APPENDIX 2 - SAMPLE CLEANING PROGRAMME
SURFACE / EQUIPMENT
CLEANING EQUIPMENT &
MATERIALS REQUIRED.
CEILING &
VENTILATION
Detergent degreaser.
Hand hot water. Cloth, bucket
Step ladder.
Detergent degreaser.
Hand hot water
Sweeping brush, mop,
squeegee, bucket & wringer.
Caution signs.
FLOORS
Manual Cleaning
WALLS & DOORS
Detergent degreaser.
Hand hot water, cloth, bucket.
DRAINS &
GULLIES
Detergent degreaser.
Hot water. Mop, scrubbing
brush, bucket.
CUPBOARDS,
SHELVES &
RACKS
Sanitizer, hand hot water, cloth
scrubbing brush bucket.
REACH-IN
REFRIGERATORS
(CHILLED UNITS)
Sanitizer, hand hot water, cloth
scrubbing brush, mop, bucket.
REACH -IN
FREEZERS
Sanitizer, hand hot water, cloth
scrubbing brush, mop.
PRODUCT NAME &
CONCENTRATION
DETAILED CLEANING PROCEDURE TO BE FOLLOWED
FREQUENCY
Make up a detergent degreaser solution using hand hot water in a suitable
sink. Wash the ceiling and the ventilators with the detergent degreaser
solution. Wipe down with a clean cloth, rinsing regularly in clean water.
Sweep the floor, including the underneath of appliances. Make up a
detergent degreaser solution using hand hot water. Scrub or mop with the
detergent degreaser solution, cleaning only small areas at a time. Pay
particular attention to the floor/wall perimeter and bases of equipment.
Change the cleaning solution when the water becomes soiled. Rinse and
mop/squeegee clean.
Make up a detergent degreaser solution using hand hot water. Wash down
walls, a small area at a time up to head height, with the detergent
degreaser solution. Wash down all doors, door frames and lintels. Pay
particular attention to door handles and door edges. Start at a lower level
and work upwards.
Remove all drain covers. Remove all loose debris from the drains. Make
up a hot solution of the heavy duty degreaser. Scrub round the drains and
along the gully channels with the heavy duty detergent degreaser
solution. Scrub the drain covers on both sides. Replace the drain covers.
Rinse with clean hot water.
Remove all foodstuffs and containers from shelves. Make up a sanitizer
solution using hand hot water. Wash/scrub the shelves with the sanitizer
solution. Wipe dry. Replace all foodstuffs and containers in their correct
positions. (Check use by dates and place with labels outwards).
Disconnect the refrigerator by removing the plug or by turning off the
isolator switch. Remove all food and store it in a cool/cold place. Make
up a sanitizer solution using hand hot water. Remove all shelves, and the
drip tray (if applicable) and soak in a sanitizer solution. Replace the drip
tray. Wash all the interior with a cloth frequently wrung out in the
sanitizer solution. Scrub all the shelves (all surfaces). Replace the
shelves. Replace the food items. Switch unit back on, check temperature.
Disconnect the freezer. Clean freezers when defrosting. Remove all ice
before cleaning. Disconnect the freezer by removing the plug or by
turning off the isolator switch Remove all food and store it in a cool/cold
place. Make up a sanitizer solution using hand hot water. Remove all
shelves, and the drip tray (if applicable) and soak in a sanitizer solution.
Replace the drip tray. Wash all the interior with a cloth frequently wrung
out in the sanitizer solution. Scrub all the shelves (all surfaces), and
replace. Replace the food items.(Check all items correctly
covered/labelled). Switch unit back on, check temperature.
Monthly
Daily or more
frequently if
required.
Weekly.
Weekly
Weekly
Weekly
At Defrost
1
SAMPLE CLEANING PROGRAMME
SURFACE / EQUIPMENT
CLEANING EQUIPMENT &
MATERIALS REQUIRED.
WORKTOPS AND
TABLES
Sanitizer, hand hot water, cloth
& bucket
DRAWERS
Sanitizer, hand hot water, cloth
& bucket
FRYERS
Heavy duty degreaser, boiling
water, scrubbing brush.
OVENS, GRILLS,
SALAMANDERS &
GRIDDLES
Detergent degreaser, oven
cleaner, cloth, nylon scourer,
bucket, goggles, gloves.
TRAYS, BURNERS
BARS, RACKS &
MOVABLE PARTS
COOKER HOBS &
GAS RINGS
Heavy duty degreaser. Hot
water, scrubbing brush, cloth,
bucket.
Oven cleaner, scrubbing brush,
scraper, cloth, bucket.
PRODUCT NAME &
CONCENTRATION
DETAILED CLEANING PROCEDURE TO BE FOLLOWED
FREQUENCY
Regularly, during the day remove all ingredients, utensils and debris from
work surfaces. Make up a sanitizer solution using hand hot water. Clean
down the top surface, edge and underedge to remove any food debris
remaining. Wash the top, sides, underedges and legs with the sanitizer
solution. Rinse with warm clean water and dry with a clean paper towel.
Remove all drawers. Make up a sanitizer solution using hand hot water.
Clean the contents and the drawer surfaces with the sanitizer solution.
Wipe down with a cloth wrung out in sanitizer solution. Leave to air dry.
Replace the drawers with the utensils neatly arranged.
Disconnect the machine by turning off the isolator switch. Allow the
oil/fat to cool. Drain and strain the oil/fat into a metal container. Make up
a hand hot solution of heavy duty degreaser in the fryer up to the normal
fill level. Reconnect the power supply. Bring the solution to the boil. Boil
for 20 minutes. Brush clean the splashback and the surrounds. Drain off
the solution. Rinse thoroughly with clean water (At least TWICE). Dry
inside and out. Refill with clean oil/fat (ready for re-use).
Switch off gas supply or disconnect power supply. Allow to cool.
Remove trays, racks and bars for separate cleaning. Make up a detergent
degreaser solution using hand hot water. Clean the inside and outside
surfaces of the unit with the detergent degreaser to remove all grease, fat
and food particles. Take extreme care (i.e. wear goggles and keep arms
covered) apply an even layer of oven cleaner to the interior surfaces.
Leave for 20-30 minutes. Wipe down and rinse thoroughly with water,
using a bucket and a cloth. Dry well. Replace the cleaned trays, racks and
bars. Reconnect the gas or power supply. (For gas ovens - remove the
burners, scrape with a wire brush and clean thoroughly with the detergent
degreaser solution as required).
Make up a heavy duty degreaser solution in a sink using hot water. Soak
the items for 30 minutes. Scrub clean. Rinse thoroughly with clean water.
Wipe dry. Reassemble.
Switch off the gas supply or disconnect the power supply. Allow to cool.
For gas cooker tops, remove all burners and movable parts for separate
cleaning. Take extreme care (i.e. wear goggles and keep arms
covered),apply an even layer of oven cleaner over all surfaces. Leave for
20-30 minutes. Wipe down all surfaces, scraping as necessary. Rinse
thoroughly with water, using a bucket and a cloth. Dry well. Replace all
cleaned parts reconnect the gas or power supply.
After Use
Weekly
Weekly or as
required
Weekly
Daily/ Weekly
Weekly
2
SAMPLE CLEANING PROGRAMME
SURFACE / EQUIPMENT
CLEANING EQUIPMENT &
MATERIALS REQUIRED.
MICROWAVES
Sanitizer, hand hot water, cloth,
bucket
SMALL UTENSILS
Sanitizer, hand hot water, cloth,
scourer, scrubbing brush, sink.
FOOD SINKS
Sanitizer, hand hot water, cloth,
scourer, scrubbing brush.
HOT HOLDING /
DISPLAY CABINET
Sanitizer, hand hot water, cloth,
scrubbing brush, scraper,
bucket, paper towel.
COLD DISPLAY
CABINETS
Sanitizer, hand hot water,
scrubbing brush, cloth, mop,
bucket.
COLD DRINKS
DISPENSER
Sanitizer, hand hot water, pipe
brush, cloth, bucket.
HOT DRINKS
DISPENSER
Sanitizer, hand hot water, pipe
brush, cloth, bucket.
HOT WATER
BOILER
Destainer, hot water, cloth,
scrubbing brush, scourer,
bucket.
PRODUCT NAME&
CONCENTRATION
DETAILED CLEANING PROCEDURE TO BE FOLLOWED
Disconnect the power supply. Make up a sanitizer solution using hand hot
water. Wipe down the outside of the microwave with a cloth wrung out in
the sanitizer solution. It is important to read and follow the manufacturers
instructions before cleaning the inside of the microwave. Make sure the
microwave is dry before reconnecting the power supply.
Make up a sanitizer solution in an appropriate sink with hand hot water.
Place the items in the sanitizer solution and wash thoroughly. Rinse with
clean water. Leave to air dry.
Drain the sink. Apply the sanitizer neat onto a damp cloth and scrub the
sink. Alternatively, clean with a scourer and a hand hot sanitizer solution.
Thoroughly clean all areas of sink, drainer and taps. Rinse with clean hot
water. Allow to air dry.
Switch off power before commencing cleaning. Remove heavy food
residues. Make up a sanitizer solution using hand hot water. Wash and
scrub all surfaces with the sanitizer solution. Pay particular attention to
sliding door channels, door handles, shelving (top & bottom) and interior
surfaces. Dry all surfaces with a clean paper towel. Wipe down the exterior
with a cloth well wrung out in a sanitizer solution. Reconnect power.
Remove all food and utensils from the cabinet. Brush or wipe off food
residues. Remove any shelving. Make up a sanitizer solution using hand
hot water. Wash and scrub all surfaces with the sanitizer solution. Pay
particular attention to corners, sliding door channels, door handles,
shelving (top & bottom) and interior surfaces. Wash and scrub any
shelves. Rinse and leave to air dry. Buff glass with a paper towel. Wipe
down the exterior with a cloth well wrung out in a sanitizer solution. Mop
up any spillage’s on the floor.
Disconnect the power supply. Empty the soft drink reservoir. Make up a
sanitizer solution using hand hot water. Scrub down the reservoir with
sanitizer solution. Brush through the pipework with sanitizer solution.
Wipe down the exterior of the unit with a cloth wrung out in the sanitizer
solution. Pay particular attention to the dispensing nozzle. Rinse all parts
thoroughly with clean water. Leave to air dry.
Disconnect the power supply. Make up a sanitizer solution using hand hot
water. Brush through the pipework with sanitizer solution. Wipe down the
exterior of the unit and the heating element with a cloth wrung out in the
sanitizer solution. Pay particular attention to the dispensing nozzle. Rinse
all parts thoroughly with clean water. Leave to air dry. Descale regularly
with an acid descaler.
Disconnect the power supply. Drain all liquids and remove any other
contents. Fill with a destainer solution using hot water. Leave to soak for
15-30 minutes. Drain and rinse thoroughly. Leave to air dry.
FREQUENCY
Weekly
Daily / After
Use
Daily / After
Use
Daily
Daily
Daily
Daily
Daily
3
SAMPLE CLEANING PROGRAMME
SURFACE /
EQUIPMENT
CLEANING EQUIPMENT &
MATERIALS REQUIRED.
DISHWASHING
MACHINE Washing
Destainer, detergent degreaser,
hand hot water, cloth, brush,
sink, bucket
DISHWASHING
MACHINE
Descaling
Descaler
CUTTING BOARDS
Sanitizer, hand hot water,
scrubbing brush, scraper, sink &
bucket
HAND WASH
BASINS &
SURROUNDS
CLEANING
EQUIPMENT
Buckets
Mops
Cloths
Scrubbing brushes
Gloves
Sanitizer, hand hot water, cloth,
scrubbing brush
OUTSIDE AREAS
Sweeping brush, hose, running
water, refuse bin.
PRODUCT NAME &
CONCENTRATION
DETAILED CLEANING PROCEDURE TO BE FOLLOWED
FREQUENCY
Switch off power supply. Empty the tank. Remove scrap tray for separate
cleaning. Loosen soiling on the inside of the machine by spraying with hot
water. Make up a detergent degreaser solution with hand hot water. Wash
down the interior and wipe down with detergent degreaser solution. Wash
the scrap trays in a detergent degreaser solution and replace. Leave the
doors open to air dry.
Clean the dishwasher as normal. Switch off the detergent dosing
equipment. Fill the tank. Add descaler. Run the dishwasher for 5-10
minutes or for 5 wash cycles. Drain the dishwasher. If scale persists, repeat
the procedure. Refill with clean water. Run for 1 minute. Leave to air
dry.(Check operating temperatures).
Scrape off any heavy food debris. Make up a sanitizer solution using hand
hot water. For plastic boards, soak in the sanitizer solution for as long as
possible then thoroughly scrub clean. Rinse in clean water and leave to air
dry. Store cutting boards on their edges, never lay them flat down.
Make up a sanitizer solution using hand hot water. Wash/scrub with the
sanitizer solution. Pay particular attention to splashback, taps and
undersurfaces. Rinse well with clean water. Leave to dry.
Make up a sanitizer solution using hand hot water. Clean the items with
the sanitizer solution.
Buckets - rinse out with clean hot water, wipe dry.
Mops - wash out thoroughly in clean hot water. Wring dry, shake out and
store with mop head uppermost.
Cloths - wash out in clean hot water, wring dry and hang over a line to dry.
Scrubbing brushes - rinse out in clean hot water and leave to dry with the
bristles pointing upward.
Gloves - rinse clean in hot water and hang up to dry.
Sweep the areas and remove All loose debris. Hose down As required.
Note: Where necessary a detergent or sterilant may be used.
Daily
Regularly/ as
required when scale
builds up.
Daily - After
Use
At least daily.
Daily
Daily
NOTE: The minimum frequency for each cleaning operation will be determined by the nature of the business. This sample programme only addresses in-depth
cleaning. Routine “clean as you go” cleaning tasks must also be incorporated into the overall programme.
4
Sample Cleaning Schedule
WEEK COMMENCING
SURFACE / EQUIPMENT
OVENS
GRIDDLE
STEAMER
GAS BURNER
FAT FRYER
SALAMANDER
MICROWAVE
UPRIGHT FRIDGE
WORK TOPS
STAINLESS STEEL
WATER BOILER
COFFEE MACHINE
MEAT SLICER
FLOORS
WALLS
MIXERS
TOILETS
SHOWERS/SINKS/
HANDBASINS
BINS
TELEPHONES/DOOR
HANDLES
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
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STAFF MEMBER
RESPONSIBLE
CHECKED BY
5
REF CODE_______________
ISSUE:__________________
REVIEW DATE___________
APPENDIX 3
Name of Premises:________________________________
EQUIPMENT MAINTENANCE RECORD
DATE
EQUIPMENT
ITEM/UNIT
DESCRIPTION OF
WORK
CALIBRATION
CARRIED OUT BY
SIGNATURE
6
7