CLEANING SCHEDULE (see House Rules for methods) Food contact surfaces - movable: How often Chopping boards Containers Pots/pans Slicer Serving utensils Week starting Mon Tues After use Wed Thurs Fri Sat Sun ………………….. Notes Method 1 Food contact surfaces - fixed: Worktops Preparation sink Before and after use Method 3 Taps Light switches Daily Method 3 Moisten cloth with sanitizer don’t wet switch Method 3 Hand contact surfaces - fixed: Door/draw handles Non-food contact Equipment: Cupboards Shelving Windows Walls Floors Ceiling Bins Method 3 When necessary Daily Wash with hot water & detergent Daily Method 3 Use degreasants to clean (if necessary) before disinfecting Equipment: Microwaves Fridges Freezers Oven Extractor system Fryers When necessary Always check the manufacturer’s instructions for dilutions and contact times CLEANING HOUSE RULES Blue roll, Cleaning cloths (colours)……………………………………… Mops Dishwasher model No………………………………. …………………………………………………………. …………………………………………………………. Product Place of use ………………………………. ……………………………… ………………………………. ………………………………. ………………………………. ………………………………. ………………………………. ………………………………. Cleaning equipment Chemicals Note: 1. Any disinfectant used must comply with BS EN 1276 or BS EN 13697 2. Equipment, utensils and areas used for raw foods must be cleaned and disinfected separately from those used for ready-to-eat food. The only exception to this is where a dishwasher is used. Cleaning Methods Method 1 – Dishwasher HEAT . Method 2 – Twin Sink CHEMICAL Method 3- Clean/ Disinfect in Place CHEMICAL This method is usually used on work surfaces, wash hand basins, taps and door handles, where equipment and surfaces cannot be sink washed. The use of a regularly-maintained, dishwasher where: the water reservoir reaches 80⁰C with a contact time of at least 15 seconds or another equally effective time/ temperature combination. Pre clean – remove leftover food and residues Main clean – wash in sink with clean hot water and correct amount of detergent Rinse– if required Disinfect in the sink with clean water above 82⁰C or add an appropriate food safe disinfectant, for the required contact time Second Rinse (if required) in the sink with clean hot water Dry – ideally air dry or use singleuse drying cloths Please note: Check the label of the product for dilution, contact time and to see if a rinse step is required. Pre-clean – remove loose debris Main Clean – clean the surface using hot water and the correct amount of detergent Disinfect – treat with a food safe disinfectant spray Dry – ideally, air dry Cloths and Mop cleaning Cloths Mops Rinse thoroughly and Hot wash above ….⁰C Rinse Disinfect with…………….. This is the only method for cleaning and disinfecting equipment and utensils used for raw food and equipment and utensils used for ready-to-eat foods together When using twin sinks, all equipment and utensils used for ready-to-eat foods must be washed separately from those used for raw foods. Please note: The sink must always be disinfected after use with raw food equipment and utensils and/or before being used for any other purpose. This method requires careful choice of disinfectant. It is usually in a spray form with residual disinfection properties. Check the label of the product, to see if it should be diluted and if a rinse step is required.
