top of page
< Back
AREA(S) TO BE CLEANED

Cutlery Equipment

CLEANING SCHEDULE

Cleaning Frequency

  • Daily

  • 'Clean As you Go'

  • Earlier if visibly soiled

 

RESPONSIBILITY PERSON / TEAM

Responsible Officer / Team

Food Production Operative


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

  • Abrasive Pads

  • Cleaning Sponge

  • 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 Washing Up Liquid Concentrate 5Ltr


 


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. Wash hands and put on gloves.

  2. Remove all residual waste from crockery and place in a dedicated food waste bag ready for disposal

  3. Sort the most heavily soiled items from the rest and pre-wash them under a running tap.

  4. Fill the sink to two-thirds full with hot water, then add general purpose detergent, in accordance with the manufacturer’s instructions

  5. Immerse soiled items in the hot cleaning solution and clean off visible soiling. Greasy or stubborn deposits may require removal with the abrasive pad.

  6. Now wash crockery and cutlery with a clean cleaning sponge.

  7. Dry all washed items with disposable drying kitchen paper.

  8. Dispose of the cloth.

  9. Place all items in correct locations on the crockery grid and tidy the area.

  10. Wash away any residual water from the edges of the sink area/

  11. Segregate items according to colour-coding where appropriate.

  12. Remove gloves and wash hands.


 
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




 


bottom of page