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AREA(S) TO BE CLEANED

Floor Cleaning

CLEANING SCHEDULE

Cleaning Frequency

  • Daily after each Production Run

 

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


 







 

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. Display warning signs.

  3. Pick up any obvious items of litter.

  4. The ventilation of the area in which you are working must be thorough – the sliding door should be left open during this process but care must be taken to ensure that the external doors of the unit are completed closed so that no foreign material can enter the food production area.

  5. Prepare the cleaning solution in the mop bucket, in strict accordance with the manufacturer’s instructions. Do not mix chemicals and only use a cleaning product provided by The Date Company London.

  6. Attach the mop head to the mop handle.

  7. Submerge the mop into the cleaning solution and remove excess using the wringer so that the mop is dry

  8. Using yellow disposable traditional mop, pre-soaked with cleaning solution, and commence at the edge of the furthest point in the room away from the door, using a sweeping, overlapping figure of eight motion, walking backwards towards the door, damp mop entire surface of the floor.

  9. Mop edges with straight strokes and then continue working from side to side in a backwards direction.

  10. Mop the floor in 1-2 metre square sections.

  11. Move to the next section and repeat the process

  12. The floor should be fairly dry on completion.

  13. Replace the mop head and solution as required throughout the cleaning process (e.g. if it dries out), placing the mop head in the appropriate waste bag.

  14. On completion, remove the final mop head and place in the waste bag, clean and dry all equipment and store safely and tidily in the correct storage area, segregated according to colour-coding where appropriate.

  15. 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



 


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