Clean - Jangro · Kitchen Cleaning Food preparation surfaces and chopping boards. Detergents - are...
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Kitchen Cleaning Food preparation surfaces and chopping boards. Detergents - are used to remove dirt and dissolve grease but they do not kill bacteria. Disinfectants - are chemicals used to reduce bacteria to a safe level. Food contact surfaces Dishes, plates, bowls and containers. Knives and utensils. 1 2 4 6 8 10 Food equipment and machinery. Clean Where to clean and disinfect Handles on doors, cupboards, drawers, ovens, refrigerators and freezers. Hand contact surfaces Taps. Light switches. 0 1 2 3 ON Controls, buttons and levers. Clothes. Brushes, cleaning cloths and mops. Lids on waste bins. Keypads and handsets. Toilet seats, flush buttons and handles. Pens. Six stages of cleaning and disinfection 1 Pre-clean - Remove as much loose dirt as possible. 2 Main clean - Loosen any remaining dirt using a detergent. 3 Intermediate rinse - Remove all loosened dirt and detergent from the surface with warm water, so preparing the surface for disinfection. 4 Disinfection - Reduce bacteria to a safe level by applying a chemical disinfectant and leaving it for the recommended time (always follow the manufacturers instructions) or by using very hot water (82ºC or above). 5 Final rinse - Rinse with warm water to remove all traces of disinfectant. 6 Dry - If required for immediate use, dry with disposable cloth/paper, otherwise allow to air dry (to reduce the risk of cross-contaminating DO NOT clean surfaces with a dirty cloth). Prevent Food Poisoning Steps 2-4 can be combined if sanitiser used e.g. Kitchen Cleaner Sanitiser BB010 Steps 2-4 can be combined if sanitiser used e.g. Kitchen Cleaner Sanitiser BB010 X A181 www.jangro.net N.B. This document is offered as guidance only. It is your responsibility to ensure that it reflects your operation and is amended accordingly.
Transcript of Clean - Jangro · Kitchen Cleaning Food preparation surfaces and chopping boards. Detergents - are...
Kitchen Cleaning
Food preparation surfaces andchopping boards.
Detergents - are used to remove dirt anddissolve grease but they do not kill bacteria.
Disinfectants - arechemicals used toreduce bacteria to a safe level.
Food contact surfaces
Dishes, plates, bowls andcontainers.
Knives and utensils.
1 2 4 6 8 10
Food equipment andmachinery.
CleanWhere to clean and disinfect
Handles on doors, cupboards,drawers, ovens, refrigeratorsand freezers.
Hand contact surfaces
Taps. Light switches.
0
1
2
3
ON
Controls, buttons and levers. Clothes.
Brushes, cleaning cloths andmops.
Lids on waste bins. Keypads and handsets. Toilet seats, flush buttons andhandles.
Pens.
Six stages of cleaning and disinfection
1 Pre-clean - Remove as much loose dirt as possible. 2 Main clean - Loosen any remaining dirt using adetergent.
3 Intermediate rinse - Remove all loosened dirt and detergent from the surface with warm water,so preparing the surface for disinfection.
4 Disinfection - Reduce bacteria to a safe level byapplying a chemical disinfectant and leaving it for therecommended time (always follow the manufacturersinstructions) or by using very hot water (82ºC or above).
5 Final rinse - Rinse with warm water to remove alltraces of disinfectant.
6 Dry - If required for immediate use, dry withdisposable cloth/paper, otherwise allow to air dry(to reduce the risk of cross-contaminating DO NOTclean surfaces with a dirty cloth).
Prevent Food Poisoning
Steps 2-4 can be combined if sanitiser usede.g. Kitchen Cleaner Sanitiser BB010
Steps 2-4 can be combined if sanitiser usede.g. Kitchen Cleaner Sanitiser BB010
XA181www.jangro.net N.B. This document is offered as guidance only.It is your responsibility to ensure that it reflects youroperation and is amended accordingly.
