top of page
< Back
AREA(S) TO BE CLEANED

Scissors & Sharps

CLEANING SCHEDULE

Cleaning Frequency

  • Weekly

  • 'Clean As you Go'

  • Earlier if visibly soiled

 

RESPONSIBILITY PERSON / TEAM

Responsible Officer / Team

  • Food Production Operative

  • Equipment User


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

  • Abrasive Pads

  • Cleaning Sponge

  • 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.

  • Due to risk of injury with sharp objects and items handling and cleaning of these items must only be done by trained individuals.

 

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 Washing Up Liquid Concentrate 5Ltr


 


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. After every use, wash scissors with soap and hot water. Make sure to reach the area between the blade and the handle. This is where bacteria can grow that might result to food contamination.

  2. Dry scissors by hand with a clean towel immediately after washing especially the hard-to-reach areas. Even if they are made of premium stainless steel, oxidation takes place when there is moisture present and rust may develop over time.


 
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




 


bottom of page