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    Your Cleaning Schedule: Safe Method

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    Alghubari
    A cleaning schedule outlines how and when to clean all areas and equipment in a business to maintain sanitation. It is important to list everything needing cleaning, determine the appropriate cleaning method and frequency for each item, and train staff on the procedures. An example schedule provides step-by-step cleaning instructions for floors, chilled storage, dry goods shelving, and work surfaces that are cleaned daily and monthly and include safety precautions.

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    Your Cleaning Schedule: Safe Method

    Uploaded by

    Alghubari
    69 views2 pages
    A cleaning schedule outlines how and when to clean all areas and equipment in a business to maintain sanitation. It is important to list everything needing cleaning, determine the appropriate cleaning method and frequency for each item, and train staff on the procedures. An example schedule provides step-by-step cleaning instructions for floors, chilled storage, dry goods shelving, and work surfaces that are cleaned daily and monthly and include safety precautions.

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    sfbb-retailers-cleaning-04-cleaning-schedule

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    A cleaning schedule outlines how and when to clean all areas and equipment in a business to maintain sanitation. It is important to list everything needing cleaning, determine the appropriate cleaning method and frequency for each item, and train staff on the procedures. An example schedule provides step-by-step cleaning instructions for floors, chilled storage, dry goods shelving, and work surfaces that are cleaned daily and monthly and include safety precautions.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    69 views2 pages

    Your Cleaning Schedule: Safe Method

    Uploaded by

    Alghubari
    A cleaning schedule outlines how and when to clean all areas and equipment in a business to maintain sanitation. It is important to list everything needing cleaning, determine the appropriate cleaning method and frequency for each item, and train staff on the procedures. An example schedule provides step-by-step cleaning instructions for floors, chilled storage, dry goods shelving, and work surfaces that are cleaned daily and monthly and include safety precautions.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    SAFE METHOD:

    YOUR CLEANING SCHEDULE


    A cleaning schedule is a useful tool to help you clean effectively
    in your business.

    WHAT TO DO
    You can use the cleaning schedule supplied in the diary to write down how you clean in your business. This safe method
    should help you do this.
    Alternatively, you may already have a cleaning schedule. If so, you can continue to use it, but it is a good idea to look at
    this safe method and review your schedule to make sure that it covers the same things.
    It is important to write down how you do your cleaning, so you can show what you do. It is also useful for staff to be able
    to check how they should clean things, so you may wish to put your cleaning schedule on the wall.

    SAFETY POINT HOW DO YOU DO THIS?


    Walk through your premises and make You may find it helpful to go through the following examples:
    a list of everything that needs cleaning.
    Items that come into contact with food
    This will depend on what you do in your
    business. • Work surfaces and chopping boards
    Some items should be cleaned more • Re-usable cloths and work clothes
    frequently than others and some should • Food display trays
    also be disinfected. You do not need to
    disinfect everything – concentrate on • Equipment e.g. knives, serving tongs, soft ice-cream machines, probe
    those items that will be touched by food thermometers
    (especially if the food is unwrapped) and Frequently touched items
    frequently touched items such as door
    handles. • Rubbish bins, broom and mop handles

    You will also need to clean and disinfect • Door handles, taps, cash registers, scales, switches and controls
    surfaces or items that have been touched • Telephones
    by raw meat, poultry, fish, eggs and
    Items that need cleaning
    unwashed vegetables, or leaks or spills
    from these or their packaging. • Checkouts / cash registers
    Some specialist equipment will have • Counter tops
    instructions on dismantling and cleaning
    • Shelving
    which should be followed, e.g. meat
    slicers. • Floors, walls, ceilings
    See the next page for information on • Chilled and frozen storage and display equipment (which may need defrosting)
    cleaning terms. • Storage areas
    • Waste areas and drains
    • Staff areas including toilets
    • Sinks and soap dispensers
    • Equipment with moving parts e.g. coffee machines

    For each item, or group of items, write Include details on:


    down what you do on your cleaning • How you clean the item(s)
    schedule.
    • What chemicals you use and how to use them
    • What equipment you use
    • How often you clean the item(s)

    Review your schedule regularly and check Train staff on the cleaning schedule, so they know what they have to do,
    that all cleaning is being done properly. and when. Supervise cleaning.

    Food Standards Agency l food.gov.uk/sfbb


    EXAMPLE OF A CLEANING SCHEDULE
    Item Frequency of cleaning Safety Method of cleaning
    precautions

    Other – specify
    e.g. wear
    gloves or
    After use

    goggles
    Monthly
    Weekly
    Daily

    Floors X 1. Sweep the floor, including under equipment, to remove any obvious dirt.
    2. Clean the floor thoroughly using a mop and bucket and hot soapy
    water (detergent diluted according to manufacturer’s instructions).
    Chilled X Wear gloves 1. Remove products.
    storage 2. Clean surfaces using hot soapy water or suitable cleaning product
    (e.g. sanitiser) diluted according to the manufacturer’s instructions.
    Remember to include the door, outside surfaces and fridge seals.
    3. Wipe off with a clean, dry cloth (ideally a disposable one) or rinse.
    4. Apply disinfectant (e.g. sanitiser) diluted according to the manufacturer’s
    instructions and leave on for the required contact time. Remember to
    include the door, any handles, outside surfaces and fridge seals.
    5. Wipe off with a clean, dry cloth (ideally a disposable one) or rinse.
    6. Once surfaces are dry put food products back, putting those with the
    shortest ‘use by’ dates at the front.
    Dry X Wear gloves 1. Remove products.
    goods 2. Clean surfaces using hot soapy water or suitable cleaning product
    shelving (e.g. sanitiser) diluted according to the manufacturer’s instructions.
    3. Wipe off with a clean, dry cloth (ideally a disposable one) or rinse.
    4. Apply disinfectant (e.g. sanitiser) diluted according to the
    manufacturer’s instructions and leave on for the required contact time.
    5. Wipe off with a clean, dry cloth (ideally a disposable one) or rinse.
    6. Once shelves are dry put food products back, putting those with the
    shortest ‘use by’ dates at the front.
    Work X Wear gloves 1. Remove products.
    surface 2. Clean surfaces using hot soapy water or suitable cleaning product
    (e.g. sanitiser) diluted according to the manufacturer’s instructions.
    3. Wipe off with a clean, dry cloth (ideally a disposable one) or rinse.
    4. Apply disinfectant (e.g. sanitiser) diluted according to the
    manufacturer’s instructions and leave on for the required contact time.
    5. Wipe off with a clean, dry cloth (ideally a disposable one) or rinse.
    Ensure the surface is dry before using again.

    CLEANING TERMS
    Detergent Dilution rate
    A chemical (e.g. washing-up liquid) used to remove Most cleaning chemicals are concentrated, so you need to add
    grease, dirt and food. Used for general cleaning. water to dilute them before they can be used. It is important to
    follow the manufacturer’s instructions on how much water to
    Disinfectant use with the chemical. This is the ‘dilution rate’. If you add too
    A chemical which kills bacteria. Check that surfaces much or too little water, then the cleaning chemical might not
    are clean of grease, dirt and food before you use work effectively.
    a disinfectant.
    Contact time
    Sanitiser This is how long a cleaning chemical needs to be left on the item
    A two-in-one product that acts as a detergent and a you are cleaning. It is important to follow the manufacturer’s
    disinfectant. If you use a sanitiser, make sure you use instructions on contact time for the chemical to work effectively.
    it first to clean and remove grease, and then again
    to disinfect. Always follow the manufacturer’s instructions.

    BS EN standards
    Disinfectants and sanitisers should meet either
    BS EN 13697 or BS EN 1276 standards.

    Food Standards Agency l food.gov.uk/sfbb

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