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  • AB - Prod - Housekeeping

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    Ruzanna Abdul Rahman
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    1. The freezer checklist involves properly storing and labeling rejected meat and ingredients. Containers should be labeled and sealed if not in use for production. 2. Stores A-D involve cleaning, dusting, labeling shelves and production materials. Unused items should be removed, labeled and stored properly. 3. The production and rest room areas should be tidied up with personal items removed and supplies organized. 4. Waste should be disposed of in designated bins and bins near the sink should only contain tissues.

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    1. The freezer checklist involves properly storing and labeling rejected meat and ingredients. Containers should be labeled and sealed if not in use for production. 2. Stores A-D involve cleaning, dusting, labeling shelves and production materials. Unused items should be removed, labeled and stored properly. 3. The production and rest room areas should be tidied up with personal items removed and supplies organized. 4. Waste should be disposed of in designated bins and bins near the sink should only contain tissues.

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    Attribution Non-Commercial (BY-NC)
    Download as XLSX, PDF, TXT or read online from Scribd
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    70 views1 page

    AB - Prod - Housekeeping

    Uploaded by

    Ruzanna Abdul Rahman
    1. The freezer checklist involves properly storing and labeling rejected meat and ingredients. Containers should be labeled and sealed if not in use for production. 2. Stores A-D involve cleaning, dusting, labeling shelves and production materials. Unused items should be removed, labeled and stored properly. 3. The production and rest room areas should be tidied up with personal items removed and supplies organized. 4. Waste should be disposed of in designated bins and bins near the sink should only contain tissues.

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    Housekeeping Checklist 27/05/11

    No Tick Area Task 1 FREEZER Store Rejected meat in box Label Rejected meat properly keep rejected meat at the far end inside of the freezer 2 Store A All containers properly - ITEM, MGF, EXP, WEIGHT Label (Where applicable) Tape the containers if it is not used for production Remove Reka and Synerchem Ingredients Clean the Empty Containers and store with lid Throw away finished empty bottles Remove the Kitchen Scale Label Rack Properly 3 Store B Clean in dust Rejectup Small Basket - Properly label or put the reject into the lab 40box packaging - Unusedone row (small basket fit into bigger Arrange unused basket in ones put on shelf (not floor) basket) 4 Store C Tidy and dust Label Shelf Nylon kept in toyoga box 5 Store D Neaten tray Wipe dust Cover Slicer Store E Renew Label keep Production material safe from hardware material Hammer and saw to be kept safely 6 Production Clean dish rack - store unused item to reduce evaporation Hang cloth on cloth rack Only dried cloth can be on shelf All unused containers to be removed and kept in Lab or Store No leavign plastic bags and cloth hanging on sink rod 7 Rest Room Tidy Remove clothes and personal belongings from drawer Put first aid kit 8 Others Disposed Product into specific bin Bin near sink only for tissue

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