Cleaning and Maintenance

Cleaning standards and maintenance requirements to maintain equipment and facility.

As an employee you are required to help with maintaining the food premises, equipment, fixtures and fittings to a standard of cleanliness where there is no accumulation of:

• Food waste;

• Dirt;

• Grease; or

• Other visible matter.

Adhere to Pre and Post Operational checklist which needs to be completed prior to each shift. (See Supervisor/Manager for online version)

At the completion of each daily production, all equipment, surfaces and floors need to be sufficiently cleaned so as no food, dirt, grease or matter is visible. All equipment, surfaces and floorings need to be cleaned with cleaning bleach, sanitisers and for flooring boning cleaning mix.

Personal Protection for cleaning

No cleaning can be commenced until Personal Protection Equipment (PPE) is worn. This consists of, knee heigh boots, apron, gloves and eye shield.

Chemicals

When using cleaning chemicals PPE must be worn.

Hydrochlor Bleach - To be used firstly after rinsing equipment/surfaces with water. Apply bleach at a concentration of 10:1 (Water to Bleach) apply using spray bottle and leave to soak. Scrub equipment/surfaces to remove debris.

Rince Sanitiser - To be used after Hydrochlor bleach. Leave on equipment/surfaces for several minutes before washing off with cold water

Grease and Bone mix - To be used in a concentration of 10:1 (Water to Mix) on flooring only. Scrub floors using brush to remove grease.