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  • Accomodation Cafeteria - Deep - Cleaning - Schedule

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    Mohamed Mohzin Ghouse
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    This deep cleaning schedule outlines the areas to be cleaned each day of the month. Specific areas like the garbage disposal area, dry stores, butchery, kitchens, dish wash area, chillers, freezers and dining area will be cleaned on a rotating basis by staff and supervised by managers. The schedule aims to thoroughly clean all facilities, equipment and areas of the kitchen and dining room through systematic daily cleaning assignments over the course of the month.

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    Accomodation Cafeteria_Deep_cleaning_schedule

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    This deep cleaning schedule outlines the areas to be cleaned each day of the month. Specific areas like the garbage disposal area, dry stores, butchery, kitchens, dish wash area, chillers, freezers and dining area will be cleaned on a rotating basis by staff and supervised by managers. The schedule aims to thoroughly clean all facilities, equipment and areas of the kitchen and dining room through systematic daily cleaning assignments over the course of the month.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    60 views1 page

    Accomodation Cafeteria - Deep - Cleaning - Schedule

    Uploaded by

    Mohamed Mohzin Ghouse
    This deep cleaning schedule outlines the areas to be cleaned each day of the month. Specific areas like the garbage disposal area, dry stores, butchery, kitchens, dish wash area, chillers, freezers and dining area will be cleaned on a rotating basis by staff and supervised by managers. The schedule aims to thoroughly clean all facilities, equipment and areas of the kitchen and dining room through systematic daily cleaning assignments over the course of the month.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    Deep Cleaning Schedule

    Month: _______________

    Area Cleaned by Supervisor


    Day 1 Garbage disposal area
    Day 2 Dry stores (move equipments & clean)
    Day 3 Butchery – ceiling, walls & floor (move equipments)
    Day 4 Cold Kitchen – ceiling, walls & floor (move equipments)
    Day 5 Receiving area – ceiling, walls & floor (move equipments)
    Day 6 Hot kitchen – ceiling, walls & floor (move equipments)
    Day 7 Dish wash area – ceiling, walls & floor (move equipments)
    Day 8 Kitchen & Dish wash area hoods
    Day 9 Walk-in chiller
    Day 10 All chillers
    Day 11 All freezers
    Day 12 Alto shams & Buffet (Hot & cold) counters
    Day 13 All equipments in cold kitchen
    Day 14 All equipments in Hot kitchen
    Day 15 Dining area
    Day 16 Garbage disposal area
    Day 17 Dry stores (move equipments & clean)
    Day 18 Butchery – ceiling, walls & floor (move equipments)
    Day 19 Cold Kitchen – ceiling, walls & floor (move equipments)
    Day 20 Receiving area – ceiling, walls & floor (move equipments)
    Day 21 Hot kitchen – ceiling, walls & floor (move equipments)
    Day 22 Dish wash area – ceiling, walls & floor (move equipments)
    Day 23 Kitchen & Dish wash area hoods
    Day 24 Walk-in chiller
    Day 25 All chillers
    Day 26 All freezers
    Day 27 Alto shams & Buffet (Hot & cold) counters
    Day 28 All equipments in cold kitchen
    Day 29 All equipments in Hot kitchen
    Day 30 Dining area

    Stewarding I/C Signature & Date:

    Hygiene Officer’s Initials & Date:


    HACCP R/19
    Rev 03
    Approved by: Clinton Govender

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