Immediately after use when finished task.Prior to use if mixer not used in previous 2 hours.A cleaning schedule, outlining how each item needs to be cleaned, who is responsible, and how frequently it happensįigure 5 shows a sample daily and weekly cleaning schedule for a restaurant.ĭaily Cleaning Schedule.A list of cleaning and sanitizing agents or supplies with instructions on their safe use and storage.It ensures that all surfaces are cleaned on a regular basis and reduces the risks of transferring bacteria or other pathogens from an unclean surface to clean equipment such as cutting boards or tools. Use these materials according to the manufacturer’s instructions that accompany the product and that are found on the material safety data sheet (MSDS) using the appropriate personal protective equipment.Ī sanitation plan is important in any food service preparation area. Leading sanitizers used in the food service industry are chlorine solutions (bleach), quaternary solutions (quats), and iodine.
Only a sanitizer will kill bacteria and ensure the area is safe for food preparation. Cleaning will remove any dirt or grease, but will not necessarily kill any bacteria or other pathogens. Cleaning Procedures and SchedulesĬleaning with soap and other detergents is just one step of the cleaning procedure. Always ensure that you clean and sanitize a work area before starting to prepare food. Just because a work surface looks clean does not mean that it is sanitary. Bacteria can grow on unsanitary surfaces and then contaminate food.
Maintaining a clean work environment is critical in preventing foodborne illness. Food Safety, Sanitation, and Personal Hygiene 9 Workplace Sanitation
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