Lids which are always closed; Regular emptying of bins; Ensure external bins also have good fitting lids; External bins to be kept away from the entrance and egress routes and windows; All bin bags to be tightly secured; All waste to be put in bin bags within bins 4.14 CLEANING and DISINFECTION and CLEANING SCHEDULES Cleaning Methods Cleaning methods are an integral part of the Level 2 food safety and hygiene training programme along with the fundamental differences in disinfection, sterilisation, sanitising and steam cleaning. In addition the need to ensure that no chemical cleaning agents residue is left on food surfaces and equipment in order to ensure that the food does not become chemically contaminated. Each head chef or executive head chef must ensure that the cleaning methods adopted are in force, correctly implemented and effectively managed. Cleaning agents must never be mixed and further control measures will be found in the company COSHH assessments. Cleaning Schedules It is imperative that cleaning schedules are implemented in accordance with risk and equipment in use and the actual completion of the schedules must be clearly evident with dates and times of completion. The cleaning schedules include: What needs cleaning?
Lids which are always closed; Regular emptying of bins; Ensure external bins also have good fitting lids; External bins to be kept away from the entrance and egress routes and windows; All bin bags to be tightly secured; All waste to be put in bin bags within bins 4.14 CLEANING and DISINFECTION and CLEANING SCHEDULES Cleaning Methods Cleaning methods are an integral part of the Level 2 food safety and hygiene training programme along with the fundamental differences in disinfection, sterilisation, sanitising and steam cleaning. In addition the need to ensure that no chemical cleaning agents residue is left on food surfaces and equipment in order to ensure that the food does not become chemically contaminated. Each head chef or executive head chef must ensure that the cleaning methods adopted are in force, correctly implemented and effectively managed. Cleaning agents must never be mixed and further control measures will be found in the company COSHH assessments. Cleaning Schedules It is imperative that cleaning schedules are implemented in accordance with risk and equipment in use and the actual completion of the schedules must be clearly evident with dates and times of completion. The cleaning schedules include: What needs cleaning?
FOOD-SAFETY-POLICY-APRIL-2015-PK.docx