Cleaning Schedules and cleaning records will form an effective cleaning program.
Cleaning Schedules
Cleaning schedules are in place to plan and execute cleaning processes taking place within a food business. A cleaning schedule ideally should contain the following information:
- Area/item/ equipment to be cleaned
- Cleaning agent to be used and how to use it
- Equipment to be used
- Frequency of cleaning
A cleaning schedule must be reviewed periodically to ascertain its effectiveness. Necessary changes need to done such as increasing frequency, changing cleaning agents etc.
Cleaning Records
A cleaning record is used to document the cleaning carried out. It should ideally contain the following information.
- Who cleaned?
- When was it cleaned?
- What is cleaned?
- How it got cleaned?
- Who has checked the cleanliness?
