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AREA(S) TO BE CLEANED

Stainless Steel And Worktop Surfaces

CLEANING SCHEDULE

Cleaning Frequency

Daily

 

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

  • 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. Using a disposable washcloth. Remove any large debris or liquid with the first wipes.

  2. Once the major areas of dirt have been removed apply the spray solution.

  3. The solution should be applied to all surfaces including the main work surface, back panels, the edges of the table, the legs and the underside of the table.

  4. Take note of the correct contact time = 30 seconds. Please also refer to ‘How to Use Chemical’ data sheets

  5. The chemical will be used in a 2 stage cleaning/disinfection routine

  6. STAGE 1. This involves only a light spray across all surfaces of the table and wiping to remove all dirt and debris. Wipe using a disposable cloth going with the direction of the steel’s graining. This will help to make cleaning easier as well as keep the longevity of the stainless steel.

  7. STAGE 2. To disinfect after cleaning re-spray all surfaces and leave for a minimum of 30 seconds contact time.

  8. After the correct contact time has elapsed wipe with a clean damp cloth in the same manner as above.

  9. Ensure to reach all areas of the work surface including all the areas mentioned above and that all dirt and debris has been removed


 
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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