ORGANIZATIONAL CHART

SSOP: Color Coded Brushes and Buckets

To prevent cross contamination, brushes and

buckets used for cleaning are color coded
according to use, and segregated by location.
MATERIALS
1. White, yellow, red, and black brushes
2. White and red buckets
3. Brush racks
4. Sanitizer

PROTOCOL:
1. Specific color brushes are used for
specific
purposes.
 • White brushes are used with white
buckets to clean pasteurized food contact
surfaces.
• Yellow brushes are used with white
buckets to clean non-food contact
surfaces.
• Surfaces that contact raw milk.
• Black brushes are used to clean floor
drains.

ocation of use. Particular care is needed to ensure that brushes

and buckets used in the cultured products area are
not used to clean equipment elsewhere in the
production plant.
ts should be rinsed with water and then with sanitizer.
e either hung on racks, or inverted and stored off the floor on
racks or mats.
ed separately. They should be kept in racks which hold them off
the floor.

lities

with proper sanitation. In addition to clean food processing

ciated with food production areas must be clean and properly

d in locked rooms away from food handling areas.

nging rooms:
ng rooms should be separate from and not lead

ties:
ate number of properly maintained hand-washing
o sanitary drains.

ve hot and cold potable running water, soap, sanitary hand drying
supplies or devices, and clean waste receptacles.
an adequate number of conveniently located and properly
installed hand washing facilities.
ng notices be posted in strategic points throughout the
processing plant to remind employees and
visitors to wash hands after using the bathroom

SANITATION STANDARD OPERATING

PROCEDURE – Milk Can Cleaning
INTRODUCTION
Milk cans are used for the short term storage of products.
They must be thoroughly cleaned after each
use and sanitized immediately prior to their next use.
MATERIALS
1. Supplies
a. Gloves
b. Goggles
c. Detergent
d. Brush
e. Sanitizer
2. Hazards
a. Burns from hot water
b. Chemical burns to skin and eyes. Wear goggles and
gloves and avoid breathing the
detergent dust and concentrated sanitizer.
PROCEDURE FOR WASHING LIGHTLY SOILED
CANS
1. Rinse cans with hot water.
2. Add some chlorinated alkaline detergent and hot water.
3. Use a long handled brush to scrub the inside of each can
and lid.
4. Empty cans and rinse thoroughly.
5. Place cans and lids upside down on the can rack to dry.
6. Immediately prior to use:
a. rewash cans with a chlorinated alkaline detergent
b. empty cans and rinse thoroughly
c. fill cans with a sanitizing solution
d. empty cans and allow them to drain
PROCEDURE FOR WASHING HEAVILY SOILED
CANS
1. Rinse cans with hot water.
2. Add approximately ½ scoop of a chlorinated detergent to
each can.
3. Fill cans to the top with hot water and allow them to soak
for at least 10 to 15 minutes.
4. Use a long handled brush to scrub the inside of each can
and lid.
5. Empty cans and rinse thoroughly.
6. Place cans and lids upside down on the can rack to dry.
7. Immediately prior to use:
a. rewash cans with a chlorinated alkaline detergent
b. empty cans and rinse thoroughly
c. fill cans with a sanitizing solution
d. empty cans and allow them to drain

Ice Cream
Manufacture

The basic steps in the manufacturing of ice cream

are generally as follows:

• blending of the mix ingredients

• pasteurization
• homogenization
• aging the mix
• freezing
• packaging
• hardening
Process flow diagram for ice cream
manufacture: the red section represents the
operations involving raw, unpasteurized mix, the
pale blue section represents the operations
involving pasteurized mix, and the dark blue
section represents the operations involving frozen
ice cream.

Blending

First the ingredients are selected based on the

desired formulation and the calculation of the
recipe from the formulation and the ingredients
chosen, then the ingredients are weighed and
blended together to produce what is known as the
"ice cream mix". Blending requires rapid
agitation to incorporate powders, and often high
speed blenders are used.
Pasteurization

The mix is then pasteurized. Pasteurization is the

biological control point in the system, designed
for the destruction of pathogenic bacteria. In
addition to this very important function,
pasteurization also reduces the number of
spoilage organisms such as psychrotrophs, and
helps to hydrate some of the components
(proteins, stabilizers).
Pasteurization (Ontario regulations): 69° C/30
min. 80° C/25s
Both batch pasteurizers and continuous (HTST)
methods are used.

Batch pasteurizers lead to more whey protein

denaturation, which some people feel gives a
better body to the ice cream. In a batch
pasteurization system, blending of the proper
ingredient amounts is done in large jacketed vats
equipped with some means of heating, usually
steam or hot water. The product is then heated in
the vat to at least 69 C (155 F) and held for 30
minutes to satisfy legal requirements for
pasteurization, necessary for the destruction of
pathogenic bacteria. Various time temperature
combinations can be used. The heat treatment
must be severe enough to ensure destruction of
pathogens and to reduce the bacterial count to a
maximum of 100,000 per gram. Following
pasteurization, the mix is homogenized by means
of high pressures and then is passed across some
type of heat exchanger (plate or double or triple
tube) for the purpose of cooling the mix to
refrigerated temperatures (4 C). Batch tanks are
usually operated in tandem so that one is holding
while the other is being prepared. Automatic
timers and valves ensure the proper holding time
has been met.

Continuous pasteurization (see schematic

diagram for mix here) is usually performed in a
high temperature short time (HTST) heat
exchanger following blending of ingredients in a
large, insulated feed tank. Some preheating, to 30
to 40 C, is necessary for solubilization of the
components. The HTST system is equipped with
a heating section, a cooling section, and a
regeneration section. Cooling sections of ice
cream mix HTST presses are usually larger than
milk HTST presses. Due to the preheating of the
mix, regeneration is lost and mix entering the
cooling section is still quite warm.

Homogenization

The mix is also homogenized which forms the

fat emulsion by breaking down or reducing the
size of the fat globules found in milk or cream to
less than 1 µ m. Two stage homogenization is
usually preferred for ice cream mix. Clumping or
clustering of the fat is reduced thereby producing
a thinner, more rapidly whipped mix. Melt-down
is also improved. Homogenization provides the
following functions in ice cream manufacture:

• Reduces size of fat globules

 • Increases surface area
• Forms membrane
• makes possible the use of butter, frozen
cream, etc.

By helping to form the fat structure, it also has

the following indirect effects:

• makes a smoother ice cream

• gives a greater apparent richness and
palatability
• better air stability
• increases resistance to melting

Homogenization of the mix should take place at

the pasteurizing temperature. The high
temperature produces more efficient breaking up
of the fat globules at any given pressure and also
reduces fat clumping and the tendency to thick,
heavy bodied mixes. No one pressure can be
recommended that will give satisfactory results
under all conditions. The higher the fat and total
solids in the mix, the lower the pressure should
be. If a two stage homogenizer is used, a pressure
of 2000 - 2500 psi on the first stage and 500 -
1000 psi on the second stage should be
satisfactory under most conditions. Two stage
homogenization is usually preferred for ice cream
mix. Clumping or clustering of the fat is reduced
thereby producing a thinner, more rapidly
whipped mix. Melt-down is also improved.

Ageing

The mix is then aged for at least four hours and

usually overnight. This allows time for the fat to
cool down and crystallize, and for the proteins
and polysaccharides to fully hydrate. Aging
provides the following functions:

• Improves whipping qualities of mix and

body and texture of ice cream

.
It does so by:

• providing time for fat crystallization, so

the fat can partially coalesce;
• allowing time for full protein and
stabilizer hydration and a resulting slight
viscosity increase;
• allowing time for membrane
rearrangement and protein/emulsifier
 interaction, as emulsifiers displace
proteins from the fat globule surface,
which allows for a reduction in
stabilization of the fat globules and
enhanced partial coalescence.

Aging is performed in insulated or refrigerated

storage tanks, silos, etc. Mix temperature should
be maintained as low as possible without
freezing, at or below 5 C. An aging time of
overnight is likely to give best results under
average plant conditions. A "green" or unaged
mix is usually quickly detected at the freezer.

Freezing and Hardening

Following mix processing, the mix is drawn into
a flavour tank where any liquid flavours, fruit
purees, or colours are added. The mix then enters
the dynamic freezing process which both
freezes a portion of the water and whips air into
the frozen mix. The "barrel" freezer is a scraped-
surface, tubular heat exchanger, which is jacketed
with a boiling refrigerant such as ammonia or
freon. Mix is pumped through this freezer and is
drawn off the other end in a matter of 30 seconds,
(or 10 to 15 minutes in the case of batch freezers)
with about 50% of its water frozen. There are
rotating blades inside the barrel that keep the ice
scraped off the surface of the freezer and also
dashers inside the machine which help to whip
the mix and incorporate air.
Ice cream contains a considerable quantity of air,
up to half of its volume. This gives the product its
characteristic lightness. Without air, ice cream
would be similar to a frozen ice cube. The air
content is termed its overrun, which can be
calculated mathematically.

As the ice cream is drawn with about half of its

water frozen, particulate matter such as fruits,
nuts, candy, cookies, or whatever you like, is
added to the semi-frozen slurry which has a
consistency similar to soft-serve ice cream. In
fact, almost the only thing which differentiates
hard frozen ice cream from soft-serve, is the fact
that soft serve is drawn into cones at this point in
the process rather than into packages for
subsequent hardening.

Hardening

After the particulates have been added, the ice

cream is packaged and is placed into a blast
freezer at -30° to -40° C where most of the
remainder of the water is frozen. Below about
-25° C, ice cream is stable for indefinite periods
without danger of ice crystal growth; however,
above this temperature, ice crystal growth is
possible and the rate of crystal growth is
dependant upon the temperature of storage. This
limits the shelf life of the ice cream.

A primer on the theoretical aspects of freezing

will help you to fully understand the freezing and
recrystallization process.

Hardening invloves static (still, quiescent)

freezing of the packaged products in blast
freezers. Freezing rate must still be rapid, so
freezing techniques involve low temperature (-
40oC) with either enhanced convection (freezing
tunnels with forced air fans) or enhanced
conduction (plate freezers).

The rate of heat transfer in a frezing porcess is

affected by the temperature difference, the
surface area exposed and the heat transfer
coefficient (Q=U A dT). Thus, the factors
affecting hardening are those affecting this rate of
heat transfer:

• Temperature of blast freezer - the colder

the temperature, the faster the hardening,
the smoother the product.
• Rapid circulation of air - increases
convective heat transfer.
• Temperature of ice cream when placed in
the hardening freezer - the colder the ice
cream at draw, the faster the hardening; -
must get through packaging operations
fast.
• Size of container - exposure of maximum
surface area to cold air, especially
 important to consider shrink wrapped
bundles - they become a much larger mass
to freeze. Bundling should be done after
hardening.
• Composition of ice cream - related to
freezing point depression and the
temperature required to ensure a
significantly high ice phase volume.
• Method of stacking containers or bundles
to allow air circulation. Circulation should
not be impeded - there should be no 'dead
air' spaces (e.g., round vs. square
packages).
• Care of evaporator - freedom from frost -
acts as insulator.
• Package type, should not impede heat
transfer - e.g., styrofoam liner or
corrugated cardboard may protect against
heat shock after hardening, but reduces
heat transfer during freezing so not
feasible.

Ice cream from the dynamic freezing process

(continuous freezer) can also be transformed into
an array of novely/impulse products through a
variety of filling and forming machines, which
have ben identified on a separate page.

Back to the Ice Cream Section

Back to the Home Page of

dairyedu/icmanu.html

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d=1t:429,r:1,s:0

MASTER CLEANING SCHEDULE

(TASKS OTHER THAN DAILY)
DATES / INSERT DATES, WEEKS BY NUMBER, OR
PERIODS
ASSIGNED TO:

What Is a Master Cleaning

Schedule?

Kate Craig began her writing career in

Tennessee writing novels. She has also
written for The East Tennessean, East
Tennessee State University's paper and The
Eagle, American University's paper. In
addition, Kate is a freelance writer for
Examiner.com.
By Kate Craig, eHow Contributor

Creating a
master cleaning schedule will mop up any
potential disagreements over division of
chores.
A master cleaning schedule is an agreement
between two or more parties regarding a set of
chores that will be completed during a specific time
period. These are ideal for roommates, families or
any parties that share a common space.

Chores
o Typical chores included in a master
cleaning schedule are vacuuming,
mopping, washing the dishes and taking out
the trash.

Time Frame
o Time frames for a master cleaning
schedule vary between either weekly or
monthly increments. Usually, a weekly
schedule is used for household chores.

Assigning Tasks
o Sometimes the chores are divided
equally. Other arrangements arise from
other necessities. It's best to jointly decide
who is responsible for what.

Task Description
o It's best to decide how tasks should
be completed to avoid misunderstandings
regarding cleaning approaches and
cleaning standards.

Creating the Schedule

o A spreadsheet program such as
Excel or Numbers will be useful when
creating a spreadsheet. However,
templates can be found online. Though it's
 not necessary, templates can also be
purchased.

Placement
o It's best to keep the agreed upon
schedule in a common area for everyone to
reference what chores they've been
assigned and when they're due.

• Event Scheduling
ToolConstantContact.com/Event-
Marketing

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• "How Do I Get
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References

• Single Mom: Cleaning List

• AIB International: Master Cleaning
Schedule

Photo Credit

• Image by Flickr.com, courtesy of

Housewares for Creatives

Resources

• Painted Gold: Free Printable Weekly

Cleaning Schedule
• Print
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• Share
Read Next Article
Comments

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Related Articles & Videos

• How to Create a Middle

School Master Schedule

• How to Create a Master

Training Schedule

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Schedule

• How to Develop a
Cleaning Schedule for a Kitchen

• What Is a Production
Planner?

• Setting a House
Cleaning Schedule
More
 Yes
No

Read more: What Is a Master Cleaning

Schedule? | eHow.com
http://www.ehow.com/facts_5810677_master
-cleaning-schedule_.html#ixzz1GlyCRAdq

aster-cleaning-schedule_.html

Master Cleaning
Checklist – Back of
House

Back of the House

What Whe Wh How W
re en Cle ho
a
n
i
n
g

S
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p
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and y -Long a
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soapy f
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f
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c
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n

What Whe How W

Cleani
re Wh n ho
g
S
u
p
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s
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kly -Oven u
Conve cl r
ction e n
a o
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(cont.) c
er
u
-
rr
Rubber
e
gloves
nt
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in
blades
el
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e
water
ct
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ri
towels
c
-
o
Newsp
v
apers
e
to
n
protect
a
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n
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d
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lo
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 in
g
a
s
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2. O
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e
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,
b
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ot
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2
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s.
3. C
o
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it
 h
n
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s
p
a
p
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to
p
r
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fl
o
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r
4. R
e
m
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k
s
a
n
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q
ui
p
m
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fr
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n.
5. U
si
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a
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a
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s
cr
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o
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6. I
n
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,
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p
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p
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it
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s
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.
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15. W
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er
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fl
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Walk Prep Dail 1. S
Area y - w
In B e
Freez ro e
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2. B
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,
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thly - hi
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o
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f
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ta
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o
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k
et

What Whe Wh How W

Cleani
re en n ho
g
S
u
p
pl
ie
s
Walk Prep 1. R
Area Yea - e
In P m
Freez re o
s
er s
v
ur
e
e p
w r
a o
s d
h u
er ct
- fr
Cleani o
ng m
solutio s
n as h
recom
el
mende
d by
v
pressur e
e s
washer 2. R
manufa e
cturer m
o
v
 e
s
h
el
v
e
s
fr
o
m
f
r
e
e
z
e
r
3. T
a
k
e
o
u
t
b
a
c
k
i
n
t
h
e
p
a
r
k
i
n
g
l
o
t
4. W
a
s
h
w
it
h
p
r
e
s
s
u
r
e
w
a
 s
h
e
r
5. A
ir
d
r
y
6. C
le
a
n
fl
o
o
r
a
s
d
e
s
c
ri
b
e
d
a
b
o
v
e
7. R
e
p
la
c
e
r
a
c
k
s
i
n
fr
e
e
z
e
r
8. R
et
u
r
n
p
r
o
d
 u
ct
t
o
a
p
p
r
o
p
ri
at
e
s
h
el
v
e
s
9. W
i
p
e
d
o
o
rs
i
n
si
d
e
a
n
d
o
u
t,
p
a
y
i
n
g
s
p
e
ci
al
at
te
n
ti
o
n
t
o
h
a
n
 d
le
a
n
d
g
a
s
k
et
Prep 1. S
Area Dail - w
Walk B e
In ro e
o p
Coole m fl
r - o
Dustpa o
n r
-Mop to
and re
bucket m
- o
Ecolab v
floor e
cleaner di
-Glass rt
cleaner 2. M
-Paper a
towel k
e
s
u
re
y
o
u
g
et
u
n
d
e
r
r
a
c
k
s
3. U
si
n
g
h
ot
w
at
er
w
it
h
fl
o
o
 r
cl
e
a
n
er
,
d
r
y
m
o
p
fl
o
o
r
4. A
ll
o
w
to
ai
r
d
r
y
5. W
ip
e
d
o
o
rs
in
si
d
e
a
n
d
o
ut
,
p
a
yi
n
g
s
p
e
ci
al
at
te
nt
io
n
to
h
a
n
dl
e
 a
n
d
g
a
s
k
et
6. G
la
ss
re
a
c
h
in
d
o
o
r
–
W
a
s
h
w
in
d
o
w
s
w
it
h
w
in
d
o
w
cl
e
a
n
er
7. W
a
s
h
h
a
n
dl
e
s
a
n
d
g
a
s
k
et
s
o
f
 gl
a
ss
re
a
c
h
in
d
o
o
r
w
it
h
h
ot
s
o
a
p
y
w
at
er
1. R
Yea - e
P m
re o
s v
s e
ur p
e r
w o
a d
s u
h ct
er fr
- o
m
Cleani
s
ng
h
solutio
el
n
v
as
e
recom
s
mende
2. R
d by
e
pressur
m
e
o
washer
v
manufa
e
cturer
s
h
el
v
e
s
fr
o
m
c
o
ol
er
3. T
a
k
e
o
ut
b
a
c
k
in
th
e
p
ar
ki
n
g
lo
t
4. W
a
s
h
w
it
h
p
re
ss
u
re
w
a
s
h
er
5. A
ir
d
r
y
6. C
le
a
n
fl
o
o
r
a
s
d
e
s
cr
ib
e
d
a
b
o
v
e
in
 d
ai
ly
cl
e
a
ni
n
g
7. R
e
pl
a
c
e
ra
c
k
s
8. R
et
u
r
n
p
r
o
d
u
ct
to
a
p
p
r
o
p
ri
at
e
s
h
el
v
e
s
9. W
ip
e
d
o
o
rs
in
si
d
e
a
n
d
o
ut
,
p
a
 yi
n
g
s
p
e
ci
al
at
te
nt
io
n
to
h
a
n
dl
e
a
n
d
g
a
s
k
et
Steam Prep 1. D
Area Afte -Hot ra
Jacke s in
ted o k
a et
Kettle p tl
y e
w 2. S
at o
er a
-Clean k
towels w
- it
Scrubb h
ing h
pads or ot
brush ,
- s
Bleach o
solutio a
n in p
spray y
bottle w
- at
Degrea er
ser if
n
e
e
d
e
d
to
re
m
o
v
e
 b
u
r
nt
o
n
f
o
o
d
3. S
cr
u
b
in
si
d
e
o
f
k
et
tl
e.
4. D
ra
in
s
cr
u
b
w
at
er
a
n
d
ri
n
s
e
w
it
h
cl
e
a
n
w
at
er
5. S
cr
u
b
o
ut
si
d
e
o
f
k
et
tl
 e,
d
ra
in
ar
e
a
a
n
d
pl
at
f
o
r
m
it
si
ts
o
n
a
n
d
b
a
c
k
s
pl
a
s
h.
U
s
e
d
e
g
re
a
s
er
if
n
e
c
e
ss
ar
y.
6. S
p
ra
y
in
si
d
e
o
f
k
et
tl
e
 w
it
h
bl
e
a
c
h
s
ol
ut
io
n
to
s
a
ni
ti
z
e.
A
ir
d
r
y
What Whe Ho W
re Wh Cle w ho
a
n
i
n
g

S
u
p
p
li
e
s
Alto Prep 1. P
-Hot
Sham Area Afte s
u
ll
(Holdi o
a u
ng p n
Oven) y it
w o
at
er
u
t
-
Bleach fr
solutio o
n in m
spray
bottle u
-Clean n
towels d
-
Degrea
e
ser r
- t
Silver h
ware e
soak
product
t
a
b
l
e
.
2. R
e
m
o
v
e
d
ri
p
tr
a
y
a
n
d
s
c
r
a
p
e
o
ff
a
n
y
d
e
b
ri
s
3. S
o
a
k
d
ri
p
tr
a
y
w
 it
h
si
l
v
e
r
w
a
r
e
s
o
a
k
p
r
o
d
u
c
t
if
n
e
c
e
s
s
a
r
y
.
4. R
i
n
s
e
d
ri
p
tr
a
y
a
n
d
s
e
n
d
t
h
r
o
 u
g
h
d
is
h
m
a
c
h
i
n
e
5. R
e
m
o
v
e
si
d
e
r
a
c
k
s
a
n
d
s
h
e
l
v
i
n
g
r
a
c
k
s
a
n
d
s
e
n
d
t
h
r
o
u
 g
h
d
is
h
m
a
c
h
i
n
e
6. S
c
r
u
b
d
o
w
n
i
n
si
d
e
w
it
h
h
o
t
s
o
a
p
y
w
a
t
e
r.
7. R
i
n
s
e
w
it
h
c
l
e
a
r,
 h
o
t
w
a
t
e
r.
8. S
p
r
a
y
d
o
w
n
w
it
h
b
l
e
a
c
h
s
o
l
u
ti
o
n
t
o
s
a
n
it
i
z
e
9. A
ir
d
r
y
10. W
a
s
h
o
ff
o
u
 ts
i
d
e
o
f
u
n
it
w
it
h
h
o
t
s
o
a
p
y
w
a
t
e
r.
U
s
e
d
e
g
r
e
a
s
e
r
if
n
e
e
d
e
d
.
11. R
e
p
l
a
c
e
d
ri
p
 tr
a
y
,
si
d
e
r
a
c
k
s
a
n
d
s
h
e
l
v
i
n
g
Micro Line 1. R
At -Hot e
waves s m
o o
a v
p e
y fa
w n
at c
er o
- v
er
Clean .
towel R
s u
- n
Bleac th
r
h o
soluti u
on in g
spray h
bottle di
s
h
m
a
c
hi
n
e
2. W
a
s
h
in
si
d
 e
w
it
h
h
ot
s
o
a
p
y
w
at
er
3. S
p
ra
y
w
it
h
bl
e
a
c
h
s
ol
ut
io
n
4. A
ir
d
r
y
5. R
e
pl
a
c
e
fa
n
c
o
v
er
6. W
a
s
h
o
ut
si
d
e
o
f
m
ic
r
o
w
a
 v
e.
7. C
le
a
n
o
ff
to
p
1. R
We e
m
o
v
e
v
e
nt
a
n
d
r
u
n
th
r
o
u
g
h
di
s
h
m
a
c
hi
n
e
2. R
e
m
o
v
e
fa
n
c
o
v
er
.
R
u
n
th
r
o
u
g
h
di
s
h
 m
a
c
hi
n
e
3. W
a
s
h
in
si
d
e
w
it
h
h
ot
s
o
a
p
y
w
at
er
4. S
p
ra
y
w
it
h
bl
e
a
c
h
s
ol
ut
io
n
5. A
ir
d
r
y
6. R
e
pl
a
c
e
fa
n
c
o
v
er
7. W
a
s
h
 o
ut
si
d
e
a
n
d
to
p
8. R
e
pl
a
c
e
fa
n
c
o
v
er
a
n
d
v
e
nt
.

What H W
Wh Wh Cle ow ho
a
n
i
n
g

S
u
p
p
li
e
s
Three Dish 1. D
Comp washi End
-Hot r
w ai
artme ng at n
Area er
nt si
-Ajax n
Sink cleanse k
r
c
-
Scouri
o
ng pad m
 p
a
rt
m
e
n
ts
2. R
e
m
o
v
e
a
n
d
d
is
p
o
s
e
f
o
o
d
s
c
r
a
p
s
3. S
p
ri
n
k
le
e
a
c
h
si
n
k
a
n
d
e
a
c
h
e
n
d
d
r
ai
n
b
 o
a
r
d
w
it
h
A
ja
x
cl
e
a
n
s
e
r.
4. S
c
r
u
b
si
n
k
s
a
n
d
d
r
ai
n
b
o
a
r
d
s.
5. U
si
n
g
a
s
m
al
l
a
m
o
u
n
t
o
f
w
at
e
r,
 s
c
r
u
b
si
n
k
w
it
h
s
c
o
u
ri
n
g
p
a
d
6. R
i
n
s
e
w
it
h
h
o
t
w
at
e
r
7. S
p
r
a
y
w
it
h
b
le
a
c
h
s
o
l
u
ti
o
n
8. A
ir
d
r
 y
Garb Dish 1. R
washi End -Hot u
age s n
ng
Dispo o g
Area a
sal p
a
y
r
w b
at a
er g
-Clean e
towel d
is
p
o
s
al
t
o
g
et
ri
d
o
f
al
l
g
a
r
b
a
g
e
2. R
e
m
o
v
e
c
o
v
e
r
a
n
d
r
u
n
t
h
r
o
u
g
h
d
is
 h
m
a
c
h
i
n
e
w
it
h
d
is
h
m
a
c
h
i
n
e
tr
a
p
s.
(
T
h
is
is
t
h
e
la
st
l
o
a
d
.)
3. R
i
n
s
e
w
it
h
h
o
t
w
at
e
r
4. W
a
s
h
o
 u
ts
i
d
e
o
f
d
is
p
o
s
al
a
n
d
p
i
p
e
s
w
it
h
cl
e
a
n
t
o
w
el
a
n
d
h
o
t
s
o
a
p
y
w
at
e
r
Toast Line 1. T
Dail -Hot u
er s r
o n
a o
p
y
ff
w a
at n
er d
-Clean u
towels n
-Whisk p
l
broom u
and g
dust 2. R
pan e
m
o
v
e
sl
i
d
e
p
la
te
a
n
d
w
i
p
e
d
o
w
n
w
it
h
h
o
t
s
o
a
p
y
w
at
e
r
3. B
r
u
s
h
c
r
u
m
b
s
o
u
t
o
f
t
o
a
 st
e
r
w
it
h
w
h
is
k
b
r
o
o
m
.
C
at
c
h
c
r
u
m
b
s
i
n
d
u
st
p
a
n
4. L
if
t
t
o
a
st
e
r
a
n
d
b
r
u
s
h
c
r
u
m
b
s
o
ff
o
 f
le
g
s
u
p
p
o
rt
s
5. W
a
s
h
le
g
s
a
n
d
s
u
p
p
o
rt
s
w
it
h
h
o
t,
s
o
a
p
y
w
at
e
r
6. R
e
p
la
c
e
sl
i
d
e
p
la
te
7. L
e
a
v
e
 u
n
p
l
u
g
g
e
d
Waffl Line 1. D
Dail -Hot o
e Iron s N
o o
a t
p C
y le
w a
at n
er i
-Clean n
towels si
d
e
–
th
e
ir
o
n
is
s
e
a
s
o
n
e
d
a
n
d
if
cl
e
a
n
e
d
w
af
fl
e
s
w
il
l
st
ic
k
2. W
a
s
h
le
 g
s.
L
if
t
u
p
w
af
fl
e
ir
o
n
a
n
w
a
s
h
c
o
u
nt
er
u
n
d
er
n
e
at
h
it
1. S
We -Hot p
s ra
o y
a o
p ut
y si
w d
at e
er o
- f
ir
Clean o
towel n
s w
-Oven it
cleane h
o
r v
e
n
cl
e
a
n
er
.
2. W
ai
t
1
 5
–
2
0
m
in
ut
e
s.
3. W
ip
e
cl
e
a
n
w
it
h
to
w
el
a
n
d
h
ot
w
at
er
.
4. R
e
p
e
at
st
e
p
s
1
–
3
a
s
m
a
n
y
ti
m
e
s
a
s
n
e
c
e
ss
ar
y
u
nt
il
 al
l
re
si
d
u
e
is
re
m
o
v
e
d.
5.
What Whe How W
re Wh Clea ho
n
i
n
g
S
u
p
p
li
e
s
Garb Entir 1. R
e Dail - e
age G m
back
Cans ar o
of the b v
house a e
g g
e ar
c b
a a
n g
li e
n fr
er o
s m
-Used e
towels a
-Hot c
water h
g
ar
b
a
g
e
c
a
n
a
n
d
di
 s
p
o
s
e
o
f
it
in
th
e
p
r
o
p
er
re
c
e
pt
a
cl
e
2. R
in
s
e
o
ut
c
a
n
if
th
er
e
is
a
n
y
le
a
k
s
3. W
ip
e
u
p
a
n
y
s
pi
ll
s
o
n
th
e
o
ut
si
d
e
 o
f
th
e
c
a
n
4. D
is
p
o
s
e
o
f
to
w
el
s
5. F
il
l
c
a
n
w
it
h
n
e
w
g
ar
b
a
g
e
c
a
n
li
n
er
1. R
Mon - e
G m
ar o
b v
(Whe
a e
g g
e ar
c b
a a
n g
li e
n fr
er o
- m
Pressur c
e a
washer n
a
n
d
di
 s
p
o
s
e
in
th
e
p
r
o
p
er
re
c
e
pt
a
cl
e.
2. T
a
k
e
c
a
n
o
ut
in
to
p
ar
ki
n
g
lo
t
3. W
a
s
h
w
it
h
p
re
ss
u
re
w
a
s
h
er
f
ol
lo
w
in
g
di
re
ct
io
 n
s
th
at
c
o
m
e
w
it
h
p
re
ss
u
re
w
a
s
h
er
4. A
ir
d
r
y
5. F
il
l
w
it
h
n
e
w
tr
a
s
h
li
n
er
Grill Line 1. P
Afte -1/2 o
g ur
al w
lo at
n er
o
w
n
ar gr
m ill
w w
at hi
er le
-Grill gr
ill
screens is
-Grill st
screen ill
handle w
-Dough ar
cutter m
(aka to
bench lo
os
knife,
e
dough n
scraper gr
) ea
-Oil se
a
from
n
fryer d
-Green di
scourin rt.
g pad B
-Paper e
towel v
-Used er
cleanin y
c
g cloth
a
-Hot re
soapy fu
water l
- to
Rubber p
gloves re
v
e
nt
st
e
a
m
b
u
r
n
s.
2. Pl
ac
e
gr
ill
sc
re
e
n
o
n
gr
ill
,
to
p
w
it
h
gr
ee
n
sc
o
ur
in
g
p
a
d
a
n
d
gr
ill
sc
re
e
n
h
 a
n
dl
e.
3. P
ut
ti
n
g
pr
es
su
re
o
n
th
e
gr
ill
sc
re
e
n,
ru
b
it
u
p
a
n
d
d
o
w
n
o
n
th
e
gr
ill
to
cl
ea
n
of
f
di
rt.
D
o
n
ot
r
u
b
le
ft
a
n
d
ri
g
ht
,
as
th
is
w
ill
sc
r
at
 c
h
th
e
g
ri
ll.
B
e
su
re
to
g
et
to
th
e
e
d
g
es
.
4. U
si
n
g
th
e
d
o
u
g
h
sc
ra
p
er
,
w
ra
p
in
a
p
a
p
er
to
w
el
a
n
d
ru
n
al
o
n
g
gr
ill
su
rf
ac
e
to
re
m
o
v
e
e
x
 ce
ss
gr
ea
se
a
n
d
di
rt.
C
h
a
n
g
e
p
a
p
er
to
w
el
as
of
te
n
as
n
ec
es
sa
ry
.
5. P
ut
gr
ee
n
sc
o
ur
in
g
p
a
d
o
n
th
e
gr
ill
to
p
p
e
d
b
y
th
e
gr
ill
sc
re
e
n
a
n
d
sc
re
 e
n
h
a
n
dl
e.
6. R
u
n
th
e
sc
o
ur
in
g
p
a
d
u
p
a
n
d
d
o
w
n
th
e
gr
ill
(n
ot
le
ft
to
ri
g
ht
)
to
p
ol
is
h
th
e
gr
ill
.
7. A
g
ai
n
us
in
g
th
e
d
o
u
g
h
sc
ra
p
er
a
n
d
 p
a
p
er
to
w
el
,
re
m
o
v
e
e
x
ce
ss
oi
l
fr
o
m
gr
ill
.
8. R
e
p
ea
t
th
e
pr
o
ce
ss
fo
r
th
e
b
ac
k
le
d
g
e
of
th
e
gr
ill
.
9. T
a
ki
n
g
a
b
o
ut
a
¼
c
u
p
of
oi
l
fr
o
m
 th
e
fr
y
er
,
sp
ill
o
n
gr
ill
a
n
d
w
ip
e
th
e
e
nt
ir
e
gr
ill
su
rf
ac
e
w
it
h
p
a
p
er
to
w
el
to
se
as
o
n
th
e
gr
ill
fo
r
n
e
xt
us
e.
10. E
m
pt
y
gr
ea
se
tr
a
p
in
to
a
5-
g
al
lo
 n
b
u
c
k
et
.
11. W
h
e
n
b
u
c
k
et
is
¾
fu
ll,
ta
k
e
o
ut
si
d
e
a
n
d
d
u
m
p
in
to
gr
ea
se
re
ce
pt
ac
le
.
12. C
le
a
n
of
f
th
e
fr
o
nt
of
gr
ill
w
it
h
a
us
e
d
cl
ot
h
a
n
d
 h
ot
so
a
p
y
w
at
er
.
13. T
a
k
e
sh
ee
t
p
a
ns
u
n
d
er
gr
ill
to
di
sh
ro
o
m
to
b
e
w
as
h
e
d.
14. R
e
pl
ac
e
w
it
h
sa
m
e
p
a
ns
w
h
e
n
w
as
h
e
d.
15. B
ru
sh
al
l
d
e
br
is
of
 f
sh
el
f
u
n
d
er
gr
ill
.
What Wh Ho W
ere W Cle w ho
a
n
i
n
g

S
u
p
p
li
e
s
Grill 1. S
We -Razor c
bl
a
r
d a
e p
- e
Paper a
Towel ll
- e
Clean d
towel g
s e
-Hot s
soapy o
water f
- g
Brush ri
or ll
scouri s
ng w
pad it
h
r
a
z
o
 r
b
l
a
d
e
s
t
o
r
e
m
o
v
e
d
e
b
ri
s.
2. S
c
r
a
p
e
fr
o
n
ts
o
f
g
ri
ll
s
u
n
d
e
r
s
a
n
d
w
i
c
h
b
o
a
r
d
if
 n
e
c
e
s
s
a
r
y
.
3. W
i
p
e
o
ff
t
h
e
s
e
a
r
e
a
s
w
it
h
p
a
p
e
r
t
o
w
e
l.
4. W
a
s
h
o
ff
a
ll
l
e
g
s
o
f
g
ri
 ll
s
5. S
c
r
u
b
s
h
e
lf
u
n
d
e
r
g
ri
ll
w
it
h
h
o
t
s
o
a
p
y
w
a
t
e
r
a
n
d
ri
n
s
e
.
Dish Dish 1.
Area Dail -Wet P
machi cl u
ne e ll
a tr
n
to
a
w p
el s
fr
- o
Squee m
gee
-Hot d
soapy is
water h
- m
Degre a
c
aser
h
i
n
e
2. R
u
n
tr
a
p
s
t
h
r
o
u
g
h
d
is
h
m
a
c
h
i
n
e
w
it
h
c
o
v
e
r
fr
o
m

g
a
r
b
a
g
e
d
is
p
o
s
al
(t
h
 is
is
t
h
e
la
st
l
o
a
d
).
3. W
i
p
e
o
ff
o
u
ts
i
d
e
o
f
s
m
al
l
tr
a
p
o
n
cl
e
a
n
e
n
d
o
f
m
a
c
h
i
n
e.
4. A
ft
e
r
r
e
m
o
v
 i
n
g
la
r
g
e
tr
a
p
,
cl
e
a
n
p
it
w
it
h
h
o
t
s
o
a
p
y
w
at
e
r
u
si
n
g
d
e
g
r
e
a
s
e
r
if
n
e
c
e
s
s
a
r
y
.
5. W
a
s
h
 g
la
s
s
r
a
c
k
s
h
el
f
w
it
h
h
o
t
s
o
a
p
y
w
at
e
r
a
n
d
ri
n
s
e.
6. W
i
p
e
o
ff
al
l
b
a
c
k
s
p
la
s
h
a
r
e
a
s
a
n
d
st
 ai
n
le
s
s
st
e
el
fr
o
n
ts
.
7. S
p
r
a
y
d
o
w
n
d
ir
t
y
d
is
h
si
d
e
w
it
h
s
p
r
a
y
e
r
h
o
s
e.
8. S
q
u
e
e
g
e
e
o
ff
st
ai
n
le
 s
s
st
e
el
c
o
u
n
te
rt
o
p
o
n
d
ir
t
y
d
is
h
si
d
e.
9. S
p
r
a
y
d
o
w
n
cl
e
a
n
d
is
h
si
d
e
w
it
h
s
p
r
a
y
e
r
h
o
s
e.
10. S
q
 u
e
e
g
e
e
o
ff
st
ai
n
le
s
s
st
e
el
c
o
u
n
te
rt
o
p
o
n
cl
e
a
n
d
is
h
si
d
e.
11. W
i
p
e
d
o
w
n
m
a
c
h
i
n
e
i
n
si
d
e
a
n
d
 o
u
t.
12. S
c
r
u
b
t
o
p
a
n
d
b
o
tt
o
m

o
f
e
a
c
h
d
o
o
r.
13. W
i
p
e
o
ff
sl
a
n
te
d
st
ai
n
le
s
s
st
e
el
o
v
e
r
h
e
a
d
s
h
 el
v
i
n
g
.
14. S
t
o
r
e
r
a
c
k
s
o
n
s
h
el
f
o
v
e
r
3
-
c
o
m
p
a
rt
m
e
n
t
si
n
k
.
T
h
o
s
e
r
a
c
k
s
t
h
at
d
o
n
o
t
 fi
t
s
h
o
u
l
d
b
e
st
o
r
e
d
cl
e
a
n
d
is
h
si
d
e.
What Whe Ho W
re Wh Cle w ho
a
n
i
n
g

S
u
p
p
li
e
s
Dish Dish 1. F
Area We - o
machi D
ll
ne el
i o
m w
er i
n
g
d
ir
e
c
 ti
o
n
s
o
n
t
h
e
d
e
li
m
i
n
g
c
h
e
m
i
c
a
l
b
o
tt
l
e
,
a
d
d
d
e
li
m
e
r
t
o
m
a
c
h
i
n
e
.
2. F
il
l
a
n
d
 r
u
n
t
h
e
m
a
c
h
i
n
e
f
o
r
3
c
y
c
l
e
s
w
it
h
d
e
li
m
e
r
i
n
it
.
3. D
r
a
i
n
m
a
c
h
i
n
e
.
4. R
e
fi
ll
m
a
 c
h
i
n
e
w
it
h
c
l
e
a
n
w
a
t
e
r.
5. R
u
n
1
c
y
c
l
e
.
6. D
r
a
i
n
.
7. M
a
c
h
i
n
e
is
n
o
w
r
e
a
d
y
t
o
fi
ll
f
 o
r
u
s
e
.

Dish Dish 1. R
Area Dail o
Area
ll
u
p
fl
o
o
r
m
a
ts
.
2. R
u
n
t
h
r
o
u
g
h
d
is
h
m
a
c
h
i
n
e
a
t
e
n
d
o
f
s
h
if
t.
(
D
o
t
 h
is
b
e
f
o
r
e
y
o
u
r
e
m
o
v
e
t
h
e
tr
a
p
s
fr
o
m
t
h
e
d
is
h
m
a
c
h
i
n
e
.
3. P
u
t
m
a
ts
b
a
c
k
o
n
fl
o
 o
r
a
ft
e
r
m
o
p
p
i
n
g
.
1. W
We -Hot i
s
o
p
a e
p d
y o
w w
at
er
n
a
- ll
Clean t
towel h
s e
l
e
g
s
o
f
a
ll
t
h
e
e
q
u
i
p
m
e
n
t
a
n
d
c
o
u
n
t
 e
rt
o
p
s
i
n
d
is
h
a
r
e
a
.
2. R
e
m
o
v
e
a
ll
c
l
e
a
n
i
n
g
s
u
p
p
li
e
s/
p
r
o
d
u
c
ts
fr
o
m
s
h
e
lf
u
n
d
 e
r
c
l
e
a
n
d
is
h
si
d
e
.
3. W
i
p
e
o
ff
s
h
e
lf
o
n
c
l
e
a
n
d
is
h
si
d
e
.
4. W
i
p
e
o
ff
b
o
tt
l
e
s
o
f
p
r
o
 d
u
c
t.
5. R
e
t
u
r
n
p
r
o
d
u
c
t
t
o
a
p
p
r
o
p
ri
a
t
e
s
p
o
t
o
n
s
h
e
lf
.

Heat Line 1. T
We -Clean u
Lamp to
r
s w
el n
s o
-Hot ff
soapy h
water e
a
t
l
a
m
 p
s.
2. W
i
p
e
o
ff
w
it
h
w
a
r
m
s
o
a
p
y
w
a
t
e
r.

What Whe Ho W
re Wh Cle w ho
a
n
i
n
g

S
u
p
p
li
e
s
Refrig Line 1. T
Mon -Shop a
eratio V k
n a e
c g
Comp ri
ressor d
 s
o
ff
o
f
c
o
m
p
re
ss
o
r
2. R
u
n
g
ri
d
s
th
r
o
u
g
h
di
s
h
m
a
c
hi
n
e
3. U
si
n
g
s
h
o
p
v
a
c,
v
a
c
u
u
m
c
oi
ls
a
n
d
al
l
ar
o
u
n
d
 u
ni
t
to
re
m
o
v
e
d
u
st
.
4. R
e
pl
a
c
e
g
ri
d
s.
Ice Dry 1. W
-Clean ip
machi storer Dail to e
oom
ne w o
el ff
fr
-Hot
o
soapy nt
water o
f
u
ni
t
a
n
d
o
p
e
ni
n
g
d
o
o
r
w
it
h
h
ot
s
o
a
p
y
w
at
er
.
2. W
ip
 e
o
ff
th
e
in
si
d
e
o
f
o
p
e
ni
n
g
d
o
o
r
w
it
h
h
ot
s
o
a
p
y
w
at
er
.
1. C
As al
l
s
er
vi
c
e
p
er
s
o
n
to
d
el
i
m
e
Steam Line 1. U
Dail -Hot n
table s pl
o u
a g
p u
y ni
w t
at 2. R
er e
- m
Clean o
towel v
e
p
r
o
d
u
ct
a
n
d
st
o
re
in
c
o
rr
e
ct
m
a
n
n
er
.
3. E
m
pt
y
w
at
er
o
ut
o
f
st
e
a
m
ta
bl
e
w
el
l.
4. W
ip
e
o
ut
st
e
a
m
ta
bl
e
w
el
l
w
it
 h
to
w
el
a
n
d
h
ot
s
o
a
p
y
w
at
er
.
5. A
ll
o
w
to
ai
r
d
r
y.
6. C
le
a
n
o
ff
o
ut
si
d
e
o
f
st
e
a
m
ta
bl
e
w
it
h
h
ot
s
o
a
p
y
w
at
er
.
1. U
We n
pl
Wed u
nesd g
u
ay ni
Nigh t
t 2. C
le
a
n
f
ol
lo
w
in
g
di
re
ct
io
n
s
li
st
e
d
a
b
o
v
e.
3. F
ol
lo
w
in
g
di
re
ct
io
n
s
o
n
d
el
i
m
in
g
p
r
o
d
u
ct
,
d
el
i
m
e
u
ni
t.
 4. R
in
s
e.
5. A
ir
d
r
y
Empl Back 1. S Bu
of Dail -Mop w
oyee a e sse
Restr Hous n e r
e d p
oom b fl
and u o
Break c o
k r
room et 2. M
- o
Broom p
and fl
dustpa o
n o
-Glass r
cleaner 3. R
-Paper e
Towel m
- o
Bathro v
om e
supplie e
s: v
paper er
towel, yt
Toilet hi
paper n
-Ajax g
cleanse fr
r o
m
th
e
b
re
a
k
r
o
o
m
ta
bl
e
4. W
a
s
h
th
e
b
re
a
k
r
 o
o
m
ta
bl
e
5. R
e
pl
a
c
e
di
rt
y
a
s
ht
ra
y
w
it
h
cl
e
a
n
a
s
ht
ra
y
6. W
a
s
h
o
ff
b
re
a
k
r
o
o
m
c
h
ai
rs
7. S
cr
u
b
si
n
k
w
it
h
A
ja
x
cl
e
 a
n
s
er
8. W
a
s
h
m
ir
r
o
r
w
it
h
p
a
p
er
to
w
el
a
n
d
gl
a
ss
cl
e
a
n
er
9. C
h
e
c
k
s
u
p
pl
ie
s
(
h
a
n
d
w
ip
in
g
p
a
p
er
to
w
el
,
to
il
et
 p
a
p
er
)
a
n
d
re
fi
ll
if
n
e
e
d
e
d

What Whe Ho W
re Wh Clea w ho
n
i
n
g
S
u
p
p
li
e
s
Empl Back 1. R Bu
of We -Toilet e
oyee br g sse
Restr Hous u ul r
e s ar
oom h cl
and -Toilet e
Break cleaner a
ni
room n
g
fr
o
m
a
b
o
v
e
li
st
2. C
le
a
n
to
il
 et
1. W
Se -Hot a
s s
o h
a w
p al
y l
w w
at it
er h
-Clean h
towels ot
- s
Degrea o
ser a
-Brush p
y
w
at
er
2. U
s
e
d
e
g
re
a
s
er
o
n
to
u
g
h
st
ai
n
s
if
n
e
e
d
e
d
 Line 1. S
Deep At - tr
S ai
F lo n
r tt o
y e u
e d t
s le
r p ft
o o
o v
n e
o r
r f
st o
r o
ai d
n a
e n
r d
-Fryer d
oil e
b
ri
s
t
h
at
is
fl
o
at
i
n
g
i
n
f
at
.
2. A
d
d
o
il
,
if
n
e
c
e
s
s
a
r
y
,
t
o
b
ri
Line 1. T
We -Fryer u
in r
s n
Ever
et o
y ff
-Extra
Mon fr
large
day stockp y
or ot – e
Tues approx r
day imate 2. A
10 tt
gallon a
s c
-Fryer h
hook d
-Fryer r
boil ai
out n
cleani n
ng o
agent z
-Brush zl
-Drain e
nozzle b
that is y
attach s
ed to c
the r
inside e
left w
panel i
behind n
door g
-Paper it
towel i
- n
Degre t
aser o
-Used a
towels d
r
ai
n
l
o
c
at
e
d
i
n
t
h
e
m
i
d
d
le
 o
f
t
h
e
fr
o
n
t
o
f
m
a
c
h
i
n
e
3. P
la
c
e
fr
y
e
r
i
n
s
et
u
n
d
e
r
n
e
at
h
t
h
e
d
r
ai
n
n
o
z
zl
e
t
o
c
at
c
h
t
h
e
 g
r
e
a
s
e
4. T
u
r
n
d
r
ai
n
v
al
v
e
t
o
t
h
e
ri
g
h
t
t
o
o
p
e
n
d
r
ai
n
5. A
s
t
h
e
f
at
is
d
r
ai
n
i
n
g
,
u
s
e
h
o
o
k
 t
o
p
u
s
h
g
u
n
k
t
h
r
o
u
g
h
t
h
e
n
o
z
zl
e
6. W
h
e
n
c
o
m
p
le
te
l
y
d
r
ai
n
e
d
,
cl
o
s
e
v
al
v
e
7. D
is
p
o
s
e
o
f
 f
at
i
n
t
h
e
p
r
o
p
e
r
w
a
st
e
r
e
c
e
p
ta
cl
e
8. W
it
h
v
al
v
e
cl
o
s
e
d
,
fi
ll
fr
y
e
r
w
it
h
w
at
e
r
t
o
t
h
e
o
il
le
v
 el
m
a
r
k
i
n
g
.
9. T
u
r
n
fr
y
e
r
o
n
.
10. A
d
d
2
s
c
o
o
p
s
o
f
fr
y
e
r
b
o
il
o
u
t
t
o
w
at
e
r.
11. L
et
b
o
il
-
o
il
a
n
d
w
 at
e
r
m
i
x
t
u
r
e
h
e
at
.
12. T
u
r
n
o
ff
m
a
c
h
i
n
e.
13. W
it
h
a
b
r
u
s
h
,
s
c
r
u
b
si
d
e
s,
b
a
c
k
,
b
o
tt
o
m
a
n
d
fr
 o
n
t
o
f
fr
y
e
r
c
a
v
it
y
.
14. D
r
ai
n
w
at
e
r
o
u
t
o
f
fr
y
e
r.
15. C
l
o
s
e
d
r
ai
n
v
al
v
e.
16. W
i
p
e
o
u
t
fr
y
e
r
c
a
v
it
 y
w
it
h
p
a
p
e
r
t
o
w
el
.
17. S
c
r
u
b
o
u
ts
i
d
e
o
f
fr
y
e
r
(
d
o
o
rs
,
b
a
c
k
,
et
c.
)
w
it
h
d
e
g
r
e
a
s
e
r.
18. F
il
l
w
it
h
n
e
w
d
e
e
p
f
at
.
 Wh Ho W
Wha ere W Cle w ho
t a
n
i
n
g

S
u
p
p
li
e
s
Line 1. P
Deep Mon -Razor ul
bl l
F a fr
r d y
e er
y o
e ut
r fr
o
m
w
al
l.
2. S
cr
a
p
e
si
d
e
s
to
re
m
o
v
e
b
a
k
e
d
o
n
cr
u
d.
Line 1. S
Char cr
Afte -Steel
Broile a
 p
r e
br
u fo
o
s
d
h c
w o
it nt
h ac
s t
cr gr
a id
p s
w
er
it
e h
n st
d ee
-Used l
towels br
us
h.
U
se
sc
ra
p
er
e
n
d
fo
r
es
p
ec
ia
ll
y
b
a
k
e
d
o
n
cr
u
d.
2. B
e
su
re
to
sc
ra
p
e
b
ot
h
th
e
to
p
a
n
d
u
n
d
er
si
 d
e
of
ea
c
h
gr
id
.
3. W
ip
e
d
o
w
n
gr
id
s
w
it
h
us
e
d
to
w
el
to
re
m
o
v
e
di
rt.
4. W
ip
e
of
f
st
ai
nl
es
s
st
ee
l
si
d
es
a
n
d
fr
o
nt
.
Line 1. R
-Tongs e
We m
-Razor o
blade v
-Oven e
cleaner si
-Used d
towels e
-Glass pl
at
Cleane
e
r fa
ci
 n
g
ai
sl
e
a
n
d
ru
n
th
ro
u
g
h
di
sh
m
ac
hi
n
e.
2. U
si
n
g
to
n
gs
to
pr
e
v
e
nt
a
se
ri
o
us
b
ur
n,
re
m
o
v
e
fo
o
d
c
o
nt
ac
t
gr
id
s.
3. W
it
h
a
ra
z
or
bl
a
d
e,
sc
ra
p
 e
of
f
b
ur
nt
o
n
fo
o
d.
4. R
u
n
fo
o
d
c
o
nt
ac
t
gr
id
s
th
ro
u
g
h
di
sh
m
ac
hi
n
e.
5. R
e
m
o
v
e
br
oi
le
r
sh
ie
ld
(2
p
ar
ts
o
n
1
br
oi
le
r)
.
R
in
se
a
n
d
ru
ns
th
ro
u
 g
h
di
sh
m
ac
hi
n
e.
6. R
e
m
o
v
e
br
oi
le
r
in
se
rt
a
n
d
sc
ra
p
e
w
it
h
ra
z
or
bl
a
d
e.
7. T
a
k
e
b
ac
k
to
di
sh
w
as
hi
n
g
ar
ea
a
n
d
sp
ra
y
w
it
h
o
v
e
n
cl
ea
n
er
 .
L
et
si
t
fo
r
1
5-
2
0
m
in
ut
es
.
8. W
ip
e
w
or
st
fo
o
d
of
f
w
it
h
us
e
d
to
w
el
s.
9. S
cr
a
p
e
a
g
ai
n
if
n
ee
d
e
d.
10. R
u
n
br
oi
le
r
in
se
rt
th
ro
u
g
h
di
sh
m
ac
hi
n
 e.
11. R
e
m
o
v
e
br
oi
le
r
b
ac
k
pl
at
e
a
n
d
sc
ra
p
e
w
it
h
ra
z
or
bl
a
d
e.
12. S
pr
a
y
b
ac
k
pl
at
e
w
it
h
o
v
e
n
cl
ea
n
er
a
n
d
le
t
si
t
fo
r
1
5-
2
0
m
in
ut
es
.
13. W
ip
e
of
f
w
it
h
us
e
d
to
w
el
.
14. R
e
p
ea
t
pr
o
ce
ss
if
n
ee
d
e
d.
15. R
u
n
th
ro
u
g
h
di
sh
m
ac
hi
n
e.
16. S
cr
a
p
e
st
at
io
n
ar
y
in
si
d
e
of
c
h
ar
br
oi
le
r
w
it
h
ra
z
 or
bl
a
d
e
to
re
m
o
v
e
b
a
k
e
d
o
n
fo
o
d
p
ar
ti
cl
es
.
17. C
o
v
er
b
ur
n
er
w
it
h
fo
il,
p
a
p
er
to
w
el
,
et
c
to
pr
e
v
e
nt
it
fr
o
m
g
et
ti
n
g
w
et
w
h
e
n
sp
ra
 yi
n
g
o
v
e
n
cl
ea
n
er
o
n
in
si
d
e
of
br
oi
le
r.
18. W
ip
e
of
f
in
si
d
e
a
n
d
o
ut
si
d
e
w
it
h
us
e
d
to
w
el
s
or
p
a
p
er
to
w
el
s
to
g
et
of
f
th
e
m
aj
or
it
y
of
gr
ea
 se
a
n
d
fo
o
d
b
ui
ld
u
p.
19. S
pr
a
y
th
e
in
si
d
e
of
c
h
ar
br
oi
le
r
w
it
h
o
v
e
n
cl
ea
n
er
.
L
et
st
a
n
d
1
5
–
2
0
m
in
ut
es
.
20. In
th
e
m
ea
nt
i
m
e,
us
e
gl
as
s
cl
 ea
n
er
to
cl
ea
n
st
ai
nl
es
s
st
ee
l
o
ut
si
d
e
su
rf
ac
es
of
u
ni
t.
W
ip
e
w
it
h
a
p
a
p
er
to
w
el
.
21. C
le
a
n
le
gs
o
n
c
h
ar
br
oi
le
r
st
a
n
d.
22. W
ip
e
of
f
in
si
d
e
of
br
 oi
le
r.
23. U
se
p
as
tr
y
br
us
h
to
br
us
h
d
e
br
is
fr
o
m
b
ur
n
er
.
24. P
ul
l
dr
ip
tr
a
y.
S
cr
a
p
e
c
o
nt
e
nt
s
in
to
g
ar
b
a
g
e
ca
n.
25. S
pr
a
y
dr
ip
tr
a
y
w
it
h
o
v
e
n
 cl
ea
n
er
.
L
et
st
a
n
d
1
5
–
2
0
m
in
ut
es
.
26. R
u
n
dr
ip
tr
a
y
th
ro
u
g
h
di
sh
m
ac
hi
n
e.
27. R
ea
ss
e
m
bl
e
u
ni
t:
b
ac
k
pl
at
e,
in
se
t,
b
ur
n
sh
ie
ld
,
fo
o
d
c
o
nt
 ac
t
gr
id
s,
a
n
d
dr
ip
tr
a
y.
28. P
ul
l
u
ni
t
o
ut
fr
o
m
w
al
l.
29. C
le
a
n
w
al
l
b
ef
or
e
m
o
vi
n
g
c
h
ar
br
oi
le
r
b
ac
k
in
to
pl
ac
e.

Hoods Line 1. W
As - e
D ar
is in
At p g
least o di
once s s
a p
a
bl o
week e s
gl a
o bl
 e
v gl
e o
s v
e
-Oven
s,
and p
grill ul
cleane l
r s
-Used cr
e
towel e
s n
- s
Degre fr
aser o
m
h
o
o
d
b
y
li
ft
in
g
u
p
a
n
d
o
ut
.
2. T
a
k
e
s
cr
e
e
n
s
to
di
s
h
w
a
s
hi
n
g
ar
e
a
a
n
d
s
p
ra
 y
w
it
h
o
v
e
n
cl
e
a
n
er
.
3. L
et
si
t
1
5
–
2
0
m
in
ut
e
s.
4. R
u
n
s
cr
e
e
n
s
th
r
o
u
g
h
di
s
h
m
a
c
hi
n
e.
5. R
e
p
e
at
st
e
p
s
2
-
4
a
 s
m
a
n
y
ti
m
e
s
a
s
n
e
c
e
ss
ar
y
to
g
et
s
cr
e
e
n
s
cl
e
a
n.
6. U
si
n
g
h
ot
s
o
a
p
y
w
at
er
a
n
d
d
e
g
re
a
s
er
if
n
e
c
e
ss
ar
y,
cl
e
 a
n
th
e
in
si
d
e
o
f
th
e
h
o
o
d
to
re
m
o
v
e
al
l
g
re
a
s
e.
7. C
o
nt
in
u
e
b
y
cl
e
a
ni
n
g
o
ut
si
d
e
a
n
d
to
p
o
f
h
o
o
d.
8. P
ol
is
h
w
it
 h
st
ai
nl
e
ss
st
e
el
cl
e
a
n
er
.
9. R
e
pl
a
c
e
cl
e
a
n
s
cr
e
e
n
s.
Freez Line 1. B
Dail ef
er -Dry o
t re
st
o o
w c
ki
e n
g,
l b
r
u
s
h
o
ut
cr
u
m
b
s
w
it
h
d
r
y
to
w
el
.
2. W
ip
 e
o
ff
d
o
o
rs
,
in
si
d
e
a
n
d
o
ut
p
a
yi
n
g
s
p
e
ci
al
at
te
nt
io
n
to
h
a
n
dl
e
s.
3. W
h
e
n
re
st
o
c
ki
n
g,
b
e
s
u
re
n
ot
to
bl
o
c
k
fa
n.
 1. R
We -Meat e
p m
a o
Mon v
n
day e
-Sheet p
a.m.
pan r
-Hot o
soapy d
water u
-Clean ct
towel b
y
p
ut
ti
n
g
o
n
s
h
e
et
p
a
n
a
n
d
ta
ki
n
g
to
w
al
k
-
in
fr
e
e
z
er
.
2. F
li
p
b
re
a
k
er
#
3
2
to
o
ff
p
o
si
ti
 o
n
to
d
ef
r
o
st
fr
e
e
z
er
.
3. T
a
k
e
o
ut
ra
c
k
s
a
n
d
r
u
n
th
r
o
u
g
h
di
s
h
m
a
c
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CLEANING Good Operating Practi�es

for the food industry
www.hazardhub.com
Page 1
HERE'S WHAT TO DO. HERE'S WHY YOU
SHOULD DO THIS. HERE'S HOW YOU COULD
DO THIS. Record when cleaning is completed. If staff
need to "sign off" when they have completed a cleaning task
it is
more likely they will do it effectively.
Create a check sheet listing all the areas that need to be
cleaned.
Arrange for staff to sign off on here when they have finished
the
cleaning of each area.
Review the Master Cleaning Schedule. Changes may take
place (e.g. new equipment coming on site or an area
getting poor cleaning results) that may mean extra or
different cleaning
practises need to be implemented.
When the food safety management programme is formally
reviewed by
management (i.e. quarterly or annual) include a specific
section about
cleaning so the schedule is checked.
Visually check the quality of cleaning. If nobody actually
checks that cleaning has been done correctly it's easier
for staff to be slack and not do the cleaning correctly.
This could lead to contamination of your products.
Set up a system of random inspections so a supervisor,
manager or QA
person visually checks areas that were just cleaned and
makes a record
to confirm they have done so.
After equipment has been cleaned, prepare
it for storage if it is not going to be used
immediately.
So it does not become soiled from either airborne particles
(eg dust) or
splashes and spills.
Shroud pieces of equipment with clean, preferably
disposable, sheets.
Make sure the shrouding will not blow off or become
dislodged therefore
exposing the cleaned equipment.
Use specialised chemical methods to test
the quality of cleaning.
Even it appears that a surface is clean because it has does
not have
visible debris this is not a true test of it's cleanliness.
Use swabs that you can wipe across the surface of
equipment and then
put in a an electronic reader to determine how much organic
matter it
has detected.
Allocate a designated space for storage of
cleaning chemicals.
Cleaning chemicals need to be kept completely separate
from food
contact, including food materials and equipment, at all times
so they do not
cause contamination.
Store cleaning chemicals in a lockable cupboard.
Store the chemicals in the close vicinity of the wash area
where
cleaning takes place.
Store chemicals for cleaning, pest control or
maintenance in separate areas.
So anyone going to get a chemical out of storage does not
accidentally
pick up the wrong type of chemical.
If they use the wrong chemical it could cause contamination
of your
product.
Have separate storage areas for chemicals used for
cleaning, pest
control or maintenance.
Use a locked cage for stored each group of chemicals. This
way the
chemicals are well ventilated and their identity is visible but
they are not
readily accessible.
Store cleaning materials in a totally
separate area to food items.
If cleaning materials are stored with food materials or
products they could
spill and contaminate your food materials or products.
Store the cleaning materials in a totally separate area to the
food items
Label the area so all staff are aware the area is only to be
used for
storing non-food items.
Store items used for cleaning in areas away
from food or processing equipment.
Items such as cloths, mops, brushes and buckets can be a
source of
contamination because they come in contact with dirty water
and other
materials.
Install a well ventilated cupboard that can be used just to
store these
type of items.
Label the cupboard - "Cleaning Equipment Only"
Include shelves so clean cloths can be held off the floor.
Identify equipment used for cleaning
different areas.
In some instances the same cleaning equipment used for
different areas
could spread contamination.
This could be an issue if when cleaning equipment is used
or raw food and
then used for cooked food.
Cleaning tools also have the potential to move allergens
around a facility.
Use colour coded tools (e.g. buckets, brushes and cloths)
with each
colour for use in a different area.
Take care when choosing which cleaning
cloths to use.
If cloths break apart easily they can become a source of
contamination.
If they are the type that hold a lot of water they can become
a good
environment for microorganisms to grow because they won't
dry out
readily.
Choose cleaning cloths that won't create threads and that
don't absorb
too much water.
Keep cleaning chemicals in their original
containers.
To avoid confusion over the type of chemical that it is.
Some chemicals, when mixed together, can create noxious
fumes.
Never transfer clenaing chemicals into different containers
unless you
are using them immediately.
Remember - the supplier chose the container because it's
suitable for
long term storage of that chemical.
Dispose of empty containers promptly.
Encourage staff to label bottles of cleaning chemicals if they
do not
have labels already on them.
CLEANING Good Operating Practises for
the food industry www.hazardhub.com
Page 2
HERE'S WHAT TO DO. HERE'S WHY YOU
SHOULD DO THIS. HERE'S HOW YOU COULD
DO THIS. Store cleaning chemicals on non-absorbent,
non-corrosive shelving or pallets that can be
easily wiped and cleaned.
If a cleaning chemical absorbs into a shelving material it
could be hard to
clean off.
Then next time another chemical is stored on the same
shelf it could
cause a reaction if it spills.
Use hard plastic shelving or pallets as they are less likely to
adsorb or
react with cleaning chemicals.
Check with the chemical supplier every time you bring in a
new material
to ensure they don't react with the plastic you are using.
Clean the cleaning equipment. To reduce the chance these
items will be a source of contamination. Once cleaning is
finished for the day/shift;
- rinse buckets with hot water and place upside down so
they'll drip dry.
- run hot water through mops and squeegees and leave to
soak in
bins of sanitiser solution
- remove debris caught in the bristles of wet brushes and
leave soaking
in bins of sanitiser solution.
- hot wash cloths and allow to dry naturally or in a clothes
drier.
- discard any damaged items.
Utilise the "clean as you go" concept. It's more efficient to
pick up rubbish and do spot cleaning during the day
rather than allowing the area to get really untidy and then
need to spend
more time cleaning when everyone is tired at the end of
day.
It's easier for everyone to make quality food in a neat and
tidy
environment.
Organise for all senior staff to set a good example by
picking up
rubbish they see lying around as they walk around the
facility.
During times of unexpected processing delays, or between
tasks
remove waste to bins and empty rubbish bins that are full.
Maintain good housekeeping practices
throughout the working day.
Keeping all areas clear makes it easier to see when dirt is
building up. Ensure staff understand that cleaning and
maintaining a tidy work area
is part of their job.
Regularly monitor the work areas and highlight when extra
attention is
needed.
Try to prevent or minimise a build-up of
food debris, or accumulation of non-food
debris.
Regular, ongoing cleans are easier than bigger cleans
where food debris
has become encrusted on the insides of machinery, or a
visible
accumulation of non food debris may cross contaminate
food or
packaging.
Build cleaning tasks into the work day.
Clean at appropriate intervals.
Identify opportunities to use downtime to effectively clean
areas that are
difficult when the machinery is running.
Ensure that any cleaning done between
products doesn't lead to cross
contamination.
Cleaning can transfer allergens, bacteria and foreign matter
onto the
cleaning operator's protective clothing.
Change clothing after cleaning jobs, wear protective &
disposable
clothing that can be discarded after cleaning has been
done.
Hold Material Safety Data Sheets (MSDS)
for all the cleaning chemicals used on your
facility.
MSDSs contain information about about the hazards of
each chemical.
They are needed if a person is contaminated by the
chemical so you can
administer First Aid.
Request MSDSs from the suppliers of for all the cleaning
chemicals
you use.
Store the MSDSs in a plastic folder in the storage area used
for the
chemicals they apply to.
Check all chemicals used in your facility -
for cleaning, pest control or maintenance
are approved for use with food.
If you use chemicals that are not approved for food you
could contaminate
your product and a consumer could get poisoned.
As new chemicals are introduced to the business get
information from
the chemical supplier to confirm it is suitable for use with
food.
Regularly go through the site looking for chemicals being
used.
Tick off the chemicals used on the Chemical Register.
Avoid strong smelling cleaning chemicals. The
smells/scents left over after cleaning (even after rinsing)
could
contaminate food processed on that equipment.
When deciding on which clenaing chemicals to use open
the sample
bottle and smell to see how strong the scent is.
Ask your supplier specifically for unscented cleaning
chemicals.
Check sanitiser is rinsed off correctly. If sanitiser remain on
food processing equipment after cleaning it will
contaminate the food next in contact with the surface.
Use test strips to monitor the pH of water on rinsed
equipment.
Clean water should be close to pH 7 whereas water with
sanitiser will be
below pH 7.
CLEANING Good Operating Practises for
the food industry www.hazardhub.com
ning_100410.pdf

Food
Industry fact
sheet
page 1
Information for food businesses:
cleaning
and sanitising
Food businesses must maintain their premises
at a high
standard of cleanliness and hygiene. This
includes the
fixtures, fittings and equipment, as well as
those parts of
vehicles that are used to transport food. The
standard of
cleanliness must ensure that there is no
accumulation of
garbage, recycled matter, food waste, dirt,
grease or other
visible matter.
Processing fresh food on or with dirty
equipment will
transfer bacteria onto the food. Food utensils
and
equipment must be cleaned and sanitised
before each
use and between being used for raw food and
ready to eat
food.
Where utensils or equipment have been used
continuously
over an extensive period to prepare, process or
serve the
same food, they will also need to be cleaned
and sanitised
at regular intervals. For example, serving
utensils that are
provided and used for one type of salad in a
salad bar, or
a meat slicer used to slice fresh ham.
The surfaces that food may come in contact
with must also
be cleaned and sanitised.
It is important to understand that cleaning and
sanitising
are different procedures.
Clean means ‘clean to the touch’, that is, free
from any
dirt, dust or food particles that you can see and
does
not necessarily smell. Cleaning is the removal
of these
particles and/or smells.
Sanitise means to apply heat and/or
chemicals (or other
processes) to a surface so that the number of
bacteria
on the surface is reduced to a level that is safe
for food
contact.
Cleaning and sanitising should usually be done
as
separate processes. A surface needs to be
thoroughly
cleaned before it is sanitised, as sanitisers are
unlikely
to be effective in the presence of food residues
and
detergents.
Planning for cleaning and
sanitising
When planning your cleaning and sanitising
program,
remember the following points:
Start < at the back and work towards the
front. Start high
and work your way down
< Single-use paper towels are better than
cloths. If you
use cloths, they must be washed in hot (not
warm)
water and allowed to dry after every use
< Use the right size brush for each task, so it
can reach
all areas
< Use food-grade detergents and sanitisers.
Always
follow the manufacturer’s instructions
< Clean as you go, to minimise the time
period that
bacteria are not in temperature control
< Keep cleaning chemicals away from food
storage
areas, to avoid chemical contamination of food
< Disassemble equipment such as the meat
slicer before
starting to clean it
< A dishwasher will sanitise most small
equipment,
cutlery, plates and glasses
< Drip-dry equipment or use clean tea towels
where this
is not possible
< Educate staff on correct cleaning and
sanitising
procedures
< Provide regular checks on cleaning carried
out and
instruct staff where required
<Make sure the containers for garbage and
recycled
matter are large enough for the amount of
waste you
produce, are emptied regularly and are capable
of
being easily cleaned
< Ensure that all equipment used for
cleaning (eg mops,
buckets, cloths, brooms etc) are also kept
clean.
Cleaning procedures and
schedules
A cleaning procedure is a set of written
instructions that
describes everything that needs to be done to
keep your
business clean. It sets out the tasks of cleaning
and
sanitising, how often each job needs to be
done, how it
should be done, and who should do it.
A cleaning schedule is a record that the
cleaning tasks
have been undertaken.

Cleaning &
Sanitising
Food Industry fact
sheet
page 2
What does a cleaning procedure
and
schedule look like?
Begin at the back of your premises and write
down every
piece of equipment that needs to be cleaned as
you walk
towards the front.
Then, write down how you will clean that piece
of
equipment, how often you will clean it, what
materials
and chemicals will be used and who will do the
cleaning.
An example is provided on the next page.
Six steps to proper cleaning
1. Pre-clean: Scrape, wipe or sweep away
food scraps
and rinse with water.
2. Wash: Use hot water and detergent to take
off any
grease and dirt. Soak if needed.
3. Rinse: Rinse off any loose dirt or detergent
foam.
4. Sanitise: Use a sanitiser to kill any
remaining germs.
5. Final Rinse: Wash off sanitiser (read the
sanitiser’s
instructions to see if you need to do this).
6. Dry: Allow to drip-dry.
How to sanitise
Most food poisoning bacteria are killed if they
are
exposed to chemical sanitisers, high heat or a
combination of both.
To sanitise, either:
< Soak items in water at 77˚C for 30
seconds;
< Soak items in water that contains bleach.
The water
temperature required will vary with the
concentration
of chlorine; or
< Use food-grade sanitiser in accordance
with the
manufacturer’s instructions.
The following table shows the amount of bleach
required
and the corresponding water temperature.
The table below shows how much bleach to
add to water to make sanitising solutions.
How much water? How much bleach?
Using household bleach (4% chlorine) Using
commercial bleach (10% chlorine)
Concentration required (ppm) 25 ppm 50 ppm 100
ppm 25 ppm 50 ppm 100 ppm
Minimum Water Temperature 49ºC 38ºC 13ºC 49ºC
38ºC 13ºC
5 Litres 3.12mL 6.25mL 12.5mL 1.25mL 2.5 mL 5mL
10 Litres 6.25 mL 12.5 mL 25 mL 2.5 mL 5 mL 10 mL
50 Litres 31.25 mL 62.5 mL 125 mL 12.5 mL 25 mL
50 mL
An example of a cleaning procedure
Job Number: 1 How to clean: Bain-marie
Notes:
1. Chemicals are kept in storage shed.
See Jeff for key.
2. Use protective eyewear when mixing
sanitiser. Eyewear kept under sink.
1. Drain water from unit
2. Remove and throw out food, etc. from trays
3. Remove detachable trays and grids
4. Rinse in warm water
5. Wash in warm water with detergent, use brush
and scourer as needed. Soak if needed.
6. Rinse in clean water.
7. Soak detachable trays and grids in sanitiser
solution. Apply sanitiser solution to inside of bain-
marie.
8. Allow to air dry.
How often: Every day after use
Products used: Scraper, brush, scourer, detergent,
sanitiser.
Who will clean: Kitchen hand Dave Jones
An example of a cleaning schedule
Premises name: Week commencing:
Equipment or Item
Tick when job completed in accordance with the
corresponding cleaning procedure sheet and initial.
Required Frequency
Mon Tues Wed Thur Fri Sat Sun
1. Bain-Marie DJ DJ DJ DJ DJ DJ Daily
2. Work Bench DJ DJ DJ DJ DJ DJ Daily
3. Floors AP AP AP AP AP AP Daily
4. Ceiling AP Weekly
A blank cleaning procedure sheet and cleaning
schedule is on the following page for you to
copy and use.
 Food Industry fact
sheet
page 3
Cleaning Procedure Sheet
Job Number: How to clean: Item/Equipment
Notes:
How often:
Products used:
Who will clean:
Cleaning Schedule Sheet
Premises name: Week commencing:
Equipment or Item Tick when job completed in
accordance with the corresponding cleaning
procedure sheet and initial. Required Frequency
Mon Tues Wed Thur Fri Sat Sun
July 2010

Food Industry fact

sheet
page 4
For further information
For further information on cleaning and
sanitising
procedures, contact your local Queensland
Health
Public Health Unit (contact details below) or
your
local government environmental health officer
(contact
details can be found in the White Pages).
Public Health Unit Phone number
Brisbane Northside 3624 1111
Brisbane Southside 3000 9148
Bundaberg/ Wide Bay 4150 2780
Cairns 4050 3600
Gold Coast 5509 7222
Ipswich/ West Moreton 3413 1200
Mackay 4885 6614
Rockhampton 4920 6989
Sunshine Coast 5409 6600
Toowoomba/ Darling Downs 4631 9888
Townsville 4753 9000
© The State of Queensland (Queensland
Health) 2010.
u

STANDARD OPERATING
PROCEDURE
Authorised by
(Name of the Blood Centre)
Number Effective Date Pages Author
Version Review Period No. of Copies
Approved by Date
FUNCTION DISTRIBUTION
LOCATION SUBJECT
Quality Assurance Laboratory
SP 031
1
Equipment Manitenance
Preventive Maintenance contracts and
schedules
- Quality Assurance Manager
- Master File
Page 1 of 4
1 Year
4
1. SCOPE & APPLICATION
This procedure applies to all the instruments and
equipments used within the blood
centre.
2. RESPONSIBILITY
It is the responsibility of the supervisor of each
laboratory to:
Where relevant, prepare specifications and
validation reports for new and
modified equipment.
Write an individual SOP for all equipment which
defines all the maintenance
requirements (eg. Routine, Preventative,
Calibration etc.) regardless of
whether carried out by an external agent.
The requirements may be defined in the service
contract referenced in the
SOP.
Prepare the maintenance schedules for all
equipment items. The schedule is
to include:
o Preventive.
o Routine.
o Extra maintenance.
o Cleaning and sanitation.
3. REFERENCES
1. Technical Manual of American Association of
Blood Banks 13th Edition, 1999,
Page 5.
2. Quality Manual, International Federation of
Red Cross and Red Crescent
!
!
!
!
Page 2 of 4
Societies, 1998, Pages 23-24.
3. The Gazette of India extra ordinary notification
G.S.R. 245 (E) dated 5th April
1999, new Delhi, Part II Sec. 3 (i), Page 40.
4. PROCEDURES
4.1 Maintenance overview:
4.1.1 Identify each item of equipment in the unit
that requires maintenance.
Ensure all items have an Asset Number.
4.1.2 Include clear outline of the relevant
procedures, routine maintenance and
preventive maintenance and cleaning of
equipment. Write operator
instructions for each item of equipment. Also
include those responsible
and names of service personnel. Maintain a
documented log of servicing
for all items.
Identify the relevant procedures for equipment
maintenance determine the
frequency of calibration and cleaning procedures
clearly identifying the
times eg., daily, monthly etc.
4.1.3 Prepare a complete equipment and
instrumentation list consisting of the
following headings:
Equipment name / description.
Asset Number.
Serial Number.
Model Number.
Operation:
o Operating Range.
Calibration:
o Frequency.
o Referenced documents.
o Performed by
Performance Check:
o Frequency.
o Referenced documents.
Preventive maintenance:
o Frequency.
o Referenced documents.
o Performed by.
Routine maintenance:
o Frequency
o Referenced documents.
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! Cleaning:
o Frequency.
o Referenced documents.
4.1.4 Maintain a list of all equipment and
instruments used in all sections /
departments in the QC lab to ensure all
equipment within the department
are documented.
4.2 Maintenance Schedules:
Draw up suitable schedules by maintenance type
and frequency or by equipment
type. Define forward dates for the completion of
maintenance and record the date of
actual performance in the schedule.
4.3 Service contracts:
4.3.1 Contracts need to be in place for all
equipment items maintained by an
external agent.
4.3.2 Each service contract shall define exactly
what is carried out / the
frequency and by whom it is completed.
4.3.3 At the completion of the service, a
maintenance report is to be supplied,
signed by the contractor and the officer in
charge. The report shall detail
the work carried out by the contractor.
4.4 Repair & breakdown:
4.4.1 Operating instructions for each item of
equipment shall identify the steps
required to be taken in the event of a fault or
breakdown, and shall identify
who is responsible for organising service or
replacement.
4.4.2 A log book of errors and corrective actions
is to be maintained for all
equipment items. In the event of equipment
breakdown, it is essential that
it be clearly labelled and identified as being “OUT
OF SERVICE”.
4.5 Maintenance overdue:
The Quality Control Laboratory shall determine
the suitability for ongoing use of any
equipment that has passed it due date for routine
maintenance (where this routine
maintenance does not involve calibration). The
laboratory must document their
reasons for continuing to use an item of
equipment that is overdue for maintenance.
Where appropriate this should include
explanation (and supportive evidence where
available) that product quality has not been
compromised by this delay in
maintenance.
Where possible, documentary evidence from the
manufacturer supporting this
decision should be provided. Steps should be
taken at the next instance of routine
maintenance to evaluate whether any discernible
damage has been caused to the
equipment by the delay in maintenance.
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5. DOCUMENTATION
Maintain individual files of service reports of all
equipments.
Enter the details of all routine as well as trouble-
shooting service calls by the
manufacturer's engineer in the equipment
maintenance register.
Maintain a file of all manufacturer's instructions
and where required display
them close to the equipment.
Record the name, address and telephone
number of the service engineer to be
contacted in case of need.
6. END OF DOCUMENT
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cations_31.pdf