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AREA(S) TO BE CLEANED

Packaging Storage Areas & Cupboards

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

  • 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 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. Before starting clear out all contents of the cupboards with the help of the supervisor who will ensure correct temporary storage of items

  2. Hoover underneath the cupboards.

  3. Spray solution onto the cupboard legs. Wipe around all surfaces of the legs including the back legs.

  4. Apply solution to all inside surfaces of the cupboards including the top and underside of shelves and to the inside part of the exterior handles.

  5. Allow 30 seconds to elapse to ensure the correct contact time.

  6. Wipe over all surfaces with a disposable cloth taking care to ensure that the corners and hard to reach areas are contacted with solution and cloth.

  7. The supervisor will return the items to the cupboard


 
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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