What are the causes of illness?

 Poor personal hygiene

 Insufficient sanitization
 Inadequate cooking or cooling practies
 Not following time-temperature principles

1

Cleaning is simply the process of removing visible debris, dirt, and dust and organizing a
space so it looks clean. 

 2

Cleaning may or may not kill bacteria and germs, but it will reduce their numbers and aid in
lowering the risk of spreading infectious microorganisms.

 3

To remove soil and germs you must have an appropriate chemical (cleaner), manual action
(scrubbing) and thermal energy (heat from scrubbing).
 4
4
It is always completed with company approved products.

 isinfection - Simply means the process of using chemicals to kill a high percentage of
harmful microorganisms and/or making them incapable of reproducing.
 2
2
Disinfectant - This is a product which is designed to kill infectious fungi, bacteria, and
viruses on hard environmental surfaces.

 If you fail to clean a surface before disinfecting then any dirt, debris, finger prints or
grease can block the disinfectant from reaching the contaminant (COVID-19), meaning the
virus will not be killed or inactivated.
 2
2
Any items on display must be stored away or removed to ensure the cleaning process is
completed effectively. 

For all food areas - 3-bucket system- 200ppm Chlorine solution

How to use ware washing machines correctly?

 Operate ware washing machines STRICTLY within the required parameters at

all times!
 All dishes removed from the ware washing machine have to be drained and air-
dried.
 After ending the shift, the ware washing machine has to be cleaned thoroughly!