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AREA(S) TO BE CLEANED

Chocolate Fridge by Everlast

CLEANING SCHEDULE

Cleaning Frequency

  • Weekly

  • Earlier if visibly soiled

 

RESPONSIBILITY PERSON / TEAM

Responsible Officer / Team

  • Contract Cleaner


Ensure all products are used as per manufactures guidnance and safety sheets.

 

EQUIPMENT & CAUTIONS

Always follow manufacturers guidance

Check all product labels and safety data sheets for additional information (mandatory prior to usage)

Protective & Cleaning Equipment

Always refer to Safety Data Sheets & Manufacturers Instructions


Protective Equipment Required

  • Chemical resistant gloves

  • Damp cloth

  • Dry cloth

  • Apron



Cautions & Hazards

  • Follow manufactures guidance and safety sheet information at all times.

  • Only use agents you have been trained to used.

 

  • Take care to use chemicals correctly, avoid spillage

  • Ensure no food production activity in vicinity to prevent cross contamination.

 

CHEMICALS REQUIRED

  • Cleaning chemicals shall be fit for purpose, suitably labelled, secured in closed containers and used in accordance with manufacturers’ instructions.


  • Ensure dilution strengths (as per product label) and contact times (as per product label) are adhered to.


  • Always follow manufacturers guidance.


  • Ensure disinfectants used comply with BS EN 1276 or BS EN 13697 standards


  • Check all product labels and safety data sheets for additional information (mandatory prior to usage)

Product

Directions for Use & Dilution

Safety Data Sheet (Review Prior to Usage)

Jantex Kitchen Cleaner and Sanitiser Ready To Use 750ml


 


Directions for use & Dilution


 


Ensure dilution strengths and contact


 








 

CLEANING METHOD

Always follow manufacturers guidance

Check all product labels and safety data sheets for additional information (mandatory prior to usage)

Cleaning Method

  1. Turn off the fridge by disconnecting the power supply

  2. Empty the fridge – the supervisor will perform this process using the correct PPE for handling food items and store the items temporarily under the correct conditions. The supervisor will also take note of any food rotation protocols and identify any containers that may require replacement.

  3. Clean the outside of the fridge. Apply the solution over the external surfaces of the fridge. You may need some help to move the fridge forward from its containing area.

  4. After the correct contact time has elapsed (30 seconds for cleaning agent) wipe over all surfaces with a disposable cloth. Ensure to clean the internal and external parts of the fridge handle. Also ensure to reach the condenser areas at the back part of the fridge.

  5. Now clean the door seal and gasket. Apply the spray solution for 1 minute and wipe down all surfaces ensuring to dry at the end

  6. Clean the shelves and trays. You may remove 1 tray at a time and spray the solution over the item leaving the chemical for 30 seconds each time. Wipe all over parts of the tray including the underside and any internal edges.

  7. Clean all internal panels of the fridge especially the bottom panel ensuring to reach all parts of the internal fridge cavity. This is done by applying the spray solution and leaving for 30 seconds. Then wipe all surfaces using a circular motion across all aspects of the internal cavity.

  8. Allow to dry before reinserting all shelving and trays.

  9. The supervisor will then replace all fridge items and ingredients once the fridge has returned to the required temperature.




 
CLEANING VALIDATION

Cleaning Validation & Inspection


Cleaned surface shall be visibly clear from all debris, soiling, food, residue and dirt.

Visual Inspection

Rapid Hygiene Swab Reports


Cleaning Analyses and Validation Reports including assessment for micobiology and allergens.


 
SIGN OFF PROCEDURE

Sign Off Procedure

Cleaning Record sheet to record cleaning work has been completed to the correct standard by a supervisor who is not the person carrying out the cleaning.

 

Notes



 





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