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AREA(S) TO BE CLEANED

Stainless Steel Shelving & Food Storage 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

  • 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 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 all edges and panels of the shelving including the underside, the legs and the undersides of the wire shelving.

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

  5. After the correct contact time has elapsed wipe with a clean damp cloth ensuring to reach all areas of the work surface including all the areas mentioned above and that all dirt and debris has been removed

  6. For the stainless steel storage cupboard – first apply the solution across the outside of the cupboard ensuring to reach all areas of the doors including the inner edges and the top ‘lip’ of the cupboard. The cupboard will need to be moved forward to include the back edge.

  7. Once 30 seconds have elapsed wipe all surfaces with a disposable cloth.

  8. Now open the doors and remove any items contained within the cupboard. Refer to the supervisor who will remove the items using correct food handling measures and place the items in the appropriate area for temporary holding under the correct conditions.

  9. Spray all inside surfaces of the cupboard ensuring to reach all corners.

  10. Once 30 seconds have elapsed wipe all surfaces ensuring to clean all debris and dirt

  11. Once dry the supervisor will replace all removed ingredient items


 
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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