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AREA(S) TO BE CLEANED

Entrance & Sanitisation Station

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

  • Bucket

  • Mop

  • Wipes

  • 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 Concentrate


 


Directions for Use & Dilution


 



Ensure dilution strengths and contact


 




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. Inspect all wall and floor surfaces for dust, visible dirt or particles.

  2. Remove the above with microfibre cloth, disposable wipe or appropriate cleaning item. If necessary use a multipurpose cleaning spray.

  3. Prepare a fresh clean dilution (see data sheet) accurately in a clean container

  4. Mix the solution well and apply onto surface of a flat mop

  5. Using a dry disposable flat mop commence at the furthest point from the door using a vertical up and down motion. The motion should be overlapping. Move towards the opposite surface of the wall gradually covering the whole area.

  6. Repeat for all floor and wall surfaces.

  7. Open doors to allow for better ventilation and a faster drying process

  8. Dispose of the mop and replace with a fresh disposable mop

  9. Place all used disposable mops in correct waste bag/bin.

Sanitisation Table

  1. Remove all items from the table and place onto a separate clean surface

  2. Spray multisurface cleaner across all surfaces of the table including the legs and underside of the table

  3. Wipe down all surfaces with disposable cloth

  4. Replace each item onto the table whilst wiping down each item with antiviral and antibacterial wipes.


 
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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