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A fundamental responsibility of a business that operates a commercial kitchen is to keep it clean, protecting not just its customers, but also the staff who work in it. This should include maintaining strict hygiene standards for staff together with a regular and cleaning regime.

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.

CLEANING
SCHEDULES.

  • 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.

KEY CLEANING
PRINCIPLES.

  • 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.

  • Work surfaces must be cleaned and sanitised immediately after use.
  • Sanitisers must be used when cleaning down food/hand contact surfaces.

TRAYS, BOARDS
AND KNIVES.

  • 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.

VENTILATION HOODS
AND FILTERS.

  • These must be degreased regularly according to the cleaning schedule.

COFFEE
VENDING MACHINE.

  • Must be cleaned and sanitised in accordance with the cleaning schedule.

ICE CREAM
MACHINES.

  • Cleaning schedules must include cleaning and sanitising procedures for ice-cream machines and utensils.
  • Scoops must be held in a sanitising solution between uses.

NON-FOOD
PREP ITEMS.

  • Cardboard boxes, clutter and items not concerned with food preparation, must NEVER be kept in food rooms, including bars.

MAINTENANCE.

  • Any areas which require maintenance such as damaged equipment should be reported to the Head of Department or Duty Manager.