It is mandatory to ensure that food is protected from physical and microbial contamination. Hence, a high standard of cleanliness and regular disinfection has to be implemented. This also prevents the accumulation of materials and waste which would attract pests such as rodents and flies.
To ensure that the cleanliness of the eatery is standardized and maintained, a cleaning schedule should be introduced. This will enhance the monitoring the effectiveness of routine cleaning and also that the staff still practices the "clean as they go" rule.
The proposed schedule should be discussed and clarified with the staff and written so that that it can be referred to when in doubt.
Schedule will include details such as these:
- What is to be cleaned.
The floors, walls, ceilings, doors, ventilation canopies, work surfaces (including sinks, taps and drying racks), equipments (including chopping boards, pots and refrigerators) utensils and laundry (including kitchen cloths)
-When it is to be cleaned
Monthly, weekly, daily, between shifts, after each use)
-Who will be responsible for ensuring that cleaning tasks are completed
-How it is to be cleaned
The chemicals (Disinfectant, bleach)
The dilution materials (scrubbing brush, mops)
Equipments to be used (floor cleaning machine) and the equipments' manual (how to dismantle or operate it)
-The precautions and safety isssues
Disconnect equipment from its electrical supply, use cleaning materials according to manufacturer's instructions and wear protective gear (rubber gloves, goggles)
-Who is to clean it
By name or position
It is helpful to seek assistance in the provision from the supplier of the cleaning chemicals and materials. Checklists can also be included to ensure that the work is carried out correctly.
Implementing cleaning program (Training)
-All the staff including the cafe manager and supervisor shall be trained in the proper handling of cheamicals, proper use and maintenance of cleaning euipments.
-Upon hire, the staff will be required to undergo initial training on standard operating procedures and the proper use of protective equipment. The training can be conducted before work or at the site itself.
-As part of training, all staff are to be given standard safety including focusing on reducing injuries and exposure to hazardous materials encountered in the kitchen.
-Training records shall be given to each staff. The documentation should include topics covered in the training, general outline of the contents, dates and duration of the training courses.
Restroom Care
It is especially important that the staff are educated and informed about the proper practices when it comes to cleaning and sanitizing the restroom.
-Restroom should be thorough when cleaning from high to low, toward the doorways, with dry cleaning tasks performed prior to wet cleaning operations.
-Surfaces touched by hands (e.g. door knobs and light switches) must be cleaned and disinfected
-Standing moisture from floor and bathroom surfaces must be controlled and removed in a timely manner.
-Restroom cleaning equipment must be specifically for rest room cleaning only
-Bathroom trash lines must be pulled daily at a minimum and trash receptacle must be disinfected.
Disinfection
-Disinfection
For cleaning operations that involve disinfection: Disinfection will be performed in areas or on surfaces where pathogens can collect and breed, such as in restrooms or on door handles, bathroom faucets, and other forms. Disinfectants are used only where required.
-When using chemical disinfectants or cleaner/disinfectants, product label directions must be followed for the preparation of disinfecting solutions (e.g., dilution rate), and the appropriate disinfecting and cleaning method for the area to be cleaned (e.g.dwell time and whether pre-cleaning is required).
Sources:
http://nowrigglingoutofwriting.files.wordpress.com/2012/06/dsc00652-640x480.jpg
http://leslieishungry.files.wordpress.com/2011/12/toilet-sign.jpg
http://newstalkkgvo.com/files/2011/09/group-meeting-3d-figures-300x300.jpg
http://www.sustain.ucla.edu/media/files/BruinGreenCleaningProgram-x1-qpq.pdf
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