Cleaning with HACCP

When adopting the HACCP method of cleaning your kitchen or food factory there are very specific ways to clean. There are different types of cleaning involved. Maintenance cleaning will be vastly different from deep cleaning. The frequency of cleaning here is the absolute minimum cleaning that should occur.

Contact surfaces must be cleaned continuously . Floors in kitchens and food factories should be cleaned after each shift. Daily cleaning is required for ovens, stove tops, grills, bain-maries and plate warmers. Waste bins will also need thorough daily cleaning. Walls and ceilings in kitchens should be cleaned once a week. Cleaning out grease traps and floor drains should also be done once a week.

Wherever possible it is best to have liquid cleaning chemicals provided to staff in spray bottles. Areas should then be cleaned using colour-coded cloths or brushes.

Please visit www.blendwell.co.za/Food_Industry_Cleaning_Products for more information on the Blendwell Chemicals range of food safe cleaning chemicals. Blendwell Chemicals has their ISO9001 approved factory in Midrand, South Africa. Blendwell Chemicals is your local cleaning chemical manufacturer!