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Sanitisers can be purchased to dilute, so as to be used as a no-rinse sanitiser. Any sanitiser that does not stipulate a direction for use as no-rinse, would need to be washed off after application.  \n2  \nFood Premises Cleaning Schedule Charts  \nCLEANING SCHEDULES  \nEvery premises where food is sold should have a cleaning schedule to make sure that all equipment and areas are cleaned and checked regularly.  \nAdvantages of a Cleaning Schedule  \n• Everything is cleaned regularly  \n• If someone is away, you know exactly what has to be done by someone else  \n• If something goes wrong you know who is responsible  \n• It means cleaning is organised.  \nWho Makes up the Cleaning Schedule?  \n• Managers and Supervisors – with staff input  \n• It is very important that it is kept updated as staff members may leave or change jobs.  \nA Schedule Includes:  \n1. Item(s) to be cleaned – Make a list of all the areas and pieces of equipment that need to be cleaned. This basically means everything inside and outside of your premises. Whilst that sounds daunting some items can obviously be grouped together to make the list shorter  \n2. Product name-Next to each item listed to be cleaned, identify the exact cleaning product to be used. For some items several products may be required e.g. de-greasers,cleaners and sanitisers. All products should be listed in order to assist with work flow.  \n3. Cleaning method – Describe how the product is to be used e.g. straight or diluted, and how the person carrying out the task must use it e.g. wipe with cloth, spray and leave, scrub then sanitise.  \n4. Cleaning frequency – State how often cleaning must be carried out e.g. daily, after each use , between raw & cooked foods, monthly or as required  \n5. Person responsible – State the name of the staff member assigned to carry out this task. In some cases the title of the job holder can be used instead  \n6. Completed – Leave a section of the schedule free for the responsible person to sign off on when they complete the actual task. This is not required on master copies but is essential for working documents.  \n3  \nFood Premises Cleaning Schedule Charts  \nRECOMMENDED CLEANING FREQUENCY  \n1. DAILY – or more often as required  \n• Equipment and utensils – machine/hand wash; store clean and dry.  \n• Dishwashing machine – clean interior, underneath and behind.  \n• Appliances – wash and scrub all parts in contact with food. Sanitise. Wipe down other items.  \n• Work benches – scrub surface. Wipe down frame. Sanitise.  \n• Basins and sinks – wash down and wipe wall surrounds and frame.  \n• Floor – sweep to remove all coarse materials/scraps and mop with detergent and disinfectant.  \n","cbCaih1edkKLOles","https://ap.wps.com/l/cbCaih1edkKLOles","pdf",388817,"English","# Cleaning Schedules\n## Advantages of a Cleaning Schedule\n## Who Makes up the Cleaning Schedule?\n## A Schedule Includes\n# Recommended Cleaning Frequency\n## Daily\n## Weekly or more often as required\n## Every 4-6 weeks or more often as required\n# Specialist Cleaning","[{\"question\":\"Why should food premises have a cleaning schedule?\",\"answer\":\"Every premises where food is sold should have a cleaning schedule to ensure all equipment and areas are cleaned and checked regularly. It supports organization, clarifies responsibility, and ensures cleaning is carried out even when someone is away.\"},{\"question\":\"Who is responsible for making up and updating the cleaning schedule?\",\"answer\":\"Managers and Supervisors make up the cleaning schedule with staff input. The schedule must be kept updated because staff may leave or change jobs.\"},{\"question\":\"What must a cleaning schedule include?\",\"answer\":\"A schedule must list items to be cleaned, the exact cleaning product(s), the cleaning method, the cleaning frequency, the person responsible, and a completed sign-off section for working documents.\"}]","Food Premises Cleaning Schedule Charts - Cleaning Schedules | PDF",1790367688]