The effective removal of germs such as the COVID-19 virus requires thorough cleaning followed by disinfection. As we know, the virus can survive on surfaces for varying amounts of time due to a range of factors including the degree to which they are contaminated and the prevailing environmental temperature.
THEREFORE, FREQUENTLY TOUCHED SURFACES SUCH AS:
Surfaces that are less frequently touched such as walls, sinks, blinds and floors should be cleaned when soiled or dusty with a detergent solution or wipes. Note that damp mopping is preferable to dry mopping.
ANY SURFACE THAT IS SUBJECT TO A SPILLAGE SHOULD BE CLEANED IMMEDIATELY.
- A written schedule must be present covering daily/weekly cleaning practices for surfaces and equipment.
- The schedule must include all food preparation and storage areas including bars.
- Weekly/daily monitoring that the schedule is being followed.
- Individual staff must be aware of their particular cleaning responsibilities.
- Wherever possible, "CLEAN AS YOU GO" procedures should be followed.
- Spillages must be cleaned up immediately.
CLEANING CHEMICALS AND PRODUCTS.
- Make sure all cleaning staff understand how to use the cleaning chemicals.
- Store cleaning chemicals and equipment away from foodstuffs at all times.
- Staff must be aware of, and observe, all safety precautions.
- Work surfaces must be cleaned and sanitised immediately after use.
- Sanitisers must be used when cleaning down food/hand contact surfaces.
- It’s key that these items are cleaned and sanitised immediately after use, and required cleaning temperatures adhered to.
Note: Manufacturer’s cleaning instructions should be followed where applicable.
- These must be degreased regularly according to the cleaning schedule.
- Must be cleaned and sanitised in accordance with the cleaning schedule.
- Cleaning schedules must include cleaning and sanitising procedures for ice-cream machines and utensils.
- Scoops must be held in a sanitising solution between uses.
- Cardboard boxes, clutter and items not concerned with food preparation, must NEVER be kept in food rooms, including bars.
- Any areas which require maintenance such as damaged equipment should be reported to the Head of Department or Duty Manager.