AREA(S) TO BE CLEANED
Floor Cleaning |
CLEANING SCHEDULE
Cleaning Frequency |
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RESPONSIBILITY PERSON / TEAM
Responsible Officer / Team |
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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 |
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Cautions & Hazards |
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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 |
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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 |