It’s important for all venues and food retail operations to ensure that appropriate cleaning systems are in place to consistently provide safely prepared food to the public.
Staff responsible for maintaining this area of operations should make sure that a cleaning schedule and cleaning procedure are adhered to and documented as each area is cleaned. This schedule should cover processing areas, amenities, cool rooms, storerooms, wash rooms, etc. as well as utensils and equipment, floors, walls, drains, etc. The following should be addressed in the procedure:
How is the cleaning/sanitation conducted,
Frequency of cleaning,
Use of chemicals,
Other points to consider regarding your cleaning and sanitation program.
When cleaning each area of your food preparation facilities, you should also consider detergent solution strengths, time and temperature requirements in accordance with the manufacturer’s specifications.
Cleaning should occur at the end of food preparation, after all consumables have been safely stored away, to avoid chemical contamination.
It’s advisable that food handling areas be cleaned daily, with food contact surfaces, equipment and utensils sanitised more frequently if required.
As part of your cleaning and sanitation plan, you should include a register of cleaning products and other chemicals used in the cleaning process. Chemicals should be clearly labelled and stored away from any consumables (for example: a pantry is not a suitable storage area).