{"id":18109,"date":"2025-04-17T09:30:00","date_gmt":"2025-04-17T08:30:00","guid":{"rendered":"https:\/\/www.highspeedtraining.co.uk\/hub\/?p=18109"},"modified":"2025-04-17T15:21:12","modified_gmt":"2025-04-17T14:21:12","slug":"clean-as-you-go","status":"publish","type":"post","link":"https:\/\/www.highspeedtraining.co.uk\/hub\/clean-as-you-go\/","title":{"rendered":"What is a &#8216;Clean As You Go&#8217; Policy?"},"content":{"rendered":"\n<p>Robust cleaning routines are an important part of maintaining food safety. Effective cleaning can minimise the risk of cross contamination and reduce the risk of attracting pests. A \u2018clean as you go\u2019 (CLAYGO) policy is a cleaning strategy that encourages continuous cleaning throughout the working day and embeds cleaning as an integral part of your daily routine, helping to keep surfaces and equipment clean and hygienic.&nbsp;<\/p>\n\n\n\n<p>In this article we will outline what CLAYGO means and what you might include in your own CLAYGO policy. We will also provide guidance on how to manage the policy in your food business and provide <a href=\"#poster\">a free poster<\/a> to reiterate your CLAYGO expectations.\u00a0<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-what-does-clean-as-you-go-mean\">What Does Clean As You Go Mean?&nbsp;<\/h2>\n\n\n\n<p>Clean as you go is a cleaning technique that helps to maintain high standards of hygiene. It encourages staff to clean up after themselves as they complete tasks. This means immediately cleaning up any food debris or spills rather than leaving them till later. As such, cleaning as you go can help to reduce the accumulation of dirt and clutter.&nbsp;<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"685\" height=\"295\" src=\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2017\/06\/clean-1.jpg\" alt=\"Chef cleaning in the kitchen\" class=\"wp-image-78895\"\/><\/figure><\/div>\n\n\n<p>CLAYGO encourages continuous and immediate cleaning and embeds regular cleaning throughout the day as part of your normal daily routine. There are two types of cleaning under the CLAYGO method; urgent and non-urgent. Urgent cleaning is anything that may pose an immediate risk to health, hygiene or safety such as a spillage on the floor that might cause someone to slip and fall. Non-urgent cleaning is a part of your daily processes such as wiping surfaces, placing rubbish in bins and cleaning dirty equipment.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-what-to-include-in-a-clean-as-you-go-policy\">What to Include in a Clean As You Go Policy<\/h2>\n\n\n\n<p>The concept of cleaning as you go is relatively self-explanatory and this may cause you to question why you would need a policy. However, without clear expectations, staff may assume that it\u2019s always someone else&#8217;s responsibility and one person may end up constantly tidying up after everyone else.&nbsp;<\/p>\n\n\n\n<p>A CLAYGO policy should set clear expectations regarding <a href=\"https:\/\/www.highspeedtraining.co.uk\/hub\/how-to-clean-a-kitchen\/\" target=\"_blank\" rel=\"noreferrer noopener\">cleanliness in the kitchen<\/a>. Examples of what you CLAYGO policy might mandate include:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Cleaning any dirt and spillages immediately.\u00a0<\/li>\n\n\n\n<li>Wiping and disinfecting work surfaces between tasks.\u00a0<\/li>\n\n\n\n<li>Cleaning equipment after each use.<\/li>\n\n\n\n<li>Keeping walkways and exits clear of rubbish and clutter.<\/li>\n\n\n\n<li>Keeping sinks clear and clean.<\/li>\n\n\n\n<li>Disposing of waste immediately.<\/li>\n\n\n\n<li>Emptying the bin throughout the day.<\/li>\n<\/ul>\n\n\n\n<p>Guidance from the Food Standards Agency (FSA) includes the rationale behind <em>why <\/em>cleaning as you go is important. For example, washing work surfaces thoroughly between tasks will help to prevent dirt, bacteria and allergens from spreading to other food. It\u2019s a good idea to include the \u2018why\u2019 in your policy so that staff are aware of the importance of maintaining these standards and the potential ramifications should their standards slip.&nbsp;<\/p>\n\n\n\n<div class=\"wp-block-gutenberg-hst-block-experttip tip__box\"><div class=\"tip__title__container\"><div class=\"tip__title__text\"><div class=\"tip__title__icon\"><img decoding=\"async\" src=\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/plugins\/hub-custom-blocks-plugin\/expert-tip-icon.png\" alt=\"Expert Icon\"\/><\/div><h3>Looking for More?<\/h3><\/div><\/div><p>Our wide range of <a href=\"https:\/\/www.highspeedtraining.co.uk\/courses\/food-hygiene\/\" target=\"_blank\" rel=\"noreferrer noopener\">Food Hygiene Training<\/a> can provide you and your staff with the necessary knowledge to keep food safe. Our <a href=\"https:\/\/www.highspeedtraining.co.uk\/courses\/health-and-safety\/cleaning-in-food-premises-training\/\" target=\"_blank\" rel=\"noreferrer noopener\">Cleaning in Food Premises Training Course<\/a> in particular can support your CLAYGO policy by providing staff with an understanding of how to protect food and customers with robust cleaning practices.\u00a0<\/p><\/div>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"h-how-to-manage-a-clean-as-you-go-policy\">How to Manage a Clean As You Go Policy<\/h4>\n\n\n\n<p>The best way to manage a CLAYGO policy is to incorporate facets of it into every day processes and duties. This may include daily checks of high traffic areas such as bathrooms or a stringent opening and closing cleaning schedule. A policy is more than just words on a page and it needs to be embodied in daily practices in order to be effective.&nbsp;<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"685\" height=\"295\" src=\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2017\/06\/clean-2.jpg\" alt=\"Cafe workers cleaning work surfaces\" class=\"wp-image-78896\"\/><\/figure><\/div>\n\n\n<p>Another way to manage the policy is to ensure that all staff are familiar with it. <strong>All <\/strong>staff must adhere to any CLAYGO policy that you have in place. As such, it\u2019s important to set this expectation from the get go. This can be achieved when onboarding staff by including it in their training. It\u2019s also important to ensure that all staff model the expected behaviour so that new\/junior members of staff understand that it is a business wide approach. Avoid setting the expectation that only new\/junior members of staff should adhere to the policy as cleanliness in the kitchen is everyone&#8217;s responsibility, irrespective of their seniority.&nbsp;&nbsp;<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-clean-as-you-go-poster\">Clean As You Go Poster<\/h2>\n\n\n\n<p id=\"poster\">Below you will find a free CLAYGO poster which you can download and use in your business. It\u2019s important that the poster is prominently displayed so that it can serve as a continuous reminder to staff of the hygiene standards that they should follow.&nbsp;<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><a href=\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2025\/04\/clean-as-you-go-poster.pdf\" target=\"_blank\" rel=\" noreferrer noopener\"><img loading=\"lazy\" decoding=\"async\" width=\"686\" height=\"296\" src=\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2017\/06\/HST_Hub_CleanAsYouGoPreview.png\" alt=\"\" class=\"wp-image-78886\"\/><\/a><\/figure><\/div>\n\n\n<a href=\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2025\/04\/clean-as-you-go-poster.pdf\" target=\"_blank\" rel=\"noopener noreferrer\" class=\"wp-block-gutenberg-hst-block-downloadbox\"><button>Clean As You Go Poster<\/button><\/a>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-further-resources\">Further Resources:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.highspeedtraining.co.uk\/hub\/food-safety-culture\/\" target=\"_blank\" rel=\"noreferrer noopener\">Promoting a Food Safety Culture: Free Assessment Guide<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.highspeedtraining.co.uk\/hub\/prepare-for-an-eho-visit\/\" target=\"_blank\" rel=\"noreferrer noopener\">How to Prepare for an EHO Inspection: Free Checklist<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.highspeedtraining.co.uk\/courses\/health-and-safety\/cleaning-in-food-premises-training\/\" target=\"_blank\" rel=\"noreferrer noopener\">Cleaning in Food Premises Training Course<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Robust cleaning routines are an important part of maintaining food safety. Understand what you might include in a clean as you go policy here.<\/p>\n","protected":false},"author":72,"featured_media":78901,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[700,94,773],"class_list":["post-18109","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-hygiene","tag-food-safety","tag-health-and-hygiene","tag-hospitality"],"acf":{"schema_disabled":false,"schema_properties_FAQPage_question_answer":null,"schema_properties_HowTo_howto_tools":null,"schema_properties_HowTo_howto_supplies":null,"schema_properties_HowTo_howto_steps":null,"schema_properties_WebPage_cssSelector":null,"schema_sameAs_repeater":null,"schema_custom_json_repeater":null,"schema_custom_json_override":false},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v19.5 (Yoast SEO v19.12) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What is a &#039;Clean As You Go&#039; Policy? | Importance &amp; Free Poster<\/title>\n<meta name=\"description\" content=\"Robust cleaning routines are an important part of maintaining food safety. 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Rachel is passionate about providing people with useful information to support their personal and professional development.","url":"https:\/\/www.highspeedtraining.co.uk\/hub\/author\/rachelgordon\/"}]}},"_links":{"self":[{"href":"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-json\/wp\/v2\/posts\/18109","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-json\/wp\/v2\/users\/72"}],"replies":[{"embeddable":true,"href":"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-json\/wp\/v2\/comments?post=18109"}],"version-history":[{"count":16,"href":"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-json\/wp\/v2\/posts\/18109\/revisions"}],"predecessor-version":[{"id":78899,"href":"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-json\/wp\/v2\/posts\/18109\/revisions\/78899"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-json\/wp\/v2\/media\/78901"}],"wp:attachment":[{"href":"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-json\/wp\/v2\/media?parent=18109"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-json\/wp\/v2\/categories?post=18109"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-json\/wp\/v2\/tags?post=18109"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}