Atana Hotels

Property
Standard Practice Instruction

Process: HACCP - Cleaning Subprocess: Dry Store

Issued by: David Maiwald Released: 01.07.2018

Approved by: Victor Visser Pages: 1/1

FOR INTERNAL USE ONLY (Strictly forbidden to be copied or taken off premises)

SUBJECT Fairmont Baku procedure to clean the Dry Store

Procedure The kitchen dry store must deep cleaned once every week.
General
 Empty the dry store and store the content in a dry place
o Check the use by date
o Check the food containers are covered
o Check the food containers are labelled (as per the SPI for
labelling food)
o Do not label the lid always the front of the container
 Spray the shelving with sanitizer
 Wipe away the sanitizer with a clean paper towel
 Repeat if necessary
 Spray with disinfectant
 Wipe away the disinfectant with a clean paper towel
 Sweep the floor with a broom
 Clean the floor with a kitchen mob, hot water and floor cleaning
product
 Wait till the floor is dry
 Return all the food items
o Check again is everything is covered and proper labelled
o Check the food container is clean
o Check that food is in the correct size container, if necessary
change the container to a smaller size

Fill out a cleaning report and file this in the folder in the Chefs office