http://www.djj.state.ga.us/Policies/DJJPolicies/Chapter09/Attachments/DJJ9.3AttachmentC.pdf WebHow to develop a cleaning schedule: Identify the highest risk items and clean these most often (Critical). Highlight areas that are not critical but do come into contact with food …
Kitchen Cleaning Schedule - 10+ Examples, Format, Pdf Examples
WebSECTION: FOOD PRODUCTION Cleaner Name_____ Processing surfaces (after each shift) 7 Shelves 4 Table legs and supports 4 Hard to reach floor areas 3 General … WebFood is handled in such a way to avoid contact with food handler’s clothing ... 14. A cleaning schedule is followed for all equipment, floors and related equipment 15. Cleaning/sanitizing agents used to comply with Infection Control Committee guidelines 16. All surfaces and equipment are free of cracks, chipped paint or other potential is a trialysis catheter a central line
WEEKLY CLEANING SCHEDULE
WebClean pantries, shelves and food canisters . 4. Clean all freezers and refrigerators, interior and exterior. 5. Clean walls. 6. Clean office. 7. Clean ovens weekly or as … WebFood contact equipment (after each use) Bain marie/ Hot display Cold display Basins and taps incl hand wash basin Drains Dishwasher exterior Dishwasher interior Dishwasher descale (check if scaled) Receiving area surfaces & shelves Prewash basin, spray & taps Exit table Drying racks Shelves for clean items Table legs and supports Hard to reach ... WebJan 22, 2024 · A Sanitation Standard Operating Procedure (SSOP) is a written document of procedures or programs used to maintain equipment and the environment in a sanitary condition for food processing. It is a step-by-step description of cleaning and sanitizing procedures and specifies. what is to be cleaned. how it is to be cleaned, once upon a chef meatloaf