[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-392490-105":53,"doc-detail-392490-en":127},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":120,"head_meta":122,"extra_data":124,"updated_unix":126},105,"en","food-safety-assessment-cleaning-schedule-2023","Food Safety Assessment Cleaning Schedule 2023","","Daily and ongoing cleaning procedures for food premises describe required cleanliness standards under the Food Standards Code. The schedule explains what must be cleaned and when for floors, food preparation surfaces, sinks, hand wash basins, refrigeration areas, and multiple pieces of equipment such as slicers, cooking appliances, microwaves, and utensils. It defines key terms including detergent, sanitise, and sanitiser, lists approved chemicals and materials, and provides step-by-step methods for pre-clean, wash, rinse, sanitise, final rinse, and drying.",{"@graph":63,"@context":119},[64,80,102],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":51,"@type":70,"position":76},"https://docshare.wps.com/template/general/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/food-safety-assessment-cleaning-schedule-2023/392490/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/food-safety-assessment-cleaning-schedule-2023/392490.png","ImageObject",442,249,{"name":88,"@type":89},"Aldword","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-11-04","2026-09-25",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",10,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"What is the purpose of the cleaning schedule?","Question",{"text":109,"@type":110},"It helps food businesses implement and track what must be cleaned and when, to maintain acceptable cleanliness standards for premises, fixtures, fittings, equipment, and relevant vehicle parts.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"What is the difference between detergent and sanitiser?",{"text":114,"@type":110},"Detergent assists in removing grease, dirt, and food residues but does not kill bacteria. Sanitise uses heat or chemicals to kill food-poisoning bacteria or reduce bacteria to a minimum level.",{"name":116,"@type":107,"acceptedAnswer":117},"What are the six steps for cleaning and sanitising food contact surfaces?",{"text":118,"@type":110},"Pre-clean (scrape/wipe/sweep and rinse), wash (hot water and detergent), rinse, sanitise, final rinse (if required by instructions), and dry (air dry).","https://schema.org",{"og:url":78,"og:type":121,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":123,"canonical":78},"index,follow",{"doc_id":125,"site_id":56},392490,1791361664,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":88,"user_avatar":130,"doc_module":9,"category_id":50,"category_name":51,"doc_title":59,"doc_description":61,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":101,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":73,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":140,"read_time":9},2336478940917,"https://ap-avatar.wpscdn.com/davatar_6f874abed73319feea01a86fa6f0fab8","DAILY  \nThe purposes of this cleaning schedule is to  \nassist food businesses in implementing a cleaning schedule to keep track of what must be cleaned and when.  \nAs required by the Food Standards Code all food businesses must ensure that the food premises, fixtures, fittings and equipment, as well as those parts of vehicles used to transport food, are maintained to an acceptable standard of cleanliness.  \nThis cleaning schedule is not an exhaustive list and may need to be further expanded to include all fixtures, fittings and equipment within your business.  \n\n| DEFINITIONS: |\n| --- |\n| Detergent: Chemical, such as washing-up liquid, usedto assist with the removal of grease, dirt and food from utensils or equipment. Detergents do not kill bacteria.\u003Cbr>Sanitise: To apply heat or chemicals, or a combinationof heat and chemicals, to kill food-poisoning bacteria or reduce the numbers of bacteria to a minimum level.\u003Cbr>Sanitiser: A chemical used to reduce the numbers of bacteria on a work surface. |\n\n| ITEM\u003Cbr>Floors | WHEN\u003Cbr>• After spillages\u003Cbr>• End of day | CHEMICALS/MATERIALS TO BE USED\u003Cbr>Floor detergent, rubber gloves, mop bucket, mop, scrubbing brush and broom | METHOD\u003Cbr>• Sweep floor with broom to remove loose dirt and visible matter\u003Cbr>• Wash floor with warm water, detergent and scrubbing brush\u003Cbr>• Focus on areas under and behind equipment and coving\u003Cbr>• Allow to air dry |\n| --- | --- | --- | --- |\n| Food preparation benches, sinks and hand wash basin | • Start of day\u003Cbr>• After spillages\u003Cbr>• End of day | Cleaning cloth, detergent, sanitiser, scourer, bucket, paper towel | • Remove all items from benches and sinks\u003Cbr>• Scrape all food particles off benches\u003Cbr>• Wash with hot water and detergent\u003Cbr>• Rinse with clean water\u003Cbr>• Dry with paper towel\u003Cbr>• Spray all areas with sanitiser allowing adequate contact time. Rinse as indicator by chemical manufacturer. |\n| Meat Slicer\u003Cbr>Only to be cleaned by a trained staff member | • Start of day\u003Cbr>• In between slicing cooked foods and raw foods\u003Cbr>• After use\u003Cbr>• End of each day | Brush, cleaning cloth, detergent, sanitiser, bucket | • Turn off and unplug slicer from power point\u003Cbr>• Dismantle machine and remove all food particles\u003Cbr>• Wash with hot water and detergent\u003Cbr>• Rinse with clean water\u003Cbr>• Dry with paper tower\u003Cbr>• Spray all areas with sanitiser allowing adequate contact time. Rinse with clean water if necessary and allow to air dry. |\n| Stoves, ovens and other cooking equipment | • End of each day | Scourer, cleaning cloth, detergent | • Scrape all food particles from equipment\u003Cbr>• Wash with hot water and detergent\u003Cbr>• Allow to dry |\n| Microwave | • End of day | Clean cloth, detergent | • Turn off and unplug microwave from power point\u003Cbr>• Remove glass plate and wash plate with hot water and detergent\u003Cbr>• Wash all surfaces including door, handle and inside microwave with hot waterand detergent\u003Cbr>• Air dry and replace glass plate |\n| Utensils, chopping boards, cutlery and crockery | • After each use | Cleaning cloth, detergent, sanitiser or dishwasher | • Remove all food particles\u003Cbr>• Wash with hot water and detergent\u003Cbr>• Rinse with clean water\u003Cbr>• Soak in warm water with sanitiser. Allow adequate contact time\u003Cbr>• Rinse with clean water and air dry |\n| Can opener | • End of day | Cleaning cloth, detergent, sanitiser | • Wash with hot water and detergent, focus on area at back of the fixed blade\u003Cbr>• Rinse with clean water\u003Cbr>• Soak in warm water with sanitiser. Allow adequate contact time\u003Cbr>• Rinse with clean water if necessary and allow to air dry |\n| Food processor, blenders and handheld electrical appliances | • After each use | Cleaning cloth, detergent, sanitiser or dishwasher\u003Cbr>Hand scraper, hose in bin wash area or cleaners sink, garbage bags, detergent | • Unplug equipment from power point\u003Cbr>• Dismantle and remove all food particles\u003Cbr>• Carefully wipe over electrical parts with hot water and detergent, dry and spray with sanitiser\u003Cbr>• Was","cbCaicGTCObPWlkm","https://ap.wps.com/l/cbCaicGTCObPWlkm","pdf",319613,"English","# Cleaning schedule purposes and definitions\n## Cleaning frequency by item (daily and after spills)\n## Monthly and weekly cleaning tips (6-step process)\n## Bleach sanitising guidance\n## Cleaning methods for equipment (e.g., microwave, meat slicer, bins)","[{\"question\":\"What is the purpose of the cleaning schedule?\",\"answer\":\"It helps food businesses implement and track what must be cleaned and when, to maintain acceptable cleanliness standards for premises, fixtures, fittings, equipment, and relevant vehicle parts.\"},{\"question\":\"What is the difference between detergent and sanitiser?\",\"answer\":\"Detergent assists in removing grease, dirt, and food residues but does not kill bacteria. Sanitise uses heat or chemicals to kill food-poisoning bacteria or reduce bacteria to a minimum level.\"},{\"question\":\"What are the six steps for cleaning and sanitising food contact surfaces?\",\"answer\":\"Pre-clean (scrape/wipe/sweep and rinse), wash (hot water and detergent), rinse, sanitise, final rinse (if required by instructions), and dry (air dry).\"}]","Food Safety Assessment Cleaning Schedule 2023 | PDF",1790370306]