CLEANING HOUSE RULES
Start Date: ........................................ CLEANING SCHEDULE
| | | | |
|Items, areas to be cleaned and examples |Frequency of |Method of Cleaning |Chemical, Dilution and Contact |
| |Cleaning | |Time |
| | | | |
|Moveable equipment, utensils: | | | |
|all chopping boards, | | | |
|tongs/ spatulas | | | |
|serving spoons | | | |
|trays | | | |
|containers | | | |
| | | | |
|Non-food contact items/equipment | | | |
|work surfaces | | | |
|wash hand basin | | | |
|taps | | | |
|door handles | | | |
| | | | |
|Refrigerator/chill and Freezer | | | |
| | | | |
| | | | |
| | | | |
|Oven and microwave oven | | | |
| | | | |
| | | | |
| | | | |
|Dry storage area | | | |
| | | | |
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|Floors | | | |
| | | | |
| | | | |
| | | | |
|Extraction Fans | | | |
| | | | |
|Food waste containers and refuse waste | | | |
|bins/area | | | |
| | | | |
|Cloths and work clothes | | | |
| | | | |
| | | | |
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