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AREA(S) TO BE CLEANED

Shrinkwrap Machine


CLEANING SCHEDULE

Cleaning Frequency

  • Weekly

  • Earlier if visible debris

 

RESPONSIBILITY PERSON / TEAM

Responsible Officer / Team

  • Contract Cleaner

  • Food Production Operative


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

  • 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 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. Cleaning of the shrinkwrap machine is to be done at the end of the day’s production. Check with the supervisor to ensure that no more production is required for the day.

  2. Switch the machine off and ensure that it has been left off for at least 15 minutes to ensure that it has cooled down.

  3. Remove the shrink film roll from the film roll holder of the machine. Obtain help from 1 more person to do this - ensure caution as this can be very heavy depending on how full the roll is.

  4. Remove any shrink film pieces if any are observed to be present on the sealing platform.

  5. Dispose of these and any other pieces of visible dirt into the correct bin type.

  6. Clean the film roll holder, package platform, sealing platform with wipes, or if severe build up of dust use compressed air (this needs to be done outside of the Food Production Environment.

  7. Check that there is no dirt or dust on the machine

  8. Now clean the outer parts of the machine – L-sealer bar, package platform, film roll holder, locking bolts on the end of the sealer bracket, sealing pad, switches and heat selector knob, using a dry lint free wipe

  9. Now clean again using a lint free wipe lightly soaked in cleaning solution.

  10. Wipe the residue with a lint free cloth to remove any remnant moisture.

  11. With the help of a 2nd person wipe the under surface of the machine

  12. Review the condition of the sealing wire with the supervisor to check whether this needs replacing.

  13. Now use a cloth soaked lightly in cleaning solution to clean the wiring of the machine. Ensure to dry thoroughly.


 
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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