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  • Cleaning Schedule - Equipment

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    abaquitajamieisabelle
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    This cleaning schedule assigns staff members to clean kitchen equipment on specific days of the week. Cutting boards are to be cleaned as required by removing food scraps, placing them in the dishwasher, allowing them to air dry, and storing them upright. If hand washed, they should be washed in hot soapy water, rinsed, and sprayed with a food grade disinfectant. The schedule lists the items to clean, assigned staff, days of the week, instructions, chemicals, and required safety equipment.

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    Cleaning Schedule_Equipment

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    This cleaning schedule assigns staff members to clean kitchen equipment on specific days of the week. Cutting boards are to be cleaned as required by removing food scraps, placing them in the dishwasher, allowing them to air dry, and storing them upright. If hand washed, they should be washed in hot soapy water, rinsed, and sprayed with a food grade disinfectant. The schedule lists the items to clean, assigned staff, days of the week, instructions, chemicals, and required safety equipment.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    4 views3 pages

    Cleaning Schedule - Equipment

    Uploaded by

    abaquitajamieisabelle
    This cleaning schedule assigns staff members to clean kitchen equipment on specific days of the week. Cutting boards are to be cleaned as required by removing food scraps, placing them in the dishwasher, allowing them to air dry, and storing them upright. If hand washed, they should be washed in hot soapy water, rinsed, and sprayed with a food grade disinfectant. The schedule lists the items to clean, assigned staff, days of the week, instructions, chemicals, and required safety equipment.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 3

    Cleaning Schedule – Kitchen Equipment

    Instructions including cleaning Chemicals to be Used Safety Equipment Required


    Item Staff M T W Th F S S When Signed
    equipment to be used Points of care Points of care
    Cutting Boards As required Remove food scraps Mild detergent 1:150 Gloves and apron for
    Place in Dishwasher Foods safe disinfectant spray handwashing procedure
    Allow to air dry
    Move to rack and store upright
    Jack X X X X X X X

    If handwashing is used:
    Wash in hot soapy water, rinse and
    spray with a food grade disinfectant

    1|Page
    Instructions including cleaning Chemicals to be Used Safety Equipment Required
    Item Staff M T W Th F S S When Signed
    equipment to be used Points of care Points of care

    2|Page
    3|Page

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