Prevent cross-contamination by colour-coding buckets, brooms, brushes, cloths, dustpans, gloves, mops and sponges (or using a coloured tub for storage). Wash equipment after use.
Food and drink handling, serving areas, kitchens and bars.
o Benches
o Cabinets and shelves
o Cooktops and ovens
o Doors and frames
o Sinks and taps
o Tiles
o Walls
o Windows and window sills

Low-risk areas, general cleaning, dusting and polishing.
o Carpets
o Doors
o Furniture
o Office
o Windows

For clinical use, or medium risk areas such as toilets and bathrooms.
o Basins
o Cabinets
o Glass
o Mirrors
o Sinks
o Metal
o Tiles
o Walls

High risk areas such as toilets, urinals and washroom floors.
o Bathroom floor
o Toilet floor
o Toilet bowl
o Toilet seat
o Urinals

Author: Megan Radaich       
Image Credit: Megan Radaich
Publication: www.foodpreserving.org
Learn more with our Green Cleaning Guide
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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