Using BS EN 1276 Certified Products
General Notes
BS EN 1276-certified disinfectants must be proven to kill 99.999% of bacteria (incl. E. coli, Salmonella, Listeria) within 5 minutes or less.
Always follow the manufacturer’s contact time and dilution instructions.
Use clean, disposable blue roll or dedicated microfibre cloths (colour-coded where applicable).
1. Prep Stations (Back of House – Food Prep Areas)
When to clean/sanitise:
Before starting food prep
After each task or food type (especially raw vs. cooked)
Every 30 minutes during use
At end of shift
Procedure:
Remove debris
Clear away crumbs, packaging, raw food residue using a disposable towel or scraper.
Wash with hot soapy water (if heavily soiled)
Wipe with warm water + detergent. Rinse with clean water.
Apply BS EN 1276 Sanitiser
Spray or wipe disinfectant liberally across the surface.
Leave for the full contact time
Typically 30 seconds to 5 minutes depending on the product label.
Wipe down with clean disposable blue roll
Remove excess moisture only after contact time is complete.
Air dry if possible
Allow surfaces to dry naturally for maximum effect.
📌 Do not prep food directly on a wet surface or before contact time has elapsed.
2. Dining Tables (Front of House – Customer Seating)
When to clean/sanitise:
After each customer use
During deep cleans
At close of business
Procedure:
Remove all items and visible debris
Wipe off wrappers, trays, crumbs, or spills.
Spray BS EN 1276 sanitiser over entire surface.
Allow to sit for required contact time
This is usually 30 seconds–5 minutes. Check the label.
Wipe with a clean disposable cloth or blue roll
Avoid spreading dirt by folding or replacing cloths frequently.
Allow to air dry
Do not immediately place trays, menus, or napkin holders on wet tables.
3. Customer-Facing Tablets & Kiosks
When to clean/sanitise:
After peak periods or every 30–60 minutes during use
After noticeable dirt/fingerprint buildup
During opening and closing
Procedure:
Power off or lock screen if needed to prevent interaction during clean.
Use a lightly dampened cloth with BS EN 1276 sanitiser
Spray directly onto the cloth, never directly onto electronics.
Wipe down screen and plastic edges gently but thoroughly.
Pay attention to high-touch points
Buttons, corners, card readers, touchpoints.
Allow to dry naturally
Wait at least 1 minute before turning back on or allowing customer use.
📌 Use disinfectants safe for electronics and non-corrosive on touchscreens, check your product’s label.
Additional Tips
Always wear gloves during sanitisation.
Do not mix chemicals or transfer them between unlabelled containers.
Store sanitisers safely, away from food and in their original packaging.
Log sanitising tasks where required by food safety policy.