Cleaning Schedule – Kitchen Equipment

Instructions including cleaning Chemicals to be Used Safety Equipment

Signed
equipment to be used Points of care Required Points of care
Item Staff M T W Th F S S When

Walls: Wash with detergent and

water, rinse and dry. A surface
Kitchen and All *End of the disinfectant may be applied and is Mild detergent Apron Gloves
cool room wall operators day recommended for cool rooms and Sanitizerspray
Slip resistant shoes
X X X X X X X immediate areas around food
production.

Floors: Wash with a detergent

Gloves Masks
and water and add a sanitizer –
All *End of the Mild detergent ApronsSip resistant
Kitchen floor allow to dry. (Modern foam
operators day Sanitizerspray shoes Signage:
applicators act as a surface
Caution-wetfloor
disinfectant post cleaning)
x x x x x x x

*Before and Cutting boards should be washed

after each in dishwasher and left to air dry
All use Avoid abrasive
cutting boards before storage. If hand washed, Gloves Aprons
operators cleaners
*End of the they need to be sanitized and left
day to air dry

Wipe clean, dry and coat surface

with oil to prevent rust. Limit the
* after each Avoid abrasive
Pans and trays All use of detergent, particularly for Gloves Mask Aprons
use cleaners
operators woks and steel pans which are
seasoned to prevent sticking
 (omelette, Crêpe and
x
Rosetti pans)

Wash in a hot detergent and

water solution, then rinse
Cutlery; service well.When tarnished, polish
*after each Avoid abrasive cleaners
dishes; service with a silver cleaner, Gloves Mask Aprons
use Store in a dry place
platters Runner
e.g. Silvo or a tarnish cloth for
mild discoloration

Instructions including cleaning Chemicals to be Used Safety Equipment

Signed
equipment to be used Points of care Required Points of care
Item Staff M T W Th F S S When

*Before
and after 1.Remove loose soil with cloth
Mild detergent Sanitizer
Utensils Knives each use 2.Wash in pot washer 3.Sanitise Gloves Aprons
spray
All operators *End of the
4.Air Dry
day

Gently apply a detergent and

*Before water solution, then rinse and dry.
Steel and after De-lime with a suitable acidic
Benchtops and each use Mild detergent Sanitizer
cleaner in locations with hard Gloves Aprons
work surfaces; spray
*End of the water. In addition, there are
large All operators cleaning products available
day
equipment specifically for stainless steel
 1.Remove loose soil with cloth
As instructed 2.Water Wash
by person in *End of the Mild detergent sanitizer
Oven Gloves Aprons Googles
charge of day 3.Flush water socket 4.Sanitise spray
each section
5.Air Dry