Suits a busy kitchen or a site with several sections and a .
Cleaning: a standard procedure
Sample document. Adapt it to your own business and have it reviewed.
- Ownership
- The food safety lead owns the schedule. Each section lead owns their section's list. Each machine has a named person.
- Schedule
- Sets area, item, method, chemical, frequency and owner. Review it when equipment, menu or layout changes, and after repeated failures.
- Method
- Scrape, wash, rinse, , allow , rinse if the maker requires it, air dry. Dismantle equipment as far as needed to reach food-contact parts.
- Frequency
- Clean as you go. Clean between raw and use. Set a maximum interval for equipment in continuous use with high-risk food. Follow local guidance for that interval.
- Chemicals
- Use food-grade products only. Keep them labelled, stored apart from food, at the maker's dilution, with safety data sheets on file. Test strength where a dilution is made up.
- Checks
- Daily by the section lead, including each machine. Weekly and monthly for deep cleans, read by someone who looks behind the stock.
- Failures
- Reclean before use. Hold food that may be affected. Record the failure and its cause: person, schedule or equipment. Raise a repair for a machine, and name the fallback method until it is fixed.
- Contractors
- Keep the scope and the report. Read the recommendations and act on them. Keep doing your own checks.
- Review
- The manager reads the checks and the failures as part of the regular management review.