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!