Cleaning Equipment (Including Plates)
If equipment is dish-washer proof, it should be washed in the machine. If there are manufacturer's instructions as to how a particular piece of equipment should be cleaned, then they should be followed to ensure that the equipment is cleaned thoroughly. If washing up by hand, wash things first in hot water and detergent, then immerse them in very hot water to disinfect them. Allow to air dry, or dry with a new single use or clean cloth. This is because everything needs to be free from bacteria. A dishwasher will wash things thoroughly and at a higher temperature than washing them by hand thus eliminating the need to immerse in hot water after washing by hand. Air drying prevents newly cleaned items being cross-contaminated by drying with a dirty cloth.
Scheduled cleaning may be carried out once a day, once a week, once a month, or at some other regular interval as required based on hygiene needs. Some things need to cleaned very regularly such as those things that people frequently use or touch. For example:
These should be cleaned and disinfected often to prevent cross-contamination from different people touching them.
The floor should be cleaned daily. The floor may need to be brushed well to remove grease and other debris, then swept, before being cleaned with detergent.
Fridges
Fridges also need to be cleaned regularly and disinfected. Always bear in mind that if food is left at room temperature that bacteria are given favourable conditions to multiply, so cleaning should be planned well such that the fridge is to be cleaned when almost empty (perhaps before a delivery is due), and move contents to another fridge or to a safe cold storage area for as little time as possible.