Clean and Maintain Premises

ELEMENT 1: CLEAN, SANITISE AND STORE EQUIPMENT

SELECT AND USE CHEMICALS                                                                                                                      

Cleaning - is a process of removing dirt, soils and deposits from surfaces

Microorganisms - Very small organisms, (usually with a single cell), that are not individually visible to the naked eye. Some of them, if present in large numbers, can cause food poisoning, diseases and epidemics

Sanitation - is the second step in the cleaning process. It is the use of solutions and deodorizers to kill or reduce microorganisms.

Sanitisers - are used to kill micro-organisms or to reduce them to a safe level. A clean surface is necessary for sanitizing because soil can inactivate the sanitizer

Detergents - are chemicals designed to lift dirt, soils and deposits. The chemicals that you select for use in your facility should be safe and approved for cleaning and sanitation. Approve - means acceptable to the department based on compliance with established standards and public health practices.                                                                                                     

 

 Types of Chemicals

There are two types of chemicals that are used in the food industry, detergents and sanitizers.

Detergents include:

• Soaps
• Alkaline detergents
• Acid detergents
• Degreasers
• Abrasives
• Detergent sanitizers

 

Sanitisers include:

• Chlorine compounds
• Bromides
• Quaternary Ammonium
• Compounds

 

Your chemical supplier should provide you with documented evidence of approval by a recognized body, such as your local Bureau of Standards and the Food and Drug Administration (FDA) in the United States.

NOTE: You should only purchase chemicals for which you have adequate information! The Material Safety Data Sheet (MSDS) has important information on the chemical. It forms part of the information that you would obtain from the manufacturer.

 

Points to consider before selecting chemical

•  What surface are you going to apply the chemical to? Some cleaning chemicals are

corrosive and may damage metals and equipment surfaces.

• What type of soil are you trying to remove? Some cleaning chemicals are more effective on

proteins, grease and hard deposit than others.

• How stable is the chemical? Some sanitizers may have a longer contact time on equipment

surfaces and therefore may be more effective than others.

• How long have you been using this chemical? Micro-organisms can develop resistance to

chemicals. Rotation may be necessary to maintain effective killing power.

• What is the cost of the chemical? Although you do not have responsibility to purchase

chemicals you can assist your supervisor by recommending the use of a cheaper chemical

that is just as good rather than an expensive one.                                                              

 

TIP: A comparison of the advantages and disadvantages of different types of detergents and sanitizers will help in you in selecting the right cleaners and sanitizers for your operation!

ASSEMBLE AND DISASSEMBLE EQUIPMENT SAFELY

It is important to note that equipment can be either large or small. The distinction is that large equipment is usually fixed and will not be moved unless repair or maintenance is needed. You should always follow manufacturer’s instructions and enterprise standards, especially when assembling equipment for use and disassembling equipment for cleaning and storage. 

Equipment should be assembled and disassembled in a safe manner to prevent physical injury to you and possible damage to the equipment. Before disassembling parts, make sure that you are aware of the proper procedure. 

Guidelines for safe assembling/disassembling of equipment:

• Make sure you have the appropriate tools needed to properly and efficiently assemble/disassemble equipment
• Always turn off equipment before assembling/disassembling parts
• Never try to assemble or disassemble parts while equipment is in use
• Remove/assemble parts carefully to prevent damage
• Make sure that all parts are properly assembled before restoring power and starting equipment;   

    Tips for handling and storing chemicals

• Store in a well-ventilated area
• Do not mix chemicals
• Wear protective clothing when handling chemicals
• Store away from food and beverage
• Use warning signs
• Use correct chemical for the task assigned
• Heavy items should be placed on lower shelves, lighter items higher

Not following the established procedures may not only cause damage to the equipment, but can also be harmful to you. You learnt that some chemicals damage the surface of equipment and through the activity you became familiar with them.

Equipment should be cleaned and sanitized because it prevents some of the repercussions of poor workplace hygiene, such as:

 Customer complaints and loss of business, reputation and goodwill

 Bad media publicity resulting in the closure of business

Closure of business by order of the local health authorities

 Illnesses, outbreaks of epidemics and diseases

A better understanding of the principles of cleaning/sanitation of equipment will help you to be

safe and efficient while carrying out your tasks.

The six basic steps in cleaning and sanitation are:

• Pre-clean to remove excess dirt and food scraps, by sweeping, wiping, or scraping and pre-rinsing with water
• Wash to remove surface grease and dirt, using hot water and a detergent
• Rinse to remove loose dirt and detergent
• Sanitise using methods to reduce the numbers of microorganisms to a safe level
• Final rinse to remove sanitizer. This step will be dependent on the type of sanitizer used. Check manufacturer's directions
• Dry by evaporation or drip dry. Equipment and surfaces should be dry before re-use.

 

NOTE: All sanitisers need time, called ‘Contact Time’, to kill microorganisms. Again, the manufacturer's instructions and product brochures will tell you how to use them.

STORE EQUIPMENT

After cleaning and sanitising, equipment is stored for reuse. A storage area should be designated for all equipment. The area assigned should be appropriately located for ease of access, it should be clean and it should be equipped with adequate racks, hangers and cupboards to hold them. No equipment should be placed directly on the floor. For better organization, it would be helpful if specific areas are labeled; they should be properly enclosed to prevent pest infestation.

For theft reduction, make sure that the area is kept locked and that the keys are controlled. For better accountability, you should assist in maintaining a log. You should record issuance/return of items removed from storage; inspect and note its condition going out and coming in.    

ELEMENT 2: CLEAN AND SANITISE PREMISES

DEVELOP AND FOLLOW CLEANING SCHEDULES

A cleaning schedule - is a documented plan listing the different equipment in your facility, the cleaning tasks required for each and when they should be carried out.

Cleaning frequencies - may indicate immediately, at the end of each shift, after use, daily, weekly, monthly or quarterly.

Cleaning schedules may be in the form of a Master cleaning schedule and/or Daily, Weekly, Monthly.