SANITATION & SAFETY
CLEANING PROGRAM IMPLEMENTATION
Although the basics of cleaning stay the same in any operation, your operation
has specific and unique equipment. A cleaning schedule, procedures for cleaning
each piece of equipment and a checklist will help you set up a sanitation program
for your operation.
An example of a cleaning schedule:
| Area |
What to do |
When to do it |
What to use |
Who should do it |
Worktables
|
Clean and sanitize |
Between uses |
Soap, water and clean bar towel
Sanitize with sanitizing solution, clean bar towel - let air dry |
Prep cooks, bakers or cold food prep |
| Worktables |
Empty, clean and sanitize drawers |
1st Saturday of the month |
Soap, water and clean bar towel
Sanitize with sanitizing solution, clean bar towel - let air dry |
Prep cooks, bakers or cold food prep |
| Floors |
Wipe up spills |
As they happen |
Disposable towel
Broom and dustpan
Mop & bucket |
Anyone in the area |
| Floors |
Clean |
At closing |
Sweep first with broom
Mop, bucket and floor detergent
**Use “wet floor” signs |
Janitor |
An example of a checklist:
| Area |
Standard of Cleanliness |
Opening |
Middle of Day |
Closing |
| Dish room floors |
Free of water & dirt
No built-up grime
Clean mats |
|
|
|
| Dish machine |
Free of dirt & build-up
Outside free of dirt & streaks
Clean screens & curtains |
|
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| Carts |
Free of dirt, grease & grime |
|
|
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NOTE: Check your cleaning products against Material Safety
Data Sheet (MSDS) information. All cleaning products require this information.
MSDS information is available on the Food Services of America website at www.fsafood.com.
A GOOD CLEANING PROGRAM CAN HELP PREVENT OR MINIMIZE THE
POSSIBILITY OF FOODBORNE ILLNESS:
It is very important to have a clean and sanitary
work area.
• There is a difference between “clean” and “sanitary.”
• Cleaning involves removing food and dirt.
• Sanitizing reduces the number of microorganisms.
• You cannot sanitize until you clean.
Each of us has a responsibility for cleaning and sanitizing our work areas and
equipment.
THERE ARE SPECIFIC TOOLS FOR CLEANING:
• Cleaning tools should be stored in the correct location, away
from food.
• It is important to use the right cleaning tool for each cleaning job.
THERE ARE SPECIFIC CHEMICALS FOR CLEANING:
• It is very important that you use the correct protective equipment
when using certain chemicals.
• Information on the use of chemicals needing protective equipment and
first aid is located in the Material Safety Data Sheet (MSDS) book.
SUMMARY:
• Cleaning – using chemicals and following a cleaning schedule is
an essential part of a food safety program.
• It is important to use chemicals correctly and use protective gear.
• Equipment must be clean before it can be sanitized.
HACCP
HACCP is the acronym for the Hazard Analysis and Critical Control Point Systems.
HACCP is a preventative system that is used in the food industry to help insure
food safety. The purpose of HACCP is to identify potential hazards associated
with food production and preparation, and to develop mechanisms to eliminate
or control these hazards.
There are seven principles which are used to develop and implement a HACCP plan:
1. Analyze hazards
2. Determine CCPs (Critical Control Points)
3. Establish critical limits for CCPs
4. Monitor CCPs
5. Take corrective action
6. Do record keeping
7. Verify that the system is working
There are several ways that establishments may develop a HACCP plan. A practical
approach is included in Figure 1 (Hazard Analysis) and Figure 2 (Sample HACCP
Plan format). For assistance in HACCP plan development, contact your local health
department or review information on the web sites listed on the References &
Resources page of this document.
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© 2003 Food Services
of America, Inc. All Rights Reserved |
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