Fixtures and Fittings

Includes sockets and switches, lighting, wire fittings, window, wiring

Soap dispenser, paper towel dispensers

Cleaning Frequency

• Weekly

• Earlier if visibly soiled

Responsible Officer / Team

• Contract Cleaner

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

Protective & Cleaning Equipment

Always refer to Safety Data Sheets & Manufacturers Instructions

Protective Equipment Required

• Chemical resistant gloves

• Damp cloth

• Dry cloth

• Abrasive Pads

• 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.

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

Jantex Green Surface Sanitiser Wipes Starter Tub 200mm (Pack of 400)

Directions for use & Dilution

Ensure dilution strengths and contact

Cleaning Method

SOCKETS AND SWITCHES

1. Spray cleaning solution onto a disposable cloth and apply over all switches in the food production area. Begin at the changing room with the switch to the right of the entrance door.

2. Proceed to the sockets in the food production area – begin with the wall fitted switches near the kitchenette area. Then clean all surfaces of the mobile extension sockets. Ensure all areas are covered including any handle attachments.

LIGHTING

1. Preparation: Ensure no food production is occurring and that no ingredients are out in the production area. Move the stainless steel worktables to the sides of the production area. Obtain the appropriate ladder and remain supervised with another person remaining near to the ladder at all times.

2. Switch off all lights and allow 15 minutes to elapse to ensure that lights are not hot.

3. Spray cleaning solution onto a disposable cloth and apply the cloth over all surfaces and sides of the lighting fixtures.

4. Continue the same with a new cloth and apply over the wiring fixtures.

WINDOWS/ APERTURES

1. Use dusting cloth to wipe the corners of the window frame

2. Apply solution to all areas of the window inside and outside

3. Wipe away with a clean disposable cloth

   
   

WIRING

1. Before cleaning wiring in the food production area ensure that no food production is currently occurring. Switch off all appliances. Remove plugs from each item as you go along.

2. Using antibacterial wipes create a sleeve around the entire circumference of the wire and apply pressure to the wire. Move the wipe along the complete length of the wiring. Ensure that it is dry before restoring the item to its original location.

   
   

HAND RAILS.

1. These are located outside of the food production area. Use an antibacterial wipe to create a sleeve around the hand rail ensuring that all of the circumference is covered. Wipe upwards in a smooth motion to cover the entire hand rail. Clean the attachments either side.

DOOR AND FRAME

1. The door and frame should be wiped using antibacterial wipes. Start at the top and work your way down the main part of the door and frame.

2. Ensure that door handles are thoroughly cleaned with spray solution which is allowed to remain on the door handle for the correct contact time (=30 seconds).

SOAP DISPENSER

1. Wash hands and put on gloves.

2. Open the dispenser, using the key if necessary, and check whether the soap needs to be replenished. If necessary, remove the empty cartridge and place in a waste bag.

3. Damp-dust all external and internal areas of the dispenser. Pay particular attention to the exit point and to the nozzle of the cartridge if this is not being replaced, as build-ups of soap may form in these areas. Use a non-abrasive pad if necessary.

PAPER TOWEL DISPENSERS

1. Wash hands and put on gloves.

2. Open the dispenser, using the key if necessary, and check whether the paper towels need to be replenished. If necessary, remove any paper towels present.

3. Damp-dust all external and internal areas of the dispenser. Pay particular attention to the exit point. Use a non-abrasive pad for greasy or stubborn deposits.

4. When the dispenser is dry, insert the paper towels and close dispenser, following the manufacturer’s instructions. Do not overfill the dispenser, which will prevent correct dispensing and do not leave “spare” paper towels near or on top of the dispenser.

5. Move on to next dispenser, and repeat the above points.

6. Remove gloves and wash hands.

ALCOHOL GEL BOTTLES/DISPENSERS

1. Many of the alcohol gel bottles are disposable bottles. These can be wiped over the surface with an antibacterial wipe. Ensure to include the nozzle and underside of the bottle.

2. For wall mounted units wipe the external surface and sides with an antibacterial wipe.

3. If some alcohol gel becomes dispensed during the cleaning process, e.g. from a sensor activated unit, ensure to wipe any excess which may have spilled onto the floor.

   
   

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

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