Cleaning

Effective cleaning is key to eradicating harmful bacteria and preventing it from spreading in your kitchen. You should follow the guidelines below to ensure that as a business you and your staff are cleaning properly.

Keeping track of cleaning

Implement a cleaning schedule to make sure that surfaces and equipment are cleaned when needed. Devise lists of items and areas to be cleaned every day, more than once a day, and a list for less frequent cleaning. Your schedule should include:

• Exactly what needs to be cleaned.
• Whose duty it is to carry out the cleaning.
• How often it needs to be cleaned.
• How the cleaning should be carried out.
• Establish what the person checking the cleaning does if they find something wrong.

Create cleaning instructions for your employees to include the points below:

• What cleaning products should be used.
• How the products should be used, including quantities to be diluted and how long they should be left on the surface, as recommended by the manufacturer.
• How the products should be stored (in an area away from food).
• An employee should have the responsibility of checking that the cleaning is being done correctly.