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What should be the frequency of cleaning the shelves in the fresh food area
source：www.cppbug.com | Release time：2025年11月25日1、 Core cleaning frequency (classified by shelf use/pollution level)
1. High pollution risk shelves (1-2 times a day, clean immediately if necessary)
Applicable scenarios:
Fresh meat/seafood shelves (including refrigerated display shelves): Direct contact with raw meat and seafood can result in residual blood, body fluids, fish scales, and visceral residues, and high protein residues can easily breed bacteria such as Salmonella and Listeria;
Freshly cut fruits and vegetables/cooked food cold mix shelves: Contact with fresh products after cutting and blending can easily result in residual juice, fruit pulp debris, and some are ready to eat goods, with a high risk of cross contamination;
Bulk weighing fresh food shelves (such as bulk fruits, vegetables, and miscellaneous grains): Consumers who frequently touch and select them are prone to residual dust, hand bacteria, and rotting debris.
Frequency requirement:
Before daily business (basic cleaning): Wipe the surface with clean water and neutral detergent to remove overnight dust and minor stains;
After daily business hours (deep cleaning): Soak a cloth in disinfectant (such as 50-100mg/L chlorine containing disinfectant) and wipe, focusing on cleaning gaps, corners, and hooks to remove residual juice and oil stains;
Instant cleaning: If there is obvious pollution during business operations (such as blood leakage, dripping of rotten juice from products, or consumers spilling products), it is necessary to immediately wipe with disinfectant to avoid the spread of pollution.
2. Medium pollution risk shelves (deep cleaning once a day, once a week)
Applicable scenarios:
Packaging fresh food shelves (such as packaging vegetables, fruits, frozen foods, and pre made dishes): Products with packaging have less direct pollution, but the packaging surface is prone to condensation and dust, and some damaged packaging may cause juice leakage;
Egg/dairy product shelves (non refrigerated): Egg shells are prone to mud and bacteria, and dairy product packaging may have residual milk stains. Regular cleaning is necessary to avoid bacterial growth.
Frequency requirement:
After daily business hours: wipe the surface and shelves of the shelves with clean water and neutral detergent to remove dust, water droplets, and minor stains;
Deep cleaning once a week: remove movable shelves and partitions, soak them in disinfectant for cleaning (especially at gaps), air dry and reinstall to remove accumulated dirt and bacteria.
3. Low pollution risk shelves (1-2 times a week, 1 deep cleaning per month)
Applicable scenarios:
Dry and fresh goods shelves (such as dried mushrooms, fungus, goji berries, and other dry goods): The products are resistant to storage, have no juice, and are mainly contaminated by dust and packaging debris;
Fresh supporting product shelves (such as fresh-keeping boxes, shopping bags, disposable gloves): Non direct contact with food, low risk of contamination.
Frequency requirement:
1-2 times a week for basic cleaning: wipe the surface with clean water to remove dust and packaging debris;
Deep cleaning once a month: dismantle shelf accessories, clean gaps and corners, and wipe with disinfectant if necessary to avoid dust accumulation.
4. Special scenario: Cold chain/refrigerated shelves (cleaned once a day+disinfected once a week)
Applicable scenarios: Fresh food refrigerators, refrigerated display racks (such as fresh meat refrigerators, fruit and vegetable preservation cabinets), low-temperature environments are prone to freezing frost, water droplets, and may leave residual product juices, and low-temperature environments may still breed psychrophilic bacteria (such as Listeria monocytogenes).
Frequency requirement:
After daily business hours: defrost (for manual defrosting models) → wipe the shelves and inner walls with clean water and neutral detergent to remove frost, water droplets, and residual juice;
Disinfection once a week: Use food grade disinfectants (such as quaternary ammonium salt disinfectants, to avoid corrosion of metals by chlorine containing disinfectants) to wipe the inner walls and shelves of the refrigerator. After 30 minutes of use, wipe the residue with clean water and let it dry before use;
Deep cleaning once a month: empty the freezer, remove shelves and drawers, clean and disinfect, check if the drainage outlet is blocked and clean.
2、 Key factors affecting cleaning frequency (flexible adjustment basis)
Product turnover rate: High turnover shelves (such as hot selling fruits and fresh meat) cause faster pollution and require an appropriate increase in frequency (such as cleaning twice a day); Low turnover shelves (such as dry goods) can maintain a basic frequency.
Season and environmental humidity: Summer is hot and humid, and bacteria grow quickly. The cleaning frequency needs to be increased (such as cleaning high polluting shelves twice a day and disinfecting them once a day); In winter, it can be reduced appropriately, but the core shelves (fresh meat, seafood) still need to be kept clean daily.
Consumer traffic: During holidays and promotional periods, there is a high volume of consumer traffic, frequent product selection, and a high probability of pollution. Therefore, it is necessary to increase the frequency of immediate cleaning during business operations (such as inspecting and cleaning once every 4 hours).
Shelf material:
Metal/glass shelves: easy to clean and can be operated at regular frequencies;
Wooden shelves: prone to absorbing stains and breeding bacteria, it is necessary to increase the cleaning frequency (such as daily cleaning and disinfection every 3 days for moderately polluted shelves) to avoid moisture and mold on the wood.
3、 Core points of cleaning execution (ensuring safety and effectiveness)
Cleaning agent selection:
Prioritize the use of food grade neutral cleaners (pH 6-8) to avoid strong acids and alkalis corroding shelves or contaminating food with residual chemicals;
Disinfection requires the use of specialized disinfectants for food contact surfaces (such as chlorine containing disinfectants, quaternary ammonium salt disinfectants), diluted strictly according to the instructions, to avoid excessive concentration and residue.
Operating standards:
Before cleaning, remove the goods from the shelf (which can be temporarily transferred to a backup shelf) to avoid contact between cleaning agents and disinfectants and food;
When cleaning, first wipe the surface dust, then use a cleaning agent to wipe the stains, clean the residue with water, and after disinfection, use water to wipe again (chlorine containing disinfectant) to avoid chemical residues.
Drying requirements:
After cleaning, it is necessary to ensure that the shelves are completely dry before placing goods, especially cold chain shelves and wooden shelves, to avoid moisture breeding bacteria or causing damage to the shelves;
You can use a dry cloth to wipe dry or air dry naturally, avoiding direct contact with food with wet cloths that have not been air dried.
Recording and tracing:
Establish a cleaning and disinfection ledger to record cleaning time, responsible person, type and concentration of cleaning/disinfecting agents, for easy supervision, inspection, and problem tracing.
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