Commit 2 CleanTM/MC - 1Source

Commit 2 Clean
TM/MC
Kitchen Care Manual
Commit 2 CleanTM/MC
Kitchen Care Manual
Table of Contents
Introduction .................................................................................................................................................... 2
Bacteria Information — Control ...................................................................................................................... 2
Training .......................................................................................................................................................... 3
Ansul System ................................................................................................................................................. 4
Broilers And Chafing Dishes .......................................................................................................................... 4
Cutlery/Stainless Presoaking ......................................................................................................................... 5
Cold Storage Areas – Reach-In, Walk-In And Under Counter Freezers ........................................................ 5
Computers, Security Scanners and Time Clocks ........................................................................................... 6
Cutting Boards, Sandwich Boards, Meat Blocks and Work Benches ............................................................. 6
Deep Fryers .................................................................................................................................................... 7
Dining Room Tables ........................................................................................................................................ 8
Dining Area – Counter, Bar Tops, Chairs And Stools .................................................................................... 8
Dish Machine Clean-Up .................................................................................................................................. 9
Dish Machine Descaling ............................................................................................................................... 10
Dish Machine Start-Up .................................................................................................................................. 11
Drains ........................................................................................................................................................... 12
Elevator Interior ........................................................................................................................................... 13
Floors – Mopping .......................................................................................................................................... 14
Using Floor Machines ................................................................................................................................... 14
Food Carts – Non-Electrical ......................................................................................................................... 16
Fruit and Vegetable Wash ............................................................................................................................. 16
Garbage Cans, Buckets And Disposals ........................................................................................................ 17
General Surface Cleaning – Benches, Cash Registers, Counters And Door Handles .................................. 17
Grills ............................................................................................................................................................. 18
Handheld Thermometers/Gauges ................................................................................................................. 19
Hand Washing ............................................................................................................................................... 19
Loading Docks ............................................................................................................................................. 20
Meat And Food Slicers.................................................................................................................................. 21
Microwave Ovens ........................................................................................................................................ 22
Ovens – Bake ............................................................................................................................................... 23
Quaternary Sanitizer Testing Procedures Testing Procedures .................................................................... 24
Chlorine Sanitizer Testing Procedures ........................................................................................................ 24
Scales ........................................................................................................................................................... 25
Stainless Surfaces – Prep Tables ................................................................................................................ 26
Truck Interior/Unit Car Interior ................................................................................................................... 26
Walk-In Cooler .............................................................................................................................................. 27
Walls, Doors, Door Knobs And Handles ....................................................................................................... 27
Washroom Care ............................................................................................................................................ 28
Water Truck Cleaning ................................................................................................................................... 29
Windows And Glass ...................................................................................................................................... 29
1
Commit 2 CleanTM/MC
Kitchen Care Manual
INTRODUCTION
Purpose
Where?
This manual is intended to define the process by which
sanitation is performed, and includes the required chemicals,
equipment, and personal protective equipment.
Where food is received, prepared, stored and served.
Definition
Effective cleaning programs can help put dollar savings back
into your food operation.
Sanitation is the process of reducing microbial contaminants
to a safe level. Good sanitation is necessary to prevent the
opportunity for food borne illness and ensure best food
quality.
Responsibilities
1
Unit management is responsible for ensuring sanitation
procedures and frequencies are implemented.
2
Unit Porters are responsible for conducting the
sanitation procedures.
3
Unit Management is responsible for verifying the
completeness of the sanitation process.
4
Unit Management is responsible for ensuring continuous
inventory of Diversey Chemicals are in-house.
5
6
Where garbage is disposed.
How?
Sanitizers should always be used according to label
directions at the manufacturers recommended concentration
and contact time.
Air drying is required after sanitizing.
Bacteria Information — Control
Bacteria Control by Means of Chemical Agents
1
Unit Management is responsible for contacting and
communicating any sanitation or chemicals issues
with Diversey and escorting Diversey within the unit
as needed.
Disinfectant – a chemical agent that kills the growing,
but not necessarily the spore forms of diseaseproducing bacteria. Disinfection is the act of destroying
the infectious agents.
2
Regional QA/Food Safety Managers are responsible for
ensuring Sanitation Cleaning Procedures are current.
Sanitizer — a chemical agent that reduces the microbial
population to a safe level as judged by Public Health
requirements.
3
B
actericide or Bactericidal — any chemical agent that
kills bacteria.
4
Sporicidal, Fungicidal, Virucidal – all refer to chemical
agents that kill spores, fungi and viruses respectively.
5
Bacteriostat – any chemical agent that retards or inhibits
the growth of bacteria.
6
Antimicrobial – a chemical agent that interferes with or
inhibits the growth of bacteria.
Sanitation Information
What?
Sanitizing reduces the number of microorganisms on
surfaces to levels judged safe by health authorities. In food
service, sanitizing refers to the treatments to eliminate
pathogenic bacteria from the equipment and utensils in the
preparation and service of food.
Sanitizing cannot be achieved without first washing and then
rinsing the food contact surface. Sanitizing may be achieved
through approved chemical sanitizers at the proper strength
and contact time, or by the application of heat at the required
minimum time and temperature.
Why?
Improper sanitizing can cause food borne illnesses and can
impact your food loss due to pre-mature spoiling.
A clean, sanitized food preparation, production or storage
area will reduce food spoilage.
Cleaning and sanitizing in the food service operation is a
prerequisite program to support any Hazard Analysis Critical
Control Point (HAACP) program.
2
Where food preparation equipment is used and stored.
Common chemical agents used to control or kill bacteria
are: Alcohol, Chlorine, Iodine and Iodophors, Quaternary
Ammonium Compounds, Formaldehyde, Phenols and related
compounds.
INTRODUCTION
Training
People can make or break a good sanitation program.
The important role workers and managers play in
the safe handling of food is the key to an effective
sanitation program.
Chemical Safety
Before using any chemical always refer to the products
Safety Data Sheet (SDS) for appropriate Personal Protective
Equipment (PPE).
Always use products according to label directions.
Understanding Dilution Ratio
The lower number always represents an ounce of
concentrated chemical and the higher number the volume
of water into which it is to be mixed.
Example 1:
1:128 = 1 oz. chemical concentrate per gallon of water.
Example 2:
1:256 = 1/2 oz. chemical concentrate per gallon of water.
Four Basic Steps for Employee Instruction on
Cleaning Procedures
1
Create a desire for a safe and sanitary environment.
Point out to employees the importance in this process.
2
Demonstrate the job. Use the cleaning procedures in this
manual and proceed one step at a time.
3
Practice. Have employees do the job, then correct their
errors and reinforce correct methods.
4
Follow up. Check progress and tell the employee how he/
she is doing.
Diversey provides additional training tools to reinforce your
instruction including wall charts, color-coded spray bottle
labels and videos.
Do you have an SDS station mounted in areas accessible by
all employees, 24 hours a day?
It is extremely important that all SDS sheets on chemicals be
included in the SDS book.
Four Basic Steps for Employee Instruction on
Cleaning Procedures
Access all SDS information 24 Hours a day 7 days a week
365 days a year. Call 800-451-8346 or 760-602-8703.
Please have this information when making call, Product
name and number - Manufacturer Name - UPC Code Manufacturer Phone number. Diversey SDS are available at:
sds.sealedair.com
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Commit 2 CleanTM/MC
CLEANING PROCEDURES
Kitchen Care Manual
Ansul System
Recommended Products
• Heavy Duty Degreaser
Recommended Supplies
• Clean, Dry Towel
• Bucket
• Cloth
Procedure
1
Clean pipes using cloth dipped into a solution of
heavy duty degreaser. Wipe dry with clean towel.
Cleaning Tip
Ensure nozzle caps to pipes are replaced.
Always refer to Safety Data Sheet (SDS) before use of chemical.
Broilers And Chafing Dishes
Recommended Products
• Grill Cleaner
Recommended Supplies
• Spray Bottle
• Scrub Brush
• Cloth
Procedure – Broilers
(Caution: Rubber gloves, protective footwear and chemical resistant goggles must be worn. Avoid inhaling fumes.)
1
When the unit is cooled, take all removable parts such as drip pans, racks,
etc. to be cleaned for soil removal.
2
While wearing Personal Protective Equipment spray interior surface with grill cleaner making sure
interior oven surface does not exceed temperature stated on grill cleaner label directions.
3
Allow several minutes for solution to soak and soften soil. On heavily
soiled areas where grease has been baked on, scrub soil with a stiff brush.
4
Use a damp cloth to pick up the dissolved and loosened grease.
5
Rinse with clean water. Air dry and reassemble.
Procedure – Chafing Dishes
1
Spray the outside of the unit with grill cleaner. Remove loosened soil with a damp cloth.
2
Rinse with clear water and wipe dry with a clean, dry cloth.
Cleaning Tip
Never use this product without the use of PPE. Make sure oven surfaces do not exceed temperature stated on grill cleaner label directions.
Always refer to Safety Data Sheet (SDS) before use of chemical.
4
CLEANING PROCEDURES
Cutlery/Stainless Presoaking
Recommended Products
• Silverware Presoak
• Plastics and China Destainer
Recommended Supplies
• Silverware Soaking Bus Pan
Stainless Flatware – Frequency: After Each Use
1
Prepare solution of silverware presoak in hot water, preferably in a plastic bus pan.
2
Place the cutlery (stainless steel) in the solution 5-20 minutes prior to washing. Remove cutlery directly from the
solution to cylinders, baskets or flat racks. Spray rinse and immediately put through dish machine twice for best results.
Instructions for Plastics and China - Frequency: After each use
1
Prepare solution of plastic and china destainer in hot water, preferably in a plastic bus pan.
2
Place the china or plastic wares in the solution 5-20 minutes prior to washing. Remove wares directly from the solution to
flat racks. Spray rinse and immediately put through dish machine.
Always refer to Safety Data Sheet (SDS) before use of chemical.
Cold Storage Areas – Reach-In, Walk-In And Under Counter Freezers
Recommended Products
• Sanitizer
Recommended Supplies
• Bucket – 2 Compartment
• Cloth
Procedures
Transfer product to other refrigerated areas if possible.
Put on goggles and protective footwear
3 Put on rubber gloves to prevent wet hands from touching frozen metal.
4 Remove shelving and inserts and place in 3-compartment sink.
5 Clean components with heavy duty degreaser in first sink.
6 Rinse thoroughly with water in second sink.
7 Sanitize with sanitizer in third sink.
8 Let the sanitizer work for the specified amount of time. Each sanitizer cleaner has its own
contact time. Please consult your label for specific use-instructions.
9 Clean interior and exterior walls of cold storage area using the bucket, cloth, and heavy duty degreaser.
1
2
10 Replace shelves, inserts and foodstuffs.
Cleaning Tip
To ensure proper date code rotation procedures, food items with the most recent expiration dates should be
stored at the front.
Always refer to Safety Data Sheet (SDS) before use of chemical.
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Commit 2 CleanTM/MC
CLEANING PROCEDURES
Kitchen Care Manual
Computers, Security Scanners and Time Clocks
Recommended Products
• Sanitizer
Recommended Supplies
• Cloth
• Labeled Sanitizer Spray Bottle
Daily Procedures – Frequency: After Each Use
1
Wipe the surface with a clean cloth sprayed with
sanitizer.
NOTE: Never spray chemical directly on keyboards
or electronics.
Always refer to Safety Data Sheet (SDS) before use of chemical.
Cutting Boards, Sandwich Boards, Meat Blocks and Work Benches
Recommended Products
• Sanitizer
• Plastics and China Destainer
Recommended Supplies
• Scrub Brush or Pad
• Quat Test Strips
Cleaning, Sanitizing and Deodorizing Procedures –
Frequency: After Each Use/Chef’s Line Every 4 Hours
1
Brush all loose soils from the plastic or rubber.
2
Take portable cutting board to 3-compartment sink. Wash in a hot solution (120° F/49° C)
of plastics and china destainer. Scrub with a brush or pad.
3
Rinse with clean, hot water (120° F/49° C). Completely submerge in rinse tank.
4
Sink should be filled with a sanitizer solution. Refer to the testing table on the quat test
strips bottle to compare the result with the expected ppm concentration in use dilution.
If the indicator strip indicates that the solution is below the required concentration, then
the solutions must be discarded. If the solution is tested and meets the requirements,
submerge in sanitizing sink for the products specified contact time.
5
Allow to air dry.
Always refer to Safety Data Sheet (SDS) before use of chemical.
6
CLEANING PROCEDURES
Deep Fryers
Recommended Products
• Sanitizer
• Grill Cleaner
Recommended Supplies
•
•
•
•
Long Handle Scrub Brush
Bucket
Apron
Clearly labeled spray bottle
Procedures
1
Allow fryer to cool and drain cooking oil. If oil is to be re-used, filter and transfer it to a clean container or reservoir.
2
Close drain, spray grill cleaner into well. Use long handle scrub brush to coat interior with grill cleaner. Let stand 5
minutes.
3
Fill the bucket with solution using the bucket fill selection. Fill the deep well to just under the full level.
4
Bring temperature of the solution to a boil.
5
Brush away heavy deposits.
6
Turn off heat, allow to cool and drain. Add cool water to the cleaning solution as it is drained to prevent rapid cooling and
possible warping of the tank.
7
Rinse thoroughly with fresh, hot water.
8
Fill the deep well with fresh water and add 4 oz. of vinegar to neutralize alkalinity from the grill cleaner.
9
Let stand for 5 minutes.
10 11
Drain vinegar solution and then close drain.
Refill with reserved or new cooking oil.
Always refer to Safety Data Sheet (SDS) before use of chemical.
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Commit 2 CleanTM/MC
CLEANING PROCEDURES
Kitchen Care Manual
Dining Room Tables
Recommended Products
• Sanitizer
• Heavy Duty Degreaser
Recommended Supplies
•
•
•
•
Clean Cloth
Labeled Spray Bottle of Sanitizer
Brush
Labeled Bucket/Spray Bottle
Daily Procedures – Dining Room Tables
1
WASH with a solution of heavy duty degreaser diluted in a
bucket/spray bottle and a clean cloth.
2
RINSE with a solution of clean water using a clean cloth and a bucket/Spray Bottle.
3
SANITIZE with a solution of sanitizer. Allow to dwell on surface for contact time stated on product label. Allow to air dry.
Cleaning Tip
1 Replace cleaning cloth as it becomes soiled. At night do not put chairs on tables after cleaning with sanitizer. It causes the table surface to become sticky and re-contaminates the surface. Moisture collects between seat cover and tabletop, which will also deteriorate the tabletop.
2 Make sure you use the recommended dilution of the sanitizer. The dispenser must be dispensing at the sanitizer’s required ppm. Check the concentration through the unit.
Always refer to Safety Data Sheet (SDS) before use of chemical.
Dining Area – Counter, Bar Tops, Chairs And Stools
Recommended Products
• Sanitizer
• Heavy Duty Degreaser
Recommended Supplies
• Clean Cloth
• Labeled Spray Bottle of Sanitizer
• Brush
• Labeled Bucket/Spray Bottle
Daily Procedures – Dining Area-Counter, Bar Tops, Chairs & Stools
1
WASH with a solution of heavy duty degreaser diluted in a
bucket/spray bottle and a clean cloth.
2
RINSE with a solution of clean water using a clean cloth and a bucket/Spray Bottle.
3
SANITIZE with a solution of sanitizer. Allow to dwell on surface for contact time stated on product label. Allow to air dry.
Cleaning Tip
Replace cleaning cloth as it becomes soiled. At night do not put chairs on counters, and Bar Tops after cleaning with 1
sanitizer. It causes the table surface to become sticky and re-contaminates the surface. Moisture collects between seat cover and counters, and Bar Tops, which will also deteriorate the counter or Bar Top.
2
Make
sure you use the recommended dilution of the sanitizer. The dispenser must be dispensing at products required ppm. Check the concentration through the unit.
Always refer to Safety Data Sheet (SDS) before use of chemical.
8
CLEANING PROCEDURES
Dish Machine Clean-Up
Recommended Products
• Stainless Steel Cleaner
• Heavy Duty Degreaser
Recommended Supplies
• Spray Bottle
• Cloth
• Optional – use bucket if local health
department requires instead of spray bottles
Daily Procedures
1
Turn off all pumps, heaters, and control power knob.
2
Open all drain valves. Open doors to let machine cool down.
3
Remove scrap trays. Empty accumulated soil from trays, then clean them with a spray hose. Check and clean overflows
using a bucket /Labeled Spray bottle and clean cloth.
4
Remove curtains, rinse off and clean with heavy duty degreaser detergent use solution. Hang to air dry.
5
Remove all upper and lower wash spray hose. Remove end caps and flush out all food particles with a spray hose. Ensure
all nozzles are free of foreign matter.
6
Spray out inside of machine with a hose to remove any debris.
7
Clean all work tables, shelves, interior and exterior walls of dish machine using a use solution of heavy duty degreaser
using a bucket /Labeled Spray bottle and clean cloth.
8
Spray Stainless steel cleaner onto a clean cloth or towel. Wipe exterior surfaces of dish machine, turning the cloth or
towel frequently. Polish to a bright shine.
Always refer to Safety Data Sheet (SDS) before use of chemical.
9
Commit 2 CleanTM/MC
CLEANING PROCEDURES
Kitchen Care Manual
Dish Machine Descaling
Recommended Products
• Acid Descaler
Recommended Supplies:
• Labeled Spray Bottle
• Bucket
Procedures – Frequency: When White Hard Water Build-Up Occurs
(Caution: Rubber gloves and eye protection must be worn. Avoid inhaling fumes.)
Depending on local water conditions, most dish machines will require descaling
on a periodic basis. The basic procedure to be used is as follows:
1
Clean food soil from machine in normal manner.
2
Place all scrap trays and curtains in normal position in dish machine.
3
Fill dish machine.
4
Turn on tank heaters.
5
Spray diluted acid descaler onto section of dish machine not reached by
normal spray. Rinse.
6
Add proper dilution of acid descaler to water in dish machine tanks.
(Dilution should be based on the water capacity of the dish machine tank using a bucket).
7
Disconnect soap (if no delime cycle on machine).
8
Run machine for 15-20 minutes.
9
Turn off and drain machines.
10 Close
drains, refill tanks with fresh water and run for 5 minutes. Repeat to remove all traces of
descaling acid.
11
Check all rinse nozzles and clean with a fine wire/wire brush if necessary.
Consult your Diversey territory manager should questions arise.
Always refer to Safety Data Sheet (SDS) before use of chemical.
10
CLEANING PROCEDURES
Dish Machine Start-Up
Procedures – Frequency: When White Hard Water Build-Up Occurs
An effective start up procedure at the beginning of any period of dishwashing will
ensure that all machine functions are working at optimum levels to produce clean,
sanitary dishware.
1
Ensure that machine is clean and all wash arms are free from food particles, straws,
etc. Place scrap trays and curtains in proper locations.
2
Close all drain valves and turn on fill valve. Allow tanks to fill to correct levels.
Then securely close all fill valves.
3
Turn on final rinse booster and dish machine tank heaters.
4
Disconnect soap (if no delime cycle on machine).
5
Allow dish machine tank temperature to reach correct operating levels, as indicated
on gauges, before starting to wash. High temp dish machines should be at 155/165°F
(68.33° C/73.89° C) on the wash and 180° F (82.22° C) minimum on the final rinse
temperature. Low temp dish machines should have a wash and rinse between 120°F
(48.89° C) and 140° F (60° C).
6
Check that detergents and rinse additive containers or hoppers contain sufficient
product. Replenish if necessary.
7
Turn on dish machine.
8
Allow about 1 minute for dish machine to be charged with correct
detergent concentration.
9
Start washing dishes.
10 Check
the following at start up and periodically:
operating temperatures,
detergent feed,
wash, rinse, final rinse on waterfeed on cleanliness of dishes/equipment coming out at take off. Check temperature of dish machine with a thermal label.
Always refer to Safety Data Sheet (SDS) before use of chemical.
11
Commit 2 CleanTM/MC
CLEANING PROCEDURES
Drains
Recommended Products
• Drain Cleaner
• Drain Maintainer
• Heavy Duty Degreaser
Recommended Supplies
•
•
•
•
•
•
Potable Water
Scrub Brush
Drain Brush
Mop Bucket
Hose
Labeled Spray Bottle
Safety Instructions
• Wear appropriate safety goggles and gloves.
• If mists are generated, use NIOSH approved mask.
• Refer to Safety Data Sheet (SDS) of the approved cleaning solution.
Frequency
• As required.
Person/Department Responsible
• Sanitation Department
Procedure (Option 1 – Heavy Duty Degreaser)
1
Before use of product refer to SDS for required PPE.
2
Remove drain covers and baskets.
3
Clean drain or trap of any food or packaging material.
4
Follow label use directions and dispense heavy duty degreaser into a mop bucket.
5
Clean grates, under the sides of covers and baskets with the scrub brush.
6
Scrub drain with drain brush.
7
Flush covers, baskets and drains with hot water.
Always refer to Safety Data Sheet (SDS) before use of chemical.
Procedure (Option 2 – Drain Maintainer)
1
Before use of product refer to SDS for required PPE.
2
Clean drain or trap of any food or packaging material.
3
Follow label use directions and pour drain maintainer in a sink or pipeline closest
to the trap.
4
Flush down with warm water.
5
Allow to air dry.
Always refer to Safety Data Sheet (SDS) before use of chemical.
12
Kitchen Care Manual
CLEANING PROCEDURES
Procedure (Option 3)
1
Before use of drain cleaner refer to SDS for required PPE.
2
Follow label use directions and spray drain cleaner in a sink or trap.
3
Allow appropriate contact time for drain cleaner to work.
4
Thoroughly rinse drain.
5
If desired, apply a sanitizer coating on all drain surfaces using a labeled spray bottle.
6
Allow to air dry.
Always refer to Safety Data Sheet (SDS) before use of chemical.
Elevator Interior
Recommended Products
• Sanitizer or Floor Cleaner
• Stainless Steel Cleaner
• Heavy Duty Degreaser
Recommended Supplies
• Bucket/Mop
• Cloth
• Labeled Spray Bottle
Daily Procedures
1
Prepare a solution of sanitizer or floor cleaner.
2
Using a cloth or a labeled trigger spray bottle, apply solution to walls,
doors and key panel.
3
Mop floor of elevator with sanitizer or floor cleaner..
4
Wipe thoroughly.
5
To remove grease: Use a heavy duty degreaser.
6
Clean stainless steel with stainless steel cleaner.
Always refer to Safety Data Sheet (SDS) before use of chemical.
13
Commit 2 CleanTM/MC
CLEANING PROCEDURES
Kitchen Care Manual
Floors – Mopping
Recommended Products
• Heavy Duty Floor Cleaner
Recommended Supplies
• Broom/Dust Pan
• Deck Brush
• Bucket/Mop
Daily Procedures – Frequency: Daily (As Required)
1
Sweep floor thoroughly and clear area of any movable objects.
2
Prepare solution for mop bucket of heavy duty floor cleaner.
3
Mope area thoroughly. Let stand 5 minutes if possible.
4
Remove excess solution. Go over area with a clean, damp mop.
Basic Rules for Cleaning
• Always start with a clean mop and bucket.
• Change water often.
• Use a deck brush to scrub heavily soiled areas.
Always refer to Safety Data Sheet (SDS) before use of chemical.
Using Floor Machines (General Cleaning And Heavy Duty)
Recommended Products
• Heavy Duty Floor Cleaner
Recommended Supplies
•
•
•
•
Floor machine intake tank
“Wet Floor” signs
Mop
Scrubbing pad/scraper
• Auto scrubber
• Squeegee
• Bucket
Safety Instructions
•
•
•
•
•
•
•
•
Wear appropriate hard hat, safety glasses and gloves.
If mists are generated, use NIOSH approved mask.
Refer to Safety Data Sheet (SDS) of the approved cleaning solution.
Ensure operator follows Audio Video Tape instructions on proper use of
floor machines.
Ensure that you have read the applicable Safety Data Sheet (SDS)
of the approved cleaning solution.
Be aware of things around you when cleaning. (e.g. people, forklifts, hand trucks, blind
spots, corners and doorways.)
Use “Wet Floor” signs.
Ensure that machine is in good condition. Check gauges if battery is fully charged, that
the brushes are secure and that there are no loose or broken parts.
Always refer to Safety Data Sheet (SDS) before use of chemical.
14
CLEANING PROCEDURES
Frequency
• Daily as required.
Person/Department Responsible
• Sanitation Department
Procedures – General Cleaning
1
Prepare heavy duty floor cleaner solution in mop bucket. Use hot water.
2
Fill floor machine intake tank with heavy duty floor cleaner solution.
3
Place “Wet Floor” signs at start and endpoints and all doorways into area to be cleaned.
4
Run machine over areas to be cleaned ensuring that any excess water is mopped up immediately.
5
Use mop to spread heavy duty floor cleaner solution in corners and tight areas. Begin scrubbing edges with scrubbing pad or
scraper if necessary.
6
Mop up excess water trails left by machine. Ensure a clean mop and heavy duty floor cleaner solution is used.
7
Remove “Wet Floor” signs when floor is dry.
8
Return the floor machine to clean-up area.
• Empty solution from both tanks (clean and recovery tank).
• Check that the machine is switched off.
• Ensure batteries are put to charge.
• Use approved cleaning solution to wash and sanitize all parts of the machine tanks, cover, filter, squeegee, hoses, nozzle and guard.
9
Store machine in clean-up area.
Procedures – Heavy Duty Cleaning
1
Sweep entire area thoroughly and remove sticky objects with scraper.
2
Prepare heavy duty floor cleaner solution in mop bucket. Use hot water.
3
Fill auto scrubber with hot heavy duty floor cleaner solution.
4
Using the auto scrubber with the vacuum off, squeegee up and pads down, dispense heavy duty floor cleaner solution in
larger open areas.
5
Spread stripping solution evenly and systematically — one area at a time.
6
Allow solution to penetrate.
7
Use mop to spread heavy duty floor cleaner solution in corners and tight areas. Begin scrubbing edges with scrubbing pad
or scraper if necessary.
8
Use auto scrubber with vacuum off, squeegee up and pads down to scrub area once again. Dispense some solution where necessary.
9
After area is re-scrubbed, turn vacuum on and lower squeegee to scrub and extract the slurry.
10 Use
11
clean solution and manual squeegee to pick up water from tight areas not accessible by auto scrubber.
Repeat steps 4-10 until entire area is stripped.
12 Wipe any splashes on walls, doors immediately.
13 Return and clean all equipment.
Always refer to Safety Data Sheet (SDS) before use of chemical.
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Commit 2 CleanTM/MC
CLEANING PROCEDURES
Kitchen Care Manual
Food Carts – Non-Electrical
Recommended Products
• Sanitizer
• Heavy Duty Degreaser
Recommended Supplies
• 2 Labeled Buckets or Labeled Spray Bottles:
(1) Sanitizer use solution,
(1) Heavy duty degreaser use solution
• Cloth
• Brush
Daily Procedures – Frequency: Daily (As Required)
1
Scrub all surfaces with use solution of heavy duty degreaser and a scrub brush. Rinse with clean
water.
2
Apply sanitizer with spray bottle or bucket/cloth. Let dwell on surfaces for the contact time stated
on product label. Allow to air dry.
Always refer to Safety Data Sheet (SDS) before use of chemical.
Fruit and Vegetable Wash
Recommended Products
• Fruit and Vegetable Wash
Recommended Supplies
• Protective Gloves
• Goggles
Frequency: Daily
1
Thoroughly clean all fruit and vegetables by immersion in potable water.
2
Dilute fruit and vegetable wash according to label directions.
3
Check available active ingredients with a test paper.
4
Immerse fruits and vegetables in antimicrobial wash solution contact time stated on product label.
5
Rinse fruit and vegetables with potable water prior to use.
6
Transfer washed fruit and vegetables into a sanitized container using washed and gloved hands.
Always refer to Safety Data Sheet (SDS) before use of chemical.
16
CLEANING PROCEDURES
Garbage Cans, Buckets And Disposals
Recommended Products
• Sanitizer
• Dumpster Maintenance Cleaner
Recommended Supplies
• Gloves
• Brushes
• Labeled Sanitizer Spray Bottle
• Hose
Frequency: Daily
1
Hose down all garbage cans and buckets daily with hot water.
2
Spray with sanitizer.
3
Allow to air dry.
Frequency: Periodic Maintenance
1
Turn water off and connect dumpster maintenance cleaner bottle spray attachments to a standard hose.
2
Turn water on.
3
Pull back safety latch and rotate dial. (Product automatically dilutes at 1:64).
4
Spray on surfaces to be cleaned. (Requires no scrubbing).
5
Turn water off and disconnect the attachment.
Always refer to Safety Data Sheet (SDS) before use of chemical.
General Surface Cleaning – Benches, Cash Registers, Counters And Door Handles
Recommended Products
• Sanitizer
Recommended Supplies
• Labeled Sanitizer Spray Bottle
• Cloth
Procedures: Frequency: As Required
1
Prepare a spray bottle of sanitizer wipe with cloth.
2
Spray sanitizer onto surface and allow to air dry.
3
Allow to air dry.
Always refer to Safety Data Sheet (SDS) before use of chemical.
17
Commit 2 CleanTM/MC
CLEANING PROCEDURES
Kitchen Care Manual
Grills
Recommended Products
• Grill Cleaner
• Heavy Duty Degreaser
Recommended Supplies
•
•
•
•
•
•
•
Mask
Labeled Bucket
Labeled Spray Bottle
Cloth
Scraper
Brush
Apron
Procedures: Frequency: As Required
1
Prescrape grill surface with Brush to remove gross soils. Adjust grill temperature to according
to grill cleaner label directions.
2
Spray grill cleaner onto grill or oven surface and let it stand for under five minutes.
Do not allow surface to dry. Reapply product if necessary.
3
Wipe grill with a cloth. Repeat as necessary until grill is clean.
4
Rinse thoroughly with potable water and wipe dry with cloth. Season the grill by coating the
surface with cooking oil.
Important Tips
• Always wear long rubber gloves and chemical splash goggles, apron and mask when spraying
and wiping.
• Wash hands and arms after use.
• Do not spray on or let contact pilot lights, electrical connections, switches, light bulbs, heating
elements, receptacles or thermostats.
• Spray may cause electric short.
• Do not let product contact floor coverings, linoleum, aluminum, copper, brass, chrome,
galvanized or painted surfaces, tin, zinc, plastics or Teflon® coated surfaces.
• Do not use on continuous or self-cleaning ovens, or on fire-brick.
• Do not allow this product or its solutions to splash onto other surfaces.
• All food contact surfaces must be thoroughly rinsed with potable water after treatment with this
product. Avoid contamination of food during use or storage.
Periodic Maintenance Procedures
1
Remove grates, radiant covers, and gas jet tubes and soak overnight in heavy duty degreaser.
2
The next morning – Scrub with brush while still in solution of heavy duty degreaser. Rinse with
water. Allow to air dry and replace.
Cleaning Tip
Scrape debris from grill frequently throughout the day, to make end of day cleaning easier.
Always refer to Safety Data Sheet (SDS) before use of chemical.
18
CLEANING PROCEDURES
Handheld Thermometers/Gauges
Recommended Products
• Alcohol Wipes
• Sanitizer
Recommended Supplies
• Labeled Bucket
• Labeled Spray Bottle
• Alcohol Wipes
Daily Procedures – Frequency: Every 4 Hours, More Frequent if Needed
1
Prepare a spray bottle or dip bucket of sanitizer solution for at least every 4 hour cleaning.
Clean more frequent if necessary.
2
Spray sanitizer onto surface or dip thermometer into sanitizer and allow
to air dry.
3
Use alcohol wipes to wipe thermometer and thermometer holder before and
after every use.
Always refer to Safety Data Sheet (SDS) before use of chemical.
Hand Washing
Recommended Products
• Hand Soap
• Instant Hand Sanitizer (Optional)
Procedures
1
Take paper towel and turn on faucet.
2
Wet hand with warm water.
3
Apply soap thoroughly – get under nails and between fingers.
4
For more effective handwashing a clean brush may be used to remove any substance offering resistance. Brush must be stored in sanitizer solution between uses.
5
Rub hands together. Use rotating frictional motion for a minimum of 10-15 seconds.
6
Interlace the fingers. Rub up and down.
7
Rinse well under running water.
8
Dry hands with paper towel (single use towel) and/or rub hands under an
automatic hand dryer.
9
Turn off faucet using paper towel.
9
If desired hand sanitizer may be applied after properly washing and drying hands for enhanced microbial removal.
Always refer to Safety Data Sheet (SDS) before use of chemical.
19
Commit 2 CleanTM/MC
CLEANING PROCEDURES
Kitchen Care Manual
Loading Docks
Recommended Products
• Dumpster Maintenance Cleaner
• Heavy Duty Degreaser
Recommended Supplies
• Cloth
• Labeled Bucket
Procedures
1
Sweep and remove all trash. Fill bucket with heavy duty degreaser.
2
Wet concrete with solution of heavy duty degreaser and allow to dwell for 3 minutes – scrub
with deck brush.
3
Spray rinse with, hot water. Or spray Dock with dumpster maintenance cleaner and water
solution and allow to air dry.
Frequency: Alternative Periodic Maintenance
1
Turn water off and connect dumpster maintenance cleaner bottle spray attachment to a
standard hose.
2
Turn water on.
3
Pull back safety latch and rotate dial (Product automatically dilutes at 1:64).
4
Spray on surfaces to be cleaned. (Requires no scrubbing).
5
Turn water off and disconnect the attachment.
Always refer to Safety Data Sheet (SDS) before use of chemical.
20
CLEANING PROCEDURES
Meat And Food Slicers
Recommended Products
• Sanitizer
• Heavy Duty Degreaser
Recommended Supplies
• Clean Cloth
• Labeled Spray Bottle of Sanitizer
• Labeled Bucket
Safety Precautions
Always disconnect the electric cord and wear cut resistant gloves before starting to clean
the slicer. Set blade control at 0 to reduce the possibility of accidents. Disassemble slicer,
taking all parts to the 3-compartment sink or dishwasher for cleaning and sanitizing. Clean
the base of the slicer by first removing all lose debris. Then proceed to wash, rinse and
sanitize the slicer. Bring cleaned parts back from the sink or dishwasher and reassemble
the slicer. Apply sanitizer to the assembled slicer and allow for the proper dwell time as
stated on the chemical product label. Leave the knife guard in place until ready to clean
knife. Then replace the guard as soon as the blade is cleaned. Clean the shafts and all
parts under the frame.
Frequency
Clean after each use or when switching from raw to cooked food or when switching from
cheese to meat or meat to cheese.
Daily Procedures – Meat and Food Slicers
1
WASH with a solution of heavy duty degreaser diluted in a bucket/spray bottle and a clean
cloth.
2
RINSE with a solution of clean water using a clean cloth.
3
SANITIZE with a solution of sanitizer. Allow to dwell on surface for contact time stated on
product label.. Allow to air dry.
Always refer to Safety Data Sheet (SDS) before use of chemical.
21
Commit 2 CleanTM/MC
CLEANING PROCEDURES
Kitchen Care Manual
Microwave Ovens
Recommended Products
• Sanitizer
• Heavy Duty Degreaser
Recommended Supplies
• Cloth
• Labeled Spray Bottle of Sanitizer
• Bucket
Procedures
1
Wipe the plastic cover and oven light cover with a cloth dampened in a
solution of heavy duty degreaser.
2
Wipe all surfaces in the oven cavity with a cloth dampened in a solution
of heavy duty degreaser and then wipe dry with a clean cloth.
3
Wipe the inner door surface with a cloth dampened in a solution of heavy duty
degreaser. Ensure all food particles have been removed.
4
Remove the air intake filter and wash it in a hot solution of heavy duty degreaser to
remove grease and dust that collect and obstruct the airflow. Rinse.
5
Rinse all surfaces with clear water before sanitizing.
6
Wipe/sanitize the plastic cover and oven light cover with a cloth dampened in a
solution of sanitizer.
7
Wipe/sanitize all surfaces in the oven cavity with a cloth dampened in a solution of
sanitizer, and allow to air dry.
8
Wipe/sanitize the inner door surface with a solution of sanitizer.
9
Sanitize air intake filter in a solution of sanitizer and allow to air dry.
10 11
Visually check the door seal plate surfaces for scratches and dents.
Check the door assembly for hinge tightness. Check the interlock switch operation
visually. When the door is open the digital display should be off; during cook condition
it should be on.
12 If abnormal situations or damage is noticed, call the manager.
Always refer to Safety Data Sheet (SDS) before use of chemical.
22
CLEANING PROCEDURES
Ovens – Bake
Recommended Products
• Oven Cleaner
Recommended Supplies
•
•
•
•
•
Spray Bottle
Safety Glasses
Brush
Gloves
Cloth Bucket
Procedures - Interior
1
Set oven temperature according to oven cleaner label directions.
2
Spray the interior with oven cleaner direct from container, and let it soak completely.
3
Let solution stand on soil for time stated on label directions to permit chemical cleaning
action to take place.
4
Baked on grease may have to be loosened with a stiff brush or scraper.
5
Use a damp cloth to pick up the dissolved and loosened soil.
6
Rinse using a clean cloth and a bucket of clean water. Allow to air dry.
Procedures - Exterior
1
Spray the outside of the oven with oven cleaner.
2
Use a damp cloth to pick up the dissolved and loosened soil.
3
Rinse with clear water.
4
Wipe dry with a clean, dry cloth.
Always refer to Safety Data Sheet (SDS) before use of chemical.
23
Commit 2 CleanTM/MC
CLEANING PROCEDURES
Kitchen Care Manual
Quaternary Sanitizer Testing Procedures Testing Procedures
Recommended Products
• Quat Test Strips
Important Notes
• Test papers stored at elevated temperatures, in moisture, or in high humidity can be damaged
and will not work properly. Test papers should be stored at room temperature.
• When the temperature of the sample is between 75˚F/23.9˚C – 85˚F/29.4˚C and there is no
foam, on the surface of the sample, the sample can be tested. If the quaternary solution is too
hot, it will give a false high concentration reading.
• When testing quaternary test papers, hold the test paper motionless in the sanitizing solution
sample for the time specified. Do not move the test paper around as this will give a false high
concentration reading.
• If the local or provincial health codes specify different concentrations than are labeled, always
comply with those requirements.
Procedures
1
2
3
Make sure you select the correct test paper for the sanitizer being used.
Dip a 1.5 inch (3.8 cm) strip of test paper in clean, fresh, room temperature (75˚F/23.9˚ C)
sanitizer solution. Hold the test paper in the sanitizing solution for the time required on the
test paper container.
Immediately compare the test paper to the color chart. The test results must correspond to
the sanitizer’s required ppm range.
Always refer to Safety Data Sheet (SDS) before use of chemical.
Chlorine Sanitizer Testing Procedures
Recommended Products
• Chlorine Test Strips
Important Notes
• Test papers stored at elevated temperatures, in moisture, or in high humidity can be damaged
and will not work properly. Test papers should be stored at room temperature.
• When the temperature of the sample is between 75˚F/23.9˚C – 85˚F/29.4˚C and there is no
foam, on the surface of the sample, the sample can be tested. If the chlorine solution is too hot,
it will give a false high concentration reading.
• When using Chlorine test papers, hold the test paper motionless in the sanitizing solution
sample for the time specified. Do not move the test paper around as this will give a false high
concentration reading.
• If the local or provincial health codes specify different concentrations than are labeled, always
comply with those requirements.
• Chlorine testing must be dipped and immediately read. Ensure strip does not come in contact
with foam.
Procedures
1
2
3
Make sure you select the correct test paper for the sanitizer being used.
Dip a 1.5 inch (3.8 cm) strip of test paper in clean, fresh, room temperature (75˚F/23.9˚ C)
sanitizer solution. Dip test paper in the sanitizing solution and immediately remove.
Immediately compare the test paper to the color chart. The test results must correspond to
the sanitizer’s required ppm range.
Always refer to Safety Data Sheet (SDS) before use of chemical.
24
CLEANING PROCEDURES
Scales
Recommended Products
• Sanitizer
• Heavy Duty Degreaser
Recommended Supplies
• Clean Cloth
• Labeled Spray Bottle of Sanitizer
• Labeled Bucket
Cleaning Tip
When sanitizer is used as directed at required ppm for sanitizing, a water rinse is
not required.
Daily Procedures – Scales
1
WASH with a solution of heavy duty degreaser diluted in a bucket/spray bottle and a clean
cloth.
2
RINSE with a solution of clean water using a clean cloth.
3
SANITIZE with a solution of sanitizer. Allow to dwell on surface for contact time stated on
product label. Allow to air dry.
Always refer to Safety Data Sheet (SDS) before use of chemical.
25
Commit 2 CleanTM/MC
CLEANING PROCEDURES
Kitchen Care Manual
Stainless Surfaces – Prep Tables
Recommended Products
• Sanitizer
• Heavy Duty Degreaser
Recommended Supplies
• Clean Cloth
• Labeled Spray Bottle of Sanitizer
• Labeled Bucket
Daily Procedures – Stainless Surfaces
1
WASH with a solution of heavy duty degreaser diluted in a bucket/spray bottle and a clean
cloth.
2
RINSE with a solution of clean water using a clean cloth.
3
SANITIZE with a solution of sanitizer. Allow to dwell on surface for contact time stated on
product label. Allow to air dry.
Always refer to Safety Data Sheet (SDS) before use of chemical.
Truck Interior/Unit Car Interior
Recommended Products
• Sanitizer
• Glass Cleaner
Recommended Supplies
•
•
•
•
Cloth
Protective Gloves
Labeled Sanitizer Spray Bottle
Labeled Glass Cleaner Spray Bottle
Daily Procedures
1
Wipe the surface of interior and exterior door handles, steering wheel, vinyl arm rests, seat
belt, dashboard and dashboards buttons, window button or hand crank and keys with a clean
cloth dipped into a solution of sanitizer.
2
Wash all glass with a solution of glass cleaner.
Always refer to Safety Data Sheet (SDS) before use of chemical.
26
CLEANING PROCEDURES
Walk-In Cooler
Recommended Products
• Sanitizer
• Heavy Duty Degreaser
Recommended Supplies
•
•
•
•
•
•
Mop Bucket
“Wet Floor” Sign
Cloth
Labeled Spray Bottle with Sanitizer Solution
Clean Mop/Mop Handle
Broom and Dust pan
Daily Procedures
1
Transfer all food product into a different cooler.
2
Sweep floor and remove all debris with a dust pan.
3
WASH walls with a solution of heavy duty degreaser in a bucket with a clean cloth.
4
WASH all shelving and tables with a solution of heavy duty degreaser in a bucket with a clean cloth.
5
RINSE walls, shelving, and tables with a cloth and clean water in a bucket.
6
SANITIZE all walls, shelving, and tables and tables with a solution of sanitizer in a spray bottle.
Allow to dwell for contact time stated on product label. Allow to air dry.
7
Post “Wet Floor” signs around area to be mopped.
8
Dispense heavy duty degreaser into a clean bucket with cool water.
9
Use clean mop to mop floor with solution.
10 Remove “Wet Floor” signs when flooring is dry to the touch. Walk-In Cooler
Always refer to Safety Data Sheet (SDS) before use of chemical.
Walls, Doors, Door Knobs And Handles
Recommended Products
• Sanitizer
• Heavy Duty Degreaser
Recommended Supplies
• Cloth
• Labeled Spray Bottle with Sanitizer Solution
Procedures – Frequency: As Required
1
Prepare solution of sanitizer.
2
Using a cloth or trigger sprayer, apply solution to walls and doors.
3
Wipe thoroughly.
Cleaning Tip
For heavily soiled spot cleaning, use heavy duty degreaser in a trigger sprayer followed by rinsing
and sanitizing.
Always refer to Safety Data Sheet (SDS) before use of chemical.
27
Commit 2 CleanTM/MC
CLEANING PROCEDURES
Kitchen Care Manual
Washroom Care
Recommended Products
• Disinfectant Cleaner
• Glass Cleaner
Recommended Supplies
•
•
•
•
•
•
•
Broom/Dust Pan
Bowl Swab
Cloth
Protective Gloves
Spray Bottle
Restroom Caddie
Bucket
Procedures – Frequency: As Required
1
Sweep all visible waste into dust pan and place in garbage receptacle.
2
Replenish stock of hand towels, toilet tissue and hand soap.
3
Clean mirror with glass cleaner.
4
Prepare a fresh solution of disinfectant cleaner for interior and exterior of wash sinks.
Allow required contact time. Wipe dry. Use same solution of disinfectant cleaner to
wipe other general cleaning areas, including walls and counters, hand care dispensers,
door handles, bowls and urinals.
5
Check to ensure that hand care dispensers are full and clean.
Always refer to Safety Data Sheet (SDS) before use of chemical.
28
CLEANING PROCEDURES
Water Truck Cleaning
Recommended Products
• Chlorine Sanitizer/ Deodorizer
Recommended Supplies
• Protective Gloves
• Goggles
Procedures
1
Fill tank with potable water.
2
Dose the tank with sanitizer/ deodorizer to achieve a level
of 100ppm chlorine solution.
3
Allow solution to contact all surfaces of the tank
for at least 60 seconds.
4
Drain the tank completely (if the tank cannot be drained completely, drain it as
much as possible and then rinse with potable water to remove residual chlorine).
5
Fill tank with potable water.
6
Sample water in tank to ensure that the residual chlorine levels do not exceed
potable water standards.
Always refer to Safety Data Sheet (SDS) before use of chemical.
Windows And Glass
Recommended Products
• Glass Cleaner
Recommended Supplies
• Labeled Spray Bottle
• Clean Cloth
Procedures
1
Prepare a spray bottle solution of glass cleaner.
2
Spray Glance onto area to be cleaned.
3
Polish with a soft, clean, dry cloth until all streaks are removed.
Cleaning Tip
Use a clean cloth to avoid streaking.
Always refer to Safety Data Sheet (SDS) before use of chemical.
29
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sustainable solutions for cleaning
and hygiene. Through the integration
of new technology-enabled services
and systems, our solutions drive
increased productivity, food safety,
and infection prevention to ultimately
enhance the end-user experience.
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