysentery and hepatitis to name but a few.

There is also the risk of chemical contamination from industrial waste.

The restaurant remained closed for a number of days to perform a clean up

operation. This included replacing timber floor areas, painting walls and

cleaning tiled floor areas. Luckily, a lot of tables, chairs and light equipment

had been removed in anticipation of the flooding. Ovens and worktops were

high enough to avoid submersion. Sandbag use reduced the damage to some

extent, but due to the sheer height of the water could not prevent major

damage.

To begin the cleanup process, the FSMP plan and cleaning schedules were

referred to. The SOPs in place for cleaning were extended to include all

areas not normally covered by regular cleaning. Due to the circumstances,

monthly tasks were performed as immediate tasks. Supplies that were

damaged were reordered and replaced. One refrigerator had to be replaced

due to water damage and all food stock was removed and replenished.

A part time member of staff, Person A, usually works on low risk kitchen

chores such as filling dishwashers, delivering orders and obtaining stock from

stores. Due to the large task at hand and the other staff being busy, person A,

untrained in cleaning, was called into work to help with the cleanup operation.

On the evening before reopening, Person A was assigned to clean the kitchen

floors, worktops and refrigerators along with moving furniture, cutlery and

utensils back into place. During the evening, the manager noticed that the

wrong cleaning solution was being used for the area that holds cutlery during

the serving process. Hand wash gel, for toilet use, was being used instead of

the correct sanitising chemical. This resulted in cleaning but a lack of

disinfection. The cabinet had been in contact with some of the floodwater.


12/15

Under Section 4 Article 14(1) of Regulation EU 178/2002, Food shall not be

placed on the market if it is unsafe. Food shall be deemed to be unsafe if it is

considered to be: (a) injurious to health, (b) unfit for human consumption.

Food preparation would have been performed in this area the following

morning. Plates and bowls would have been in direct contact with the

contaminated area. Due to the lack of disinfection, contaminants may have

been transferred by surface contact during the day. For corrective action, the

entire kitchen working area was redone with the correct sanitiser. This

avoided a serious breach in food safety.

The incident was deemed to be minor by the manager. There was no need to

report the incident to the HSE, although an incident report was filed to state

the error and the corrective action taken. Person A was surprised and

admitted it was a genuine error. They reported to be overwhelmed by the task

and not familiar with the work normally undertaken by the cleaner.

The restaurant was deemed suitable to reopen by the manager and the first

customers returned on the following afternoon.

Recommendations and Communications

A restaurant can be a high pressure, high paced environment. This only

increases the risk of mistakes being made. In this case the vigilance of the

manager in observing the staff avoided a much worse situation. Errors in good

practice can occur during unforeseen events. Individual stress, multitasking

and increased workloads can affect work performance.

The overwhelming nature of the task demonstrated the limits of the cleaning

and disinfection controls. With staff outside their comfort zone, minor errors

started to show. Work that was normally taken for granted, even when

performed many times before, can no longer be assumed correct. In this case

the movement of a member of staff from a low risk area to a high-risk area

proved erroneous.

With the manager being under stress, staff members were expected to

perform in some cases beyond their abilities or knowledge. The manager

assumed communication between the cleaner and person A would occur. It

was also assumed that Person A would be familiar with the products due to

working in the restaurant. The food preparation staff are trained in cleaning for


13/15

their area. The cleaner is trained to clean the full facility, yet an untrained

member of staff was utilised instead. However, person A was rarely involved

in any type of cleaning and in those rare cases they were supervised with

cleaning tools supplied and ready to work with.

After reviewing the incident, five recommendations can be made to improve

the cleaning and disinfection controls within the restaurant. These are:

An emergency action plan should be put into place for future events, as

there has been an increased risk of flooding over the past number of

years, a reoccurrence is likely. The plan should involve assistance from

the local health inspector and fire officer if required. This plan should

be formed as a matter of priority. It should state who is in charge, what

cleaning is to be performed and by whom. It also needs to be updated

as required.

Training should be provided to the Person A as a preventative

measure. Therefore, should they be required to cover cleaning again

they will not need direct supervision. The manager could undertake this

over the course of a day. Demonstration of the cleaning products,

effective use of cleaning utensils and observing the cleaner should be

part of the training process.

The manager should take control in every situation and delegate tasks

only to those fully competent. This also falls under the area of fitness to

work forms and staff training records. While the staff member was only

following orders, the manager could have prevented the incident in the

first place by leading the team. Leadership in this instance involved

recognising who was trained i.e. the cleaner and who was not trained,

Person A.

Untrained personnel should not be assigned cleaning tasks. This

should be a ground rule with respect of any incident, no matter how

serious or spontaneous. Staff records should be reviewed if uncertainty

arises.

Management should brief staff before a major task is undertaken. They

should be asked if they are confident in each task they are to


14/15

undertake. This line of communication should always be before, not

during a task.

Staff should be encouraged to ask for assistance if required. Staying

silent because of a fear of causing further problems only exacerbatesthe situation.

Summary

Establishing, monitoring and verifying cleaning and disinfection controls are

an integral part of a businesses food safety management plan. This report

covered the wide range of physical areas, individual responsibilities and legal

obligations on the part of a restaurant business. These all ensure a high

standard of cleaning is adhered to, to further support overall hygiene.

Prerequisites are an essential part of the development of cleaning procedures

when forming a HACCP system. Enforcement by the HSE enables good

practice to be adhered to due to continuous monitoring. This report has shown

that even with a well planned FSMP and implementation of good cleaning and

disinfectant controls, individual limitations can result in a failure. Lack of

preparation by a manager to deal with an unforeseen event contributes to this.

The chain of events from managements error in delegating tasks to untrained

personnel led in turn to individual error resulting in a possible serious incident.

Having some staff trained in multiple areas can function as a backup when all

else fails. Proper judgement by management can avoid such incidents from

occurring in the first place.

Figures.

Fig.1Sample Cleaning SOP for Restaurant X

Item to be cleaned Food Contact Surface Area

Cleaning Method Manual Cleaning with disposable

paper cloth

Chemical to be used Blue Spray Bottle Sanitiser

When to be cleaned Before and After each use


15/15

Frequency of Cleaning Each use, Daily

Duration of Cleaning Seconds

Operator Chef or Kitchen Staff

Monitoring Signature of staff member on

checklist

Verification Inspection by Manager

Fig.2

Sample Daily Cleaning Schedule for Restaurant X

Date Time Item Completed by Signature

01/03/2010 AM Refrigerator

Freezer

WorkTops

Sinks

Clean as you go->

PM Floors

Bain MarieUtensils

Toilets

Waste Area

Clean as you go->

References

Engel D, MacDonald D, Nash, C. 2001. Managing Food Safety. CharteredInstitute of Environmental Health, Chadwick Court, London.

Sprenger, RA. 2002. Hygiene for Management, Highfield Publications,Chapter 13

Langsrud S, Sidhu MS, Heir E, Holck AL. 2003. Bacterial disinfectantresistance a change for the food industry. International Biodeterioration &Biodegradation51, 283-290.

FSAI. 2010. Codex. Available:

http://www.fsai.ie/food_businesses/topics_of_interest/codex.html. Lastaccessed 2 Mar 2010

Documents

104560608 Cleaning and Disinfection Controls Within a Restaurant Business